Course details
☆All-you-can-drink included☆ [Extreme Course] 10 dishes in total, including Wagyu beef tartare, premium tongue, 3-second seared tender meat, and a 7-kind assortment from the whole cow
By using a coupon10,900 yen(Tax included)
- 10items
- 2-40persons
- All-you-can-drink available
Course menu
■ Kimchi and Namul Assortment
■ Raw Wagyu beef yukke
■ Beef 8 Green Salad
■ Assortment of two types of tongue: premium thick-sliced tongue and premium tongue
■ Specialty: Soft meat grilled for 3 seconds
■ USHIHACHI 7 kinds of whole cow
■ Assortment of two types of Wagyu beef offal
■ Gomtan soup
■ Choice of endings
(Hyoketsu Chewy Cold Noodles Half-size・Mini Raw Meat Bowl)
■ Desserts to choose from
(Silky homemade pudding / Today's sorbet)
All-you-can-drink menu
Beer
・ Draft beer ・ Shandy gaff ・ Non-alcoholic beer
· ■ Cocktail
・Gin, vodka, cassis, Dita, etc.
· Sour
・Strong lemon sour, yuzu honey sour, strong green tea highball, oolong highball, etc.
・ ■ Whiskey
Dewar's, Jim Beam, Maker's
Wine
・Wine by the glass (red/white) ・Red Sangria
· Shochu
・Waramugi (wheat) ・Tominohousan (sweet potato) ・Karariimo (sweet potato)
· Plum wine
・ Plum wine made in Shirakaga
・ Non-alcoholic
・We have a large selection available.
· ■ ■ soft drinks
・Brown rice green tea・Oolong tea・Cola・Ginger ale・Orange juice・Calpis
・ Draft beer ・ Shandy gaff ・ Non-alcoholic beer
· ■ Cocktail
・Gin, vodka, cassis, Dita, etc.
· Sour
・Strong lemon sour, yuzu honey sour, strong green tea highball, oolong highball, etc.
・ ■ Whiskey
Dewar's, Jim Beam, Maker's
Wine
・Wine by the glass (red/white) ・Red Sangria
· Shochu
・Waramugi (wheat) ・Tominohousan (sweet potato) ・Karariimo (sweet potato)
· Plum wine
・ Plum wine made in Shirakaga
・ Non-alcoholic
・We have a large selection available.
· ■ ■ soft drinks
・Brown rice green tea・Oolong tea・Cola・Ginger ale・Orange juice・Calpis
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 21:00 on the day of your visit
Coupons that can be used with this course
2024/10/21 update