March and April only: Seafood and Japanese Black Beef Steak Course [4,000 yen including tax] 120 minutes all-you-can-drink + 1,500 yen

Course details

March and April only: Seafood and Japanese Black Beef Steak Course [4,000 yen including tax] 120 minutes all-you-can-drink + 1,500 yen

4000 yen(Tax included)

8items
2persons-

All-you-can-drink available: 2 hours all-you-can-drink (last order 20 minutes) *Please order by glass exchange system.

Depending on what we purchase on the day, there may be slight changes to the menu (especially seafood), but we will do our best to provide you with the best quality ingredients.If you have any allergies or food preferences, please let us know and we will accommodate you.

Course menu

Appetizers and 3 types of sake snacks

Cold dish: Turnip and ham salad

Fresh fish Today's fresh seafood platter of 7 kinds

Meat dish: Japanese black beef steak, various grilled vegetables

Deep-fried food: Rare cutlet of cherry salmon with tartar sauce

Meal: Rice with shrimp and bamboo shoots

Final bowl: Miso soup

2 types of pickles

All-you-can-drink menu

·wine
・Glass (red/white)/Calimocho (red wine/cola)/Operator (white wine + ginger ale)
· Shochu high
・Sweet lemon/Grapefruit/Shikuwasa/Lime/Tomato/Mango/Pineapple/Yuzu/Calpis/Kodawari Sakaba no Lemon Sour
· Shochu
・Gyokuro (sweet potato)/Ichibanfuda (wheat)
·Sake
· Hot / cold wine
·Plum wine
・Grandma's plum wine/Yuzu plum wine/Honey plum wine
·beer
・Draft beer (Super Dry)/Dry Zero (non-alcoholic)
・Whiskey (Black Nikka)
· Rock / water split / high ball / ginger high ball / cork high ball
·Soft drink
・Coca-Cola/Ginger Ale/Lemon Cider/Orange Juice/Calpis Water/Calpis Soda/Tomato Juice/Oolong Tea/Green Tea
·Non-alcoholic
・Asahi Dry Zero/Cassis Orange/Lemon Sour/Highball/Chardonnay Sparkling

Reservation reception time: 17:00~21:00

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 21:00 the day before your visit

Confirm availability / make reservation for this course

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2025/03/04 update