Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Garland chrysanthemum, Spinach, Carrot |
|---|---|
| Flavor | Sesame oil |
| Cooking | Dress |
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|---|
| Ingredients | Beef |
Sangchu (Korean stem lettuce)
| Ingredients | Korean lettuce |
|---|---|
| Cooking | Raw |
Premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
|---|
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Flavor | Sauce for grilled meat |
| Cooking | Bake/Roast |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
Assorted offal
| Menu Info | Platter of several various cuts of offal called "Horumon." |
|---|
Rice
Other potages and soups
| Cooking | Simmer |
|---|
* 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)