2.5 hour course [Hot pot and skewers!] 9 dishes + 100 minutes all-you-can-drink! 4500 yen (tax included)

4500 yen(Tax included)

9items
3-40persons

All-you-can-drink available: [All-you-can-drink] *Last orders 20 minutes before closing *All drinks are on a glass exchange system.

The "Hot Pot and Skewers! Course" is a great value plan that allows you to enjoy a luxurious moment, with nine sumptuous dishes and 100 minutes of all-you-can-drink included.We offer a variety of carefully selected dishes, including seasonal appetizers, Caesar salad, seared Tajima chicken thighs, and chicken wing gyoza.Particularly recommended is the hotpot of cooked chicken wings simmered in clear chicken broth or sweet and spicy miso broth.In addition, you can enjoy a rich selection of fried foods, ramen, and vanilla ice cream to finish off the meal.

Course menu

· Seasonal appetizer

·Caesar salad

・Tajima chicken thigh tataki

・Chicken wing gyoza

・3 recommended skewers

・Cooked chicken wing hotpot

(Chicken bone clear broth or sweet and spicy miso broth)

· Assorted fried food

(Fried chicken, French fries, fried cartilage)

· Ramen noodle

·Vanilla Icecream

All-you-can-drink menu

·【Highball】
・Suntory Highball/Jim Beam Highball
· 【Chu Hai】
・Plain/Tomato/Lemon/Pineapple/Lime/Peach/Yuzu/Grapefruit/Kyoho/Calpis/Kyoho Calpis/Dry/Black Tea
· [Shochu]
・Barley (on the rocks, with water, with hot water)/Potato (on the rocks, with water, with hot water)
·【Sake】
·Sake
・[Wine Sour]
· Red ball punch
·【Cocktail】
・Gin and tonic/Gin and soda/Cassis soda/Cassis orange/Cassis oolong/Peach soda/Fuzzy navel/Peach oolong/Kahlua milk/Shandy gaff/Red eye
·【beer】
·draft beer
·【Plum wine】
・Plum wine (on the rocks, with water, with soda)
·【wine】
·Red and white
·【Soft drink】
・Oolong tea/pineapple/cola/Calpis/ginger ale/orange/grapefruit/apple juice

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

Length of stay: 2 hours 30 minutes

Reservation deadline: Until 23:00 2 days before your visit

Confirm availability / make reservation for this course

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2025/03/10 update