Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Menu Information
Green salad
Cooking | Mix/Blend |
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Edible raw beef
Ingredients | Beef |
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Cooking | Raw |
Beef nigiri sushi
Menu Info | Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi. |
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Ingredients | Beef, Vinegared rice |
Cooking | Cut |
Extra premium grilled tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "extra premium tongue," seasoned with salt and grilled. |
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Ingredients | Choice grade beef tongue |
Flavor | Salt |
Cooking | Bake/Roast |
Yaki shabu-shabu
Menu Info | Grilled dish of thinly sliced meat or vegetables that are lightly cooked on an iron plate and served with ponzu (citron soy sauce) dipping sauce. |
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Misuji (top blade)
Menu Info | Meat dish made using a cut from the shoulder called "Misuji." |
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Ingredients | Beef top blade |
Cooking | Bake/Roast |
Marbled meat yakiniku
Menu Info | Grilled meat dish made using marbled meat cuts. |
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Ichibo (rump cap)
Menu Info | Meat dish made using a cut from the rump called "Ichibo." |
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Ingredients | Beef rump cap |
Cooking | Bake/Roast |
Reimen
Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
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Ingredients | Cold noodles (Korean style) |
Cooking | Boil, Chill |
Dessert
* 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)