December Year-end Party Limited [Wagyu Beef Shabu-shabu or Steamed Course] 9 dishes with all-you-can-drink 6,500 yen (tax included)

Course details

December Year-end Party Limited [Wagyu Beef Shabu-shabu or Steamed Course] 9 dishes with all-you-can-drink 6,500 yen (tax included)

6500 yen(Tax included)

10items
2-50persons

All-you-can-drink available: 120 minutes system (LO: 30 minutes before).The order is a glass exchange system.

A course of shabu-shabu or steamed Saga beef, a candidate for Japanese black beef, ◎ This is a course that will cost you a lot of money, and you can also enjoy Chaomaru's popular gyoza!

Course menu

[Wagyu Beef Shabu-Shabu Course] Contents (10 dishes in total) All-you-can-drink included

■ [Hokkaido Sanriku] Fresh scallops with butter and soy sauce

■Domestic herb chicken with special garlic

■ Caesar salad with avocado and fruit tomatoes

■Directly from the producer!

[Kagoshima Prefecture] Seared Black Satsuma Chicken

■ Saga beef shabu-shabu

Steamed Saga beef

■Specialty! Chaomaru fried dumplings

■ Refreshing Shiso Gyoza

■Black pork dumplings

■ Fried pufferfish

■ Fragrant grilled rice ball

* Subject to change depending on the purchase situation.

*Please feel free to contact us regarding any changes to the menu.

All-you-can-drink menu

・The much-talked-about Kinmiya shochu high
・Plain/Kinmiya Oolong/Kinmiya Green Tea/Kinmiya Grapefruit Sour/Kinmiya Yuzu Sour
·Lemon sour
・The usual lemon chuhai
・The ever-popular highball
・Highball/Ginger Highball/Cola Highball/Yuzu Highball
·beer
・Perfect Suntory Beer (※For large groups, we will provide a pitcher)
· Shochu
・Kuro Kirishima/Nikaido (on the rocks/with water/with soda)
·Sake
・Kaga Junmai (cold/hot/warm)
·Soft drink
・Cola/ginger ale/orange juice/oolong tea/green tea/grapefruit juice

Reservation reception time: 17:00~24:00

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

Length of stay: 2 hours

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2024/11/01 update