Detailed Set Contents
14,850 JPY Set (8 Items)
竹虎～たけとら～（for two to three）
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 20:00
tax included
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 size of 1 to 56 guests only.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
特選カルビ
Extra premium short ribs
| Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
|---|
上撰ロース
premium loin
| Menu Info | Meat dish made using a cut from the back called "premium loin." |
|---|
タン塩
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 |
壺漬カルビ
Tsuboduke kalbi yaki (marinated and grilled short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi," marinated with sauce in a pot and grilled. |
|---|---|
| Ingredients | Beef boneless short ribs, Pork boneless short ribs |
| Cooking | Bake/Roast |
本日のミックスホルモン
Today's Mixed Offal
| Ingredients | Innards |
|---|
焼野菜 又は チョレギサラダ
Grilled Vegetables or Krean-style Salad
ナムル盛り合わせ
Assorted namul
| Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Salt, Sesame oil |
キムチ
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
* 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)