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【Lava stone grill Hida beef steak course】 5800 yen → 5000 yen ★ 100 minutes drinking with fire

【Lava stone grill Hida beef steak course】 5800 yen → 5000 yen ★ 100 minutes drinking with fire

By using a coupon5000 Yen

Brilliant bistro French cuisine created by the French calendar 10 year skilled chef.Hida beef baked with Fuji's lava stone is baked heavily with a far red effect.It is a notch course course including cattle Tataki and Hida beef chewy cutlet.

Menu

Drinking release a 50-minute extension Allowed yen +500

■ fresh fish carpaccio

· Fresh fish directly from the market

■ Quiche of bacon and spinach

· Bistro's classic hors d'oeuvres.Please eat it while it's warm

Caesar salad with colored vegetables

· Shakiyaki lettuce and bacon standard salad

■ Broiled special-made domestic cattle

· I am carefully selecting carefully selected domestically produced cows

■ Hida bee munch cutlet

· Hida beef minced luxuriously using juicy mentikatsu.It is a dish of course only

■ Fuji lava rock stone grill tuna burned butter sauce

· Lightly grilled tuna and mashed potatoes burned and the best match for butter!

■ Fuji's lava rock stone grill Hida beef steak Fondvosource

· Hida beef grilled with Fuji lava stone burns crisply inside crispy outside

■ Closed Bistro Chazuke

· Bistro's new classic! Western ingredients made with ingredients seasoned with ethnic chicken and chicken galabu-yeon

■ Specialty Mochi Mochi Annin Tofu

· Familiar with the TV and magazines Mochi Annin tofu

You can add cheese fondue at + 500 yen

■ Cheese fondue can be changed to souffle cheese fondue

Since you can not change after coming to the store please be sure to change at the time of reservation

Coupon that can be used

  • Ideal for drinking party, banquet and companion course with unlimited drinks
    From 3700 yen

    • Presentation conditions
      At the time of booking at the time of booking
    • Conditions of use

      2 people ~ available, reservation required Tickets and services can not be used together

    • Expiration date
      Until the end of March 2018