Detailed Course Contents
10,000 JPY Course
【松阪牛肉寿司 10,000円コース】
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
本日の前菜 ～松阪牛レアステーキユッケ～
Tartare
| Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Matsusaka beef, Scallion/Green onion/Leek, Egg yolk |
| Flavor | Gochujang |
| Cooking | Mix/Blend |
松阪牛刺身 低温調理肉使用
Edible raw beef
| Menu Info | Thinly sliced raw beef served with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Matsusaka beef |
| Cooking | Bake/Roast, Very rare, Slow-cooked dish |
みすじのすき焼き包み寿司
Sushi
| Ingredients | Beef top blade |
|---|
松阪牛テールスープ
Wagyu beef tail soup
| Menu Info | Wagyu beef tail prepared as a soup. |
|---|---|
| Ingredients | Beef tail, Matsusaka beef |
| Cooking | Simmer |
松阪牛肉寿司3種 ～ランプ、ロース、かいのみ～
Sushi
| Ingredients | Matsusaka beef |
|---|
松阪牛ビーフシチュー
Beef stew
| Menu Info | Bite-sized beef and vegetables stewed in a sauce with red wine and tomatoes. |
|---|---|
| Ingredients | Carrot, Potato, Matsusaka beef |
| Cooking | Stew |
〆の松阪牛肉寿司3種 ～いちぼ、内モモ、ミニ牛鮮丼～
Assorted beef sushi, 3 kinds
| Menu Info | Platter of sushi rice shaped into a ball topped with thinly-sliced beef (3 pc). |
|---|---|
| Ingredients | Matsusaka beef, Vinegared rice |
味噌汁
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | White miso, Dashi |
| Cooking | Stew |
本日のデザート
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* 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)