Barbacoa Shinjuku Filiale

More than 20 types of alcohol + unlimited soft drinks (120 minutes) draft beer, caipirinha, whiskey (soda, on the rocks, with water, highball), sour (lemon, mango, passion fruit), mate tea, high house wine (red, white), gin and tonic, Moscow mule, cassis (soda, orange, grapefruit), campari (soda, orange, grapefruit), various soft drinks

This is the representative cocktail of Brazil, Caipirinha. It is based on cachaça, a distilled spirit made from sugarcane, and finished with lime and sugar. The alcohol content is somewhat high, but it is made smooth and easy to drink with lime and sugar. Enjoy the authentic Caipirinha and immerse yourself in the Latin vibe.

Okinawan Kaipirinha, Fruit Kaipirinha, Batchida de Maracujá 1,100 to 1,800 yen

We always have more than 40 types of red, white, and sparkling wine available. We also offer it by the glass, so please feel free to ask the staff.

Corona: 990 yen, Guinness: 990 yen, Kirin Free (Non-Alcoholic): 700 yen

Passion fruit, guava, mango, cashew, acai banana 700 yen ~

Churrasco is a style of Brazilian barbecue where large pieces of meat are skewered and grilled with only rock salt, then sliced and served at the customer's table. We serve various meats, primarily beef, as well as vegetables and cheese to your table. You can enjoy as much of your preferred meat, cooked to your liking, as you desire. Please enjoy the salad bar in the center of the restaurant in a buffet style.

Children aged 6 to 12 years old, children under 5 years old are free

We offer sweet desserts unique to Brazil, from soft serve ice cream. (Coffee is not included, so please order separately.)

A cut of red meat from the rear part of the cow. It is a rare cut that can only be obtained in 2 to 4 kg from each side of a single cow, and in Japan, it is called 'Ichibo'. The meat is tender with a moderate amount of fat, and it is the most popular cut at a churrascaria.

The bone-in rib section is slowly roasted for almost 4 hours over low heat. It is very tender, with fat evenly distributed throughout the meat, resulting in a juicy finish.

This is a part located near the fillet, known as Kainomi among roses. It has a moderate amount of marbling, is tender, and very juicy. It is characterized by a unique chewy texture.

Pork shoulder roast cooked for over an hour on medium heat. The outside is crispy while the inside is tender. The lean meat is coarsely mixed with fat, allowing you to taste the sweetness of the fat despite the tender texture of the meat.

Bake the onions over low heat for about 2 hours until they become tender. Slow cooking greatly enhances the sweetness. Please enjoy it with meat.

The cheese is served with a browned surface and a soft interior. It pairs very well with wine.

By roasting the pineapple, the sweetness increases, the acidity is suppressed, and a unique fiber texture is not felt.