ResReserve

Ideal for Groups and Banquets: Banquet Plans with All-You-Can-Drink (Course + 2-hour all-you-can-drink (Irori Course))

6,000 JPY(tax included)

Ideal for Groups and Banquets: Banquet Plans with All-You-Can-Drink

About Course Menu

Recommended for group dining occasions such as gatherings with close friends or company banquets. In a serene Japanese-style setting, you can relax and enjoy a leisurely time gathered around our signature Damako hot pot, prepared with ginjo soy sauce. Perfect for a wide range of occasions, including seasonal banquets and intimate dinners with those close to you.

Menu

[Plan-Specific Course Details] We offer our signature kaiseki courses to suit your occasion and budget. Please see below for full course details. Irori Course / 6,000 yen Yuzuki Course / 8,500 yen - Includes 2 hours of all-you-can-drink with every course - Irori Course / 6,000 yen [Appetizer] Lightly Pickled Vegetables and Jamón Serrano with Shira-ae [Sashimi] Straw-Seared Bonito with Aromatic Vegetables in Tosa Vinegar [Simmered Dish] Beef Cheek Stew with Kyoto-Style Miso [Grilled Dish] Duck and Chicken Tsukune -Shamoji-yaki- [Hot Pot] Damako Hot Pot with Ginjo Soy Sauce [Meal] Rice Porridge Finished with Hot Pot Broth [Dessert] Mizu Shingen Mochi with Brown Sugar Syrup and Kinako Yuzuki Course / 8,500 yen [Appetizer] Ginjo Tofu and Snow Crab in Egg Thickened Sauce [Sashimi] Two Kinds of Seasonal Sashimi [Simmered Dish] Grilled Braised Pork and Maitake Mushrooms with Black Shichimi and Shishito Pepper Sauce [Fried Dish] Breaded Red Sea Bream Cutlet with Sudachi and Salt [Hot Pot] Japanese Black Wagyu Ribeye Hot Pot with Aged Warishita and Grated Vegetables [Meal] Udon Cooked in Beef Hot Pot Broth [Dessert] Mizu Shingen Mochi with Brown Sugar Syrup and Kinako

Confirmation details

* Please note that reservations are limited to 2 hours from the reserved time. * Depending on your reservation start time, we may not be able to offer the full all-you-can-drink duration. * Menu contents may change depending on availability of ingredients.

Reserve this course

Date
‌
‌