Detailed Course Contents
4,300 JPY Course (24 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 04:00 - 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
Orders can be placed for a group of more than 2 guests.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Kalbi (short ribs)
| Ingredients | Beef boneless short ribs |
|---|---|
| Cooking | Bake/Roast |
Ramen
| Ingredients | Ramen |
|---|---|
| Cooking | Boil |
Grilled / sauteed vegetables
| Menu Info | A dish of vegetables broiled and fried in pan with a little bit of oil. |
|---|---|
| Cooking | Bake/Roast |
Gukbap
| Ingredients | Chicken, Garlic chives, Scallion/Green onion/Leek, Carrot, Rice, Hen's egg |
|---|---|
| Cooking | Simmer |
Bibimbap
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
|---|---|
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend |
Wakame seaweed soup
| Ingredients | Wakame |
|---|---|
| Cooking | Simmer |
Egg soup
| Ingredients | Hen's egg |
|---|---|
| Cooking | Simmer |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Garland chrysanthemum, Spinach, Carrot |
|---|---|
| Flavor | Sesame oil |
| Cooking | Dress |
Sangchu (Korean stem lettuce)
| Ingredients | Korean lettuce |
|---|---|
| Cooking | Raw |
Korean seaweed
| Menu Info | A kind of 'nori' seaweed seasoned with salt and sesame oil, which is widely eaten in Korea |
|---|---|
| Ingredients | Gim |
| Cooking | Dry |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Ika(squid)
| Ingredients | Squid |
|---|---|
| Cooking | Bake/Roast |
Horumon yaki (grilled offal)
| Ingredients | Beef |
|---|---|
| Cooking | Bake/Roast |
Akasen (abomasum /fourth stomach chamber)
| Ingredients | Beef |
|---|---|
| Cooking | Bake/Roast |
Tontoro (pork neck)
| Ingredients | Fatty pork |
|---|---|
| Cooking | Bake/Roast |
Pork short ribs
| Cooking | Bake/Roast |
|---|
Pork loin
| Ingredients | Pork loin |
|---|---|
| Cooking | Bake/Roast |
Pork temple and cheek
| Cooking | Bake/Roast |
|---|
Cartilage
| Menu Info | A dish of grilled chicken cartilage which is at the tip of chicken breastbone on a skewer. |
|---|---|
| Ingredients | Chicken cartilage |
| Cooking | Bake/Roast |
Chicken thigh
| Menu Info | Grilled chicken thigh. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Bake/Roast |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 1 Type / Shochu Highball, Sour : 6 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 1 Type / Wine : 2 Type / Makgeolli / 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)