Yakiniku Aun
焼肉 阿吽
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Évaluation
Avis
Menu
We look forward to seeing you at A-Un in 2019! We have prepared a New Year's party course early! We have just opened in 2018, so the restaurant is clean and has private rooms.
We look forward to seeing you at A-Un in 2019! We have prepared a New Year's party course early! We have just opened in 2018, so the restaurant is clean and has private rooms.
We look forward to seeing you at A-Un in 2019! We have prepared a New Year's party course early! We have just opened in 2018, so the restaurant is clean and has private rooms.
～ Reasonable Yakiniku & Horumon Course High quality A5 Wagyu beef yakiniku and horumon (hormone) are popular.
～ Our most popular Yakiniku/Hormone Course High quality A5 Wagyu beef yakiniku and horumon (hormone) are popular.
This course is recommended for year-end parties! We have just opened in 2018, so the restaurant is clean and has private rooms.
As we approach December, everyone is looking for a place to celebrate Christmas and anniversaries. A-Un will be happy to assist you. We have started our Anniversary Course. Please call us to confirm your reservation.
A-Un's special course menu includes everything from appetizers to desserts! You can enjoy A-Un's specialty meat at a reasonable price, including one rare meat part.
Two kinds of rare parts! This is the top course that includes many of A-Un's popular dishes! Enjoy a luxurious dinner!
Please enjoy the refined sweetness of the beef that spreads throughout your mouth. *If you have any questions about the menu, please contact the store.
We are particular about the freshness and quality of the meat! Cut and served fresh in-store every day! *For inquiries about the menu, please contact the store.
While maintaining this cost performance, our skilled artisans carefully manage each piece of high-quality meat and provide it in the best condition. *If you have any questions about the menu, please contact the store.
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