☆ Chateaubriand included ☆ [Ultimate course 150min course with all-you-can-drink] A luxurious lineup!!

Course details

☆ Chateaubriand included ☆ [Ultimate course 150min course with all-you-can-drink] A luxurious lineup!!

12100 yen(Tax included)

The price is per person.

13items
2-10persons

All-you-can-drink available: You can choose your all-you-can-drink option here.The menu may change, so please contact us if you have any questions.

[150 minutes all-you-can-drink included] A luxurious dinner for celebrations and more! Includes Chateaubriand, the best part of the fillet! A luxurious, ultimate course including "thick-sliced beef tongue", "beef tongue wrapped in green onions", "sea urchin and salmon roe verrine", "semi-steamed tongue nigiri", and "seared yukhoe mixed rice"!

Course menu

[Appetizer]

Today's 4 Appetizers

Forest special salad

[Amuse]

Verrine of sea urchin and salmon roe

Raw tongue sushi

[Tounge]

Beef tongue wrapped in green onions

Thick cut beef tongue

[Meat]

☆Chateaubriand☆

Echigo beef roll

~Grilled shoulder loin millefeuille~

Today's selected meat

Thickly sliced liver

[Rice]

Grilled Yukhoe mixed rice

[Desert]

Gelato

All-you-can-drink menu

·beer
·Asahi Superdry
·sour
・Frozen lemon sour/Frozen pineapple sour/Frozen mango sour/Fresh lemon sour/Fresh grapefruit sour/Various sours
·wine
・House wine red and white/homemade sangria
· Shochu
・Kuro Kirishima/Iichiko/Rich Umeshu/Tominohouzan/Onishi/Kamikigen
·whiskey
・Kaku Highball/Riku Highball/Saburomaru Highball/Coke Highball/Ginger Highball/Yuzu Mitsu Highball/Pineapple Highball/Shikwasa Highball
·Sake
・Hyakujuro blushes
·gin
・Midori Gin Soda/Gin and Tonic Lemon/Gin and Tonic Grapefruit
· Others
・Makgeolli/Mojito/
·Soft drink
・Cola/Orange juice/Ginger ale/Calpis/Oolong tea/Green tea

Reservation reception time: 17:00~20:30

Available days for reservation: Monday to Saturday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 21:00 2 days before your visit date

Confirm availability / make reservation for this course

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2025/02/19 update