Detailed Course Contents
5,478 JPY Course (90 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:00 - Time Limit: 120 Min
- Last Order: 30 Min before
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 3 days before your store visit, until 23:00
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
Wagyu beef ribs
| Menu Info | A Wagyu beef dish prepared from around ribs, called bara. |
|---|---|
| Ingredients | Beef plate, Wagyu beef, Japanese black wagyu |
| Cooking | Bake/Roast |
Lean meat
| Menu Info | A meat dish prepared from lean meat. |
|---|---|
| Ingredients | Wagyu beef, Japanese black wagyu |
| Cooking | Bake/Roast |
Marucho (small intestine)
| Menu Info | Meat dish made using a cut from the small intestines called "Marucho." |
|---|---|
| Ingredients | Beef back knuckle |
| Cooking | Bake/Roast |
Hachinosu (reticulum / second stomach chamber)
| Menu Info | Meat dish made using a cut from the stomach called "Hachinosu." |
|---|---|
| Ingredients | Beef honeycomb tripe |
| Cooking | Bake/Roast |
Pork blade shoulder
| Menu Info | A meat dish prepared from a pig's shoulder area called pork blade shoulder. |
|---|---|
| Ingredients | Pork boston butt |
| Cooking | Bake/Roast |
Pork belly
| Menu Info | Pork dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Pork belly |
| Cooking | Bake/Roast |
Chicken thigh
| Menu Info | Grilled chicken thigh. |
|---|---|
| Ingredients | Chicken thigh, Daisen chicken |
| Cooking | Bake/Roast |
Chicken breast
| Menu Info | Meat dish made using chicken breast. |
|---|---|
| Ingredients | Chicken breast, Daisen chicken |
| Cooking | Bake/Roast |
Assorted seasonal vegetables
| Menu Info | Platter of various kinds of vegetables that are currently in season. |
|---|
Sashimi
Agemono
| Menu Info | Dish prepared by deep-frying ingredients in oil. |
|---|
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
Zousui (rice soup) set
Rice ball
| Menu Info | A circular, triangular, or rice bale-shaped ball of rice that has been formed by hand. |
|---|---|
| Ingredients | Rice, Nori |
Grilled rice ball
| Menu Info | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
|---|---|
| Ingredients | Rice |
| Cooking | Bake/Roast |
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
Jelly
| Ingredients | Gelatin |
|---|---|
| Cooking | Harden/Congeal |
Warabimochi (bracken-starch dumpling covered in sweet, toasted soybean flour)
| Menu Info | A Japanese confection of bracken-starch, water, and sugar stirred together over heat, then cooled until set. Enjoyed with sweet toasted soy bean powder and brown sugar syrup. |
|---|---|
| Ingredients | Bracken starch |
| Flavor | Brown sugar syrup, Soybean flour |
| Cooking | Harden/Congeal |
* 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)