[120 minutes all-you-can-drink included] "Four Seasons Specialties Full Course" 14 dishes/7,500 yen (tax included)

Course details

[120 minutes all-you-can-drink included] "Four Seasons Specialties Full Course" 14 dishes/7,500 yen (tax included)

7500 yen(Tax included)

14items
2-24persons

All-you-can-drink available

A course filled with specialty dishes and exquisite dishes! ★Many impressive dishes including the specialty "Seasonal Heart Sashimi", the secret specialty "Thick-cut Tongue", the highly popular "Seasonal Loin" and "Rare Cuts"★

Course menu

The course content will change depending on the availability of ingredients.

(Example of course content)

【Appetizer】

Specialty: Seasonal Heart Sashimi

・Assortment of 3 kinds of kimchi

· Today's salad

[Grilled with Salt]

"Secret Specialty" - The Ultimate Thick-Cut Salted Tongue

"Specialty" ・The ultimate raw tongue salt

・Salted raw tongue

Seasonal Specialty: Seasonal Loin

[Grilled with sauce]

・Top loin and rice balls

・Today's rare parts

· Harami

・Assortment of 3 kinds of raw offal

"Recommended" Top loin and rice balls

"Classic" Skirt Steak

"Shiki Jiman" Three types of grilled raw offal with sauce

[Tightening]

Cold noodle

【ice】

Today's ice

*Content may vary slightly.If you have any questions or requests, please call us in advance.

All-you-can-drink menu

·【beer】
・Asahi Super Dry/Bottled beer (medium)/Asahi Dry Zero (non-alcoholic)
·【Highball】
・Black Nikka Highball/Jack Daniel's Highball/Duwa's Highball
· 【Chu Hai】
・Lemon/Lime/Calpis/Tomato
· [Shochu]
· Wheat / potato
· 【Makgeoli】
· Makgeoli
・[Korean shochu]
・Chamisle
·【Cocktail】
· Gin tonic
·【Sake】
・Sake (1 go/2 go)
·【Plum wine】
·Plum wine
·【wine】
· Glass of wine (red / white)
·【Soft drink】
・Oolong tea/Cola/Ginger ale/Orange/Calpis

Reservation reception time: 17:00~21:30

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

Length of stay: 2 hours

Reservation deadline: Until 17:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/02/13 update