Detailed Course Contents
10,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 21:00 - 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
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
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
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 Premium Sirloin Shabu-shabu or Sukiyaki
| Ingredients | Miyazaki beef, Beef sirloin |
|---|---|
| Cooking | Simmer |
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Simmer |
Nangoku Mugi Pork (Loin/Shoulder Loin/Bacon/Leg) for Shabu-Shabu or Sukiyaki
| Ingredients | Pork loin, Pork boston butt, Pork belly, Pork leg |
|---|---|
| Cooking | Simmer |
Meatball
| Ingredients | Ground meat |
|---|---|
| Cooking | Simmer |
Boiled gyoza
| Ingredients | Ground pork, Dumpling wrappers |
|---|---|
| Cooking | Boil |
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 |
|---|
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 |
|---|
Two skewers of kushikatsu(Beef, Nankoku Mugi Pork Loin, Nankoku Mugi Pork Shoulder Loin, Nankoku Mugi Pork Belly, Chicken Meatball, Aubergine, Onion, Pumpkin, Quail, Lotus Root)
| Ingredients | Pork loin, Pork boston butt, Pork belly, Eggplant, Onion, Pumpkin, Japanese quail egg, Lotus root |
|---|---|
| Cooking | Deep-fry |
Braised Pork Belly from Nankoku Mugi Pork
| Menu Info | A dish of pork ribs (boned rib) stewed with potherbs. |
|---|---|
| Ingredients | Pork belly |
| Cooking | Simmer |
Deep-fried Nangoku mugi thigh
| Ingredients | Pork |
|---|---|
| Cooking | Deep-fry |
Pork spare ribs
| Ingredients | Pork sparerib |
|---|---|
| Flavor | Tomato sauce |
| Cooking | Bake/Roast, Stew |
Roast pork
| Menu Info | Seared and steamed pork. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
Potato salad
| Ingredients | Potato |
|---|---|
| Cooking | Mix/Blend |
Kimchi/Edamame/Hiyayakko/Cucumber snacks
* 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)