Detailed Course Contents
2,900 JPY Course (32 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 16:00
16:00 - 01:00 - Time Limit: 90 Min
- Last Order: 20 Min before
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 50 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
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
BEEF RIB
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
Beef SIRLOIN
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Rib finger meat
| Menu Info | A dish of grilled seasoned rib finger meat (beef). |
|---|---|
| Ingredients | Beef rib finger meat |
| Cooking | Bake/Roast |
POT-PORK BELLY
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
BEEF LIVER
| Ingredients | Beef liver |
|---|---|
| Cooking | Bake/Roast |
CHICKEN CARTILAGE / CHICKEN THIGH
PORK RIB
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
PIG TONGUE miso taste
| Ingredients | Pork tongue |
|---|---|
| Flavor | miso |
| Cooking | Bake/Roast |
PORK NECK
| Ingredients | Fatty pork |
|---|---|
| Cooking | Bake/Roast |
PORK SIRLOIN
| Ingredients | Pork loin |
|---|---|
| Cooking | Bake/Roast |
PORK CARTILAGE
| Menu Info | A dish of grilled pork cartilage. |
|---|---|
| Ingredients | Pork cartilage |
| Cooking | Bake/Roast |
PORK BELLY
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
|---|---|
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
BEEF OFFAL
| Ingredients | Innards |
|---|---|
| Cooking | Bake/Roast |
HEART
| Ingredients | Beef heart |
|---|---|
| Cooking | Bake/Roast |
Mino (rumen/first stomach chamber)
| Menu Info | Meat dish made using a cut from the stomach called "Mino." |
|---|---|
| Ingredients | Beef mountain chain tripe |
| Cooking | Bake/Roast |
SMALL INTESTINE
| Cooking | Bake/Roast |
|---|
ABOMASUM
| Cooking | Bake/Roast |
|---|
SAUSAGE
| Ingredients | Pork, Sheep intestine |
|---|---|
| Cooking | Bake/Roast |
BIBIMBAP / CHOREGI SALAD / CABBAGE SALADA / COLD TOFU / SPICY COD INNARDS / KIMUCHI / RADISH KIMUCHI / CUCUMBER KIMUCHI / BEAN SPROUTE / SEAWEED SOUP / RICE
All-You-Can-Drink
All-You-Can-Drink
Beer : 4 Type / Highball : 3 Type / Shochu Highball, Sour : 15 Type / Shochu (Distilled spirits) : 3 Type / Plum Wine : 1 Type / Fruit Liqueur : 1 Type / Cocktails : 4 Type / Wine : 2 Type / Makgeolli : 2 Type / Soft Drinks : 18 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)