Detailed Course Contents
3,280 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 00:00 - 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 21:00 0 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 2 to 50 guests only.
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.
Excessive leftovers may incur additional charges.
Menu Information
The main dish of the first course
* Please select 1 dish from the menu below.
Wagyu beef kalbi
| Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
|---|---|
| Ingredients | Beef boneless short ribs, Wagyu beef |
Tongue
| Menu Info | Meat dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
Wagyu beef offal
| Menu Info | Grilled wagyu beef offal. |
|---|---|
| Ingredients | Beef organ meat, Wagyu beef |
| Cooking | Bake/Roast |
Premium rumen
| Menu Info | Meat dish made using a cut from the stomach called "premium mountan chain tripe". |
|---|---|
| Ingredients | Beef mountain chain tripe |
| Cooking | Bake/Roast |
Grilled scallop
| Ingredients | Scallop |
|---|---|
| Cooking | Bake/Roast |
The main dish of the second course
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Gopchang (beef small intestines)
| Menu Info | Meat dish made using a cut from the small intestines called "Gopchang." |
|---|
Hachinosu (reticulum / second stomach chamber)
| Menu Info | Meat dish made using a cut from the stomach called "Hachinosu." |
|---|---|
| Cooking | Bake/Roast |
Beef rib
| Menu Info | Beef dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Beef plate |
Sausage
| Ingredients | Pork, Sheep intestine |
|---|---|
| Cooking | Bake/Roast |
Chicken cartilage (yakiniku)
| Menu Info | Grilled cartilage at the tip of chicken breast bone. |
|---|---|
| Ingredients | Chicken cartilage |
| Cooking | Bake/Roast |
Seseri (chicken neck meat)
| Menu Info | A dish of spit-roasted seasoned chicken neck meat on a skewer. |
|---|---|
| Ingredients | Chicken |
| Cooking | Bake/Roast |
Salad
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 |
Assorted kimchi
| Menu Info | Platter of various kinds of Kimchi made from vegetables, such as Chinese cabbage pickled with salt, chili, salt-cured seafood entrails and garlic etc. |
|---|---|
| Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
| Flavor | Salt |
| Cooking | Pickle |
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 |
Deep-fried Dish
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Rice Dish
Cheese pajeon
| Menu Info | A Korean dish of finely chopped food ingredients and cheese mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour, Cheese |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Dessert
Chocolate ice cream
| Ingredients | Fresh cream, Milk, Chocolate |
|---|---|
| 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)