Detailed Course Contents
8,640 JPY Course (16 Items)
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Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:00 - 21:00 - 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
Assorted Sakizuke (starter), 3 kinds
| Menu Info | Platter of 3 kinds of appetizers is first served in Japanese cuisine. |
|---|---|
| Ingredients | Wagyu beef |
Seared edible raw beef
| Menu Info | Cuts of beef prepared raw with only the surface seared. |
|---|---|
| Ingredients | Sea urchin |
| Cooking | Broil/Barbecue |
Simmered beef tendon
| Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
|---|---|
| Ingredients | Beef tendon |
| Flavor | Salt |
| Cooking | Simmer |
Assorted rare cuts of beef
| Menu Info | An assortment of several rare cuts of beef. |
|---|---|
| Ingredients | Beef |
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 rare cuts of beef
| Menu Info | An assortment of several rare cuts of beef. |
|---|---|
| Ingredients | Beef lean meat |
Beef tongue steak
| Menu Info | Thickly-sliced and grilled beef tongue called tan. |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
Assorted wagyu beef offal
| Menu Info | Platter of various Wagyu beef offal called horumon. |
|---|---|
| Ingredients | Beef organ meat, Wagyu beef |
| Cooking | Bake/Roast |
Aged pork
| Menu Info | A dish prepared by grilling aged pork. |
|---|---|
| Ingredients | Pork, Pork loin |
| Flavor | Rock salt |
| Cooking | Ripen, Bake/Roast |
Kyoto vegetable salad
| Cooking | Mix/Blend |
|---|
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
Grilled vegetables
| Menu Info | A dish of vegetables grilled in a frypan, oven, or on a grill. |
|---|---|
| Cooking | Bake/Roast |
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 |
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 |
Flaked fatty beef rice bowl
| Menu Info | A bowl of rice topped with flaked fatty beef. |
|---|---|
| Ingredients | Beef, Rice |
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)