At each yakiniku chain "GYU-KAKU" store, new menus "Kin no Chateaubriand" and "Wataame Sukiyaki Calvi" were released on March 16th to liven up the "celebration" of spring. In addition, the dessert menu "Popcorn Ice" in collaboration with Hanabatake Farm is also on sale.


"Golden Chateaubriand" is a "best lean" beef tenderloin that uses only the soft and rare center of the "fins" of the highest quality. Sprinkled with gold leaf, it has a luxurious finish suitable for celebration. The price is 1,280 yen.

"Cotton candy sukiyaki ribs" is a new menu with "cotton candy" on top of the rib meat. Cotton candy plays the role of "sugar" necessary for sukiyaki. The staff will sprinkle cotton candy on it and make it "smooth" until the color of the meat changes, and then eat it with eggs. The price is 590 yen.


The dessert menu "Popcorn Ice" is a collaboration sweet that combines "raw caramel popcorn" and "raclette cheese popcorn" from Hanabatake Farm with ice cream. It has a volume of about 2 servings, so you can share it with several people and eat it. The price is 490 yen.


Both are for a limited time until April 12th.

* All listed prices do not include tax