[Specially selected Kuroge Wagyu beef] All-you-can-eat shabu-shabu! (+2 hours all-you-can-drink) 8,800 yen (tax included) with coupon

[Specially selected Kuroge Wagyu beef] All-you-can-eat shabu-shabu! (+2 hours all-you-can-drink) 8,800 yen (tax included) with coupon

8800 yen(Tax included)

Tax included/per person

  • 7items
  • 2-45persons
All-you-can-drink available
*If you use bottled beer, an additional charge of 120 yen will be added based on the number of people.*If you would like to use bottled beer for a large group, please apply at the time of reservation.The glass is replaceable.

∽∽ All-you-can-eat ``Specially Selected Japanese Black Beef Shabu-Shabu'' ∽∽First, refresh your palate with ``Aperitif Plum Wine'', then the main course is ``Special Japanese Black Beef Loin Shabu-Shabu'', ``Kagoshima Prefecture Premium Pork Loin Shabu-shabu'', ``Assorted Domestic Vegetables'', and the final dish is ``Udon''. All-you-can-eat ``Rice''! Lastly, ``Dessert'' is also available ♪ Please enjoy Tarafuku ♪

Course menu

・Aperitif plum wine (1 cup)

・A4 rank or higher Specially selected Japanese black beef loin shabu-shabu

・Kagoshima prefecture pork loin shabu-shabu

・Assorted vegetables (domestic vegetables)

(Fresh domestic Chinese cabbage, chrysanthemum cabbage, shiitake mushrooms, enoki mushrooms, carrots, tofu, mochi)

・Udon (with Naruto seaweed)

·rice

・Dessert (mini ice cream) *1 per person

All-you-can-drink menu

·draft beer
· Premium Malts
· Chu-hi
・Lemon, Lime, Yuzu, Calpis, L Kyoho, Kyoho Calpis
·Sake
・Ozeki (special selection) cold/warm
· Glass wine
·Red and white
· Shochu
・Then (wheat/potato)
·Plum wine
・Nanko plum wine (on the rocks, with soda, with water, with hot water)
·Soft drink
・Cola・Oolong tea・100% orange juice・Ginger ale
· Horn balls
・Kaku Highball ・Yuzu Highball ・Ginger Highball ・Coke High
Reservation reception time
11:00~22:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 15:00 on the day of your visit

2025/02/13 update