[Dinner time] All-you-can-eat carefully selected beef, carefully selected pork, domestic young chicken, seafood and dim sum

4780 yen(Tax included)

*Please see course details for various options.

1persons-

All-you-can-eat for 120 minutes (last order 90 minutes) Seniors (over 60 years old): 200 yen off / Elementary school students: half price / Children (over 3 years old): 550 yen (tax included) * +1,380 yen (tax included) for all-you-can-drink alcohol, soft serve ice cream, and soft drinks / +350 yen (tax included)

Course menu

【Meat】

・Carefully selected beef ribs

・Carefully selected lean beef

・Specially selected pork belly

・Specially selected pork shoulder loin

・Domestic young chicken thighs

・Domestic young chicken breast

[25 types of Dim Sum]

[Seafood] Headed shrimp/clams/John Dory/squid/Hokkaido scallops

[Domestic vegetables]

Various types *Excluding baby corn and wood ear mushrooms

【Appetizers】

·French fries

· Edamame

・Domestic chicken nuggets

Ebisen

【Others】

・Chicken meatballs

・Chicken meatballs with cheese

・Chicken meatballs with corn

・Shiso Meatballs

・Shrimp wonton

・Shrimp ball

・Chewy shrimp dumplings

· Wiener

・Knotted shirataki

·tofu

・Maloney

・Udon noodles

・ Champon noodles

・Bammi noodles

・ Rice porridge set

・ White rice

·Raw egg

[9 types of desserts to choose from]

Various ※Please choose one item per person

[You can choose up to two types of shabu-shabu soup]

・MK original soup

・Tom Yum Kung Soup

・Chige soup

・Curry soup

・Sukiyaki soup

Reservation reception time: 15:00~22:30

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Monday: Until 20:00 on the day of your visit
Tuesday: Until 20:00 on the day of your visit
Wednesday: Until 20:00 on the day of your visit
Thursday: Until 20:00 on the day of your visit
Friday: Until 20:00 on the day of your visit
Saturday: Until 17:00 on the day of visit
Sunday: Until 17:00 on the day of your visit
Holidays: Until 17:00 on the day of visit

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2025/03/13 update