ResReserve

December [Akane Course]: 9 dishes including a three-kind sashimi assortment and steamed Yamato pork with seasonal vegetables in a bamboo steamer (Course + 2-hour all-you-can-drink (Private room available for 2 or more guests))

6,000 JPY(tax included)

December [Akane Course]: 9 dishes including a three-kind sashimi assortment and steamed Yamato pork with seasonal vegetables in a bamboo steamer

About Course Menu

[Akane Course] <Ideal for banquets and various drinking gatherings> Served on large sharing platters. This course is prepared so you can enjoy seasonal ingredients. *Not available on Fridays ============================== [All-You-Can-Drink Menu] <Beer> Suntory The Premium Malt's/Shandy Gaff/Cassis Beer <Highball> Torys Highball/Torys Ginger Highball/Torys Coke Highball <Sour> Kodawari Sakaba Lemon Sour/Kodawari Sakaba Tako High/Kumquat Sour/Yuzu Sour/Calpis Sour <Cocktails> Cassis Orange/Cassis Oolong/Cassis Soda/Fuzzy Navel/Peach Oolong/Peach Soda/Vodka Soda/Screwdriver/Moscow Mule <SUI Gin> SUI Gin Soda/SUI Gin and Tonic <Akadama> Akadama Grape Sour/Akadama Coke/Akadama Ginger <Wine> Glass of White Wine/Glass of Red Wine <Wine Cocktails> Kir/Operator/Calimocho/Kitty <Fruit Liqueur> Kishu Plum Wine <Shochu> Barley Shochu or Sweet Potato Shochu <Sake> Ozeki Dry Sake <Soft Drinks> Coca-Cola/Ginger Ale/Calpis Soda/Calpis Water/Orange Juice/Grapefruit Juice/Green Tea/Oolong Tea

Menu

【Appetizer】Assortment of 3 Seasonal Appetizers 【Sashimi】Assortment of 3 Kinds of Sashimi 【Salad】Salad with Prosciutto and Pumpkin Chips 【Fried Dish】Tatsuta-style Fried Mackerel and Fried Oden Daikon Radish 【Grilled Dish】Saikyo Miso-marinated Grilled Spanish Mackerel with Seasonal Garnishes 【Steamed Dish】Steamed Yamato Pork and Seasonal Vegetables in a Bamboo Steamer 【Rice Dish】Takikomi Rice with Salmon and Mountain Vegetables 【Soup】Miso Soup with Junsai Water Shield 【Pickles】2 Kinds of Pickles

Confirmation details

Last order is 30 minutes before closing. *Please note that private rooms may not be available depending on availability.

Reserve this course

Date
‌
‌