Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
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. |
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Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
Flavor | Salt |
Cooking | Pickle |
Assorted grilled vegetables
Cooking | Bake/Roast |
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Beef tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and grilled. |
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Ingredients | Beef tongue |
Pork blade shoulder
Menu Info | A meat dish prepared from a pig's shoulder area called pork blade shoulder. |
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Ingredients | Pork boston butt |
Cooking | Bake/Roast |
Locally raised chicken
Menu Info | Chicken dish made using chicken called "Jidori". |
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Ingredients | Chicken |
Cooking | Bake/Roast |
Wagyu beef round
Menu Info | A cut of wagyu beef from the thigh. |
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Ingredients | Wagyu beef, Beef round |
Cooking | Bake/Roast |
Beef Kalbi (short ribs)
Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
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Ingredients | Beef boneless short ribs, Korean lettuce |
Grilled shrimp
Ingredients | Shrimp |
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Cooking | Bake/Roast |
Rice
Soup
Menu Info | Soup dish prepared by seasoning broth, etc. with condiments. |
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Lemon sherbet
* 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)