Detailed Course Contents
4,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:15 - Time Limit: 90 Min
- Last Order: 20 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Menu Information
Salted cabbage
| Ingredients | Cabbage |
|---|---|
| Cooking | Cut |
Sweet and salty chilled tofu topped with slow-poached egg
| Menu Info | Chilled tofu topped with slow-poached egg and a sweet and salty sauce. |
|---|---|
| Ingredients | Slow-poached egg, Tofu |
| Cooking | Cover/Add, Chill |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
Pork tongue
| Menu Info | Pork dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
Pork short ribs
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
Beef skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (beef). |
|---|---|
| Ingredients | Beef skirt |
Salted skirt steak with garlic (yakiniku)
| Menu Info | Skirt (a cut from the diaphragm) topped with grated garlic mixed with salt. |
|---|---|
| Ingredients | Beef skirt |
| Flavor | Salt, Garlic |
| Cooking | Bake/Roast |
P-toro (pork neck)
| Menu Info | Meat dish made using meat cut from the neck called "P-toro." |
|---|---|
| Cooking | Bake/Roast |
Bonjiri (chicken tailbone meat)
| Ingredients | Chicken tail |
|---|---|
| Cooking | Bake/Roast |
Salted chicken
| Ingredients | Chicken |
|---|---|
| Cooking | Bake/Roast |
Pork offal
| Menu Info | Grilled pork offal. |
|---|---|
| Cooking | Bake/Roast |
Beef offal
| Menu Info | Grilled beef offal. |
|---|
Seared bacon
| Menu Info | A dish created by heating one side of a block of block at a high temperature. |
|---|---|
| Ingredients | Bacon |
| Cooking | Bake/Roast |
Rice
Wakame seaweed soup
| Ingredients | Wakame |
|---|---|
| Cooking | Simmer |
Cream puff with ice cream filling
| Menu Info | A dessert of cream puff shell filled with ice cream. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Fresh cream, Milk |
| Flavor | Butter |
| Cooking | Freeze |
Meal
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / 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)