Winter banquet reservation benefits [3-hour banquet] All-you-can-drink, bluefin tuna, fresh fish, crab miso, tempura, clay pot rice... Colorful course

Winter banquet reservation benefits [3-hour banquet] All-you-can-drink, bluefin tuna, fresh fish, crab miso, tempura, clay pot rice... Colorful course

5000 Yen(Tax included)

For an additional 500 yen per person, you can also get a freshly fried tempura platter!

  • 8items
  • 2persons-
All-you-can-drink available
180 minutes (30 minutes before LO)

Colourful dishes that let you taste the season.

Course menu

★Winter party reservation special coupon [All-you-can-drink extended by 1 hour: 2H → 3H]

■ Cold tofu with crab miso and fish eggs

Deep-fried lotus root and mizuna salad

■ Bluefin tuna and three kinds of fresh fish

■ Assortment of 3 kinds of tempura

■ Sea urchin cream croquette

■ Teriyaki Yellowtail

■ Chicken and mushroom rice in clay pot

■ Ice cream choux

All-you-can-drink menu

・ Beer / Beer cocktail
・Asahi Super Dry draft beer・Shandy Gaff・Red Eye
·Highball
・・Plain, lemon, lime, grapefruit, yuzu, ponkan, peach, mango, ume plum, Kyoho grape, ramune, tomato, Calpis, citric acid, coke, ginger
·sour
・Plain・Lemon・Lime・Grapefruit・Yuzu・Ponkan・Peach・Mango・Otomeume・Kyoho・Ramune・Tomato・Calpis・Citric acid・Oolong n-hai・Green tea n-hai
·Sake
・Goukai (cold, room temperature, warm)
· Shochu
・Potato/Barley (on the rocks, with water, with hot water)
·Plum wine
・(On the rocks, with water, with hot water, with soda)
・Peach cocktail
・・Peach orange・Peach soda・Peach oolong
・ Cassis cocktail
・Cassis Orange・Cassis Soda・Cassis Oolong
・Lychee cocktail
・Lychee orange・Lychee soda・Lychee oolong
·wine
・Chopped wine (red and white) ・Sangria (red and white)
·Non-alcoholic
Asahi Dry Zero
·Soft drink
・Oolong tea・Green tea・Orange juice・Calpis・Tomato juice・Ginger ale・Cola
Reservation reception time
17:00~21:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
3 hours
Reservation deadline
Until 22:00 two days before your visit date

2025/02/13 update