Detailed Course Contents
5,500 JPY Course (18 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 00:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Grilled Dish
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Ingredients | Innards |
| Cooking | Bake/Roast |
Shiro (large intestine)
| Menu Info | Meat dish made using a cut from the large intestines called "Shiro." |
|---|---|
| Cooking | Bake/Roast |
Kashira (temple and cheek)
| Menu Info | Meat dish made using a cut from the cheek area called "Kashira." |
|---|---|
| Cooking | Bake/Roast |
Tontoro (pork neck)
| Menu Info | Pork dish made using meat cut from the neck called "Toro." |
|---|---|
| Ingredients | Fatty pork |
| Cooking | Bake/Roast |
Heart
| Menu Info | A dish of grilled chicken heart on a skewer. |
|---|---|
| Cooking | Bake/Roast |
Pork short ribs
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
Marucho (small intestine)
| Menu Info | Meat dish made using a cut from the small intestines called "Marucho." |
|---|---|
| Cooking | Bake/Roast |
Wagyu beef kalbi
| Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
|---|---|
| Ingredients | Beef boneless short ribs, Wagyu beef |
Wagyu beef ribeye
| Menu Info | A dish made with wagyu beef ribeye (back meat). |
|---|---|
| Ingredients | Beef loin, Wagyu beef |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
Negi tan shio (salted tongue with green onions)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and topped with green onions. |
|---|---|
| Ingredients | Beef tongue, Scallion/Green onion/Leek |
| Flavor | Salt |
| Cooking | Bake/Roast |
Grilled beef sirloin shabu-shabu
| Menu Info | A dish of thinly-sliced beef sirloin prepared from an area of a cow's back to the loin, served with ponzu dipping sauce. |
|---|---|
| Ingredients | Beef sirloin |
| Cooking | Bake/Roast |
Tofu Salad
| Menu Info | A salad of tofu and vegetables. |
|---|---|
| Ingredients | Tofu |
| Cooking | Mix/Blend |
Wiener (for barbecue)
| Menu Info | A grilled wiener dish. |
|---|---|
| Ingredients | Wiener |
| Cooking | Bake/Roast |
Assorted vegetables
| Menu Info | Platter of various kinds of appetizers. |
|---|
Vegetable Garnish
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Final Dish
* Please select 1 dish from the menu below.
Chilled udon
| Menu Info | Boiled udon cooled in cold water and served on a bamboo tray. |
|---|---|
| Ingredients | Udon |
| Flavor | Tsuyu |
| Cooking | Boil, Chill |
Rice
Dessert
Vanilla ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Vanilla essence |
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / Cocktails / Wine / Non-Alcoholic Beverages / Soft Drinks
* 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)