October! [Special Course with 2.5 hours of all-you-can-drink, 7,500 yen including tax] (2 hours on Fridays and Saturdays)
By using a coupon7500 yen(Tax included)
Food 6,480 yen + all-you-can-drink 500 yen
- 8items
- 2persons-
- All-you-can-drink available
- Drink menu
This banquet course focuses on ingredients, including the highest quality tuna (middle fatty tuna and thinly sliced flounder), (charcoal-grilled Japanese black beef rump), (summer conger eel and sweet pepper tempura), and other dishes such as (seared Japanese black beef nigiri sushi).Please feel free to use it for entertaining clients or for important anniversaries.
Course menu
● Appetizer: Japanese Black Beef with Salted Kelp
Delicious simmered princess abalone
● Sashimi: medium fatty tuna and thinly sliced flounder
and three kinds of seasonal local fish
Grilled dish: Charbroiled black wagyu beef rump and seasonal vegetables
●Stew: Steamed swordfish with Rikyu sauce
●One dish: Eel and dashi-maki egg roll
●Tempura Conger eel and sweet pepper tempura
● Meal: Grilled Japanese Black Beef Nigiri Sushi (2 pieces)
●Sweetness Seasonal fruits
Contents may vary depending on purchasing situation.
All-you-can-drink menu
・Bin beer (premium malts)/all free
·whiskey
・Highball / Ginger Highball / Coke Highball
·sour
・Kodawari Sakaba Lemon Sour / Grapefruit Sour / Honey Lemon Sour / Shikuwasa Sour / Pomegranate Sour / Salty Plum Sour / Tomato Sour / Kyoho Sour / Yuzu Sour / Calpis Sour / Oolong Highball / Green Tea Highball / Higecha Highball
· Shochu
・Kuro Kirishima (potato) / Naka Naka (wheat)
·Plum wine
・Kaga plum wine
·wine
・House wine (red)/(white)
·Sake
・Kizakura (hot sake)/(room temperature)
·Soft drink
・Cola / Orange / Ginger Ale / Lemon Squash / Calpis / Oolong Tea / Green Tea / Beard Tea
- Reservation reception time
- 11:30~20:30
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 21:00 the day before your visit
Coupons that can be used with this course
2024/09/13 update