Detailed Course Contents
4,400 JPY Course (13 Items)
つむぎコース
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 4 to 20 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
京豆腐サラダ
Tofu Salad
| Menu Info | A salad of tofu and vegetables. |
|---|---|
| Ingredients | Tofu |
| Cooking | Mix/Blend |
生キムチ
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
キャベツぶつ切り
Cabbage
| Menu Info | A dish made up of raw cabbage which has been roughly cut into bite-sized chunks. |
|---|---|
| Ingredients | Cabbage |
| Cooking | Raw |
ナムル盛り合わせ
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 |
キムチ盛り合わせ
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 |
一口レアステーキユッケ
Rare steak tartare
| Menu Info | Beef that has been cooked rare is finely minced and mixed with several kinds of condiments and seasonings, then topped with egg yolk. |
|---|---|
| Ingredients | Beef, Egg yolk |
| Cooking | Dress, Bake/Roast |
塩タン
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 |
八代目儀兵衛の白ごはん（おかわり自由）
All-you-can-eat rice
| Menu Info | You can order as much rice as you want. |
|---|---|
| Ingredients | Rice |
| Cooking | Cook |
ハラミ（タレ）
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Flavor | Sauce |
| Cooking | Bake/Roast |
特選ロース（タレ）
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Flavor | Sauce |
| Cooking | Bake/Roast |
特選バラ（タレ）
Beef rib
| Menu Info | Beef dish made using meat cut from the ribs called "Bara." |
|---|---|
| Ingredients | Beef plate |
| Flavor | Sauce |
特選サーロイン（塩）
Sirloin
| Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
| Flavor | Salt |
バニラアイスクリーム
Vanilla ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Vanilla essence |
| Cooking | Freeze |
* 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)