Detailed Course Contents
3,996 JPY Course (20 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
17:00 - 23:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 8 guests only.
Other Important Point
For All-You-Can-Eat plans, additional orders may be placed only after previously ordered food is finished.
Menu Information
Noodle
* Please select 1 dish from the menu below.
Bibim guksu
| Menu Info | Cold noodles topped with thinly-sliced cucumbers and boiled egg, and sauce such as gochujang, etc. |
|---|---|
| Ingredients | Cucumber, Hen's egg, Noodles |
| Flavor | Gochujang |
| Cooking | Boil, Cut, Chill |
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Meat Cuisine
Cheese dak galbi
| Menu Info | Chicken and vegetables seasoned with a gochujang-based sauce and stir-fried, mixed with melted cheese on top of a hot plate, then served. |
|---|---|
| Ingredients | Chicken, Cabbage, Cheese |
| Flavor | Gochujang |
| Cooking | Stir-fry, Teppanyaki |
Samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
Stir-fried Dish
Bulgogi
| Menu Info | Thinly-sliced beef and vegetables seasoned with chili pepper and soy sauce, etc., then stir-fried. |
|---|---|
| Ingredients | Beef, Green pepper, Ginger, Onion, Garlic, Bean-starch vermicelli |
| Cooking | Bake/Roast |
Japchae
| Menu Info | Boiled bean-starch vermicelli, thinly-sliced beef and vegetables seasoned with sesame oil, etc. and stir-fried. |
|---|---|
| Ingredients | Beef, Spinach, Ginger, Carrot, Garlic, Bean-starch vermicelli |
| Flavor | Sesame oil, Oyster sauce |
| Cooking | Stir-fry |
Tteokbokki
| Ingredients | Sticky rice |
|---|---|
| Flavor | Gochujang |
| Cooking | Stir-fry |
Grilled Dish
Seafood pajeon
| Menu Info | A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Salad
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
Leek salad
| Ingredients | Scallion/Green onion/Leek |
|---|---|
| Cooking | Mix/Blend, Cut |
Rice Dish
Rice
Hot Dish Cuisine
A la carte
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 3 Type / Shochu Highball, Sour : 11 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 1 Type / Fruit Liqueur : 4 Type / Cocktails : 4 Type / Wine : 2 Type / Makgeolli : 7 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)