[From June 18th] Individually-served Japanese pork shabu-shabu course 6,000 yen (tax included) [2 hours all-you-can-drink included]

Course details

[From June 18th] Individually-served Japanese pork shabu-shabu course 6,000 yen (tax included) [2 hours all-you-can-drink included]

6000 yen(Tax included)

*Prices include tax.

7items
2-46persons

All-you-can-drink available

No need to separate."Individually served" banquet.

Course menu

◆ Item description ◆

1. Appetizer: Boiled whitebait and green beans with sesame sauce

2. Sashimi Octopus Sashimi

3. Salad Edamame Tempura and Daikon Radish Salad -Wasabi Flavor-

4. Grilled dish: Grilled octopus and deep-fried fishcake skewers

5. Hotpot: Japanese pork shabu-shabu (made with sesame sauce from a soba restaurant)

6 Tempura Assortment of tempura (large shrimp and whiting)

7. Soba noodles served in a two-color broth with sesame sauce

*If you cancel on the day, we will charge you for the meal.

Please let us know the number of people by 10pm the day before.

*Contents may change depending on the supply situation.

*For reservations of 10 or more people, the food will be served on a large platter.

All-you-can-drink menu

· Shochu
・Potato, barley, buckwheat (water/on the rocks/hot water/soda/buckwheat tea/buckwheat hot water)
·beer
・Asahi Super Dry mug, pitcher / Non-alcoholic beer Dry Zero
·Sake
・Gekkeikan (large/small) cold/warm
·wine
・Red/white glass/decanter
· Shochu High · Sour
・Lemon sour・Yuzu lemon sour・Grated white peach sour・Green tea highball・Oolong highball・Soba tea highball・Hige tea highball・Matcha highball
·Fruit wine
・Apple wine, rich plum wine
·whisky
・Black Nikka Shot/Black Nikka Highball/Coke Highball/Ginger Highball/White Peach Highball/Takadaya Highball
·Soft drink
・Oolong tea, green tea, corn silk tea, orange juice, cola, ginger ale, Calpis water

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

Length of stay: 2 hours

Reservation deadline: Until 16:00 the day before your visit

Confirm availability / make reservation for this course

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2025/05/29 update