[Monthly Kaiseki] Grilled Sukiyaki-Style Kuroge Wagyu Sirloin, etc. (Course + Choice of Welcome Drink (Saturdays Only))

11,000 JPY(tax included)

[Monthly Kaiseki] Grilled Sukiyaki-Style Kuroge Wagyu Sirloin, etc.

About Course Menu

The Tsuki Kaiseki course is presented by Yakiniku Ginza Koroku, an elegant Japanese-style space with refined décor. Following oxtail soup, specially selected wagyu toro yukhoe, and a house-made salad, guests can also enjoy choosing their preferred meal from options such as specially selected Kuroge Wagyu grilled sukiyaki, four kinds of yakiniku, zosui rice porridge, or chilled Inaniwa udon. The sophisticated interior, crafted from pristine white wood, provides a dignified atmosphere and is recommended for business dinners, dates, and anniversaries. ■ One toast drink Draft beer, highball, lemon sour, shochu (sweet potato or barley), sake, wine (red or white), soft drinks

Menu

<Menu> • Two Appetizers • Wagyu Oxtail Soup • Premium Wagyu Tartare Yukhoe • Choregi Salad • Six Selections of Premium Kuroge Wagyu Yakiniku 1. Premium Kuroge Wagyu Sirloin Sukiyaki-Style 1. Premium Wagyu Black Tongue 1. Four Rare Cuts of the Day • Two Seasonal Grilled Vegetables • Palate Cleanser (Seasonal Vinegared Dish) • Choice of Rice or Noodle Dish ー, Grilled Rice Ball ー, Yukgaejang Rice Porridge ー, Gomtang Rice Porridge ー, Egg Rice Porridge 1. Chilled Inaniwa Udon 1. Spicy Ramen • Dessert ー, House Specialty! Chilled Cheese Shiruko ー, Seasonal Fruit *Consuming raw meat carries a risk of foodborne illness. *Children, elderly guests, and those with weakened resistance to foodborne illness are advised to refrain from consuming raw meat.

Confirmation details

*In general, consuming raw meat carries a risk of food poisoning. *Children, elderly guests, and those with weakened resistance to food poisoning are advised to refrain from consuming raw meat. *The dishes and menu items shown in the photos are for illustrative purposes only. *Please note that some menu items may change depending on seasonal availability and sourcing conditions.

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