Yakiniku banquet! [Special course] 11 dishes total 5,000 yen (6,700 yen with all-you-can-drink)

Course details

Yakiniku banquet! [Special course] 11 dishes total 5,000 yen (6,700 yen with all-you-can-drink)

5000 Yen(Tax included)

1 person/LO 90 minutes

11items
2persons-

All-you-can-drink available

A special course that includes our recommended steak! This course is also very popular among women! *If all-you-can-drink is included, it can be used for a minimum of three people.

Course menu

· Upper salt tongue

・Iberian pork shoulder loin

・Manager's carefully selected recommended steak

・Assortment of 3 types of specially selected Japanese black beef lean meat

・Assortment of 3 types of specially selected offal

・ Kimchi platter

・Assorted grilled vegetables

・Chishana

·cabbage

・Specially selected Uda rice (You can change it to Wagyu beef dashi chazuke for an additional 100 yen.)

· Seasonal gelato

All-you-can-drink menu

·beer
・Sapporo Black Label (draft beer), Sapporo Lager (medium bottle), Premium Alcohol-Free
·Highball
・Highball, Ginger Highball, Cola Highball, Miyazaki Hinanatsu Highball, Nagasaki Biwa Highball, Kumamoto Dekopon Highball, Kumamoto Red Tomato Highball
·Cocktail
・Cassis Orange, Cassis Oolong, Cassis Soda, Cassis Grapefruit, Shandy Gaff, Kir, Kir Ginger Non-alcoholic Cocktails
·wine
・Wine by the glass (red/white/rosé), pink sangria
· Shochu high
・Plain, lemon, lime, Calpis, grapefruit, Kumamoto Dekopon, Nagasaki loquat, Miyazaki Hyuganatsu, Kumamoto Red Tomato
·Sake
・Cold sake <Hatsugame>, 1 cup of hot sake, makgeolli glass
· Shochu
・[Barley]: Wara barley, Nakama, Kanehachi [Potato]: Kurokirishima
·Plum wine
・Aoya plum wine ※On the rocks/with soda/with water/with hot water
·Soft drink
・Oolong tea, cola, ginger ale, Calpis water, orange, grapefruit

Reservation reception time: 17:00~22:00

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2025/01/06 update