Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 2 days ahead.
Order
Orders can be placed for a group size of 4 to 12 guests only.
Menu Information
Kimchi
Ingredients | Garlic chives, Chinese cabbage, Garlic |
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Flavor | Fish sauce, Red pepper |
Cooking | Pickle |
Assorted namul
Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
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Ingredients | Bean sprouts |
Flavor | Salt, Sesame oil |
Assorted tongue, 3 kinds
Menu Info | Platter of meat from tongue, 3 different kinds. |
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Loin (salt or sauce)
Menu Info | Loin(beef back meat) seasoned with salt or sauce and grilled. |
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Ingredients | Beef loin |
Flavor | Salt, Sauce for grilled meat |
Cooking | Bake/Roast |
Kalbi (short ribs)
Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
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Ingredients | Beef boneless short ribs |
Cooking | Bake/Roast |
Harami (skirt)
Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
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Cooking | Bake/Roast |
Horumon (offal)
Menu Info | Meat dish made using cuts called "Horumon." |
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Cooking | Bake/Roast |
Assorted vegetables
Menu Info | Platter of various kinds of appetizers. |
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Rice
Sherbet
Cooking | Freeze |
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All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Plum Wine / Wine / Makgeolli / Soft Drinks
* 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)