Detailed Course Contents
5,478 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:30 - Time Limit: 70 Min
- Last Order: 10 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 1 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 2 to 12 guests only.
Other Important Point
For All-You-Can-Eat plans, additional orders may be placed only after previously ordered food is finished.
Excessive leftovers may incur additional charges.
Menu Information
Wagyu beef ribs
| Menu Info | A Wagyu beef dish prepared from around ribs, called bara. |
|---|---|
| Ingredients | Beef plate, Kobe beef |
| Cooking | Bake/Roast |
Wagyu beef ribs
| Menu Info | A Wagyu beef dish prepared from around ribs, called bara. |
|---|---|
| Ingredients | Beef plate, Wagyu beef |
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Pork loin
| Menu Info | Pork dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Pork loin |
| Cooking | Bake/Roast |
Pork belly
| Menu Info | Pork dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Pork belly |
| Cooking | Bake/Roast |
Assorted vegetables
| Menu Info | Platter of various kinds of appetizers. |
|---|
Vegetable garnish
Rice cake
| Menu Info | A dish of steamed sticky rice pounded in a mortar and formed into circular or square shapes. |
|---|---|
| Ingredients | Sticky rice |
| Cooking | Steam |
Rice
Noodle
* 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)