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)