[Luxury Course] 8 dishes using Hokkaido Wagyu beef, 2 hours all-you-can-drink, 6000 yen → 5500 yen

Course details

[Luxury Course] 8 dishes using Hokkaido Wagyu beef, 2 hours all-you-can-drink, 6000 yen → 5500 yen

5500 yen(Tax included)

8items
4-40persons

All-you-can-drink available: Includes 120 minutes of all-you-can-drink. Last orders taken 30 minutes before closing.Glass replacement system.

A luxurious course using Hokkaido Wagyu beef.A course of 8 dishes including 5 kinds of sashimi.Due to rising costs of ingredients, supplies are unstable, so we may substitute equivalent ingredients.Please note.(For an additional 500 yen you can upgrade to SORATI with all-you-can-drink)

Course menu

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◆ Lily root tofu

◆Matachi Ponzu

◆Assortment of 5 types of sashimi with button shrimp

◆Yakiniku (grilled Hokkaido beef)

◆Hokkaido whelk skewers

◆Smoked duck loin

◆Blowfish tempura

◆Salmon pressed sushi with salmon roe

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All-you-can-drink menu

·draft beer
· Sapporo Classic
・Dewar's whiskey
・Highballs, etc.
· Shochu
・Waramugi (wheat)/Karariimo (sweet potato)/Kuro Kirishima (sweet potato)/Iichiko (wheat)/Tantakatan (shiso)/
・Barreled Sparkling Wine Polestar
・Polestar/Kir Royal (cassis liqueur)/Princess (peach liqueur)/Mimosa (orange juice)
·Cocktail
・Cassis Soda/Cassis Oolong/Cassis Orange/Fuzzy Navel/Kuu Niang/Gin and Tonic
・Fruit liquor/Chuhai
・Plum wine made with Shirakaga grapes/Plum wine/Kyoho grape wine/Peach wine/Tsugaru apple wine/Oolong highball/Green tea highball/Calpis highball/Otokoume sour/Lime sour/Ginger highball/Lemon highball/Grapefruit highball
·wine
・Garcia Carrion (red and white)
·Soft drink
・Cola/Oolong tea/Ginger ale/Green tea/Calpis/Orange juice/Otokoume soda
・★Upgrade menu★※+500 yen.
・Regular all-you-can-drink plus SORATI draft beer, a glass of Hokkaido shochu, local Hokkaido sake, etc.
·Sake
· Cold · 燗

Reservation reception time: 11:00~23:00

Available days for reservation: Mon~Sat

Length of stay: 2 hours

Reservation deadline: Until 17:00 4 days before your visit

Confirm availability / make reservation for this course

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2025/03/25 update