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[Gingko Special Beef Offal Hot Pot Course] Includes 7 dishes such as sashimi and beef offal hot pot with your choice of broth. (Course + 2-hour all-you-can-drink (private room available))

6,000 JPY(tax included)

[Gingko Special Beef Offal Hot Pot Course] Includes 7 dishes such as sashimi and beef offal hot pot with your choice of broth.

About Course Menu

This course is served on a large platter. To ensure that customers do not touch each other's chopsticks, the dishes on the platter are individually plated with space in between. Additionally, serving tongs will be provided for items like salads. Ideal for special occasions such as anniversaries, birthdays, business meetings, dates, girls' nights out, gatherings, introductions, proposals, reunions, and family events. ~2-hour All-You-Can-Drink (Last order 30 minutes before closing)~ ■ Beer Premium Malts / Shandy Gaff ■ Highball Jim Beam Highball / Mega Jim Beam Highball / Coke Highball / Ginger Highball ■ Various Sours ■ Wine (Red/White) / Akadama Punch ■ Various Cocktails ■ Shochu Sugoimo / Sugomugi ■ Plum Wine Kishu Nanko Plum Wine ■ Sake Kanoizumi Kinmon (Cold/Hot) ■ Various Soft Drinks

Menu

[Cold Dish] Bacon and Burdock Root Salad [Sashimi] Assorted Three Kinds of Sashimi [Hot Pot] Beef Offal Hot Pot (White Miso Broth or Soy Sauce Broth) [Grilled Dish] Grilled Barracuda with Mushrooms [Fried Dish] Fried Horse Mackerel and Squid with Tartar Sauce [Final Dish] Noodles [Dessert] Muscat Grape Ice Cream Please note that the menu may vary depending on stock and purchasing conditions. Around the dates of course menu changes, items from different menus may be served together, so if you have any allergies or dislikes, please consult us in advance. Photos are for illustrative purposes only. This course is served on large shared plates. Each dish on the large plates is individually portioned with space between servings so that guests' chopsticks do not touch. In addition, serving tongs or similar utensils will be provided for items such as salad.

Reserve this course

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