Detailed Course Contents
5,000 JPY Course (8 Items)
『こぶ黒コース』
Popular
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 22:00 - Time Limit: 150 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Unavailable on holidays.
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 12 guests only.
Menu Information
【サラダ】岩手県岩中豚の生ハムとベビーリーフのサラダ
Raw ham salad
| Ingredients | Raw ham, Baby leaf |
|---|---|
| Cooking | Mix/Blend |
【水晶板焼き１】岩中豚の焼きしゃぶロースと焼き野菜盛り
Pork loin yakishabu
| Menu Info | Pork loin (back meat) is quickly grilled and eaten with ponzu sauce. |
|---|---|
| Ingredients | Pork loin, Processed vegetable |
| Flavor | Ponzu |
| Cooking | Bake/Roast |
【冷菜】自家製濃厚ポテサラと日替わりオードブル
Potato salad
| Ingredients | Carrot, Potato |
|---|---|
| Cooking | Mix/Blend |
【水晶板焼き2】岩中豚 生ベーコン（パンチェッタ）
Pancetta
| Menu Info | Pork belly or salted pork belly used to prepare Italian cuisine. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
【水晶板焼き3】黒毛和牛 本日の極上赤身肉（シンシン、カメノコなど） 2種盛り合わせ
Assorted Wagyu beef lean
| Menu Info | Platter of Wagyu beef lean meat. |
|---|---|
| Ingredients | Wagyu beef |
【スペシャリテ】北海道まつもと牧場 黒毛和牛「こぶ黒」の塊肉グリル
Grilled beef
| Ingredients | Beef |
|---|---|
| Cooking | Bake/Roast |
【お食事】和だしの冷麺
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
【デザート】バニラアイス ～自家製いちごソース～
Vanilla ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Vanilla essence, Strawberry sauce |
| 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)