Detailed Course Contents
22,000 JPY Course (17 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - 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
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group size of 2 to 26 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called premium tongue, seasoned with salt and grilled. |
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Kobe Beef Sankaku Bara (Triangle Short Rib)
Kobe Beef Yaki-Shabu (Grilled Shabu-Shabu)
Premium Fillet (Hire / Tenderloin)
Grilled Wagyu beef trimmings
| Menu Info | A dish of grilled Wagyu beef prepared from beef parts, etc., produced during processing called Kiriotoshi (trimmings). |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
Lean meat
| Menu Info | A meat dish prepared from lean meat. |
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Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called premium skirt. |
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Wagyu beef skirt steak
| Menu Info | A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak. |
|---|---|
| Ingredients | Beef skirt, Wagyu beef |
Wagyu beef nigiri sushi
| Menu Info | Vinegared rice made into bite sizes, topped with thinly sliced Wagyu beef loin. |
|---|---|
| Ingredients | Wagyu beef, Rice |
| Flavor | Vinegar |
| Cooking | Cut |
Salad Greens (Salad-na)
Cabbage
| Menu Info | A dish made up of raw cabbage which has been roughly cut into bite-sized chunks. |
|---|---|
| Ingredients | Cabbage |
| Cooking | Raw |
Assorted grilled vegetables
| Ingredients | Vegetable |
|---|---|
| Cooking | Bake/Roast |
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 |
Chisha
| Menu Info | Lettuce wrapped around yakiniku and other ingredients. |
|---|---|
| Ingredients | Lettuce |
| Cooking | Raw |
Rice
| Ingredients | Rice |
|---|---|
| Cooking | Cook |
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 |
Monaka ice cream
| Menu Info | Confection prepared from two layers of batter made with sticky rice flour, rolled and cooked, then sandwiched with ice cream and red bean paste. |
|---|---|
| Ingredients | Sticky rice, Ice cream, Red bean paste |
Yaki shabu-shabu
| Menu Info | Grilled dish of thinly sliced meat or vegetables that are lightly cooked on an iron plate and served with ponzu (citron soy sauce) dipping sauce. |
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* 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)