Detailed Course Contents
8,800 JPY Course (8 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 21:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
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
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Appetizer
| Ingredients | Japanese black wagyu |
|---|
Vegetable salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Grilled seasonal vegetables
| Menu Info | Vegetables are grilled and vary depending on the time of year. |
|---|---|
| Ingredients | Vegetable |
| Cooking | Bake/Roast |
Assorted steaks, 3 kinds (Premium Kobe beef sirloin,Japanese black wagyu lean steak,Wagyu beef special rare part)
| Menu Info | An assortment of 3 kinds of meat that has been thickly cut and grilled. |
|---|---|
| Ingredients | Kobe beef, Japanese black wagyu, Wagyu beef |
| Cooking | Bake/Roast |
Seafood teppanyaki
| Ingredients | Scallop, Shrimp |
|---|---|
| Cooking | Teppanyaki |
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
|---|---|
| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Ingredients | Beef |
| Cooking | Simmer |
Baked cheesecake
| Ingredients | Hen's egg, Wheat flour, Yogurt, Cream cheese, Milk |
|---|---|
| Flavor | Butter |
| Cooking | Bake/Roast |
* 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)