Detailed Course Contents
8,300 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
- Last Order: 30 Min before
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 2 days before your store visit, until 22:00
100% cancellation fee after the deadline.
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 2 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.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Premium rare Wagyu beef tartare
| Menu Info | Premium Wagyu beef cooked rare, finely minced, and mixed with several different kinds of seasonings and spices, then topped with an egg yolk. |
|---|---|
| Ingredients | Wagyu beef, Egg yolk |
| Cooking | Bake/Roast |
Assorted kimchi and namul
| Menu Info | An arrangement of kimchi, vegetables, and edible wild plants seasoned with sesame oil and salt, etc., then served together. |
|---|---|
| Ingredients | Edible wild plants, Kimchi |
| Flavor | Salt, Sesame oil |
| Cooking | Mix/Blend |
Salad
| Ingredients | Vegetable |
|---|
Tan shio (salted tongue)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Thick-cut beef tongue
| Menu Info | A meat dish featuring thick-cut beef tongue. |
|---|---|
| Ingredients | Beef tongue |
Beef skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (beef). |
|---|---|
| Ingredients | Beef skirt |
Assorted Wagyu beef, 3 kinds
| Menu Info | Platter of 3 different Wagyu beef. |
|---|---|
| Ingredients | Wagyu beef |
Spencer roll
| Menu Info | Meat dish using a portion of meat called "Spencer Roll." |
|---|---|
| Ingredients | Beef spencer roll, Japanese black wagyu |
| Cooking | Seared |
Assorted offal
| Menu Info | Platter of several various cuts of offal called "Horumon." |
|---|---|
| Ingredients | Innards |
| Cooking | Bake/Roast |
Fruit sherbet
| Cooking | Freeze |
|---|
Stone grilled bibimbap
| Menu Info | A Korean dish of namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc. laid over rice and cooked together in a stone bowl. |
|---|---|
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend, Bake/Roast |
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)