[120 minutes all-you-can-drink included] Includes seasonal fish! A luxurious sashimi platter! Firefly squid and cherry sea bream suki-shabu course

7500 yen(Tax included)

9items
2-50persons

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

A luxurious course that includes an abundance of fresh, seasonal ingredients, allowing you to fully enjoy seafood! Enjoy the special luxurious menu that is only available with this course, including suki-shabu made with seasonal ingredients that you'll want to try in the spring, tempura and a luxurious sashimi platter, as well as steaks made from Kuroge Wagyu beef, rare cuts of misuji, and seared bonito sushi.

Course menu

【Course content】

・Deep-fried mullet roe and edamame

・Whitebait and spring cabbage salad

・Including seasonal fish! A luxurious assortment of 5 kinds of sashimi

・Fried whitebait and new onion

・Contains seasonal vegetables! Assortment of three types of vegetable tempura fried in 100% rice oil

・Japanese black beef and beef sirloin steak with new onions and grated daikon radish and ponzu sauce

Firefly squid and cherry sea bream with seasonal vegetables suki-shabu

・Grilled bonito sushi

·Udon

*120 minutes all-you-can-drink included (last order 30 minutes before closing)

All-you-can-drink menu

·beer
・Draft beer (medium)/Draft beer (small)
·Highball
・Highball/Ginger Highball/Coke Highball [Mega size also available!]
· Chu-hi
・Plain, lemon, lime, Calpis, Kyoho grapes, green apple, Hyuganatsu, Yuzu
· Shochu
・[Sweet potato] [Barley] - Choose from on the rocks, with water, with hot water, or with soda.
·Sake
・Normal temperature/hot sake
·Plum wine
・[On the rocks, with water, with hot water, with soda]
·wine
·Red and white
·Soft drink
・Oolong tea/Orange juice/Calpis/Cola/Ginger ale

Reservation reception time: 17:30~21:00

Available days for reservation: Monday to Saturday, 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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2025/03/03 update