Detailed Course Contents
11,000 JPY Course (14 Items)
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Appetizer
Other Japanese-style Salad
Menu Info | A salad of raw vegetables with a soy sauce-based dressing. |
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Meat Cuisine
Steak
Ingredients | Beef |
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Cooking | Bake/Roast |
Steak
Ingredients | Beef |
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Cooking | Bake/Roast |
Sushi
The main dish of the first course
Beef fillet
Menu Info | Beef dish made using a cut from the lower back called "Hire." |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
Sirloin steak
Ingredients | Beef sirloin |
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Cooking | Bake/Roast |
Misuji (top blade)
Ingredients | Beef top blade |
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Cooking | Bake/Roast |
The main dish of the second course
Premium grilled tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
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Ingredients | Beef tongue |
Cooking | Bake/Roast |
Grilled / sauteed vegetables
Menu Info | A dish of vegetables broiled and fried in pan with a little bit of oil. |
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Cooking | Bake/Roast |
Grilled red rice prawn
Ingredients | Shrimp |
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Scallops
Menu Info | A dish of scallops fried in pan with a little bit of oil. |
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Ingredients | Scallop |
Cooking | Bake/Roast |
Rice Dish
Rice
Tail soup
Ingredients | Beef tail, Scallion/Green onion/Leek |
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Cooking | Simmer |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Wine / Soft Drinks
Special All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Wine / Soft Drinks
* 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)