Seared beef tartare
Seared finely minced beef dressed with several kinds of seasonings and condiments, topped with egg yolk.
- Ingredients: Beef spencer roll, Beef, Egg yolk
- Cooking: Mix/Blend, Seared
tax included
Thickly-sliced tongue
A meat dish of thickly-sliced tongue.
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Assorted premium yakiniku
An assortment of several kinds of high-grade meat.
- Ingredients: Japanese black wagyu, Beef boneless short ribs, Beef premium ribs, Wagyu beef premium loin
- Cooking: Bake/Roast
tax included
Thickly sliced extra premium tongue
A dish prepared by thickly slicing extra premium grade beef tongue.
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Aorta
Meatdish made using the aorta called "Korikori."
- Cooking: Bake/Roast
tax included
Stone-roasted bibimbap set meal
- Ingredients: Rice, Hen's egg
- Flavor: Gochujang
- Cooking: Baked on stone
tax included
Reimen
Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables.
- Ingredients: Cold noodles (Korean style), Kimchi
- Cooking: Hand-made, Boil, Chill
tax included
Wagyu beef chateaubriand steak
A meat dish prepared by using the thickest rare part from the center of Wagyu beef hire (a cut from the lower back).
- Ingredients: Sendai beef, Wagyu beef, Beef fillet
- Cooking: Bake/Roast
tax included
Kainomi (bottom flap)
A beef dish made using rib meat from the area nearest to the waist called "Kainomi".
- Ingredients: Wagyu beef
- Cooking: Bake/Roast
tax included
Meat tasting menu
Platter of various kinds of meat in small quantity.
- Ingredients: Sendai beef
- Cooking: Bake/Roast
tax included
Tsurami (cheek)
Meat dish made using a cut from the cheeks called "Tsurami."
- Cooking: Bake/Roast
tax included
Seared skipjack tuna
Skipjack tuna quickly char-grilled and seasoned with soy sauce and condiments, etc.
- Ingredients: Skipjack tuna
- Cooking: Bake/Roast
tax included
Chinese cabbage kimchi
Chinese cabbage cut and marinated in kimchi seasonings.
tax included
Pajeon
A Korean dish of finely chopped food ingredients mixed into flour dissolved in water, then cooked in thin layers.
- Ingredients: Pork, Wheat flour, Rice flour
- Flavor: Sesame oil
- Cooking: Bake/Roast
tax included
Beef large intestine
A cut of beef using a portion of the large intestine called "Shimacho".
- Ingredients: Beef large intestine
- Cooking: Bake/Roast
tax included
Extra premium beef ribs
A meat dish prepared from extra premium rank beef surrounding the rib portion of a cow, called bara.
- Ingredients: Beef plate
- Cooking: Bake/Roast
tax included
Premium short ribs
Meat dish made using a cut from the ribs called "premium short ribs".
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
tax included
Premium loin
Meat dish made using a cut from the back called "premium loin".
- Cooking: Bake/Roast
tax included
Extra premium beef ribs
A meat dish prepared from extra premium rank beef surrounding the rib portion of a cow, called bara.
- Ingredients: Wagyu beef, Beef plate
- Cooking: Bake/Roast
tax included
Wagyu short ribs (boned kalbi)
Boned ribs of Wagyu called "short ribs" ('kalbi').
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
tax included
*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 may vary.
* 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)