From August 26th, a total of 10 dishes including a 5-kind sashimi platter, seared Japanese black beef, and veal tongue skewers + 120 minutes [all-you-can-drink] ⇒ 6,000 yen (tax included)

Course details

From August 26th, a total of 10 dishes including a 5-kind sashimi platter, seared Japanese black beef, and veal tongue skewers + 120 minutes [all-you-can-drink] ⇒ 6,000 yen (tax included)

6000 yen(Tax included)

120 minutes [all-you-can-drink] included

10items
2persons-

All-you-can-drink available: Draft beer OK!! All-you-can-drink cocktails available♪

You can enjoy a variety of dishes made with fresh fish from the Seto Inland Sea and vegetables grown in the rich natural environment of Okayama.A luxurious course that includes 10 dishes, including our popular "5 kinds of sashimi directly delivered from Sankyo Suisan," our specialty sesame sea bream, and veal tongue skewers.Please feel free to use it for various banquets.

Course menu

◇Handmade tofu

◇Assortment of 5 carefully selected sashimi

◇Seared domestic Wagyu beef

◇ Enjoy the famous sesame sea bream

◇Veal tongue skewers

◇Chicken wing dumplings

◇Special chicken tempura

◇Hand-made meatballs

◇Today's sushi

◇Steamed clams

*Dessert can be added for an additional 100 yen

* The contents may vary depending on the purchase situation.

*Credit cards cannot be used for banquet courses.Payment can be made by cash or invoice.

All-you-can-drink menu

·beer
・Draft beer/bottled beer (Asahi)
·sour
・Lemon/Lime/Calpis/Kyoho grapes/White peach
·Highball
· High Ball / Ginger High Ball / Cola High Ball
・Shochu & Sake
・Barley shochu/Sweet potato shochu/Rice shochu/Sake (warm/cold)
·Fruit wine
· Kishu Minami Takashi ume wine
·Cocktail
・Fuzzy Navel / Gin and Tonic / Peach Oolong / Cassis Orange / Screwdriver
·Soft drink
・Oolong tea/Orange juice/Cola/Ginger ale/Calpis

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

Length of stay: 2 hours

Reservation deadline: Until 22:00 the day before your visit

Confirm availability / make reservation for this course

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2025/08/05 update