[2 hours 30 minutes all-you-can-drink included] Premium meat course + 13 dishes ⇒ 7700 yen (tax included)

[2 hours 30 minutes all-you-can-drink included] Premium meat course + 13 dishes ⇒ 7700 yen (tax included)

By using a coupon7700 yen(Tax included)

  • 13items
  • 2-100persons
All-you-can-drink available
All-you-can-drink alcohol and soft drinks

A premium course where you can enjoy the finest carefully selected meat that Gyusei is proud of.We also use rare cuts in abundance.We are offering an amazing price of 7,000 yen!! You can enjoy our proud dishes for this price. No other restaurant can match this taste and price! Please try it for yourself!! ◆2 hours and 30 minutes of all-you-can-drink included◆

Course menu

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(1) Homemade kimchi platter

(2) Assorted namul

(3) Choreogi salad

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(4) Salted Wagyu Tongue

(5) Specially selected pork belly

(6) Green onions

(7) Grilled Wagyu Sirloin Nigiri

(8) 3-item assortment

(9) Seafood platter

(10) Assortment of three types of offal

(11) Samgyeopsal

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(12) Stone-grilled bibimbap or cold noodles

(13) Homemade desserts

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All-you-can-drink menu

·draft beer
・Suntory Premium Malt's Fragrant Ale
·sour
・Lemon sour/Grapefruit sour/Yuzu sour/Apricot sour/Mango sour/Apple sour/Kyoho sour/Plum sour/Oolong highball/Green tea highball/Jasmine highball
·whisky
・ Jim Beam Highball / Coke Highball / Ginger Highball
·Cocktail
・Campari Soda/Campari Orange/Mojito/Cassis Soda/Cassis Orange/Cassis Oolong
· Shochu
・Sorekara (wheat) / Kuromaru (sweet potato) / Ikkosha (sweet potato) / Satsuma Tsukasa (sweet potato) / Funwari Kyogetsu (acerola, lychee)
·Sake
・Sake (hot/cold)
·Fruit wine
・Kishu Nankou plum wine / Apricot wine / Mango wine / Apple wine / Kyoho grape wine
·wine
· Carlos Rossi (red · white)
·sangria
· Sangria (red · white)
·Soft drink
・Oolong tea / Green tea / Jasmine tea / Cola / Ginger ale / Orange juice
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 4 o'clock the next day of arrival

2024/12/17 update