2018.12.05
Hello, I am the PR person in charge of Rakuzo Utage Ueno Ekimae Store.
No matter how many dishes and drinks you enjoy, you will always want to finish with rice or noodles. However, opinions are divided as to whether to enjoy a light meal or a full meal. In this issue, we would like to introduce our signature closing menu.
The first menu item we recommend is chazuke (salmon and plum) 490 yen (excluding tax). Warm and refreshing, chazuke is a great way to relieve a tired stomach. Since it is a refreshing dish, it is recommended as a finishing dish. You can choose from two types of ochazuke: salmon or plum.
The next item on the menu we recommend is the "Tangy Chive Spicy Yakisoba Noodle 750 yen (excluding tax). It is tangy and spicy, but addictive enough to make you want to continue eating. Although the dish is a bit strong, you will be able to finish it with a full stomach.
The last menu item we recommend is the Ishiyaki Garlic Rice with Gorokoro Beef, 790 yen (excluding tax). The Ishiyaki Garlic Rice is so appetizing that even if you are full, you can't stop eating it. Recommended for those who want to eat with gusto to the end.
Our restaurant is a top-rank izakaya where you can enjoy seasonal fish and authentic seared dishes in a completely private room. Please enjoy authentic seared dishes and Kyushu shochu in the private space of our main, completely private room. Our chef is proud of his creative cuisine, which is lavishly prepared with seafood from the sea and the mountains.
All banquet courses using a variety of seasonal ingredients start at 4,000 yen (tax included) and include all-you-can-drink for two hours.
We offer a variety of plans for various banquets and courses recommended for business entertainment. Please consult with us according to your budget and the occasion.
Phone number: 050-7302-4905
This is the PR manager of Rakuzo Utage Ueno Ekimae Store!
*Course menus may differ in content and composition. Please confirm details at the time of reservation.
*Some copyright-free images may be used in the article.