Detailed Course Contents
5,478 JPY Course (68 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 23:00 - 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
About Cancellation
No cancellation fee will apply for 2 days before your store visit, until 18:00
100% cancellation fee after the deadline.
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Japanese black beef
Ingredients | Japanese black wagyu |
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Cooking | Bake/Roast |
Tsuboduke kalbi yaki (marinated and grilled short ribs)
Menu Info | Meat dish made using meat cut from the ribs called "Kalbi," marinated with sauce in a pot and grilled. |
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Ingredients | Beef boneless short ribs, Pork boneless short ribs |
Cooking | Bake/Roast |
Assorted chicken and pork
Menu Info | Platter of chicken and pork served together. |
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Ingredients | Pork, Chicken |
Cooking | Bake/Roast |
Assorted dish of seafood and vegetables
Menu Info | Platter of various seafood and vegetables for grill. |
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Ingredients | Seafood, Vegetable |
Cooking | Bake/Roast |
Assorted offal
Menu Info | Platter of several various cuts of offal called "Horumon." |
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Ingredients | Innards |
Cooking | Bake/Roast |
Agemono
Menu Info | Dish prepared by deep-frying ingredients in oil. |
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Wakame seaweed soup
Ingredients | Wakame |
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Cooking | Simmer |
Salad with uncured ham and colorful vegetables
Ingredients | Raw ham |
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Rice
Noodle
Dessert of the day
Menu Info | Dessert that changes every day. |
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* 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)