Piping hot [120 minutes seat, all-you-can-drink included] Variety course with 3 types of cheese and duck galbi 4,500 yen (4,950 yen including tax)

Course details

Piping hot [120 minutes seat, all-you-can-drink included] Variety course with 3 types of cheese and duck galbi 4,500 yen (4,950 yen including tax)

4950 yen(Tax included)

Meal only: 3,000 yen (3,300 yen including tax)/Credit cards cannot be used

12items
2-10persons

All-you-can-drink available: 30 minutes before LO (Please note that we will ask you for your next drink when changing glasses).)

We will entertain you with a variety of menus including Akashi octopus carpaccio and cheese takkarubi ♪ Comes with rolled eggs made with soup stock ◎ Enjoy the pasta on the day! Comes with fried food to satisfy your stomach!

Course menu

■ Assortment of 3 kinds of appetizers

■ Baguette

■Akashi octopus carpaccio

■ Caesar salad of prosciutto

■Dashi rolled egg

■ Spicy French fries

■Fried Awaji chicken

■Cheese dakgalbi with homemade sauce

~3 types of cheese~

■ Today's pasta

■ Today's dessert

All-you-can-drink menu

·beer
・KIRIN Ichiban Shibori Namachu
· Chu-hi
・Lemon/Lime/Shikuwasa/Grapefruit/Yuzu/Plain/Orange
·Highball
· High Ball / Cork High / Ginger High
·wine
· Glass of wine (red / white)
・Shochu (on the rocks, with water, with hot water, with soda)
· Wheat / potato
・Plum wine (on the rocks, with water, with hot water, with soda)
·Plum wine
·Cocktail
・Cassis Orange / Cassis Soda / Cassis Oolong / Paraiso Orange / Paraiso Tonic / Paraiso Grapefruit / Yogrito Orange / Yogrito Pine / Gin Tonic / Gin Bag / Vodka Tonic / Moscow Mule / Screwdriver / Bulldog / Tequila Coke / Tequila Tonic / Tequila Orange /Mojito
·Soft drink
・Orange juice/grapefruit/cola/pine juice/ginger ale/oolong tea/carbonated water

Reservation reception time: 17:00~19:00

Available days for reservation: Mondays, Wednesdays to Sundays, holidays, and the day before holidays

Length of stay: 2 hours

Reservation deadline: Until 18:00 the day before your visit

Confirm availability / make reservation for this course

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2024/03/20 update