Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer of the day
Menu Info | Appetizer that changes every day. |
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Beef tongue
Menu Info | Beef dish made using the tongue called "Tan." |
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Ingredients | Beef tongue |
Cooking | Charcoal-grilled |
Beef Kalbi (short ribs)
Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
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Ingredients | Beef boneless short ribs |
Cooking | Charcoal-grilled |
Beef loin
Menu Info | Beef dish made using a cut from the back called "Rosu." |
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Ingredients | Beef loin |
Cooking | Charcoal-grilled |
Yaki shabu-shabu
Menu Info | Grilled dish of thinly sliced meat or vegetables that are lightly cooked on an iron plate and served with ponzu (citron soy sauce) dipping sauce. |
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Ingredients | Beef |
Cooking | Bake/Roast |
Sirloin steak
Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
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Ingredients | Beef sirloin |
Cooking | Charcoal-grilled |
Beef fillet
Menu Info | Beef dish made using a cut from the lower back called "Hire." |
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Ingredients | Beef fillet |
Cooking | Charcoal-grilled |
Horumon (offal)
Menu Info | Meat dish made using cuts called "Horumon." |
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Cooking | Charcoal-grilled |
Rice dish of the day
Menu Info | Rice dish that changes every day. |
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Dessert of the day
Menu Info | Dessert that changes every day. |
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* 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)