Hachinosu (reticulum / second stomach chamber)
Meat dish made using a cut from the stomach called "Hachinosu."
- Cooking: Bake/Roast
tax included
Senmai (third stomach)
Meat dish made using a cut from the stomach called "Senmai."
- Cooking: Bake/Roast
tax included
Heart
A dish of grilled chicken heart on a skewer.
- Ingredients: Beef heart
- Cooking: Bake/Roast
tax included
Liver
A dish of grilled liver on a skewer.
- Ingredients: Beef liver
- Cooking: Bake/Roast
tax included
Horumon (offal)
Meat dish made using cuts called "Horumon."
- Ingredients: Beef organ meat
- Cooking: Bake/Roast
tax included
Premium rumen
Meat dish made using a cut from the stomach called "premium mountan chain tripe".
- Ingredients: Beef mountain chain tripe
- Cooking: Bake/Roast
tax included
Tongue
Meat dish made using the tongue called "Tan."
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Extra premium grilled tongue seasoned with salt
Meat dish made using the tongue called "extra premium tongue," seasoned with salt and grilled.
- Ingredients: Choice grade beef tongue
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Extra premium beef tongue
A meat dish prepared from extra premium rank meat from a cow's tongue called tan.
- Ingredients: Beef tongue
- Flavor: Sauce for grilled meat
tax included
Thickly-cut misuji (top blade)
A thick cut of meat from a portion of the shoulder called misuji (top blade).
- Ingredients: Beef top blade
- Cooking: Bake/Roast
tax included
Assorted offal
Platter of several various cuts of offal called "Horumon."
- Ingredients: Beef organ meat, Beef honeycomb tripe, Pickled ginger, Beef liver, Beef heart
tax included
Tonsoku (pig's trotters)
Pork dish made using pigs’ feet called "Tonsoku."
- Ingredients: Pig's feet
- Cooking: Bake/Roast
tax included
Yagen (chicken cartilage)
A dish of bite-sized pieces of chicken cartilage on a stick.
- Ingredients: Chicken cartilage
- Cooking: Bake/Roast
tax included
Chicken thigh
Grilled chicken thigh.
- Ingredients: Chicken thigh
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Jidori chicken thigh
A meat dish prepared by using thigh meat of free-range chicken.
- Ingredients: Chicken thigh
- Flavor: Sauce for grilled meat
tax included
P-toro (pork neck)
Meat dish made using meat cut from the neck called "P-toro."
- Cooking: Bake/Roast
tax included
Senmai (third stomach)
Meat dish made using a cut from the stomach called "Senmai."
- Cooking: Raw
tax included
Korean-style salad
Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc.
- Ingredients: Cucumber, Scallion/Green onion/Leek, Potherb mustard (Mizuna), Carrot, Lettuce, Red pepper
- Flavor: Sesame oil, Soy sauce, Mirin, Salt
- Cooking: Mix/Blend
tax included
Chinese cabbage kimchi
Chinese cabbage cut and marinated in kimchi seasonings.
tax included
Cubed daikon radish kimchi
Cubed, bite-sized daikon radish marinated in kimchi seasonings.
- Ingredients: Garlic chives, Daikon radish, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Cucumber kimchi
Cucumber cut and marinated in kimchi seasonings.
- Ingredients: Cucumber, Garlic chives, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Seafood pajeon
A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers.
- Ingredients: Hen's egg, Wheat flour, Rice flour
- Flavor: Sesame oil
- Cooking: Bake/Roast
tax included
Pajeon
A Korean dish of finely chopped food ingredients mixed into flour dissolved in water, then cooked in thin layers.
- Ingredients: Hen's egg, Wheat flour, Rice flour, Oyster
- Flavor: Sesame oil
- Cooking: Bake/Roast
tax included
Tteokbokki
Stick-shaped "tleok" (rice cake), seasoned with a gochujang-based sauce and stewed.
- Ingredients: Sticky rice
- Flavor: Gochujang
- Cooking: Stew
tax included
Bibim guksu
Cold noodles topped with thinly-sliced cucumbers and boiled egg, and sauce such as gochujang, etc.
- Ingredients: Cucumber, Hen's egg, Noodles
- Flavor: Gochujang
- Cooking: Boil, Cut, Chill
tax included
Reimen
Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables.
- Ingredients: Cold noodles (Korean style), Kimchi
- Cooking: Boil, Chill
tax included
Assorted seasonal vegetables
Platter of various kinds of vegetables that are currently in season.
- Ingredients: Onion, Cabbage, Green pepper, Pumpkin, Scallion/Green onion/Leek, Shiitake
tax included
Grilled mixed seafood
- Ingredients: Shrimp, Scallop, Squid
- Flavor: Salt, Pepper
- Cooking: Bake/Roast
tax included
Cabbage (topping)
Cabbage can be added as an extra topping.
- Ingredients: Cabbage
tax included
Baked in foil with garlic
A dish of meat, seafood, and vegetables seasoned in garlic oil, wrapped in foil, and grilled.
- Ingredients: Garlic
- Cooking: Bake/Roast
tax included
Rice
tax included
Bibimbap
A Korean dish of rice topped with namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc.
- Ingredients: Carrot, Rice, Egg yolk, Kimchi, Bean sprouts, Spinach
- Flavor: Sesame oil, Sauce for grilled meat
- Cooking: Mix/Blend, Bake/Roast
tax included
Stone grilled bibimbap
A Korean dish of namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc. laid over rice and cooked together in a stone bowl.
- Ingredients: Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi, Cheese
- Flavor: Sesame oil, Red pepper
- Cooking: Mix/Blend, Bake/Roast
tax included
Tail soup
- Ingredients: Beef tail, Scallion/Green onion/Leek
- Cooking: Simmer
tax included
Gyukotsu ramen
Noodles in beef bone broth topped with meat and vegetables.
- Ingredients: Ramen, Beef tail
- Flavor: Beef bone broth
- Cooking: Boil
tax included
*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 may vary.
* 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)