[Yakiniku course for company parties] Heizo Yakiniku course (14 dishes) with 120 minutes of all-you-can-drink, 3,500 yen (3,850 yen including tax)

Course details

[Yakiniku course for company parties] Heizo Yakiniku course (14 dishes) with 120 minutes of all-you-can-drink, 3,500 yen (3,850 yen including tax)

3850 yen(Tax included)

*Fridays, Saturdays and days before holidays are +300 yen (330 yen including tax)

14items
2-50persons

All-you-can-drink available: 120 minutes all-you-can-drink (last order 30 minutes before closing)

Heizo's banquet course has been revamped and is now available! It consists of 120 minutes of all-you-can-drink and a great value yakiniku menu. We are waiting for you with a full menu of 14 dishes, including salted beef tongue.

Course menu

■ Heizo Yakiniku Course

· Chinese cabbage kimchi

・Salted cucumber

· Beef tongue salt

・Heizo Kalbi

・Hand-squeezed beef ribs

· Cow sagari

· Porcine Toro

・Addictive hormone

·shrimp

·squid

・Assorted vegetables

· Wakame soup

・White rice (free refills)

·sherbet

All-you-can-drink menu

· Strong carbonated highball
・Reissue! Heizo Highball/Coke Highball/Ginger Highball
· Shochu high
・Lemon sour/Calpis sour/Lime sour/Oolong sour
・Shochu on the rocks/with water/with hot water/with soda
・Rice, potatoes, wheat
・Japanese sake (hot/cold)
・Pine, bamboo and plum (heaven)
・Fruit wine on the rocks/soda
・Plum wine/White peach wine/Kyoho grape wine/Apricot wine
·beer
・Kirin Ichiban Shibori (non-alcoholic beer-flavored beverage) Kirin Greens Free
·wine
· Glass of wine red / white
· Wine cocktail
・Operator (ginger ale + white wine) / Calimocho (Coca-Cola + red wine) / Kitty (ginger ale + red wine)
·Cocktail
・Cassis Soda/Cassis Orange/Peach Oolong/Peach Soda/Fuzzy Navel/Gin and Tonic/Moscow Mule
·Soft drink
・Coca-Cola/Oolong tea/Calpis/Orange juice/Ginger ale

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

Length of stay: 2 hours

Reservation deadline: Until midnight the next day of arrival

Confirm availability / make reservation for this course

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2025/06/18 update