[Miyabi course] 12 dishes to enjoy special fillet steak 5,700 yen

Course details

[Miyabi course] 12 dishes to enjoy special fillet steak 5,700 yen

5700 yen(Tax included)

Per person/ *Food only 5,700 yen *All-you-can-drink is available for 3 or more people.

12items
2persons-

All-you-can-drink available: All-you-can-drink is available for +1,700 yen.We accept orders from 3 people.*90 minute system (seating time 120 minutes) *Glass exchange system

Standard course! It also comes with fillet steak for a great deal! *For all-you-can-drink options, we accept orders for a minimum of 3 people.

Course menu

◆Special fillet steak

◆Recommended steak

◆ Kamishiotan

◆Iberian pork shoulder loin

◆Assortment of 3 types of Japanese black beef lean meat

◆3 types of specially selected hormones

◆ Assorted Kimuchi

◆Assorted grilled vegetables

◆Chisha greens

◆ Cabbage

◆Special Uda rice (can be changed to Japanese beef dashi chazuke for an additional 100 yen))

◆Seasonal gelato

All-you-can-drink menu

·beer
・The Premium Malts <Keg>/Bottled Beer <Medium Bottle>/All Free (Non-alcoholic beer-taste drink)
·Cocktail
・Cassis Soda/Cassis Orange/Cassis Grapefruit/Cassis Oolong/Cassis Ginger/Kheer/Shandy Gaff
·wine
· Glass wine (red · white)
·Fruit wine
・luxury yuzu sake/Aoya plum wine (on the rocks, with soda, with water, with hot water)
·Highball
・Kaku Highball/Ginger Kaku Highball/Cola Kaku Highball
· Makgeoli
· Seoul Makgeoli
· Chu-hi
・Plain/Lemon/Lime/Calpis/Grapefruit
·Sake
・Cold sake Hatsugame (Shizuoka Prefecture)/Hot sake Ichigo
· Shochu
・[Wheat] Yaemaru / [Potato] Kuromaru / [Potato] Kurokirishima / [Brown sugar] Lento / [Perilla] Tantakatan (on the rocks, with water, with hot water, with oolong tea)
·Soft drink
・Oolong tea/Cola/Ginger ale/Orange 100%/Calpis water/Grapefruit 100%

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 21:00 the day before your visit

Confirm availability / make reservation for this course

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2024/10/17 update