Detailed Course Contents
9,070 JPY Course
神戸牛焼肉コース
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Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
17:00 - 23:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Reservations may be cancelled for late arrivals over 60 minutes.
Order
Orders can be placed for a group size of 4 to 50 guests only.
Menu Information
Appetizer
牛肉しぐれ煮
Shigureni (boiled dish in soy sauce)
| Menu Info | A type of tsukudani (dish boiled in soy sauce) prepared by cooking seafood or meat in soy sauce, sugar, and ginger. |
|---|---|
| Ingredients | Beef |
| Flavor | Sugar, Soy sauce, Sake(Japanese rice wine), Mirin |
| Cooking | Stew |
前菜三種盛
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
キムチ盛
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 |
ナムル盛
Assorted namul
| Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Salt, Sesame oil |
Grilled Dish
海鮮チヂミ（塩焼き）
Seafood pajeon
| Menu Info | A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
神戸牛タン
Wagyu beef tongue
| Menu Info | Meat dish made using wagyu beef's tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue, Kobe beef |
神戸牛ロース（たれ焼き）
Wagyu beef ribeye
| Menu Info | A dish made with wagyu beef ribeye (back meat). |
|---|---|
| Ingredients | Beef loin, Kobe beef |
神戸牛カルビ
Wagyu beef kalbi
| Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
|---|---|
| Ingredients | Beef boneless short ribs, Kobe beef |
神戸牛ハラミ
Wagyu beef skirt steak
| Menu Info | A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak. |
|---|---|
| Ingredients | Beef skirt, Kobe beef |
焼野菜盛
Assorted grilled vegetables
| Cooking | Bake/Roast |
|---|
壺漬ホルモン四種
Assorted offal, 4 kinds
| Menu Info | Platter of 4 kinds of offal called "Horumon." |
|---|
Vegetable Garnish
巻き野菜
Vegetables for wrapping
| Menu Info | Vegetables for wrapping and eating grilled meat. |
|---|---|
| Cooking | Roll |
Rice Dish
* Please select 1 dish from the menu below.
神戸牛肉しぐれ茶漬け
Ochazuke beef shigure
| Menu Info | Beef tsukudani (beef simmered in soy-sauce and mirin) with seaweed and ginger served on rice in tea. |
|---|---|
| Ingredients | Ginger, Rice, Kobe beef |
| Cooking | Simmer, Cover/Add |
貝柱のおかゆ
Okayu (rice porridge)
| Menu Info | A dish of rice boiled in a large amount of water until soft. |
|---|---|
| Ingredients | Rice, Shell ligament |
| Cooking | Simmer |
冷麺
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
デザート
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)