Detailed Course Contents
7,000 JPY Course (13 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 01:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 4 to 48 guests only.
Menu Information
Assorted kimchi and namul
| Menu Info | An arrangement of kimchi, vegetables, and edible wild plants seasoned with sesame oil and salt, etc., then served together. |
|---|---|
| Ingredients | Edible wild plants, Kimchi |
| Flavor | Salt, Sesame oil |
| Cooking | Mix/Blend |
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
Wagyu beef steak
| Menu Info | Thickly cut and grilled Japanese beef called "Wagyu" beef. |
|---|
Beef Sagari (hanger steak)
| Menu Info | Meat dish made using a cut from the beef diaphragm called "Sagari." |
|---|---|
| Ingredients | Beef hanging tender |
Chicken neck yakiniku (grilled meat)
| Menu Info | A dish made using chicken neck meat. |
|---|---|
| Ingredients | Chicken neck |
| 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 |
Lamb loin
| Menu Info | A cut of meat from the back area of a lamb, known as the loin. |
|---|---|
| Ingredients | Lamb, Lamb loin |
| Cooking | Bake/Roast |
Assorted Wagyu beef
| Menu Info | An assortment of several kinds of Wagyu beef. |
|---|---|
| Ingredients | Wagyu beef, Beef |
Oysters
| Menu Info | A dish of oysters fried in pan with a little bit of oil. |
|---|---|
| Ingredients | Oyster |
| Cooking | Bake/Roast |
Live squid sashimi
| Menu Info | A dish of live squid sliced and served in a vessel. |
|---|---|
| Ingredients | Squid |
| Cooking | Raw |
Grilled seasonal vegetables
| Menu Info | Vegetables are grilled and vary depending on the time of year. |
|---|---|
| Cooking | Bake/Roast |
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Shochu Highball, Sour : 7 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Fruit Liqueur : 1 Type / Cocktails : 9 Type / Wine : 2 Type / Soft Drinks : 6 Type
* 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)