[Wednesday/Thursday Early Bird Only] Shugin Course including 13 of our most popular dishes, normally 8,800 yen ⇒ Special price 8,000 yen

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[Wednesday/Thursday Early Bird Only] Shugin Course including 13 of our most popular dishes, normally 8,800 yen ⇒ Special price 8,000 yen

[Wednesday/Thursday Early Bird Only] Shugin Course including 13 of our most popular dishes, normally 8,800 yen ⇒ Special price 8,000 yen

8000 yen(Tax included)

13items
2persons-

A basic course of 13 dishes including Rishiri kelp-cured aged meat, special pressed sushi, and Tenkei-ko grilled with butter and soy sauce.Available only on Wednesdays and Thursdays from 5pm to 6pm for lunch and dinner, at 8,800 yen ⇒ 8,000 yen (10% off).*For dinner reservations, a 10% service charge will be charged separately.*Not available on Wednesdays and Thursdays that are public holidays or the day before public holidays.

Course menu

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[Appetizer] Assortment of homemade namul and kimchi

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[Appetizer] Special pressed sushi (sirloin)

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[Salad] Colorful vegetable and grapefruit salad

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[Grilled vegetables] - Shiitake mushrooms made by a mushroom specialist

Tenkei mother-in-law grilled with butter and soy sauce

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[Grilled food] Assortment of three types of grilled food

・Specially selected Rishiri kelp-marinated aged skirt steak

・Specially selected Rishiri kelp-marinated aged beef tongue

・Roast beef marinated in miso

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[Grilled dish] Wagyu beef with four types of special sauce

・ Turtle

・Shinshin

・Friends triangle

・ Shimacho

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[Meals] ・Extreme cold noodles or homemade curry

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[Sweets] Seasonal fruit kettle

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*The contents may be subject to change due to procurement and other reasons.

*All-you-can-drink is separate

Standard 2,500 yen

Premium 3,000 yen

Reservation reception time: 11:30~18:00

Available days for reservation: Wednesday/Thursday

Length of stay: Monday: 2 hours
Tuesday: 2 hours
Wednesday: 2 hours
Thursday: 2 hours
Friday: 2 hours
Day before holiday: 2 hours

Reservation deadline: Until 15:00 on the day of your visit

Confirm availability / make reservation for this course

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2024/09/05 update