Detailed Course Contents
3,828 JPY Course (100 Items)
国産牛焼肉食べ放題コース
Recommend
All-You-Can-Eat
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
All guests are required to reserve the same course.
Menu Information
国産牛と本日の希少部位
Assorted rare cuts of beef
| Menu Info | An assortment of several rare cuts of beef. |
|---|---|
| Ingredients | Beef |
国産牛
Japanese beef
| Menu Info | Meat dish made using Japanese beef. |
|---|
カルビ
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
ロース
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
はらみ
Beef skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (beef). |
|---|---|
| Ingredients | Beef skirt |
肉塊ランプ
Rump
| Menu Info | Meat dish made using a cut from the lower back called "Rump." |
|---|---|
| Ingredients | Beef rump |
| Cooking | Bake/Roast |
サンチュ
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
ホルモン
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
大判牛タン
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
レバー（味噌だれ）
Liver
| Menu Info | A dish of grilled liver on a skewer. |
|---|---|
| Ingredients | Beef liver, Chicken liver |
| Cooking | Bake/Roast |
若どり（塩だれバジル）
Tori(chicken)
| Ingredients | Chicken |
|---|---|
| Cooking | Bake/Roast |
トントロ（塩だれバジル）
Tontoro (pork neck)
| Menu Info | Pork dish made using meat cut from the neck called "Toro." |
|---|---|
| Ingredients | Fatty pork |
| Cooking | Bake/Roast |
えだ豆
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
白菜のキムチ
Chinese cabbage kimchi
| Menu Info | Chinese cabbage cut and marinated in kimchi seasonings. |
|---|
ナムル盛合わせ
Assorted namul
| Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Salt, Sesame oil |
チョレギサラダ
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
ビビンパ
Bibimbap
| Menu Info | A Korean dish of rice topped with namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc. |
|---|---|
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend |
わかめスープ
Wakame seaweed soup
| Ingredients | Wakame |
|---|---|
| Cooking | Simmer |
季節のデザート
Dessert of the season
+other
Meal
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)