Detailed Course Contents
10,660 JPY Course (44 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 01:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Order
All guests are required to reserve the same course.
Other Important Point
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
For All-You-Can-Eat plans, additional orders may be placed only after previously ordered food is finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
* Please select 2 dish from the menu below.
Meat Cuisine
Assorted yakiniku
| Ingredients | Beef tongue, Beef loin, Beef boneless short ribs, Beef liver, Beef skirt, Beef mountain chain tripe, Pork boston butt, Pig's feet, Fatty pork, Chicken, Pufferfish, Shrimp, Red king crab, Scallop, Leaf vegetable |
|---|---|
| Flavor | Sauce for grilled meat, Salt-based sauce |
| Cooking | Grill |
Salad
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Garland chrysanthemum, Spinach, Carrot |
|---|---|
| Flavor | Sesame oil |
| Cooking | Dress |
Stone grilled bibimbap
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
|---|---|
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend, Bake/Roast |
Bibimbap
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
|---|---|
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend |
Gukbap
| Ingredients | Chicken, Garlic chives, Scallion/Green onion/Leek, Carrot, Rice, Hen's egg, Crab |
|---|---|
| Cooking | Simmer |
Ochazuke(rice with tea)
| Menu Info | Japanese tea poured over rice. Sometimes topped with seaweed or other toppings. |
|---|---|
| Ingredients | Rice |
| Cooking | Cover/Add |
Rice
Reimen
| Ingredients | Cold noodles (Korean style) |
|---|---|
| Cooking | Boil |
Gukbap
| Ingredients | Chicken, Garlic chives, Scallion/Green onion/Leek, Carrot, Rice, Hen's egg |
|---|---|
| Cooking | Simmer |
Kalbi gukbap
| Ingredients | Beef, Scallion/Green onion/Leek, Garlic, Rice, Hen's egg, Kimchi |
|---|---|
| Flavor | Sesame oil, Red pepper |
| Cooking | Simmer |
Meat Cuisine
Shabu-shabu
| Ingredients | Beef, Pork, Crab, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Shrimp, Scallop, Flat noodles |
|---|---|
| Cooking | Boil |
Meat Cuisine
Sukiyaki
| Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu, Udon |
|---|---|
| Cooking | Simmer, Bake/Roast |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 1 Type / Shochu Highball, Sour : 7 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 3 Type / Plum Wine : 1 Type / Cocktails : 4 Type / Wine : 2 Type / Makgeolli : 1 Type / Non-Alcoholic Beverages : 1 Type / Soft Drinks : 8 Type
* 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)