타이슈야키니쿠오가타

Three kinds of namul and choreggi salad for appetizers. The menu includes a comparison of the different types of tongue, including the lower, middle, and upper tan, served with freshly cooked Japanese rice. Seafood such as red shrimp, scallops with shells, and grilled crab are lavishly served, Miso horumon, top liver, special harami, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts. Finish with a refreshing bowl of cold noodles and freshly cooked Japanese rice.

Appetizers are three kinds of namul and choregi salad. The menu includes a comparison of the different types of tongue, including the lower, middle, and upper tan, served with freshly cooked Japanese rice. Seafood such as red shrimp, scallops with shells, and grilled crab are lavishly served, Miso horumon, top liver, special harami, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts. Finish with a refreshing bowl of cold noodles and freshly cooked Japanese rice.

Very popular all-you-can-drink only course

Sake Shochu, etc. Never seen before in a Yakiniku restaurant Non-standard all-you-can-eat only course