Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 10 guests only.
Menu Information
Otoshi (an appetizer) 3kind(s)
Menu Info | A side dish served before ordered dishes are served. |
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Wagyu beef kalbi
Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
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Ingredients | Beef boneless short ribs, Wagyu beef |
Tontoro (pork neck)
Menu Info | Pork dish made using meat cut from the neck called "Toro." |
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Ingredients | Sangen pork, Fatty pork |
Cooking | Bake/Roast |
Lamb shoulder
Menu Info | A cut of meat from the shoulder area of a lamb. |
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Ingredients | Lamb |
Cooking | Bake/Roast |
Horumon (offal)
Menu Info | Meat dish made using cuts called "Horumon." |
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Cooking | Bake/Roast |
Seseri (chicken neck meat)
Cooking | Bake/Roast |
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Wagyu beef chuck flap
Menu Info | A meat dish prepared by using Wagyu beef chuck flap (a cut from the shoulder). |
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Ingredients | Wagyu beef |
Cooking | Bake/Roast |
Zabuton (chuck flap)
Menu Info | Meat dish made using a cut from the shoulder called "Zabuton". |
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Ingredients | Beef |
Cooking | Bake/Roast |
Rice
Caesar salad
Ingredients | Lettuce |
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Flavor | Caesar dressing |
Cooking | Mix/Blend |
Wakame seaweed soup
Ingredients | Wakame |
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Cooking | Simmer |
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)