Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 5 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 6 to 99 guests only.
Menu Information
Tan shio (salted tongue)
Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt. |
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Ingredients | Beef tongue |
Flavor | Salt |
Cooking | Bake/Roast |
Beef fillet
Menu Info | Beef dish made using a cut from the lower back called "Hire." |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
Wagyu beef kalbi
Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
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Ingredients | Beef boneless short ribs, Wagyu beef |
Premium skirt
Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
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Horumon (offal)
Menu Info | Meat dish made using cuts called "Horumon." |
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Cooking | Bake/Roast |
Tori(chicken)
Ingredients | Chicken |
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Cooking | Bake/Roast |
Sausage
Ingredients | Pork, Sheep intestine |
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Cooking | Bake/Roast |
Assorted seafood, 2 kinds
Menu Info | Platter of 2 kinds of seafood for grill. |
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Ingredients | Squid, Scallop |
Grilled vegetables
Menu Info | A dish of vegetables grilled in a frypan, oven, or on a grill. |
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Cooking | Bake/Roast |
Vegetable salad
Ingredients | Tomato, Lettuce |
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Cooking | Mix/Blend |
Rice
Fruits
All-You-Can-Drink
All-You-Can-Drink
All-You-Can-Drink
* 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)