Detailed Course Contents
3,500 JPY Course (8 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 00:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Reservations may be cancelled for late arrivals over 60 minutes.
Order
Orders can be placed for a group size of 3 to 45 guests only.
Other Important Point
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Carpaccio (fish)
| Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
|---|---|
| Flavor | Olive oil |
| Cooking | Mix/Blend |
Raw oyster
| Ingredients | Oyster |
|---|---|
| Cooking | Raw |
Ajillo
| Menu Info | A Spanish dish of seafood, vegetables, and garlic simmered in olive oil, etc. |
|---|---|
| Ingredients | Garlic, Mushroom, Shrimp |
| Flavor | Butter, Olive oil, Red pepper |
| Cooking | Simmer |
Baguette
Salad of the day
| Menu Info | Salad that changes every day. |
|---|
Pasta of the day
| Menu Info | Pasta that changes every day. |
|---|---|
| Ingredients | Spaghetti |
| Cooking | Boil |
Steak
| Menu Info | Thickly cut and grilled food ingredients such as meat, seafood, and vegetables. |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
Gelato
| Ingredients | Fresh cream, Milk |
|---|---|
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 3 Type / Shochu Highball, Sour : 6 Type / Cocktails : 56 Type / Wine : 23 Type / Soft Drinks : 8 Type
* 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)