Course details

[1st Anniversary Special Price] A5 Kuroge Wagyu Red Meat Steak Course - Affordable 6-item course, 9,680 yen → 8,580 yen

[1st Anniversary Special Price] A5 Kuroge Wagyu Red Meat Steak Course - Affordable 6-item course, 9,680 yen → 8,580 yen

8580 yen(Tax included)

*A seat charge of 300 yen (tax included) and a 10% service charge will be charged at the time of payment.

  • 6items
  • 2persons-

[Special price for our first anniversary!] 9,680 yen → 8,580 yen A5 Japanese Black Beef Lean Meat Steak Course This standard course includes 6 dishes in total, including appetizers and delicacies made with Japanese beef, and includes A5 Japanese Black Beef Lean Meat Steaks, which can be refilled for a limited time.(You cannot specify the cut of meat.) This course allows you to fully enjoy A5 Kuroge Wagyu beef, including an A5 Kuroge Wagyu beef appetizer and a delicacy.

Course menu

Course contents

Simmered A5 Japanese Black Beef with Melba Toast

Vegetable potage soup

Today's special dish

A5 Japanese Black Beef Lean Meat Iron Plate Steak

*Additional steak is free

Garlic rice and red miso soup

Today's dessert

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For private room use, please contact the store directly by phone.

Please note that we may not be able to accommodate changes to reservation times after a reservation has been confirmed, so please contact the store directly to confirm.

The menu listed is subject to change without notice depending on the supply situation, etc.

*Last orders will be taken 75 minutes after your reservation time.Afterwards, you will be served a meal and dessert.

*Everyone in a group must order the same course.

*We ask that preschool children (younger than elementary school age) refrain from entering the store.

*Please contact us at least 2 days in advance if you wish to change the number of people or cancel.

Reservation reception time
11:30~20:30
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

2025/02/14 update