Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Order
Orders can be placed for a group size of 6 to 40 guests only.
Menu Information
Wagyu beef ribeye
Menu Info | A dish made with wagyu beef ribeye (back meat). |
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Ingredients | Beef loin, Wagyu beef |
Flavor | Salt |
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 |
Lean meat
Menu Info | A meat dish prepared from lean meat. |
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Ingredients | Beef round |
Tsurami (cheek)
Menu Info | Meat dish made using a cut from the cheeks called "Tsurami." |
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Cooking | Bake/Roast |
Beef large intestine
Menu Info | A cut of beef using a portion of the large intestine called "Shimacho". |
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Ingredients | Beef large intestine |
Cooking | Bake/Roast |
Grilled shrimp
Ingredients | Shrimp |
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Cooking | Bake/Roast |
Locally raised chicken
Menu Info | Chicken dish made using chicken called "Jidori". |
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Ingredients | Chicken |
Cooking | Bake/Roast |
Assorted grilled vegetables
Cooking | Bake/Roast |
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Assorted kimchi, 2 kinds
Menu Info | Two different vegetables pickled with salt, red peppers, and salted seafood entrails, garlic, etc., served together. |
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Ingredients | Kimchi |
Rice
Soup
Sherbet
Cooking | Freeze |
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All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* 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)