Detailed Course Contents
12,960 JPY Course (17 Items)
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Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
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
Reserve by 21:00 1 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Crab meat and mozuku seaweed
| Menu Info | A dish of crab meat and "mozuku" seaweed marinated in vinegar. |
|---|---|
| Ingredients | Mozuku (seaweed), Crab |
| Flavor | Vinegar |
| Cooking | Dress |
Assorted fresh raw beef sashimi, 2 kinds
| Menu Info | A platter of two kinds of thinly cut raw beef eaten with soy sauce and condiments. |
|---|---|
| Ingredients | Beef, Sea urchin |
| Flavor | Soy sauce |
| Cooking | Cut |
Seared beef sushi
| Menu Info | Sushi rice topped with thinly sliced and seared beef, hand-pressed into nigiri sushi. |
|---|---|
| Ingredients | Beef, Vinegared rice |
| Flavor | Vinegar |
| Cooking | Bake/Roast |
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 |
Wagyu beef top blade steak
| Menu Info | A portion of wagyu beef shoulder, top blade, called misuji, thickly cut and frilled. |
|---|
Kurashita
| Menu Info | A dish prepared from a cow's shoulder area to the foreleg, called kurashita. |
|---|---|
| Ingredients | Beef |
Wagyu beef chuck rib
| Menu Info | A dish prepared with sankaku bara (Wagyu beef chuck rib). |
|---|---|
| Ingredients | Beef chuck rib, Wagyu beef, Processed vegetable |
| Cooking | Seared |
Wagyu beef tenderloin steak
| Menu Info | Wagyu beef around bottom called tenderloin thickly cut and grilled. |
|---|---|
| Ingredients | Beef fillet, Wagyu beef |
| Cooking | Bake/Roast |
Assorted beef offal, 2 kinds
| Menu Info | An assortment of 2 kinds of beef offal. |
|---|---|
| Ingredients | Beef |
Wagyu beef tongue
| Menu Info | Meat dish made using wagyu beef's tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue, Wagyu beef |
Seared Wagyu beef
| Menu Info | Grilled Japanese beef called "Wagyu" beef. |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
Wagyu beef lean steak
| Menu Info | Wagyu beef lean thickly cut and grilled. |
|---|---|
| Ingredients | Wagyu beef |
| Cooking | Bake/Roast |
Seafood teppanyaki
| Cooking | Teppanyaki |
|---|
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Flaked fatty beef rice bowl
| Menu Info | A bowl of rice topped with flaked fatty beef. |
|---|---|
| Ingredients | Beef, Rice |
Mini reimen (cold noodles)
| Menu Info | Noodles made with buckwheat, etc. are placed in cold soup and topped with meat, vegetables, etc. Smaller than a regular serving. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Chill |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* 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)