``Marutoku Kalbi Course'' with 12 dishes including 3 types of carefully selected hormones/special salt ribs and Sangen pork belly, all-you-can-drink for 2 hours including draft beer

Course details

``Marutoku Kalbi Course'' with 12 dishes including 3 types of carefully selected hormones/special salt ribs and Sangen pork belly, all-you-can-drink for 2 hours including draft beer

5000 Yen(Tax included)

12items
2-36persons

All-you-can-drink available: [All-you-can-drink] 120 minutes (LO 90 minutes)

A banquet course that includes a full-fledged short ribs course and all-you-can-drink.Starting with the appetizers, we have 3 types of fresh offal, which we are proud of, tsubutsuke nakaochi ribs, sangen pork ribs, and tender chicken thighs.Our great value course that you can thoroughly enjoy with a total of 650g of meat.

Course menu

◆ Chinese cabbage kimchi

◆ Cho Gegi Salada

◆ Kuroge Wagyu beef A4 grilled brisket shabu

◆Salted rose

◆Nakaochi ribs with a pot

◆Carefully selected by a butcher! Fresh! 3 types of hormones

◆Sangen pork ribs

◆Tender chicken thigh meat

◆Japanese style dashi chazuke with grilled onigiri

◆Yuzu sherbet

All-you-can-drink menu

·beer
・Medium mug/Small glass/Shandy Gaff/Red Eye/Non-alcoholic/Missile beer <*Last order not available for missile beer>
・Exhilarating! Highball
・Coke high/Ginger high
· Chu-hi
・Plain/Calpis/Lime/Lemon/Grape
·wine
·Red wine
· Shochu
· Potato / wheat
·Sake
· Cold / hot heat
·Fruit wine
・<Base> Cassis/Lychee/Plum / <Ingredients> Soda/Orange/Oolong tea/Grapefruit
· Makgeoli
・Makgeolli glass/makgeolli soda/bakudang/calpis makgeolli/apple makgeolli/orange makgeolli/graffle makgeolli/lime makgeolli/blackcurrant makgeolli/lychee makgeolli/plum makgeolli/grape makgeolli
·Soft drink
・Cola/Ginger Ale/Calpis/Tomato Juice/Apple 100%/Orange

Reservation reception time: 17:00~20:30

Available days for reservation: Monday to Saturday, 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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2024/09/05 update