Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 10 guests only.
Menu Information
Appetizer
Assorted kimchi, 3 kinds
Menu Info | Platter of 3 kinds of vegetables pickled with salt, chili pepper, salt-cured seafood and garlic etc. |
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Ingredients | Kimchi |
Raw ham salad
Ingredients | Lettuce, Raw ham |
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Cooking | Mix/Blend |
Grilled Dish
Premium beef tongue steak
Menu Info | Grilled beef tongue of premium rank. |
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Ingredients | Beef tongue |
Cooking | Bake/Roast |
Thickly-sliced tongue
Menu Info | A meat dish of thickly-sliced tongue. |
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Ingredients | Beef tongue |
Wagyu beef steak
Menu Info | Thickly cut and grilled Japanese beef called "Wagyu" beef. |
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Assorted rare cuts of beef
Menu Info | An assortment of several rare cuts of beef. |
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Ingredients | Beef |
Yakisuki
Menu Info | Meat and vegetables and others grilled on an iron plate or in a shallow pan, cooked in soy sauce and sugar. |
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Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu |
Flavor | Sugar, Soy sauce, Mirin |
Cooking | Simmer, Bake/Roast |
Brisket (yakiniku)
Menu Info | Breast meat "shoulder clod" from a cow's foreleg groin area called "brisket." |
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Ingredients | Beef brisket |
Cooking | Bake/Roast |
Rice Dish
Meal
Dessert
Gelato
Ingredients | Fresh cream, Milk |
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Cooking | Freeze |
* 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)