Detailed Course Contents
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 16 guests only.
Menu Information
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. | 
|---|---|
| Ingredients | Beef tongue | 
| Flavor | Salt | 
| Cooking | Bake/Roast | 
Yakiniku (grilled meat)
| Cooking | Bake/Roast | 
|---|
Assorted yakiniku, 5 kinds
| Menu Info | Platter of 5 kinds of yakiniku meat. | 
|---|
Bone-in sausage
| Ingredients | Sausage | 
|---|---|
| Cooking | Bake/Roast | 
Assorted Kalbi
| Menu Info | A plate of various forms of Kalbi, or beef short ribs. | 
|---|
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." | 
|---|---|
| Cooking | Bake/Roast | 
Assorted grilled vegetables
| Cooking | Bake/Roast | 
|---|
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 | 
Salad
Rice
Dessert
All-You-Can-Drink
All-You-Can-Drink
Premium 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)
 
                                