[July/August only/Asanagi course] 8 dishes total [2 hours all-you-can-drink included 6,000 yen → 5,300 yen]

5300 yen(Tax included)

Includes 2 hours of all-you-can-drink/Prices include tax.

8items
2persons-

All-you-can-drink available: 120 minute system (30 minutes before LO)

This month we have prepared a seasonal course that allows you to enjoy fresh, locally sourced fish and seasonal vegetables to your heart's content at the most delicious time of the year! The course includes seasonal flavors such as "Cold stew of swordfish and summer vegetables"♪. Reservations are being accepted for the special price of 5,300 yen, including 2 hours of all-you-can-drink, instead of the usual 6,000 yen.

Course menu

◇Asanagi Course◇

[Appetizer] 6 types of appetizers

Octopus and wasabi, vinegared mozuku seaweed, Hozuki (wild peach), 3 edamame beans, duck loin, lotus root chips

[Sashimi] 2 types of assortment

[Grilled dish] Conger eel and eggplant with cheese and demi-glace sauce

[Daimono] Tomato hotpot with fresh fish and summer vegetables

[Fried food] Summer vegetable tempura

[Cooked dish] Cold cooked stew of swordfish and summer vegetables

[Meal] 5 kinds of sushi

[Tomewan] Red soup stock

※About online reservation points

[When using a course meal] Points will be awarded for the number of people who order a course meal.

[For a la carte orders] Points will not be awarded to customers under the age of 18.Please note.

All-you-can-drink menu

·beer
・Asahi Super Dry (large bottle)
·sour
・Lemon/Lime/Green Apple/Peach/Calpis
·Highball
·Sake
・Gokai 1 go/Gokai 2 go/Shochikubai unpasteurized chilled sake
· Shochu
・Iichiko/Ichiban-satsu/Unkai/Original (barley/sweet potato)
·Fruit wine
・Plum wine/Apricot wine/Lychee wine/Kyoho grape wine
·Non-alcoholic
・Several non-alcoholic cocktails
·Soft drink
・Oolong tea/Calpis/Orange juice/Cola

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

Length of stay: 2 hours

Reservation deadline: Until 17:00 the day before your visit

Confirm availability / make reservation for this course

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2025/06/27 update