Detailed Course Contents
4,000 JPY Course
（料理のみ）極み犇き堂セット
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 00:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 2 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 3 to 60 guests only.
Menu Information
付きだし
Appetizer
本日のサラダ
Salad of the day
| Menu Info | Salad that changes every day. |
|---|
キムチ盛り合わせ
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 | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
| Flavor | Salt |
| Cooking | Pickle |
塩タン
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 |
和牛含む極み肉3点盛り
Assorted yakiniku, 3 kinds
| Menu Info | Platter of 3 kinds of yakiniku meat. |
|---|
赤身肉含むお肉盛り合わせ
Assorted yakiniku
ライス小（1人1つ）
Rice
タマゴスープ
Egg soup
| Ingredients | Hen's egg |
|---|---|
| Cooking | Simmer |
* 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)