Winter banquet reservation benefits [3-hour banquet] Seafood hotpot with oysters and crabs, seafood boat platter with live abalone, etc.

Winter banquet reservation benefits [3-hour banquet] Seafood hotpot with oysters and crabs, seafood boat platter with live abalone, etc.

7000 yen(Tax included)

  • 9items
  • 2persons-
All-you-can-drink available
180 minutes (30 minutes before LO)

A luxurious course where you can enjoy a luxurious seafood hotpot containing oysters and snow crab, a seafood boat-shaped platter with live abalone, and overflowing sushi rolls with crab miso and red snow crab.

Course menu

■ Seared tuna cheeks

■ Shrimp and scallop salad

■ Seafood boat platter with live abalone

■Raw oysters

■ Salt-grilled turnip

■ Assorted shrimp, white fish and vegetable tempura

■ A luxurious seafood hotpot with oysters and snow crab

■ Crab miso and Sakaiminato red snow crab overflowing sushi roll

■ Chocolate cake

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
17:00~21:30
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