Course details

[Premium Course] Otakeya's ultimate luxury! 14 dishes with 2 hours of all-you-can-drink for 15,000 yen (tax included)

[Premium Course] Otakeya's ultimate luxury! 14 dishes with 2 hours of all-you-can-drink for 15,000 yen (tax included)

By using a coupon15000 yen(Tax included)

  • 16items
  • 2-50persons
  • All-you-can-drink available
    It will be the last order in 90 minutes.

The ultimate premium course packed with the Odake family's recommendations♪ This special course allows you to enjoy grilled beef sushi, the finest raw beef tongue, and rare cuts of beef.

Course menu

【Appetizer】

· Assorted Kimuchi

· Assorted Namul

・Seared beef sushi

· Cho Gegsalada

・Upper lever

[Salted Meats]

・Thick-sliced premium raw tongue

・Superb Zabuton

・Superb thick-sliced fillet

· Top Hirami

[Meat with sauce]

· Upper Calvi

· Top loose

【Chopstick break】

・Potato salad with smoked daikon radish

【hormone】

・ Shimacho

· Minamino

[Finally]

・Yukgaejang soup

Or beef tendon rice bowl or cold noodles

·dessert

All-you-can-drink menu

·beer
・Draft beer Asahi Super Dry/Cassis Beer/Shandy Gaff
·sour
・Oolong Highball / Green Tea Highball / Freshly Squeezed Lemon Sour / Freshly Squeezed Grapefruit Sour / Calpis Sour / Shikwasa Sour / Acerola Sour / Plum Sour
·Highball
・Kaku Highball / Coke Highball / Ginger Highball / Seabass Mizunara 12 Years / Chita / Hakushu / Yamazaki
·Plum wine
·Plum wine
· Korean sake
· Makgeoli
·Cocktail
・Cassis Orange / Cassis Soda / Cassis Oolong / Peach Orange / Peach Oolong
· Wine cocktail
・Kitty (white wine x ginger) / Calimocho (red wine x cola) / Operator (white wine x ginger)
· Shochu
・Tominohouzan (sweet potato) / Maou (sweet potato) / Yoshishiro (wheat)
·wine
・Glass of wine (red/white)
·Sake
・Hakkaisan / Kubota [Senju]
·Soft drink
・Oolong tea / Green tea / Cola / Melon soda / Calpis / Ginger ale / Orange juice
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 16:00 on the day of your visit

2024/11/13 update