Reservations and Inquiries
TEL 078-321-6055
★Banquets/Value for money/Year-end and New Year parties★ [Weekend-only course] Very filling! Includes 9 dishes and 120 minutes of all-you-can-drink
4400 yen(Tax included)
- 9items
- 2-70persons
- All-you-can-drink available
- All-you-can-drink for 2 hours (last order 1.5 hours)
We offer a 120-minute all-you-can-drink course where you can enjoy hearty dishes such as three kinds of sashimi made with fresh fish delivered directly from the market, and fluffy and tender grilled shrimp gratin.Enjoy delicious food and drinks and have a wonderful time with a smile on your face♪ The course photos are for illustrative purposes only.2 hours all-you-can-drink included (last order 1.5 hours)
Course menu
【Course content】
・Lotus root tofu with yuzu miso
・Assortment of 3 kinds of fresh sashimi fish delivered directly from the market
・Red Rock Roast Beef
・Japanese-style salad of yuba and chrysanthemum
・Specialty meat and potato croquette
・ Juicy dumplings
・Creative grilled soft and fluffy shrimp gratin
・Homemade noodles: Black Wagyu beef buckwheat noodles
・Yuzu sherbet
Contents may change depending on availability.
All-you-can-drink menu
・Draft beer (Sapporo Black Label) ・Beer cocktail ・Red eye ・Shandy gaff
· Shochu high
・Fresh lemon・Fresh vinegared orange・Setouchi lemon・Vice・Okinawa shekwasha・Aomori apple vinegar・Tomato・Red egg
· Shochu
・Potato/Barley (on the rocks, with water, with hot water, with soda)
·Sake
· Cold chow · hot soup
· Tea discount
・Fujian Oolong Highball ・Ibaraki Green Tea Highball ・Kaga Houjicha Highball ・Chiran Black Tea Highball
·Plum wine
・On the rocks・With water・With hot water・With soda
·liqueur
・Cassis ・Peach Tree
·Highball
・Ginger Highball ・Coke Highball ・Setouchi Lemon Highball ・Apple Vinegar Highball
·wine
·Red and white
·Soft drink
・Oolong tea・Ginger ale・Cola・Orange juice・Tomato juice
- Available days for reservation
- Friday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 22:00 the day before your visit
2024/11/20 update