Detailed Course Contents
6,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Additional Fee-related Details
The option charge is generated separately.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 26 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Excessive leftovers may incur additional charges.
Menu Information
Sukiyaki or shabu-shabu
| Menu Info | One choice per group. (This is a communal hotpot style, enjoyed together around the pot, rather than individual pots for each person.) |
|---|
Japanese Black Beef
| Ingredients | Japanese black wagyu |
|---|
Akage Waton Kishu Ume-buta (Rib/Thigh/Loin/Shoulder)
| Ingredients | Pork belly, Pork leg, Pork loin, Pork boston butt |
|---|
Meatball
| Ingredients | Ground meat |
|---|---|
| Cooking | Simmer |
Boiled gyoza
| Ingredients | Ground pork, Dumpling wrappers |
|---|---|
| Cooking | Boil |
Assorted vegetables
| Ingredients | Carrot, Brown beech mushroom, Shiitake, King oyster mushroom, Japanese leek, Chinese cabbage, Potherb mustard (Mizuna), Japanese mustard spinach |
|---|---|
| Cooking | Simmer |
Tofu
| Ingredients | Tofu |
|---|
Shirataki (Konjac noodles)/Udon
Chinese noodles
| Menu Info | Ramen noodles in broth topped with meat and vegetables. |
|---|---|
| Ingredients | Chinese noodles |
| Cooking | Boil |
Rice
| Ingredients | Rice |
|---|
Side menu
2 skewers of cutlets (beef, Kishu Umebuta loin, Kishu Umebuta shoulder loin, Kishu Umebuta belly, meatballs, eggplant, onion, pumpkin, quail, lotus root)
Braised Akage Waton Kishu Ume-buta / Deep-fried Akage Waton Kishu Ume-buta Thigh / Grilled Spare Ribs
Roast pork
| Menu Info | Seared and steamed pork. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
Potato salad
| Ingredients | Carrot, Potato |
|---|---|
| Cooking | Mix/Blend |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
Chilled tofu
| Menu Info | Tofu that is chilled and served with condiments and soy sauce. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Tofu |
| Cooking | Cover/Add |
Smashed cucumber salad
| Menu Info | Cucumber crushed with a pestle and dressed with seasoning. |
|---|---|
| Ingredients | Cucumber |
| Cooking | Dress |
For the all-you-can-eat course, each guest must order at least one drink.
* 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)