Detailed Course Contents
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
Reservations must be made 1 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 20 guests only.
Menu Information
Carpaccio (fish)
Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
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Flavor | Olive oil |
Cooking | Mix/Blend |
Liver
Menu Info | A dish of grilled liver on a skewer. |
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Ingredients | Beef liver |
Cooking | Bake/Roast |
Other potages and soups
Cooking | Simmer |
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Zabuton (chuck flap)
Menu Info | Meat dish made using a cut from the shoulder called "Zabuton". |
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Cooking | Bake/Roast |
Beef fillet steak
Menu Info | Roasted, thick cut beef fillet. |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
Sirloin steak
Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
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Ingredients | Beef sirloin |
Cooking | Bake/Roast |
Beef fillet
Menu Info | Beef dish made using a cut from the lower back called "Hire." |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
Harami (skirt)
Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
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Cooking | Bake/Roast |
Shinshin (thigh)
Menu Info | Meat dish made using a cut from the lower thigh called "Shinshin". |
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Cooking | Bake/Roast |
Misuji (top blade)
Menu Info | Meat dish made using a cut from the shoulder called "Misuji." |
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Ingredients | Beef top blade |
Cooking | Bake/Roast |
Dessert
* 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)