A restaurant offering authentic beef cuisine where you can enjoy beef sushi made from over 20 different cuts of beef and indulge in wagyu beef yukhoe (Korean-style beef tartare).
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LUNCH COURSE
Ticket Validity : Ticket is valid only on the departure date.DINNER COURSE
Ticket Validity : Ticket is valid only on the departure date.The Highlight
Beef sushi using more than 20 kinds of parts and A full-fledged beef restaurant where you can enjoy Japanese beef yukhoe
The Experience
L u n c h C o u r s e (for Thursdays ~ Sundays)
Appetizer Seasonal Appetizer
Sushi (8 pieces) Beef Heart, Beef Lump flavored with kelp, Beef Tongue and Striped Jack, Monkfish Liver and Wagyu Beef, Tuna, Prawn and Minced Wagyu Beef, Beef H-bone, Stewed Beef Tongue
SUKIYAKI Sendai Beef Loin SUKIYAKI
Soup Seasonal Soup
Rolled Sushi Minced Wagyu Beef and Pickled Daikon Radish
Dessert Salty Milk Gelato
D i n n e r C o u r s e
Appetizer Seasonal Appetizer
Sushi (8 pieces) Beef Heart, Beef Lump flavored with kelp, Beef Tongue and Striped Jack, Monkfish Liver and Wagyu Beef, Aged Fish Grouper, Squid Cuttlefish and Beef Tongue with XO sauce Hida Beef Inside Skirt, Stewed Beef Tongue
SUKIYAKI Sendai Beef Sirloin SUKIYAKI with Truffle
Grilled Beef Miyazaki Beef Fillet with Caviar
Soup Seasonal Soup
Speciality Hand Rolled Sushi of Sea Urchin and Minced Fatty Beef
Dessert Salty Milk Gelato
How to Use
- Voucher will be sent via email. Please show your e-voucher at the designated location.
Purchase Notice
- Please let us know in advance if you have any allergies.
- Age requirement for reservations: 18 years and older. If you have children, please consult with the restaurant in advance.
- Reservation availability: Up to 6 people per reservation.
- Excluded reservation days: Mondays.
- Sales period: June 1st - August 31st.
- Reservation available hours: Lunch Time (12:00-15:00) / Dinner Time (18:00-23:00)
- Cancellation policy: We require a 100% cancellation fee for same-day cancellations. If you are more than 30 minutes late, it will be considered a cancellation.