DETAIL

【Special Kaiseki course】 Kaiseki cuisine + all you can drink ⇒ 7000 yen 【Season's sushi & Seasonal special cuisine ... 9 items】

By using a coupon7000 yen

※ Display price is tax-included price

  • 9items
  • 330persons
All-you-can-drink available

110 minutes with all you can drink.Please contact us for menu contents.

Special course using luxurious materials of season.You can enjoy the dishes boasted of "grin laugh" to your heart's content.We will serve one 【salt pot of sea bream】 with reservation of more than 10 people.Please tell us at the time of booking.Only cooking is available at 5000 yen.

Course menu

- Shinkinagi -

【Appetizer】 Seasonal appetizer assorted persimmon sesame mousse,

Sushi of fried fish fried soy sauce, seasonal dipping, Tosa beef soup, red rice etc ~ jade box style ~

【Bowl Objects】 Bowls of Chestnut Bowls Braised Wind

【Sori】 Seasonal sashimi

【Grilled things】 Nodogro roasted apples

【Simmered dish】 Scallop true steamed abalone Yuba and crab Sanka ginkgo

【Local cuisine】 Cooking with red beef

【Seasonal meal】 Seasonal cooked rice, soup stock

【Incense】 Homemade season vegetable pickles

【Sweet taste】 Dessert

We used luxuriously selected fresh and carefully selected ingredients purchased specially

Course dishes will be offered.★ If you have any cuisine, ingredients, budget etc. that you would like, please tell us at the time of reservation.* Depending on the purchase situation, there are cases where the number of items and contents are subject to change.

All-you-can-drink menu

·beer
Shochu
China liquor
·Highball
·Soft drink

Coupon that can be used

  • ■ 【Special Kaiseki course】 Kaiseki Cuisine + All you can drink ⇒7000 yen
    【Season's Seminar & Today's Gem & Sushi ... 9 items】

    • Presentation conditions
      At the time of booking
    • Conditions of use

      ※ 3 people ~ ※ 110 minutes ※ You can use only the salt pot of the sea bream ※ The display price is tax included price ★ Only 5500 yen for dishes

    • Expiration date
      Until the end of May, 2018

2018/05/19 update