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- Our most popular dish! Juicy and rich! Hokkaido brand pork [Yume no Daichi Premium Course] Adults 2,800 yen
Course details
Our most popular dish! Juicy and rich! Hokkaido brand pork [Yume no Daichi Premium Course] Adults 2,800 yen
By using a coupon2800 yen(Tax included)
Elementary school students 1,600 yen / infants 500 yen *On weekends and holidays, +110 yen for non-infants
- 1-84persons
- All-you-can-drink available
Soft drink bar included *Additional 1,850 yen for all-you-can-drink alcoholic beverages available♪
[Branded pork: Yume no Daichi pork] It is raised in the best possible environment with fertile soil, clean water, and crystal clear air, and is a rare breed (Kenborough pork) with only a very small amount produced domestically. Its tender meat and slightly sweet fat are very refreshing, so you will never get tired of eating it, no matter how much you eat.It also has surprisingly low cholesterol levels.Enjoy it with sesame sauce, salt sauce, or our secret spicy miso sauce.
Course menu
【All you can eat menu】
◆ Hokkaido brand pork [Yume no Daichi] belly meat
◆ Hokkaido brand pork [Yume no Daichi] shoulder loin
◆ Hokkaido brand pork [Yume no Daichi] rich shoulder meat
◆Beef shoulder (imported)
◆Pork loin
◆Oyamadori
◆ Fresh seasonal domestic vegetables
◆Koshihikari from Tochigi
◆ Udon
◆Super delicious curry
◆Miso soup
◆More than 10 types of condiments
◆ Ice Cream Bar
◆ Soft drink bar
[Choose your two-color pot here]
Standard kelp stock + 1 of 5 types
(Suki dashi, spicy chige dashi, yuzu salt dashi, plain hot water salt koji dashi, seasonal dashi)
option
■ 30 minute extension: 300 yen per person
■All-you-can-drink +1,850 yen
All-you-can-drink menu
・Oolong tea/black tea/green tea/orange juice/Calpis water/Coca-Cola/Calpis soda/melon soda/coffee (hot/ice)
- Reservation reception time
- 11:00~19:30
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 1 hour and 30 minutes
- Reservation deadline
- Until 19:00 on the day of your visit
Coupons that can be used with this course
2024/03/17 update