Detailed Course Contents
8,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:00
17:00 - 22:00 - 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 Special Loin Shabu-shabu or sukiyaki
| Ingredients | Miyazaki beef, Beef loin |
|---|---|
| Cooking | Simmer |
Miyazaki Beef Special Rib Shabu-shabu or sukiyaki
| Ingredients | Miyazaki beef, Beef premium ribs |
|---|---|
| Cooking | Simmer |
Nangoku Mugi Pork (Loin / Shoulder Loin / Belly) Shabu-shabu or sukiyaki
| Ingredients | Pork loin, Pork boston butt, Pork belly |
|---|---|
| Cooking | Simmer |
Pork meatballs
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 |
Egg (extra)
| Menu Info | Egg is available for ordering to add into the hot pot. |
|---|---|
| Ingredients | Hen's egg |
Spring onion (extra)
| Menu Info | You can order extra spring onion. |
|---|---|
| Ingredients | Scallion/Green onion/Leek |
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
Grated Japanese yam
| Menu Info | Freshly grated raw Japanese or Chinese yam. |
|---|---|
| Ingredients | Japanese yam |
Grated daikon radish
Chinese noodles
| Menu Info | Ramen noodles in broth topped with meat and vegetables. |
|---|---|
| Ingredients | Chinese noodles |
| Cooking | Boil |
Rice
Grilled meat sushi (sauce / salt / ponzu / salmon roe / sea urchin)
Grilled Wagyu Beef Skewers (Sauce / Grated Salt / Ponzu / Topped with Salmon Roe / Topped with Sea Urchin)
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Bean sprouts namul (Korean seasoned bean sprouts)
| Menu Info | Boiled bean sprouts seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Sesame oil |
| Cooking | Dress |
Potato salad / Cucumber snacks / Edamame beans / Cold tofu
* 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)