Course details
~Kei Kaiseki~ A total of 11 dishes of exquisite beef and tongue beef kaiseki where you can enjoy meat luxuriously.
By using a coupon20000 yen(Tax included)
*Some course contents and all-you-can-drink plans can be changed for an additional fee.Please contact us in advance.
- 11items
- 2-12persons
This is a 11-course Kaiseki course where you can enjoy every bit of Chateaubriand in luxury.The seats are completely private.Since we use a smokeless roaster, you won't have to worry about the smell after your meal.[Recommended occasions] Perfect for dining with family, friends, and co-workers, as well as business occasions such as entertainment and dinner parties, special occasions such as anniversaries and birthdays, and as a place to entertain.
Course menu
■Course contents (11 items in total)
[Advance]
Bowl of seasonal vegetables
【Appetizer】
Assorted cold dishes
【sliced raw fish】
Wagyu yukke with sea urchin/Wagyu sashimi/Wagyu beef nigiri
【Ox tongue】
Thick-sliced black tongue
【Vegetable】
enzyme salad
【Chopstick break】
seasonal specialties
[Salt grilled meat]
Assortment of 3 types of Wagyu beef special yakiniku
[Pause]
seasonal granita
[Main dish]
Grilled wagyu sirloin/Châteaubriand lump yakiniku
【Meal】
Cooked rice/red soup
【sweet taste】
Vanilla ice cream with dark matcha/Mizu sweets and Dainagon yokan
----------------------------------------------------------
*Lunch time 20,000 yen (tax included)
Dinner time 22,000 yen (consumption tax and service charge included)
*The listed production area/ingredients may change depending on the arrival status.
* Seating time is 2 hours.
*If you make a reservation, you can also get an all-you-can-drink option of 37 types for 3,000 yen per person.
Please note that business hours for the time being will vary depending on reservation status.
- Reservation reception time
- 12:00~20:00
- 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
Coupons that can be used with this course
2024/01/12 update
