[Super Value New Year's Party Course] All-you-can-eat domestic raw samgyeopsal + all-you-can-drink! 120 minutes (last order 90 minutes)

Course details

4000 yen(Tax included)

2persons-

All-you-can-drink available: 120 minute system (30 minutes before LO)

All-you-can-eat domestic raw samgyeopsal + all-you-can-drink! 120 minutes (last order 90 minutes)

Course menu

Course content (6 items in total)

◆Domestic raw samgyeopsal (160g per serving) *Please make sure you finish any additional orders.

◆ Chinese cabbage kimchi

◆ Sanchu

◆ Garlic

◆ Green onion salad

◆ Rice

*Free refills (Chinese cabbage kimchi/lettuce/garlic/green onion salad/rice)

2 hours all-you-can-drink (last order 30 minutes) 2,068 yen (tax included)

[All-you-can-drink menu]

●Oolong tea/Green tea/Orange/Apple/Cola/Pineapple/Calpis/Ginger ale/Yuzu soda/Peach squash/Chilsung cider/Haitai pear juice/Bonbon grape juice/Corn tea

●Draft beer (Premium Malt's)

● Chamisul (plain/grapefruit/muscat)

● Chamisul Toktok (Plum/Muscat)

●Joonday (plain/pomegranate)

●Makkoli (smile)

●Jim Beam Highball (Coke Highball/Ginger Highball)

●Kaku Highball (Coke Highball/Ginger Highball)

●SUI Gin Soda

●Plum wine (on the rocks/soda/water/ginger)

●Shochu (barley - Nikaido / potato - Kurokirishima)

● Chuhai (Lemon sour/Yuzu/Grapefruit/White peach/Kyoho grapes/Calpis/Mango/Tomato sour)

All-you-can-drink menu

·beer
· Draft beer (premium malt)
・Chamisle
・Plain/Grapefruit/Muscat
・John Day
·plane
· Makgeoli
・Smile/Seoul/Fruit
·Highball
・Jim Beam Highball (Coke Highball, Ginger Highball) / Kaku Highball (Coke Highball, Ginger Highball)
·Plum wine
・Rock・Soda・Water・Ginger
· Shochu
・Potato (Kuro Kirishima)/Wheat (Nikaido)
· Chu-hi
・Lemon sour/Lime/Yuzu/Grapefruit
·Soft drink
・Oolong tea/Green tea/Orange/Apple/Cola/Pineapple/Calpis/Ginger ale/Yuzu soda/Peach squash

Available days for reservation: Monday to Sunday, holidays, 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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2025/01/04 update