Reservations and Inquiries
TEL 03-6421-2639

Blossom Hill Dinner Course: 12 carefully selected meat dishes for 6,160 yen ~Recommended as a treat!~
6160 yen(Tax included)
- 12items
- 2persons-
Reward yourself for your hard work♪ We have prepared a luxurious plan where you can enjoy carefully selected meat! A total of 12 amazing dishes, including yukhoe-style rump, lamb roast beef, and tender rib roast! You can enjoy every last bit of delicious meat.We also offer rare cuts of meat procured through our own unique channels, so even meat lovers will be pleased with our selection. Please take your time to enjoy our proud dishes.
Course menu
【Course content】
・Smoked tongue
(Smoked tongue with concentrated flavor)
·salad
(Salad of fresh seasonal vegetables)
·Beef Stew
(Beef stew made with tender meat simmered for a long time)
・Miyaji pork raw sausage
(Sausages delivered directly from Miyaji Pork are full of rich juices when grilled.)
・ Thick cut tongue
(An excellent product with a thick texture and a satisfying taste.)
・A5 Grilled Sirloin Rice
(Blossom Hill recommends! Grilled sirloin rice with high-quality meat, fat and rice)
・Yukke style lamp
(Red Wagyu beef prepared in a yukhoe style)
・Lamb's roast beef
(Roast beef packed with flavor)
・Tender rib roast
(Finely textured and flavorful red meat rib roast)
・Seared aitchbone
(Luxurious use of rare cut of aitchbone)
・Rice made with carefully selected eggs from Shimane Prefecture
(These eggs are laid by healthy chickens raised on flat land and shipped directly from Kiji Dairy in Shimane Prefecture.)
· Seasonal Sorbet
(Enjoy this refreshing treat to cleanse your palate.)
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 23:00 the day before your visit
Coupons that can be used with this course
2025/02/14 update