[2H all-you-can-drink included] Samgyeopsal course 5,480 yen (tax included) (course meal 3,500 yen + all-you-can-drink 1,480 yen excluding tax)

Course details

[2H all-you-can-drink included] Samgyeopsal course 5,480 yen (tax included) (course meal 3,500 yen + all-you-can-drink 1,480 yen excluding tax)

5480 yen(Tax included)

*Price is per person.

11items
2persons-

All-you-can-drink available: 120 minutes all-you-can-drink (15 minutes before LO)

Course menu

1. Assorted namul

2. Our beef tongue large gyoza

3. Vegetable set (Condiments: Sanchu, thinly sliced radish, thinly sliced garlic, green chili pepper, perilla leaves)

4. Aemono (green onion kimchi)

5. Main menu

Thinly sliced pork belly (samgyupsal)

Thick-sliced pork belly (samgyupsal)

6. Grilled Chinese cabbage kimchi

7.Rice

8. Pure tofu (1 serving for 2 people)

9.Tteokbokki

10. Chijimi

11. Dessert

※The photograph is an image.Please understand that it may differ from actual due to purchase situation etc.

All-you-can-drink menu

·beer
·draft beer
·sour
・Lemon sour / Plum sour / Green apple sour / Blackcurrant sour / Oolong high / Shochu high / Pomegranate sour / Kyoho sour / Peach sour / Apricot sour / Green tea high
·Plum wine
· Rock / Soda
· Shochu
・Kaori barley/mellow sweet potato
·whisky
· High Ball / Ginger High Ball
·wine
・Frangia (red/white)
·Cocktail
・Red Eye / Cassis Soda / Cassis Orange / Gin and Tonic / Blackcurrant Raw Makgeolli / Pear Makgeolli / Apricot Makgeolli / Green Apple Makgeolli / Kyoho Makgeolli / Plum Makgeolli / Pomegranate Makgeolli / Peach Makgeolli
·Soft drink
・Oolong tea / Green tea / Cola / Cider / Ginger ale / Calpis / Tomato juice / Pear juice / Grape juice / Orange juice / Sikhye (rice) / Suchonka (cinnamon) / Corn tea

Reservation reception time: 13:30~23:30

Available days for reservation: Mondays, Tuesdays, Thursdays to Sundays, holidays, and days before holidays

Length of stay: 2 hours

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2023/02/18 update