Detailed Course Contents
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Unavailable on holidays.
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Menu Information
Appetizer
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Meat cuisine
Deep-fried Dish
Other croquettes
| Cooking | Deep-fry |
|---|
Salad
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
Meat Cuisine
Other simmered dishes
| Ingredients | Innards |
|---|---|
| Cooking | Simmer |
Rice Dish
* Please select 1 dish from the menu below.
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
|---|---|
| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
Wagyu beef nigiri sushi
| Menu Info | Bite-sized lumps of vinegared rice topped with wagyu beef. |
|---|---|
| Ingredients | Rice, Japanese black wagyu |
| Flavor | Vinegar |
Main Dish
Beef tongue steak
| Menu Info | Thickly-sliced and grilled beef tongue called tan. |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
Beef skirt steak
| Menu Info | Thickly cut and grilled beef skirt steak. |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
Chuck rib
| Menu Info | Meat dish made using a portion of meat cut from the ribs called "Sankaku-bara". |
|---|
Dessert
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
* 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)