Detailed Course Contents
11,000 JPY Course (10 Items)
おすすめ米沢牛コース
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:00
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group of 1 guests only.
Menu Information
前菜盛合わせ
Seasonal appetizer
キムチ盛合せ
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 | Chinese cabbage, Daikon radish, Cucumber |
| Flavor | Salt, Red pepper |
| Cooking | Pickle |
焼すき
Yakisuki
| Menu Info | Meat and vegetables and others grilled on an iron plate or in a shallow pan, cooked in soy sauce and sugar. |
|---|---|
| Ingredients | Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu, Yonezawa beef |
| Flavor | Sugar, Soy sauce, Mirin, Miso |
| Cooking | Simmer, Bake/Roast, Rare |
ローストビーフ
Roast beef
| Ingredients | Onion, Garlic, Yonezawa beef |
|---|---|
| Flavor | Red wine, Rosemary |
| Cooking | Bake/Roast |
米沢牛盛合わせ3品
Assorted Wagyu beef, 3 kinds
| Menu Info | Platter of 3 different Wagyu beef. |
|---|---|
| Ingredients | Yonezawa beef |
チョレギサラダ
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Lettuce, Red leaf lettuce, Sesame, Cucumber |
| Flavor | Sesame oil, Soy sauce, Garlic |
| Cooking | Mix/Blend |
食事
Rice dish
デザート
Dessert of the season
* 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)