<Smart Payment> [All-you-can-drink included] Bamboo course [Stewed beef tongue, clay pot cooked octopus rice, etc.] 7,500 yen (tax included)

Course details

<Smart Payment> [All-you-can-drink included] Bamboo course [Stewed beef tongue, clay pot cooked octopus rice, etc.] 7,500 yen (tax included)

7500 yen(Tax included)

※Please make your reservation using Smart Payment.

8items
2persons-

All-you-can-drink available: The all-you-can-drink time is 100 minutes.

You can enjoy the specialty stewed grilled beef tongue, eggplant with yuba sauce, conger eel tempura, clay pot cooked octopus rice, assorted early summer appetizers, and specially made rolled egg.A satisfying course with plenty of volume, including Catalana and seasonal ice cream at the end! If you can't decide, we recommend this course. [Course meals are generally served one dish per person] *Please make your reservation using Smart Payment.

Course menu

[Appetizer]…Assorted appetizers

[Appetizer]…Assorted sashimi

[Stew]... Round eggplant with yuba sauce

[Fried food]...Conger eel and sweet pepper tempura

[Boiled and grilled]... Stewed and grilled beef tongue

[Rice]…Clay pot cooked octopus rice

[Soup]...Clearance and lightly pickled vegetables

[Sweets]…Catalana & seasonal ice cream

*Contents may change depending on availability.

※ We will receive from 2 people.

*This course includes 100 minutes of all-you-can-drink.

→→The seating time will be 2 hours.

※Please make your reservation using Smart Payment.

All-you-can-drink menu

·Sake
・Karakuchi Kido/Ishizuchi Honjozo/Gunma Izumi Yamahai Honjozo
·beer
・Kirin Heartland draft beer
·wine
・Red wine cooler/white wine cooler
·whisky
· High ball / rock / water split
· Chu-hi
・Lemon Chuhai/Oolong High
· Others
・Sweet potato shochu/Barley shochu/Plum wine
·Soft drink
・Black oolong/orange/grapefruit/Calpis

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

Length of stay: 2 hours

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2025/06/04 update