Detailed Course Contents
7,000 JPY Course (14 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 0 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
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 |
Spicy hot cucumbers
| Menu Info | Cut cucumbers seasoned with hot spices. |
|---|---|
| Ingredients | Cucumber |
Chisha
| Menu Info | Lettuce wrapped around yakiniku and other ingredients. |
|---|---|
| Ingredients | Lettuce |
| Cooking | Raw |
Tartare
| Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut |
| Flavor | Gochujang |
| Cooking | Mix/Blend |
Thick-cut beef tongue
| Menu Info | A meat dish featuring thick-cut beef tongue. |
|---|---|
| Ingredients | Beef tongue |
Premium beef tongue with salt and green onion
| Menu Info | A meat dish prepared by topping high-grade beef tongue with green onions flavored with shiodare (salt-based sauce). |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Butter |
| Cooking | Bake/Roast |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Flavor | Red pepper |
| Cooking | Bake/Roast |
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Flavor | Red pepper |
are cuts of beef
| Ingredients | Beef |
|---|
Assorted offal
| Menu Info | Platter of several various cuts of offal called "Horumon." |
|---|---|
| Ingredients | Innards |
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 |
Dessert
* 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)