Course details
[Early bird discount] Futatsuboshi course If you make a reservation one week in advance, the Futatsuboshi course will be reduced from 6,000 yen to 5,000 yen!
By using a coupon5000 Yen(Tax included)
※Tax-included price
- 7items
- 2persons-
- All-you-can-drink available
If you make a reservation one week in advance, you can extend your all-you-can-drink experience for 30 minutes free of charge! If you wish to extend your stay free of charge, please contact us in advance!!
Course menu
・Early delivery
·salad
・Chicken seared green onions
・Assorted sashimi (4 to 5 items)
·Fried food
・Hot pot
(You can choose from cod hotpot, yellowtail shabu hotpot, and yosenabe!)
The contents of the pot may vary depending on the season and purchasing status.
If you are interested, please contact us by phone.
・Zousui set
If you have any allergies, please let us know in advance!
All-you-can-drink menu
·beer
· Draft beer, Shandigaph
·whisky
・Kaku Highball, Ginger Highball, Coke Highball
· Sour · Shochu High
・Lemon sour, Yuzu sour, Greffle sour, Chuhai, Green tea high, Oolong high
· Shochu · Fruit wine
・Shiranui (barley), Chishinken (barley), Kurokirishima (potato), Shimabijin (potato), Tankotan (perilla), plum wine
·wine
· Red wine, white wine
·Sake
・Kikumasamune (room temperature or hot)
·Soft drink
・Green tea, oolong tea, cola, ginger ale
· Draft beer, Shandigaph
·whisky
・Kaku Highball, Ginger Highball, Coke Highball
· Sour · Shochu High
・Lemon sour, Yuzu sour, Greffle sour, Chuhai, Green tea high, Oolong high
· Shochu · Fruit wine
・Shiranui (barley), Chishinken (barley), Kurokirishima (potato), Shimabijin (potato), Tankotan (perilla), plum wine
·wine
· Red wine, white wine
·Sake
・Kikumasamune (room temperature or hot)
·Soft drink
・Green tea, oolong tea, cola, ginger ale
- Available days for reservation
- Mondays, Wednesdays to Sundays, holidays, and the day before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 23:00 7 days before your visit date
Coupons that can be used with this course
2023/11/20 update