[120 minutes] {Over 30 types} "Miyuki's Grand Menu 120 minutes all-you-can-eat and drink course" 11,000 yen

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[120 minutes] {Over 30 types} "Miyuki's Grand Menu 120 minutes all-you-can-eat and drink course" 11,000 yen

[120 minutes] {Over 30 types} "Miyuki's Grand Menu 120 minutes all-you-can-eat and drink course" 11,000 yen

11000 yen(Tax included)

34items
2-4persons

All-you-can-drink available

120 minutes all-you-can-drink + 2,500 yen (tax included).The entire Miyuki grand menu (including A5 rank Kuroge Wagyu beef) is all-you-can-eat. We also accept reservations for various banquets such as New Year's parties.Please contact us by phone.

Course menu

◆ Course content ◆

【Cow】

・Japanese black beef ribs (A5 rank Japanese black beef)

・Japanese black beef loin (A5 rank Japanese black beef)

· Top Hirami

Upper tongue salt

·Tan-SIO

· Minamino

・Upper lever

· Upper hormone

【Pig】

・Miyuki Pork

・Pork Fatty/Head

・Heart and throat cartilage

【chicken】

· Chicken thighs

Chiefly

·leather

・Yagen

【Article】

· Kimuchi

· Namuru

Half-dead

· Korean paste

· Changer

· Cho Gegsalada

· Santu

【soup】

· Wakame soup

· Egg soup

·vegetable soup

・Kalbi soup

【Rice Items】

·rice

・Green onion rice

·mixed rice

·Bowser

・Vegetable soup

・Kalbi soup

All-you-can-drink menu

·beer
・Sapporo draft beer Black Label medium/mega mug
·Highball
· Horn balls
·sour
・Lemon sour/Grapefruit sour/Otokoume sour/Shine Muscat sour/Calpis sour/Yuzumitsu sour/Ramune sour/Chuhai/Oolong highball/Gyokuro highball/Corn tea highball/Moringa highball/Umeboshi sour/Jasmine highball
·Soft drink
・Oolong tea/Jasmine tea/Gyokuro tea/Moringa tea/Corn tea/Cola/Ginger ale/Calpis/Orange juice
· Makgeoli
・One cup of Edon makgeolli
· Shochu
・Wheat (Wheat)/Karari potato (Potato)
·wine
・Heartleaf Cabernet Shiraz (red) / Heartleaf Chardonnay (white)

Reservation reception time: 16:00~23:00

Available days for reservation: Monday~Thursday

Length of stay: 2 hours

Reservation deadline: Until 23:00 3 days before your visit

Confirm availability / make reservation for this course

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2025/01/09 update