Detailed Course Contents
6,500 JPY Course
-
Offer period:
Year-round - Time Limit: 120 Min
- Last Order: 30 Min before
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
For All-You-Can-Eat plans, additional orders may be placed only after previously ordered food is finished.
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
Miyazaki Beef A5 Rank Shoulder Loin Shabu-Shabu
| Menu Info | Thinly-sliced Wagyu beef dipped in boiling water or broth and eaten with dipping sauce. |
|---|---|
| Ingredients | Miyazaki beef |
| Flavor | Dashi |
| Cooking | Boil |
Pork shabu-shabu
| Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Pork loin, Pork boston butt, Pork belly, Pork leg |
| Cooking | Boil |
Meatball
| Ingredients | Ground meat |
|---|---|
| Cooking | Simmer |
Assorted vegetables
| Ingredients | Carrot, Onion, Brown beech mushroom, Shiitake, King oyster mushroom, Japanese leek, Chinese cabbage, Potherb mustard (Mizuna), Japanese mustard spinach |
|---|---|
| Cooking | Simmer |
Tofu
| Ingredients | Tofu |
|---|
Boiled gyoza
| Ingredients | Ground pork, Dumpling wrappers |
|---|---|
| Cooking | Boil |
Shirataki (Konjac noodles)
| Menu Info | Long, thin strands of konjac which are used in sukiyaki and oden dishes. |
|---|---|
| Ingredients | Konjac noodles |
| Cooking | Boil |
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
Chinese noodles
| Menu Info | Ramen noodles in broth topped with meat and vegetables. |
|---|---|
| Ingredients | Chinese noodles |
| Cooking | Boil |
Rice
| Ingredients | Rice |
|---|
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Smashed cucumber salad
| Menu Info | Cucumber crushed with a pestle and dressed with seasoning. |
|---|---|
| Ingredients | Cucumber |
| Cooking | Dress |
Roast pork
| Menu Info | Seared and steamed pork. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
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 |
Potato salad
| Ingredients | Carrot, Potato |
|---|---|
| Cooking | Mix/Blend |
Simmered pork belly
| Menu Info | A dish of pork ribs (boned rib) stewed with potherbs. |
|---|---|
| Ingredients | Pork belly |
| Cooking | Simmer |
Pork spare ribs
| Ingredients | Pork sparerib |
|---|---|
| Flavor | Tomato sauce |
| Cooking | Bake/Roast, Stew |
Fried pork
| Menu Info | Pork lightly battered and fried in oil. |
|---|---|
| Ingredients | Pork leg |
| Cooking | Deep-fry |
Please choose 2 skewers of various kinds (beef / pork loin / pork shoulder / pork belly / tsukune / eggplant / onion / pumpkin / quail / lotus root).
| Ingredients | Beef, Pork loin, Pork boston butt, Pork belly, Ground chicken, Eggplant, Onion, Pumpkin, Japanese quail egg, Lotus root |
|---|---|
| Cooking | Deep-fry |
* 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)