Kitashinchi Tsukijiro

This course features meat and seasonal vegetables. Free drink ¥3,300→¥2,200 (until the end of May) Glass change system (L.o.-90 min.) Draft beer Chu-hi (chu-hi): lemon, tomato, calpis Whiskey Kaku Gin Midori Shochu (sweet potato and barley) Suntory Umeshu〈Umeshu blend stored at Yamazaki distillery) Wine (red/white) (Brand name cannot be specified) Sake (Brand name cannot be specified) Soft drink

This is a standard course that allows you to fully enjoy the appeal of Kuroge Wagyu beef. Each part of the beef has a different flavor and aroma, including yukke, beef tongue, sirloin, and fillet, and the course ends with hand-rolled sushi and a sweetened dessert. This is an evening for adults who know all there is to know about meat, and we will deliver it to you with a fine aftertaste befitting the name "Yoizuki".

The course is centered around the delicious taste of Japanese black beef, with seasonal seafood and seasonal vegetables adding color. The meat is the star of the show. The flavors of the season accompanying the meat, creating a "meat kappou" experience that reflects the seasons with each dish. The depth of the wagyu beef and the delicate changes of the seasons coexist in this fine dining experience.

The top course, "Kangetsu," is a sumptuous eight-course meal that resonates with the flavor of black beef and the aroma of seafood. Truffle Yukke, char-grilled beef tongue, sirloin and seafood tofu, and straw-roasted bonito are just a few of the flavors that satisfy the senses. The main course of char-grilled chateaubriand is followed by hand-rolled sushi with wagyu beef and sea urchin. This is a special evening dining experience that is worthy of its name, "the top of a moonlit night.