[Available only from March to April! Spring Taste Course] An all-you-can-drink course where you can enjoy seasonal flavors such as firefly squid and the first bonito of the season.

Course details

[Available only from March to April! Spring Taste Course] An all-you-can-drink course where you can enjoy seasonal flavors such as firefly squid and the first bonito of the season.

5000 Yen(Tax included)

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8items
3-50persons

All-you-can-drink available: All-you-can-drink 120 minutes system (30 minutes before last order)

[March and April only! Welcome and farewell party course where you can enjoy seasonal flavors] Enjoy seasonal flavors such as firefly squid, first bonito, cherry sea bream, and spring cabbage. It is a great deal that is perfect for a spring party filled with seasonal ingredients! Includes 120 minutes of all-you-can-drink ☆ (lo 90 minutes)

Course menu

★Firefly squid vinegar miso

★Spring cabbage and rape blossom salad with bonito and plum dressing

★ Sakura sea bream included! Assortment of 5 kinds of sashimi

★Sakura shrimp and bamboo shoot tempura with Japanese pepper salt

★Fried flatfish with grated shad sauce

★Spanish mackerel broiled in miso and spices

★Chicken Nanban ~Yuzu pepper tartar sauce~

★First bonito chirashi sushi

*Contents may change depending on availability.

All-you-can-drink menu

·beer
・Asahi draft beer ・Dry Zero
· Shochu
· Potato, wheat
·Sake
・It's cold, it's cold
·Plum wine
·wine
・Wine by the glass (red or white)
·whiskey
・Black Nikka Highball ・Lime Highball ・Lemon Highball ・Kyoho Highball
·sour
・Lime・Lemon・Kyoho grapes・Green tea・Oolong high・Plain
·Soft drink
・Oolong tea, orange juice, apple, cola, ginger ale, green tea
·Non-alcoholic
・Asahi Dry Zero ・Lemon Sour Taste ・Cassis Orange Taste ・Chardonnay Sparkling Taste ・Highball Taste

Reservation reception time: 11:30~21:30

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

Length of stay: 2 hours

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

Confirm availability / make reservation for this course

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2025/04/14 update