[Superb] 11,000 yen (tax included) course featuring cast tongue with green onions, 3 types of specially selected Akagyu beef meat, and a comparison of Akagyu beef dishes
By using a coupon11000 yen(Tax included)
- 17items
- 2-24persons
If you wish, you can compare the taste of different types of Akagyu beef while blindfolded! This is a superb course that allows you to enjoy our proud Akagyu beef! Always enjoy eating yakiniku.Our store purchases whole carefully selected Akaushi beef cattle raised in Aso.We offer a variety of cuts of meat, taking advantage of their natural ingredients and aging them to bring out their flavor.Enjoy with our homemade black garlic sauce.
Course menu
[Superb course]
◆Three kinds of appetizers
◆ Thinly sliced red beef tripe sashimi / Salted kelp salad
◆Seared Akagyu beef sashimi/grilled vegetables
◆Beef tongue cast with green onions
◆Red beef rib core wrapped in apple
◆ 3 types of specially selected Akagyu beef meat
◆ Comparison of Akagyu fillet and recommended meat (blindfolded)
◆ Grilled rice balls wrapped in red beef
◆Beef broth/dessert
*All-you-can-drink is available for an additional 2,000 yen.
If you order with beer, it will be 2500 yen.
Please ask for details
*Contents may change depending on procurement conditions, etc.
※Cancellation Policy
[For course reservations] From midnight 14 days prior to your visit, 50% of the course fee (per person) will be charged.
*If you cancel on the day, 100% of the course fee (per person) will be charged.
[If reserving a seat only] From midnight 14 days prior to your visit, a fee of 2,200 yen (per person) will be charged.
[For private reservations] The full amount will be charged from midnight 14 days prior to your visit.
Applies only to cancellations
(Changes to the number of people can be made up to one day in advance)
- Reservation reception time
- 18:00~24:00
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until midnight the day before your visit
Coupons that can be used with this course
2024/12/20 update