Detailed Course Contents
7,344 JPY Course
-
Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:00 - 22:30 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 3 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 4 to 30 guests only.
Menu Information
Appetizer
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 |
Assorted namul
| Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Salt, Sesame oil |
Grilled Dish
Assorted grilled vegetables
| Cooking | Bake/Roast |
|---|
Salad
Salad
Grilled Dish
Pajeon
| Menu Info | A Korean dish of finely chopped food ingredients mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Sashimi
Assorted beef sashimi
| Menu Info | Platter of several kinds of thinly-sliced raw beef. |
|---|---|
| Cooking | Raw |
Grilled Dish
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 |
Beef chuck eye roll
| Menu Info | Beef dish made using a cut from the shoulder area called "Kata-rosu". |
|---|---|
| Ingredients | Beef chuck |
Misuji (top blade)
| Menu Info | Meat dish made using a cut from the shoulder called "Misuji." |
|---|---|
| Ingredients | Beef top blade |
| Cooking | Bake/Roast |
Kainomi (bottom flap)
| Menu Info | A beef dish made using rib meat from the area nearest to the waist called "Kainomi". |
|---|
Hiuchi (inner thigh)
| Menu Info | A beef dish made using meat from the inner thigh called "Hiuchi". |
|---|
Ribeye roll
| Menu Info | A meat dish prepared using the center area of the back of a cow's ribs, called the "ribeye roll." |
|---|---|
| Ingredients | Beef spencer roll |
| 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 |
Tori(chicken)
| Ingredients | Chicken |
|---|---|
| Cooking | Bake/Roast |
Sausage
| Ingredients | Pork, Sheep intestine |
|---|---|
| Cooking | Bake/Roast |
Assorted seafood grill
| Menu Info | Platter of various kinds of seafood to grill and eat at your table. |
|---|---|
| Cooking | Broil/Barbecue |
Rice Dish
Gukbap
| Menu Info | Meat and various vegetables simmered, placed in a soup flavored with seasonings, and poured over rice. |
|---|---|
| Ingredients | Chicken, Garlic chives, Scallion/Green onion/Leek, Carrot, Rice, Hen's egg |
| Cooking | Simmer |
Dessert
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)