Detailed Course Contents
11,000 JPY Course
黒毛和牛の一頭丸ごとコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
きっしゃんサラダ
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|---|
| Ingredients | Vegetable |
黒毛和牛のコールビーフ
Cold roast beef
| Menu Info | Roast beef is chilled and served with a sauce made by mixing together several kinds of condiments. |
|---|---|
| Ingredients | Japanese black wagyu |
| Cooking | Chill, Bake/Roast |
黒毛和牛の手鞠寿司
Wagyu beef temari sushi
| Menu Info | A small hand-formed ball of rice topped with wagyu beef. |
|---|---|
| Ingredients | Wagyu beef, Vinegared rice |
黒毛和牛のレアステーキ(ユッケ風)
Rare steak tartare
| Menu Info | Beef that has been cooked rare is finely minced and mixed with several kinds of condiments and seasonings, then topped with egg yolk. |
|---|---|
| Ingredients | Beef, Egg yolk |
| Cooking | Dress, Bake/Roast |
特選厚切り牛塩タン
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
ツラミ
Tsurami (cheek)
| Menu Info | Meat dish made using a cut from the cheeks called "Tsurami." |
|---|---|
| Cooking | Bake/Roast |
特上ヘレ
Extra premium beef filet mignon
| Menu Info | A dish prepared from extra premium rank beef fillet mignon from a cow's loin area. |
|---|---|
| Ingredients | Beef fillet |
特上本みすじ
Misuji (top blade) Premium
| Menu Info | Meat dish made using a cut from the shoulder called "Misuji." |
|---|---|
| Ingredients | Beef top blade |
| Cooking | Bake/Roast |
赤身モモ
Thigh (yakiniku)
| Menu Info | A meat dish prepared with meat from the thigh. |
|---|---|
| Cooking | Bake/Roast |
焼き野菜の盛合せ
Assorted grilled vegetables
| Cooking | Bake/Roast |
|---|
特選ハラミ
Beef skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (beef). |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
特選カルビ
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
テールクッパ
Tail gukbap
| Menu Info | Beef tail and various vegetables simmered, placed in a soup flavored with seasonings, and poured over rice. |
|---|---|
| Ingredients | Beef tail, Rice, Processed vegetable |
| Cooking | Cover/Add |
杏仁豆腐
Almond jelly
| Menu Info | A Chinese dessert prepared by adding sugar and gelatin into powdered apricot seeds or almond powder, then chilled to harden. |
|---|---|
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
| Cooking | Harden/Congeal |
* 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)