This web-exclusive course lets you enjoy fresh oysters marinated in yannyom sauce, as well as KINTAN aged for 30 days, thick-cut KINTAN salted harami, and black wagyu kalbi and rump. Additionally, it offers various types of offal with distinct flavors—such as upper motsu, pork intestines, liver, tendon, tripe, and tongue kalbi—served with two special sauces. It’s a limited plan perfect for grilling enthusiasts who want to savor both black wagyu and offal in perfect balance.
Jun 29 ~
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【Summer Casual Course】
A course featuring KINTAN’s popular dishes, such as 30-day aged KINTAN, thick-cut salted harami, and black Wagyu sirloin shabu-yaki. Paired with refreshing plum-shiso cold noodles and summer gelato, this course offers a delightful grilling experience perfect for the season.
Jun 29 ~
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[Summer Rich Course]
This course allows you to fully enjoy the appeal of Wagyu beef and seasonal flavors. It includes nine varieties of grilled Kuroge Washu beef and the signature aged beef tongue, as well as “Soufflé with Fresh Sea Urchin and Truffle,” a summer-exclusive “Wagyu Yukke Salsa de Pina,” and stone-cooked bibimbap made with “Gold Rush” corn that can be eaten raw. It’s perfect for a special meal with loved ones or as a treat for yourself.
Jun 29 ~
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【Summer Celeb Course】
This luxurious course allows you to savor KINTAN’s signature dishes and carefully selected Wagyu beef, including Japan’s finest sirloin yukke—the Half & Half™—and 30-day aged KINTAN. Also featured are thick-cut Black Japanese Wagyu fillet and thick-cut Prime harami. Creative dishes such as fresh uni and truffle flan and mini burgers styled like spam musubi round out the meal. To conclude, enjoy sirloin shabu-yaki broth simmered with Wagyu beef, followed by Gold Rush stone-cooked bibimbap. It’s perfect for special occasions like anniversaries or business dinners with important guests.
Jun 29 ~
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[Yakiniku KINTAN 15th Anniversary Special Course]
This 15th-anniversary course allows you to savor KINTAN’s signature dishes and carefully selected Wagyu beef, including Japan’s finest sirloin yukke—the Half & Half™, 30-day aged KINTAN beef, Hida beef harami, and thick-cut black Wagyu fillet. It also features luxurious ingredients such as sea urchin and truffle soufflé, as well as stone-cooked bibimbap with foie gras and truffles. This is the pinnacle of KINTAN’s offerings—a superb course perfect for special occasions.
This web-exclusive course lets you enjoy fresh oysters marinated in yannyom sauce, as well as KINTAN aged for 30 days, thick-cut KINTAN salted harami, and black wagyu kalbi and rump. Additionally, it offers various types of offal with distinct flavors—such as upper motsu, pork intestines, liver, tendon, tripe, and tongue kalbi—served with two special sauces. It’s a limited plan perfect for grilling enthusiasts who want to savor both black wagyu and offal in perfect balance.
Jun 29 ~
View details
[Summer Casual Course + 2-hour Premium Free Flow]
A course featuring KINTAN’s popular dishes, such as 30-day aged KINTAN, thick-cut salted harami, and black Wagyu sirloin shabu-yaki. Paired with refreshing plum-shiso cold noodles and summer gelato, this course offers a delightful grilling experience perfect for the season.
Jun 29 ~
View details
[Summer Rich Course with 2-hour open bar]
This course allows you to fully enjoy the appeal of Wagyu beef and seasonal flavors. It includes nine varieties of grilled Kuroge Washu beef and the signature aged beef tongue, as well as “Soufflé with Fresh Sea Urchin and Truffle,” a summer-exclusive “Wagyu Yukke Salsa de Pina,” and stone-cooked bibimbap made with “Gold Rush” corn that can be eaten raw. It’s perfect for a special meal with loved ones or as a treat for yourself.
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