[Very filling ◎] Premium course with 10 dishes and 100 minutes of all-you-can-drink, 4,500 yen per person (tax included)

Course details

[Very filling ◎] Premium course with 10 dishes and 100 minutes of all-you-can-drink, 4,500 yen per person (tax included)

4500 yen(Tax included)

*Private reservation available for 25 people or more.※The photograph is an image.

10items
2persons-

All-you-can-drink available: Standard all-you-can-drink

◎100 minutes of drinks included◎4,500 yen course with 10 dishes including salad, fried food, our specialty gyoza and mapo tofu, and even dessert! The portions are very filling, so it's perfect for large groups!

Course menu

-Contents-

·salad

·small bowl

・2 types of gyoza

・2 types of fried food

·Fried vegetables

・ Rice

·Mabo tofu

·dessert

※ The content is an example.

*Contents may vary depending on what is in stock.

All-you-can-drink menu

・Beer (beer is limited to 4 glasses per person)
・Orion the Draft
· Black Nikka Highball
・Highball/Coke Highball/Ginger Highball/Calpis Highball
・Shochu, sake, Shaoxing wine
・Iichiko (on the rocks/water/carbonated/hot water)/Kuro Kirishima (on the rocks/water/carbonated/hot water)/Nihonshu Gokai (hiya)/Shaoxing wine (on the rocks/water/carbonated/hot water)
· Awamori
・Zanpashiro/Kumesen/Tara River/Kikuno Tsuyu/Seifu/Maruta/Shimakaze/Shigure/Harvest/Haneji Inland Sea/Shima Urara/Shimauta/akari
·Fruit wine
・Plum wine/Apple wine/Apricot wine/Blueberry wine/Lychee wine
·Cocktail
・Cassis Orange/Fuzzy Navel/Campari Orange/Daiquiri Soda/Gin and Tonic/Moscow Mule
·sour
・Lemon sour/Lime sour/Grapefruit sour/Calpis sour/Plain sour/Mango sour/Oolong highball/Sanbin highball/Ucchin highball
·wine
· Red wine / white wine
·Soft drink
・Cola/Ginger ale/Orange/Pineapple/Calpis (water/carbonated)/Oolong tea/Sanpin tea/Ucchin tea/Green tea/Rooibos tea

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

Length of stay: 3 hours

Reservation deadline: Until 22:00 the day before your visit

Confirm availability / make reservation for this course

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2025/04/14 update