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[Keihou Course] Daimaou Chicken Sashimi × Lightly Seared Omi Duck Loin, 14 Dishes (Course + 2.5-hour all-you-can-drink (12/18.19.26~30))

7,000 JPY(tax included)

[Keihou Course] Daimaou Chicken Sashimi × Lightly Seared Omi Duck Loin, 14 Dishes

About Course Menu

Our finest course, crafted with the utmost care in ingredients and cooking methods! Also ideal for lavish banquets and business dining. Draft beer is included, making it perfect for drinking parties and banquets! Includes 2.5 hours of all-you-can-drink (last order 30 minutes before closing). We can also seat parties of 2 or more in a private room.

Menu

[Appetizer] Seasonal Chilled Chawanmushi with Dashi Jelly (Individually Plated) [Starter] Low-Temperature Cooked Chicken Breast Carpaccio with Truffle-Scented Dressing and Chicken Flakes [Sashimi] Satsuma Goku Chicken Daimaozakura Thigh and Breast Chicken Sashimi with Kyushu Sweet Soy Sauce [Grilled Dish 1] Satsuma Goku Chicken Daimaozakura Seared Breast with Salt [Cold Dish] Low-Temperature Cooked Gizzard with Sesame Oil and Fleur de Sel [Grilled Dish 2] Premium Homemade Tsukimi Chicken Meatball with Ryu no Tamago Egg [Palate Cleanser] Seasonal Vegetables in Light Soy Broth [Grilled Dish 3] Satsuma Goku Chicken Daimaozakura Seared Thigh with Sauce [Intermezzo] Chicken and Bacon Jelly Terrine with 4 Kinds of Mushrooms [Grilled Dish 4] Seared Omi Duck Loin with Golden Yuzu Pepper [Meal] Takikomi Rice with Branded Chicken, Satsuma Daimaozakura Chicken, and Seasonal Ingredients (Individually Plated) [Soup] Whole Chicken Broth Soup (Individually Plated) [Pickles] Assorted Pickles, 2 Kinds (Individually Plated) [Dessert] Rich and Decadent Chocolate for Grown-Ups If you do not prefer chicken sashimi, it can be changed to low-temperature cooked chicken breast. ============================== Includes Standard All-You-Can-Drink For an additional 1000円, you can upgrade to Premium All-You-Can-Drink, including enhanced selections of sake and shochu!

Confirmation details

Please note that the menu may change depending on ingredient availability. Thank you for your understanding.

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