Yakiniku Ushinoe

The course fee is 11,000 to 13,000 yen per person, and the price varies based on the day's meat lineup. The way the tongue and harami sagari are cut may change depending on the supply situation and reservation status, which will also affect the price. We will consider the menu that can be prepared on that day and time, so we do not accept requests for price or content. We will do our best to provide tongue, harami sagari, and branch meat to all guests as much as possible, so thank you for your understanding. Basic content includes: kimchi, kakuteki, oi kimchi (Wednesday and Thursday), five types of namul (Friday to Sunday), black tongue (cut thickness and serving may vary depending on the situation), harami sagari (cut thickness may vary depending on the situation), branch meat (cut and part may vary depending on the situation), tsurami or tail, heart + trimmings, three types of hormone, today's example of finishing (soup or noodles or rice + mini soup), white rice + dessert is ordered separately, and additional meat orders are possible.