![[Course C] 23 dishes including stewed Wagyu beef tendons and Wagyu beef ribs, all-you-can-eat and drink for 2.5 hours ⇒ 5,800 yen (tax included)](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/chexr2g0/57848634/20bs_w435h435.jpg)
[Course C] 23 dishes including stewed Wagyu beef tendons and Wagyu beef ribs, all-you-can-eat and drink for 2.5 hours ⇒ 5,800 yen (tax included)
5800 yen(Tax included)
- 23items
- 3persons-
- All-you-can-drink available
- *Beer is not included with the all-you-can-drink meal course.
*Photo is for illustrative purposes only! A 2.5 hour all-you-can-eat and drink course where you can fully enjoy luxurious meat! In addition to appetizers, you can taste various cuts of high-quality Wagyu beef and pork, and grilled vegetables and rice are also included! You can enjoy a fun time with all-you-can-drink that brings out the flavor of the meat. ◎ Please use it for a special dinner or a gathering with friends!
Course menu
【Appetizer】
◇Korean seaweed - crispy texture
◇Korean guy First of all, this
◇Edamame: A classic snack
◇Kimchi Speaking of yakiniku
◇Tomato slices to cleanse your palate
◇Assorted namul with a refreshing flavor
◇ Omasum sashimi with gochujang or other seasonings to taste
◇Wagyu beef tendon stew, carefully simmered
【meat】
◇ Premium Tonchan Our specialty
◇Pork tongue - crunchy and chewy
◇Pork heart
◇Pork skirt steak: soft and mild in flavor
◇ Throat cartilage - addictive texture
◇Pork belly: delicious fat
◇Pork Toro - Melt-in-the-mouth texture
◇Beef horu: Juicy taste
◇ Wagyu beef skirt steak with a refined texture
◇ Wagyu beef rib: sweet fat and delicious meat
◇Beef liver, rich flavor
◇Pork Knuckle: Low calorie, high protein
◇Red Wieners Popular with children
Comes with grilled vegetables and rice
All-you-can-drink menu
· Various Chu Hai
·Sake
· Various soft drinks
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 21:00 the day before your visit
Coupons that can be used with this course
2025/05/19 update