2019.07.31
<![CDATA[こんにちは、楽蔵うたげ 海老名駅前店PR担当です。
It is the last day of July, and August is finally upon us.
How are you doing now that the rainy season is over and summer is in full swing? It may be time to take a break from work at the end of the month and relax. Please come to our restaurant for a little luxury. We are waiting for you with our special sake and snacks.
If you want to splurge a bit on a la carte, how about the "Seared Beef Tongue"?
Beef tongue cut a little thicker and seared to a savory flavor.
You will enjoy the crispy, crunchy texture and the rich, full flavor and umami.
One of our signature seared and grilled skewers is made from Daisen chicken, which is known as a brand name chicken.
Juicy, robust and umami skewers are served.
You can order as little as one bottle and as much as you like.
If you want to relax a bit and enjoy a meal with friends and colleagues, we recommend the Kaiseki course.
This is a value course that includes all-you-can-drink for two hours, but also includes a full 10-course menu from appetizers to sweet dishes. The chef has created a variety of colorful dishes that are pleasing to the eye, such as seasonal appetizers, cold greens, and sashimi. We hope you will give it a try.
Rakuzo Utage Ebina Ekimae is a Japanese dining restaurant with all private rooms.
Private rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.
We will color your banquet with dishes that are popular among men and women of all ages. Please be sure to try our most popular dishes such as beef tongue and grilled skewers. We also have original dishes that we are proud of. We hope you will enjoy our specialties.
We look forward to serving you all.
Phone number: 050-5269-7726
This is the PR manager of Rakuzo Ebina Ekimae Store!
*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.
*Some copyright-free images may be used in the article.