Detailed Course Contents
20,000 JPY Course (15 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Unavailable on holidays.
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Assorted kimchi
| Ingredients | Chinese cabbage, Cucumber, Daikon radish, Apple, Red pepper, Garlic, Garlic chives, Ginger, Salted fish guts |
|---|---|
| Flavor | Salt |
| Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Daikon radish, Carrot, Bean sprouts (mung bean), Edible wild plant, Spinach, Yuzu, Beef, Nori |
|---|---|
| Flavor | Sugar, Vinegar, Soy sauce, Salt |
| Cooking | Dress, Mix/Blend |
Beef sirloin sushi
| Menu Info | Sushi rice topped with thinly sliced beef sirloin. Serve with truffle salt. |
|---|---|
| Ingredients | Beef sirloin, Vinegared rice |
| Cooking | Seared |
Red beef and salt tartare
| Menu Info | A dish of finely-minced roasted beef mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Beef, Egg yolk |
| Flavor | Salt |
| Cooking | Dress, Mix/Blend |
Korean-style salad
| Ingredients | Red leaf lettuce, Scallion/Green onion/Leek, Cucumber, Sesame, Gim |
|---|---|
| Cooking | Raw, Dress |
Extra premium beef tongue. limited quantity.
| Menu Info | A meat dish prepared from extra premium rank meat from a cow's tongue called tan.Thickly sliced. |
|---|---|
| Ingredients | Choice grade beef tongue |
| Cooking | Bake/Roast |
Premium beef tongue with salt and green onion
| Ingredients | Scallion/Green onion/Leek, Premium beef tongue |
|---|---|
| Flavor | Salt, Sesame oil |
| Cooking | Bake/Roast |
Miyazaki Wagyu Chateaubriand steak
| Menu Info | This is a rare cut that is only available in small amounts from the center of the fillet.Miyazaki beef Chateaubriand has artistic marbled meat and is exquisitely tender. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
Seafood pajeon
| Ingredients | Octopus, Squid, Shrimp, Wheat flour, Hen's egg, Garlic chives |
|---|---|
| Cooking | Bake/Roast |
Miyazaki beef fillet
| Menu Info | A limited cut, only available in small quantities.It is the most tender and leanest type of beef. |
|---|---|
| Ingredients | Beef fillet |
| Cooking | Bake/Roast |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami".It's Japanese Black Beef. |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
Extra premium short ribs
| Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
|---|---|
| Cooking | Bake/Roast |
Zabuton grilled shabu-shabu
| Menu Info | Chuck Flap are lightly seared and then dipped in a special egg yolk sauce. |
|---|---|
| Ingredients | Japanese black wagyu, Egg yolk |
| Cooking | Seared |
Beef tail gukbap
| Menu Info | Beef tail and various vegetables simmered, placed in a soup flavored with seasonings, and poured over rice. |
|---|---|
| Ingredients | Beef tail, Rice, Hen's egg, Scallion/Green onion/Leek |
| Cooking | Stew |
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
* 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)