Detailed Course Contents
4,500 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:15 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 0 days ahead.
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
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
Jingisukan
| Menu Info | Lamb or mutton, and various vegetables grilled together and served in an exclusive pot called "Jingisukan pot." |
|---|---|
| Ingredients | Lamb or mutton, Onion |
| Cooking | Bake/Roast |
Beef kalbi (short ribs) steak
| Menu Info | A dish prepared from the meat portion surrounding the beef rib area called kalbi, thickly-sliced and grilled. |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
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 |
Thickly sliced beef kalbi
| Menu Info | Thickly sliced beef kalbi (rib area). |
|---|---|
| Ingredients | Beef boneless short ribs |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| 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 |
Pork offal
| Menu Info | Grilled pork offal. |
|---|---|
| Cooking | Bake/Roast |
Salted cabbage
| Ingredients | Cabbage |
|---|---|
| Cooking | Cut |
Fried and buttered sweet potato
| Menu Info | Sliced sweet potato which is deep-fried without breadcrumbs or batter, and seasoned with a sticky butter grilling sauce. |
|---|---|
| Ingredients | Sweet potato |
| Flavor | Butter, Unrefined brown sugar |
| Cooking | Bake/Roast |
Corn butter
| Menu Info | Corn fried in butter and flavored with salt or soy sauce. |
|---|---|
| Ingredients | Corn |
| Flavor | Butter |
| Cooking | Stir-fry |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
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 |
Rice
Egg soup
| Ingredients | Hen's egg |
|---|---|
| Cooking | Simmer |
Vanilla ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Vanilla essence |
| 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)