Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 12:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Chateaubriand steak
| Menu Info | A portion of beef called chateaubriand (tenderloin), thickly-sliced and grilled. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
Sirloin steak
| Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
| Cooking | Bake/Roast |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Tori(chicken)
| Ingredients | Chicken |
|---|---|
| Cooking | Bake/Roast |
Cabbage
| Menu Info | A dish made up of raw cabbage which has been roughly cut into bite-sized chunks. |
|---|---|
| Ingredients | Cabbage |
| Cooking | Raw |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Donabe Gohan (rice in an earthen pot)
| Menu Info | Rice cooked until fluffy in an earthenware pot. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
|---|
Egg soup
| Ingredients | Hen's egg |
|---|---|
| Cooking | Simmer |
Dessert plate
* 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)