Course details
[5000 yen course] 5000 yen with 2 hours all-you-can-drink
![[5000 yen course] 5000 yen with 2 hours all-you-can-drink](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/aop641gt/56778374/ga36_w340h340.jpg)
5000 Yen(Tax included)
- 8items
- 2-6persons
- All-you-can-drink available
Drink menu (31 items in total)
[A comprehensive plan that includes 2 hours of all-you-can-drink♪] Perfect for customers who love oyster dishes! Starting with our most popular dish, steamed oysters, this course allows you to enjoy a variety of oyster dishes to your heart's content, including oyster fritters and oyster rice.Please take advantage of this opportunity!
Course menu
Edamame
■ Choreogi cabbage salad
■ Fried oysters
■ Steamed oysters
■ Salted potato butter
■ Potato fries
■ Cubed beef steak
■ Oyster rice
*Menu contents may change depending on the situation.
All-you-can-drink menu
·beer
・ Ichiban Shibori
·whiskey
- 6 types in total, including highball, lemon highball, ginger highball, etc.
·sour
- 8 types in total, including oolong highball, green tea mix, and lemon sour
·Plum wine
・Grandma's plum wine
·wine
・(White) Del Sur Sauvignon Blanc (Red) Cono Sur Organic Pinot Noir
· Shochu
・(Barley) Yasuaki (Potato) Kurokirishima
·Sake
・Shiraka Nada Brewing
·Soft drink
- 8 types in total, including oolong tea, orange juice, and cola
・ Ichiban Shibori
·whiskey
- 6 types in total, including highball, lemon highball, ginger highball, etc.
·sour
- 8 types in total, including oolong highball, green tea mix, and lemon sour
·Plum wine
・Grandma's plum wine
·wine
・(White) Del Sur Sauvignon Blanc (Red) Cono Sur Organic Pinot Noir
· Shochu
・(Barley) Yasuaki (Potato) Kurokirishima
·Sake
・Shiraka Nada Brewing
·Soft drink
- 8 types in total, including oolong tea, orange juice, and cola
- Reservation reception time
- 12:00~21:30
- Available days for reservation
- Monday to Friday, Sundays, holidays, and days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 20:00 two days before your visit
2025/05/18 update