Reservations and Inquiries
TEL 048-642-1770
Recommended for year-end parties! Seafood and roasted chicken thighs [tasting course] 2 hours all-you-can-drink included 5,000 yen
By using a coupon5000 Yen(Tax included)
5000 yen with coupon
- 7items
- 2-40persons
- All-you-can-drink available
- ※ It becomes a glass replacement system.
◆Recommended plan for year-end parties! A course that includes seafood appetizers, roasted domestic chicken thighs, and the chef's special pasta.Even those who don't like oysters can enjoy this dish.You can also add raw oysters. Just ask!
Course menu
Course content (7 items in total)
◆ Cocktail shrimp
◆Italian salad
◆ Jamon Serrano - Spanish raw ham
Today's fresh fish carpaccio
◆Small shrimp and mushroom ajillo & baguette
◆Roasted domestic chicken thighs
◆ Leave it to the chef! Today's pasta
Would you like some extra raw oysters?
You can add today's carefully selected raw oysters to your order when you make a reservation.
Available for pre-order only, for 400 yen each (tax included)!
Please let us know (2 or more please)
※The photograph is an image.
*Cancellations and changes to the number of people must be made by the day before.Cancellations on the day or reductions in the number of people will incur a cancellation fee.
※ The content varies depending on the season and purchase situation.
All-you-can-drink menu
・Sparkling wine goes well with seafood!
·wine
・Primi Sori White (Treviano) Primi Sori Red (Sangiovese) ~ Italy / Buria Today's recommended wine
·beer
・Sapporo Black Label
·Cocktail
・Cassis base/Peach base/Vodka base/Gin base
·Highball
· Dewars
・Shochu, sours
・Potato/Barley/Soda/Water/Rock Strong lemon sour/Green tea highball/Oolong highball/Jasmine tea highball
·Soft drink
・Oolong tea/Green tea/Jasmine tea/Orange juice/Grapefruit juice
・ Midori Jin
・Soda mix/Tonic mix/Midori Sudachi etc.
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 16:00 on the day of your visit
Coupons that can be used with this course
2024/11/18 update