<10/16~1/31> [Year-end party] Special beef stewed in red wine course! Includes 2 hours of all-you-can-drink ◆ 7 dishes total 5,000 yen (tax included)

Course details

<10/16~1/31> [Year-end party] Special beef stewed in red wine course! Includes 2 hours of all-you-can-drink ◆ 7 dishes total 5,000 yen (tax included)

5000 Yen(Tax included)

7items
3persons-

All-you-can-drink available: For an additional 500 yen, you can upgrade to the premium all-you-can-drink plan, which includes more highballs and cocktails. *If there is a large amount of leftover drink, an additional fee may be charged.※

A course where you can enjoy specially selected beef stewed in red wine, baguette, and tomato pasta with porcini mushrooms and beef ragu!

Course menu

・Low-temperature cooked tender autumn salmon salad

・Assortment of 3 kinds of smoked food

・Assorted French oden (radish, egg, konnyaku)

・Homemade raw bacon

・Today's hot soup

・Specially selected beef stewed in red wine and baguette

・Tomato pasta with porcini and beef ragu

Standard all-you-can-drink included/Premium is +500 yen

All-you-can-drink menu

·beer
· Sapporo black label
·whiskey
・Dewar's White Label/Cutty Sark/Ballantine's/Jameson/Canadian Club/Black Nikka Deep Blend/Black Nikka Rich Blend/Yamazakura Black Label/IW Harper Gold Medal/Old Crow
·Cocktail
・(How to drink: Soda, Black Oolong Tea, Jasmine Tea, Orange, Grapefruit) Gin/Vodka/Rum/Tequila/Cassis/Peach/Lychee/Campari/Strawberry
·sour
・Plain/Lemon sour/Grapefruit sour/Orange sour/Black oolong highball/Shizuoka green tea highball/Jasmine tea highball
·wine
・Red wine by the glass or bottle / White wine by the glass or bottle
· Shochu
・Kuro Kirishima EX/Karari potato/Wheat
·Plum wine
・Poem of plums with the scent of brandy
·Soft drink
・Orange juice/Grapefruit juice/Black oolong tea/Gyokuro green tea/Jasmine tea/Carbonated water

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

Length of stay: 2 hours

Reservation deadline: Until 12:00 the day before your visit

Confirm availability / make reservation for this course

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2024/10/16 update