Course details

[All-you-can-drink included (last order 2 hours/seating 2.5 hours)] Specialty salted bonito tataki & seared wagyu beef sushi, 8 dishes total, 4,900 yen (tax included)

[All-you-can-drink included (last order 2 hours/seating 2.5 hours)] Specialty salted bonito tataki & seared wagyu beef sushi, 8 dishes total, 4,900 yen (tax included)

4900 yen(Tax included)

  • 8items
  • 2persons-
All-you-can-drink available

All-you-can-drink (last order 2 hours, seating time 2.5 hours)/drinks are self-service

A course of 8 dishes including our specialty salted bonito tataki and seared Japanese beef sushi + all-you-can-drink! Perfect for banquets ◎ In addition to 8 dishes including our specialty salted bonito tataki and seared Japanese beef sushi, it also includes all-you-can-drink.This is the perfect course for banquets and parties! It is a recommended course for those who want to spend a luxurious time with friends.With delicious food and a fun atmosphere, you can enjoy a comfortable time.

Course menu

Meat sushi

Salted kelp Caesar salad

The famous straw-picked potato salad

Specialty: Straw-grilled bonito

Deep-fried chicken

Salami and sour cream canapes

Sweet potato mascarpone

Garlic rice for the finale

*Course content may change according to the season and availability of ingredients.

All-you-can-drink menu

・【Bottled beer】
・Suntory Draft Beer/Asahi Super Dora/I Kirin Ichiban Shibori/Sapporo Black Label
·【sour】
・Lemon sour/Calpis sour/Orange sour
·【whisky】
・Jim Beam/Highball/Coke Highball
・【Tea splitting】
・Oolong tea/Jasmine tea/Corn tea
・【GIN】
・ Sui Jin Soda
·【Fruit wine】
・Nigori mandarin oranges/Nanko plum wine
· [Shochu]
· Potato / wheat
·【Sake】
・Shochikubai, bold, dry
·【Soft drink】
・Oolong tea/Jasmine tea/Orange juice/Calpis juice/Corn tea
Reservation reception time
17:00~22:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours 30 minutes
Reservation deadline
Until 23:00 the day before your visit

Coupons that can be used with this course

2025/06/02 update