[Very popular!] Wagyu steak, fresh pasta, and even a customizable ajillo! 7 dishes for 5,980 yen with 2 hours of all-you-can-drink!

5980 yen(Tax included)

7items
2persons-

All-you-can-drink available: Free　Drink

A party plan packed with the most popular menu items from the five senses! Please contact us for other details such as price, number of people, menu contents, etc. We can flexibly change the plan contents.

Course menu

[Salad]

・Original salad

[Cold dishes]

・Seasonal fish carpaccio

[Hot dishes]

・Ajillo made with seasonal ingredients

*Customers can customize and order with seasonal ingredients.

[Tapas]

·bucket

(Garlic or plain)

【Pasta】

Special course limited five-sense fresh pasta or risotto

(Tomato or Oil or Cream)

[Main]

・Premium Wagyu steak

[desert]

・Chef's choice dessert

*We are happy to discuss the number of dishes, etc.Please do not hesitate to contact us!

☆We will serve today's recommended pasta and risotto.

If you have a preference on the flavor, please let us know.

*The above course contents are examples and may change depending on ingredients and season.

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+500 yen

Can also be used as a birthday or anniversary plate!

Reservations are accepted, and on-the-spot orders are also accepted.

Please ask for more details!

Includes 2 hours of all-you-can-drink.(LO 90 mins)

Menu changes and additions are also accepted.

Please feel free to contact us.

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All-you-can-drink menu

・Beer (+500 yen))
・Kirin Heartland
·wine
・Red wine/white wine/homemade sangria (red/white)
·whiskey
· High Ball / Ginger High Ball
・Cocktails [Liqueur]
・Cassis/Peach/Lychee/Gin/Vodka
・Cocktails [mixtures]
・Orange/Ginger/Grapefruit/Black Tea/Oolong/Soda/Tonic
· Others
・Lemon sour/Oolong highball/Jasmine highball/Grapefruit sour/Black tea highball
·Soft drink
・Orange juice/black tea/oolong tea/ginger ale/jasmine tea

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 17:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/03/06 update