The classic yakiniku! 3 types of skirt steak for a total of 10 dishes with all-you-can-drink ⇒ 6,500 yen

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The classic yakiniku! 3 types of skirt steak for a total of 10 dishes with all-you-can-drink ⇒ 6,500 yen

The classic yakiniku! 3 types of skirt steak for a total of 10 dishes with all-you-can-drink ⇒ 6,500 yen

6500 yen(Tax included)

10items
2-50persons

All-you-can-drink available: 120 minutes all-you-can-drink included [Last order 90 minutes]

When you think of yakiniku, tongue and skirt steak come to mind! This course was created based on such customer feedback.

Course menu

1. Homemade kimchi platter

Our proud homemade kimchi

2. Shinsai special salad

Today's salad

3. Thick-sliced salted tongue

We offer thick slices of the high-quality root part.

4. Salted tongue

Classic thinly sliced salted tongue

5. Salted skirt steak

Original salt sauce made with domestic garlic

6. Sauce skirt steak

Classic skirt steak that goes well with rice

7. Specially selected skirt steak

Our proud Kuroge Wagyu beef skirt steak

8. Top-grade rib

This cut has a moderate amount of marbling.

9. Rice

Rice carefully selected by a rice master to go well with yakiniku

10. Condensed milk strawberry ice cream

Whole strawberries with condensed milk inside

All-you-can-drink menu

·draft beer
・Kirin Ichiban Shibori (pitcher)
· Chu-hi
・Lemon, Calpis, lime, grapefruit, Kyoho grapes, yuzu, tomato
· Shochu
・Authentic barley shochu, sweet potato shochu (mixed with water, hot water, on the rocks)
· Glass wine
·Red and white
·land
·Highball
·Plum wine
・Rich plum wine (mixed with water, on the rocks, or with soda)
·Soft drink
・Oolong tea, green tea, cola, ginger ale, Calpis, grapefruit juice, orange juice
·wine
・Glass of wine red and white
· Tea High
・Oolong highball, jasmine highball, black tea highball

Reservation reception time: 17:00~23:30

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

Confirm availability / make reservation for this course

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2024/12/26 update