Detailed Course Contents
5,000 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
16:00 - 01:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 3 to 30 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Salad
Seared pickled mackerel
| Menu Info | A dish created by heating one side of a block of pickled mackerel at a high temperature. |
|---|---|
| Ingredients | Soused mackerel |
| Cooking | Bake/Roast |
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Octopus shabu-shabu
| Menu Info | Thinly sliced octopus quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Octopus |
| Cooking | Boil |
Fried octopus
| Menu Info | Octopus that is lightly battered and fried in oil. |
|---|---|
| Ingredients | Octopus |
| Cooking | Deep-fry |
Grilled chicken
| Ingredients | Chicken |
|---|---|
| Cooking | Bake/Roast |
Noodle
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)