Detailed Course Contents
7,700 JPY Course (17 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00 - Time Limit: 120 Min
tax includedservice charge included
Additional Fee-related Details
The service charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 3 to 12 guests only.
Menu Information
Appetizer
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 |
Assorted namul
Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
---|---|
Ingredients | Bean sprouts |
Flavor | Salt, Sesame oil |
Kimchi
Ingredients | Garlic chives, Chinese cabbage, Garlic |
---|---|
Flavor | Fish sauce, Red pepper |
Cooking | Pickle |
Korean seaweed
Menu Info | A kind of 'nori' seaweed seasoned with salt and sesame oil, which is widely eaten in Korea |
---|---|
Ingredients | Gim |
Cooking | Dry |
Potato salad
Ingredients | Carrot, Potato |
---|---|
Cooking | Mix/Blend |
Grilled Dish
Thickly sliced salted tongue
Menu Info | Thickly-sliced tongue flavored with salt. |
---|---|
Ingredients | Beef tongue |
Flavor | Salt |
Cooking | Bake/Roast |
Harami (skirt)
Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
---|---|
Cooking | Bake/Roast |
Hoso (small intestine)
Menu Info | Meat dish made using a cut from the small intestines called "Hoso." |
---|---|
Cooking | Bake/Roast |
Mino (rumen/first stomach chamber)
Menu Info | Meat dish made using a cut from the stomach called "Mino." |
---|---|
Ingredients | Beef mountain chain tripe |
Cooking | Bake/Roast |
Hatsu (heart)
Menu Info | Meat dish made using a cut from the heart called "Hatsu." |
---|---|
Cooking | Bake/Roast |
Salted cucumber
Menu Info | Cucumbers seasoned with salt and other condiments. |
---|---|
Ingredients | Cucumber |
Flavor | Salt |
Cooking | Dress |
Roast Short Ribs with Marshmallow
Wagyu beef kalbi
Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
---|---|
Ingredients | Beef boneless short ribs, Wagyu beef |
Thickly sliced premium beef skirt
Menu Info | Thickly sliced premium grade harami (beef diagphram). |
---|---|
Ingredients | Beef skirt |
Beef loin
Menu Info | Beef dish made using a cut from the back called "Rosu." |
---|---|
Ingredients | Beef loin |
Cooking | Bake/Roast |
Assorted offal
Menu Info | Platter of several various cuts of offal called "Horumon." |
---|
Rice Dish
Reimen
Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
---|---|
Ingredients | Cold noodles (Korean style) |
Cooking | Boil, Chill |
* 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)