Course details
Seasonal ingredients course☆Weekday all-you-can-drink for 2.5 hours≪Tax included price≫8 dishes + 2 hours [all-you-can-drink]⇒4400 yen★
![Seasonal ingredients course☆Weekday all-you-can-drink for 2.5 hours≪Tax included price≫8 dishes + 2 hours [all-you-can-drink]⇒4400 yen★](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/aiy7lun6/5390905/2coe_w340h340.jpg)
By using a coupon4400 yen(Tax included)
- 8items
- 2-80persons
- All-you-can-drink available
■A course made using the finest ingredients purchased that day.We are confident that the chef has carefully selected the best ingredients of the day! We are especially proud of the fresh fish sashimi! This is a highly recommended course! The all-you-can-drink time is 2 hours on Fridays, Saturdays, Obon, and the New Year's holiday period.
Course menu
The contents change depending on the season and the day.
*The 4,000 yen and 4,500 yen courses have the same number of dishes, but the menu is different.
※Please feel free to contact us.
[4000 yen course]
★ Freshly picked salad
★Daily small dish
★Local fish sashimi platter
★ Grilled fresh fish
★Fried food
★ Stir-fried dishes
★ Rice for the finale
*Contents and number of items may change depending on ingredients.please note that
All-you-can-drink menu
· Sapporo black label
·whisky
・Rock Highball
·Fruit wine
・Black plum wine (on the rocks, with soda, with hot water)
·sour
・Plain/Otokoume Sour/Ramune Sour/Calpis/Strong Lemon Sour
·Soft drink
・Orange/Calpis/Apple/Oolong tea/Calpis soda
· Shochu
・Mitaka/Sakurajima/Evening/Sunrise (Mitaka may not be available depending on the stock situation.)
·Sake
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- Monday: 3 hours
Tuesday: 3 hours
Wednesday: 3 hours
Thursday: 3 hours
Friday: 2 hours 30 minutes
Saturday: 2 hours 30 minutes
Sunday: 2 hours 30 minutes
Holidays: 2 hours 30 minutes
Day before public holiday: 2 hours 30 minutes
- Reservation deadline
- Until 17:00 on the day of your visit
Coupons that can be used with this course
2024/05/04 update
