Detailed Course Contents
9,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 44 guests only.
Other Important Point
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Excessive leftovers may incur additional charges.
Menu Information
Each group may select one type of sukiyaki or shabu-shabu.
| Menu Info | This is a communal style where everyone shares a pot, rather than individual pots for each person. |
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12,000 Yen Course Kuroge Wagyu Satsuma Nishiki Beef Premium Sirloin Platter (One per group, reservation only)
| Menu Info | Please specify your preferred course when booking. |
|---|---|
| Ingredients | Japanese black wagyu, Beef sirloin |
A5 Satsuma Nishiki Beef (Premium Loin / Premium Brisket)
| Ingredients | Japanese black wagyu, Wagyu beef premium loin, Beef premium ribs |
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Nangoku Mugi Pork(Loin/Shoulder Loin/Bacon)
| Ingredients | Pork loin, Pork boston butt, Pork belly |
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Assorted vegetables
| Ingredients | Carrot, Brown beech mushroom, Shiitake, King oyster mushroom, Japanese leek, Chinese cabbage, Potherb mustard (Mizuna), Japanese mustard spinach |
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| Cooking | Simmer |
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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| Ingredients | Udon |
| Cooking | Boil |
Rice
| Ingredients | Rice |
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Rice Porridge Set (rice, egg, chopped spring onions)
| Menu Info | In Japan, it is customary to finish off a hotpot meal with a rice porridge. Add the rice to the hotpot. Crack the egg, mix it well, then pour it into the hotpot. Leave it to simmer for 3 minutes. Sprinkle with chopped spring onions and enjoy. |
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Fried skewer / Cutlet skewer
Beef Skewer / Pork Loin / Pork Shoulder Loin / Pork Belly / Eggplant / Onion / Pumpkin / Lotus Root / Sweet Potato
| Menu Info | A platter of various types of skewered ingredients dipped in batter and deep-fried in oil. |
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single dish
Fried pork
| Ingredients | Pork |
|---|---|
| Cooking | Deep-fry |
Potato salad
| Ingredients | Potato |
|---|---|
| Cooking | Mix/Blend |
Chinese cabbage kimchi
| Menu Info | Chinese cabbage cut and marinated in kimchi seasonings. |
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Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
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| Ingredients | Edamame |
| Cooking | Boil |
Chilled tofu
| Menu Info | Tofu that is chilled and served with condiments and soy sauce. |
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| Ingredients | Scallion/Green onion/Leek, Tofu |
| Cooking | Cover/Add |
Ice cream
Black Sesame Ice Cream / Matcha Ice Cream / Yuzu Sorbet
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 3 Type / Shochu Highball, Sour : 6 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 2 Type / Cocktails : 10 Type / Wine : 2 Type / Soft Drinks : 7 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)