Detailed Course Contents
8,000 JPY Course (12 Items)
-
Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:00 - 00:00 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 1 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 1 to 20 guests only.
Other Important Point
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Cabbage and shiodare sauce
| Menu Info | Fresh cabbage seasoned with salt-based sauce("Shiodare") |
|---|---|
| Ingredients | Cabbage |
| Flavor | Salt |
| Cooking | Dress |
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 | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
| Flavor | Salt |
| Cooking | Pickle |
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 |
Assorted grilled vegetables
| Cooking | Bake/Roast |
|---|
Seared Wagyu beef nigiri sushi
| Menu Info | Sushi rice topped with thinly sliced and seared Wagyu beef, hand-pressed into nigiri sushi. |
|---|---|
| Ingredients | Japanese black wagyu, Beef loin, Rice |
| Flavor | Vinegar |
| Cooking | Seared |
Thickly-sliced tongue
| Menu Info | A meat dish of thickly-sliced tongue. |
|---|
Extra premium Wagyu kalbi
| Menu Info | A dish prepared with the highest grade wagyu kalbi (beef rib area). |
|---|---|
| Ingredients | Japanese black wagyu, Beef boneless short ribs |
| Cooking | Bake/Roast |
Premium Wagyu beef skirt
| Menu Info | A highly ranked cut of wagyu beef diaphragm called the skirt. |
|---|---|
| Ingredients | Japanese black wagyu, Beef skirt |
| Cooking | Bake/Roast |
Samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
Assorted offal, 3 kinds
| Menu Info | Platter of 3 kinds of offal called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 2 Type / Highball : 4 Type / Shochu Highball, Sour : 7 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 4 Type / Cocktails : 16 Type / Wine : 1 Type / Makgeolli : 2 Type / Soft Drinks : 8 Type
* 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)