Detailed Course Contents
5,000 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 00:00
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
About Cancellation
No cancellation fee will apply for 1 days before your store visit, until 18:00
100% cancellation fee after the deadline.
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Negi tan shio (salted tongue with green onions)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and topped with green onions. |
|---|---|
| Ingredients | Beef tongue, Scallion/Green onion/Leek, Pork loin |
| Flavor | Salt |
| Cooking | Bake/Roast |
Extra premium loin
| Menu Info | Meat dish made using a cut from the back called "extra premium loin." |
|---|
Extra premium short ribs
| Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
|---|
Extra premium beef ribs
| Menu Info | A meat dish prepared from extra premium rank beef surrounding the rib portion of a cow, called bara. |
|---|---|
| Ingredients | Beef plate |
Grilled seasonal vegetables
| Menu Info | Vegetables are grilled and vary depending on the time of year. |
|---|---|
| Cooking | Bake/Roast |
Edible raw beef
| Menu Info | Thinly sliced raw beef served with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Raw |
Chef's recommendation
* 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)