Course details

[Saturday/Sunday] All-you-can-eat ■ Easy course ■ 3,168 yen (tax included)

[Saturday/Sunday] All-you-can-eat ■ Easy course ■ 3,168 yen (tax included)

By using a coupon3168 yen(Tax included)

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If you want to easily enjoy the classic taste, this course is for you!In addition to the reasonably priced and popular "Royal Harami" and "Kalbi", you can also enjoy rare offal, side dishes, salads, and rice dishes♪★+1,298 yen per person ( All-you-can-drink is available (tax included)! *All-you-can-drink soft drinks are +418 yen per person (tax included)

Course menu

◆ Yakiniku

Salt tongue, short ribs, loin, classic skirt steak

◆Garibata sauce

Garibata short ribs, Garibata loin, Garibata skirt steak

◆Chicken/Pig

Digi ribs, fatty pork, chicken thighs, beet cartilage, seseri, sausage

◆ Hormones

Small intestine, crunchy, heart, grilled senmai, liver, tekchan, red senpai

◆Rare hormone

tie, Hatsumoto

◆Spicy hormone

Umakashi Small Intestine, Umakashi Techchan, Umakashi Heart, Umakashi Liver, Umakashi Red Sen

◆ goods

Chinese cabbage kimchi, kakuteki, oily kimchi, assorted kimchi, edamame, bean sprouts namul, assorted namul, Korean seaweed, homemade chive pancake, moonfish meatballs with cartilage, king king butter, garlic butter, corn butter, salted cabbage, salted cucumber

◆ Salad

Chisha, Korean-style choregi salad, potato salad with melty beef chashu

◆ fried food

French fries, fried chicken, fried pork belly, mini corn dogs

◆ Grilled vegetables

Onions, shiitake mushrooms, green peppers, king king mushrooms, cabbage, assorted grilled vegetables

◆ rice dish

Rice (large, medium, small), rice for yakiniku bowl, egg rice, bibimbap, kuppa, beef tendon curry

◆ Noodles

Chilled Mizore Udon~With the scent of yuzu~, Korean-style cold noodles

◆ Soup

Egg soup, wakame soup

◆ Dessert

Almond tofu, yuzu sorbet, vanilla ice cream

Reservation reception time
17:00~25:00
Available days for reservation
Saturday/Sunday
Length of stay
2 hours
Reservation deadline
Until 23:00 the day before your visit

2023/01/20 update