Detailed Course Contents
3,188 JPY Course (26 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:30 - Time Limit: 90 Min
- Last Order: 15 Min before
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.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Excessive leftovers may incur additional charges.
Menu Information
Pork skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (pork). |
|---|---|
| Ingredients | Pork skirt |
Salted and grilled chicken thigh
| Ingredients | Chicken thigh |
|---|---|
| Cooking | Bake/Roast |
Samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
Pork short ribs
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
Wheat noodles as Carbonara-style
| Menu Info | Udon noodles mixed with a sauce prepared from stir-fried bacon, egg, cheese, and milk. |
|---|---|
| Ingredients | Hen's egg, Bacon, Udon, Cheese, Milk |
| Cooking | Boil |
Mini reimen (cold noodles)
| Menu Info | Noodles made with buckwheat, etc. are placed in cold soup and topped with meat, vegetables, etc. Smaller than a regular serving. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Chill |
Deep-fried offal
| Menu Info | Offal (organ meat) is thinly coated in batter and deep-fried in oil. |
|---|---|
| Cooking | Deep-fry |
Fried chicken
| Ingredients | Chicken thigh |
|---|---|
| Cooking | Deep-fry |
French fries
| Ingredients | Potato |
|---|---|
| Cooking | Deep-fry |
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Beef liver (yakiniku)
| Menu Info | A meat dish prepared using beef liver called "liver." |
|---|---|
| Ingredients | Beef liver |
| Cooking | Bake/Roast |
Curry
| Ingredients | Onion, Carrot, Potato, Beef organ meat |
|---|---|
| Cooking | Simmer |
Rice
Seasoned quail egg
| Menu Info | A quail egg boiled, then flavored by marinating in a dashi stock. |
|---|---|
| Ingredients | Japanese quail egg |
| Cooking | Pickle |
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| 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 |
Bean sprouts namul (Korean seasoned bean sprouts)
| Menu Info | Boiled bean sprouts seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Sesame oil |
| Cooking | Dress |
* 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)