Course details
All-you-can-drink single item from 1,500 yen
By using a coupon1650 yen(Tax included)
- 30items
- 2-40persons
- All-you-can-drink available
Last order 30 minutes.Raw food is an additional 500 yen, and extensions are an additional 500 yen for every 30 minutes.
You can also try cooking it yourself!
Course menu
Check out our all-you-can-drink menu.
There are over 30 types.
Raw food is an additional 500 yen, and extensions are an additional 500 yen for every 30 minutes.
All-you-can-drink menu
·draft beer
·Asahi Superdry
·Highball
・Black Nikka Highball, Coke Highball, Kaku Highball
·Fruit wine
・Plum wine, peach wine, apricot wine, Kyoho grape wine, mango wine
·sour
・Oolong highball, lemon sour, cola lemon sour, green apple sour, Kyoho sour, grapefruit sour, green tea highball, Calpis sour, apricot sour, shekwasha sour, otokoume sour, tomato sour, chuhai
·Sake
· Kikumasa Kiku
·Cocktail
・Gin and tonic, sweet cassis, mojito
· Shochu
・Kuro Kirishima (sweet potato), Kuro Shiranami (sweet potato), Sato Yokaichi (wheat), Iichiko (wheat), Kinmiya (first-grade),
·Soft drink
・Cola, Calpis, tomato juice, orange juice, oolong tea, green tea
·Asahi Superdry
·Highball
・Black Nikka Highball, Coke Highball, Kaku Highball
·Fruit wine
・Plum wine, peach wine, apricot wine, Kyoho grape wine, mango wine
·sour
・Oolong highball, lemon sour, cola lemon sour, green apple sour, Kyoho sour, grapefruit sour, green tea highball, Calpis sour, apricot sour, shekwasha sour, otokoume sour, tomato sour, chuhai
·Sake
· Kikumasa Kiku
·Cocktail
・Gin and tonic, sweet cassis, mojito
· Shochu
・Kuro Kirishima (sweet potato), Kuro Shiranami (sweet potato), Sato Yokaichi (wheat), Iichiko (wheat), Kinmiya (first-grade),
·Soft drink
・Cola, Calpis, tomato juice, orange juice, oolong tea, green tea
- Reservation reception time
- 17:00~22:00
- Available days for reservation
- Monday to Wednesday, Friday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 22:00 on the day of your visit
Coupons that can be used with this course
2024/07/29 update
