Course details
<All-you-can-drink> Includes the finest Chateaubriand! Perfect date course [Goku Course] 15 dishes total 8.500 yen
8500 yen(Tax included)
Per person/*If all-you-can-drink is included, we accept orders from 3 people.
- 15items
- 3persons-
- All-you-can-drink available
90 minute system (seating time 120 minutes) All-you-can-drink menu
A highly cost-effective course that brings together all of our popular players.Perfect for enjoying a luxurious night!
Course menu
Course content (15 items in total)
・Chateaubriand steak
・Recommended steak
· Upper salt tongue
・Iberian pork shoulder loin
・Assortment of 3 types of premium Japanese black beef lean meat
・Assortment of 3 types of specially selected hormones
・ Kimchi platter
・Assorted grilled vegetables
・Chishana
·cabbage
・Special Uda rice (can be changed to Japanese beef dashi chazuke for an additional 100 yen))
· Seasonal gelato
All-you-can-drink menu
・Sapporo Black Label <barrel>, Sapporo Lager <medium bottle>, premium alcohol free
·Highball
・Highball, Ginger Highball, Cola Highball, Hakata Fig Highball, Nagasaki Biwa Highball, Miyazaki Hebes Highball, Kagoshima Sakurajima Mandarin Orange, Kumamoto Red Tomato Highball
·Cocktail
・Cassis orange, cassis oolong, cassis soda, cassis grapefruit, chandy gaff, kheer, kheer ginger
·wine
・Glass of wine (red/white/rosé), pink sangria
· Chu-hi
・Plain, lemon, lime, Calpis, grapefruit, Hakata fig, Nagasaki loquat, Miyazaki hebes, Kagoshima Sakurajima mandarin orange, Kumamoto red tomato
·Sake
・Cold sake <Hatsugame>, hot sake, makgeolli glass
· Shochu
・[Wheat]: Wara Mugi [Potato]: Karari potato, Kurokirishima [brown sugar]: Rento [perilla]: Tantakatan
·Plum wine
・Aoya plum wine *On the rocks/with soda/with water/with hot water
·Soft drink
・Oolong tea, cola, ginger ale, Calpis water, orange, grapefruit
- Reservation reception time
- 17:00~22:00
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 22:00 the day before your visit
2024/11/18 update