Course details
[Recommended course] 10 dishes including swimming squid sashimi, straw-grilled bonito, and whiting and spring vegetable tempura for 8,500 yen
![[Recommended course] 10 dishes including swimming squid sashimi, straw-grilled bonito, and whiting and spring vegetable tempura for 8,500 yen](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/bweqsaqw/56939267/b23i_w540h540.jpg)
8500 yen(Tax included)
- 10items
- 2-34persons
This highly satisfying course includes 10 top-quality dishes, including swimming squid and straw-grilled bonito.There are also plenty of luxurious meat dishes and seasonal fish dishes.This is also a great item for entertaining guests and other hospitality occasions.*If you would like a private room, please write it in the request section when making your reservation.(Private rooms are not available during lunch hours on weekends and holidays)
Course menu
★Course content changes regularly.
Please note that the menu may differ from that on the day of your visit.
*For course meals for 2 or 3 people, we are unable to provide swimming squid sashimi in its entirety.
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<Course content>
◇Three kinds of appetizers
◇Swimming squid sashimi delivered directly from Yamaguchi
◇Squid tempura or grilled with salt
◇Seared bonito on straw, delivered directly from the source
◇ Jade-glazed sawara
◇Sirloin grilled on straw
◇ Ezo abalone and seasonal vegetable tempura
◇Rice cooked in a pot with wild red sea bream, using Hinohikari rice from Kochi Prefecture
◇Shimanto green seaweed and red soup stock
◇Homemade chocolate cake
◎All-you-can-drink set◎
All-you-can-drink standard + 2,000 yen
All-you-can-drink premium +2,500 yen
The 2,500 yen all-you-can-drink option increases the selection to 8 types of sake and 27 types of shochu.
*120 minute system (last order 90 minutes)
- Reservation reception time
- 17:00~21:30
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 11:00 on the day of your visit
Coupons that can be used with this course
2025/05/12 update