Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group size of 2 to 26 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Assorted kimchi
| Menu Info | Platter of various kinds of Kimchi made from vegetables, such as Chinese cabbage pickled with salt, chili, salt-cured seafood entrails and garlic etc. | 
|---|---|
| Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts | 
| Flavor | Salt | 
| Cooking | Pickle | 
Cabbage
| Menu Info | A dish made up of raw cabbage which has been roughly cut into bite-sized chunks. | 
|---|---|
| Ingredients | Cabbage | 
| Cooking | Raw | 
Wagyu beef nigiri sushi
| Menu Info | Vinegared rice made into bite sizes, topped with thinly sliced Wagyu beef loin. | 
|---|---|
| Ingredients | Wagyu beef, Rice | 
| Flavor | Vinegar | 
| Cooking | Cut | 
Assorted grilled vegetables
| Ingredients | Vegetable | 
|---|---|
| Cooking | Bake/Roast | 
Chisha
| Menu Info | Lettuce wrapped around yakiniku and other ingredients. | 
|---|---|
| Ingredients | Lettuce | 
| Cooking | Raw | 
Rice
| Ingredients | Rice | 
|---|---|
| Cooking | Cook | 
Yuzu sherbet
| Ingredients | Yuzu | 
|---|---|
| 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)
 
                                 
                        
                     
        