Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/FRI/SAT
Reservation
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.
Menu Information
salad
Rice
Wagyu shoulder
| Menu Info | A meat dish made from a portion of the shoulder area of wagyu. |
|---|---|
| Ingredients | Wagyu beef |
| Cooking | Bake/Roast |
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 |
Assortment of fried vegetables (three kinds)
| Menu Info | Three types of fried vegetables. |
|---|---|
| Ingredients | Vegetable |
| Cooking | Bake/Roast |
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
* 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)