Detailed Course Contents
3,850 JPY Course
幹事コース
Recommend
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
ロース
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
バラ
Beef rib
| Menu Info | Beef dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Beef plate |
タン
Tongue
| Menu Info | Meat dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
上ミノ
Premium rumen
| Menu Info | Meat dish made using a cut from the stomach called "premium mountan chain tripe". |
|---|---|
| Ingredients | Beef mountain chain tripe |
| Cooking | Bake/Roast |
テッチャン
Tecchan (beef large intestine)
| Menu Info | A beef dish made using the large intestine called "Tecchan". |
|---|
レバー
Liver
| Menu Info | A dish of grilled liver on a skewer. |
|---|---|
| Ingredients | Beef liver, Chicken liver |
| Cooking | Bake/Roast |
白菜キムチ
Chinese cabbage kimchi
| Menu Info | Chinese cabbage cut and marinated in kimchi seasonings. |
|---|
サラダ
Salad
チシャ
Chisha
| Menu Info | Lettuce wrapped around yakiniku and other ingredients. |
|---|---|
| Ingredients | Lettuce |
| Cooking | Raw |
付出し
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
* 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)