Course details
★Limited time offer: 500 yen discount★ Cheese Chukkumi Enjoyment Course (with all-you-can-drink) Usually 4,000 yen ⇒ 3,500 yen!

3500 yen(Tax included)
One person / tax included
- 10items
- 2persons-
- All-you-can-drink available
◆Please order for groups of 2 or more people.◆We will close within 120 minutes (last orders 30 minutes before closing).◆Additional drinks will require a glass exchange system.
★Special price only available on weekdays from Monday to Thursday!★ Dip "jukkumi" into cheese for an addictive texture and spiciness♪ This is a set course of popular Korean cuisine that includes the much talked about "jukkumi" and the classic "seafood pancake" and "japchae"!
Course menu
Assortment of 3 appetizers
+
Kimchi Assortment
+
Steamed chicken with salted choregi salad
+
Cheese chukmi grill
(Jukkumi means "octopus" in Korean)
+
Seafood pancake
+
JAPCHAE
+
Chumoppa
(Korean rice balls)
+
Wrapped vegetables
+
Hotpot finale: Pork-bok-pa (fried rice)
+
dessert
All-you-can-drink menu
・Standard Highball/Coke Highball/Ginger Highball/Fragrant Highball (Sweet potato shochu/Barley shochu)
·sour
・Omija/Apple jam/Yuzu jam/Setouchi lemon/Lime/Calpis/Mango/Plain/Oolong highball
・Micho Sour
・Pomegranate/Muscat/Pineapple
· Korean distilled spirit
・ Chamisul (plain, muscat, peach, strawberry)
・Raw makkori
・Raw Makkori (glass)
·beer
・Sapporo Black Label draft beer/non-alcoholic beer
·Cocktail
· Cassis soda / cassis orange / cassis oolong
・Plum wine (on the rocks, with water, with hot water)
・ Plum wine made in Shirakaga
・Shochu (on the rocks, with water, with hot water)
・【Barley】 Waramugi (Waramugi) ・【Potato】 Karariimo (Sweet potato)
·Sake
・Cold/Hot (1 or 2 cups)
·Soft drink
・Cola/Cider/Oolong tea/Orange/Bonbon (peach/grape)/Pear/Mango/Ginger ale/Iced coffee
- Reservation reception time
- 15:00~19:00
- Available days for reservation
- Monday to Thursday, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 22:00 the day before your visit
Coupons that can be used with this course
2025/03/29 update