Detailed Course Contents
6,000 JPY Course (11 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 21:00 - Time Limit: 90 Min
tax included
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 86 guests only.
Menu Information
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
Premium lean beef
| Menu Info | A dish prepared with high-grade lean beef. |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Bacon
| Ingredients | Pork belly |
|---|---|
| Cooking | Bake/Roast |
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Shochu Highball, Sour / Soft Drinks
* 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)