Detailed Course Contents
3,780 JPY Course
宴会コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
塩タン
Tan shio (salted tongue)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
和牛リブロースステーキ
Wagyu beef spencer roll steak
| Menu Info | Wagyu beef from the part of the cow called the spencer roll, thickly cut and grilled. |
|---|---|
| Ingredients | Beef spencer roll, Wagyu beef |
| Cooking | Bake/Roast |
和牛トロカルビ
Wagyu beef kalbi
| Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
|---|---|
| Ingredients | Beef boneless short ribs, Wagyu beef |
| Cooking | Bake/Roast |
カルビ
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
テッチャン
Tecchan (beef large intestine)
| Menu Info | A beef dish made using the large intestine called "Tecchan". |
|---|---|
| Ingredients | Beef large intestine |
| 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 |
サンドミノ
Minosando (first stomach)
| Menu Info | Meat dish made using the first stomach called "minosando" ("mino sandwich"), a cut from the stomach wall lined with fat in-between. |
|---|---|
| Ingredients | Beef mountain chain tripe |
赤セン
Aka-senmai
| Menu Info | Meat dish made using a cow's fourth stomach. |
|---|---|
| Ingredients | Beef book tripe |
| Cooking | Bake/Roast |
ココロ
Hatsu (heart)
| Menu Info | Meat dish made using a cut from the heart called "Hatsu." |
|---|---|
| Cooking | Bake/Roast |
焼レバー
Beef liver (yakiniku)
| Menu Info | A meat dish prepared using beef liver called "liver." |
|---|---|
| Ingredients | Beef liver |
| Cooking | Bake/Roast |
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
Namul (Korean seasoned vegetables or wild greens)
| Menu Info | Boiled vegetables or wild greens seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Garland chrysanthemum, Spinach, Carrot |
| Flavor | Sesame oil |
| Cooking | Dress |
サラダ
Salad
白ごはん
Rice
| Ingredients | Rice |
|---|---|
| Cooking | Cook |
* 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)