Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Appetizer
Kimchi
Ingredients | Garlic chives, Chinese cabbage, Garlic |
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Flavor | Fish sauce, Red pepper |
Cooking | Pickle |
Grilled Dish
Pork belly
Menu Info | Pork dish made using meat cut from the ribs called "Bara." |
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Ingredients | Pork belly |
Cooking | Bake/Roast |
Beef loin
Menu Info | Beef dish made using a cut from the back called "Rosu." |
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Ingredients | Beef loin |
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 |
Beef rib
Menu Info | Beef dish made using meat cut from the ribs called "Bara." |
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Ingredients | Beef plate |
Rump
Menu Info | Meat dish made using a cut from the lower back called "Rump." |
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Ingredients | Beef rump |
Cooking | Bake/Roast |
Assorted grilled vegetables
Cooking | Bake/Roast |
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Rice Dish
* Please select 1 dish from the menu below.
Rice
Wakame seaweed soup
Ingredients | Wakame |
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Cooking | Simmer |
Bibimbap
Menu Info | A Korean dish of rice topped with namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc. |
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Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
Flavor | Sesame oil, Red pepper |
Cooking | Mix/Blend |
Reimen
Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
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Ingredients | Cold noodles (Korean style) |
Cooking | Boil, Chill |
Dessert
* Please select 1 dish from the menu below.
Ice cream
Ingredients | Hen's egg, Milk |
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Cooking | Freeze |
Sherbet
Cooking | Freeze |
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* 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)