Course details
[Perfect for banquets and welcoming/farewell parties☆] Chicken hotpot course with all-you-can-drink for 5,000 yen per person (tax included)
![[Perfect for banquets and welcoming/farewell parties☆] Chicken hotpot course with all-you-can-drink for 5,000 yen per person (tax included)](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/u89uvdzm/47850766/wb70_w435h435.jpg)
5000 Yen(Tax included)
- 6items
- 4persons-
- All-you-can-drink available
150 minutes all-you-can-drink (last order 30 minutes before closing)
Please enjoy our chicken hotpot course, perfect for banquets and farewell parties.You can enjoy our special chicken hotpot, seared chicken thighs and breasts, kimchi platters, grilled vegetables, other dishes, and rice dishes.Seating is available for 2.5 hours, with last orders taken 30 minutes before closing.Please enjoy a special moment.
Course menu
◆Chicken hotpot
◆ Seared thigh breast
◆ Kimuchi prime
◆ Grilled vegetables
◆Other items
◆ rice dish
All-you-can-drink menu
·beer
・Draft beer・Non-alcoholic beer・Red eye
·Highball
・Kaku Highball - Riku
· Chu-hi
・Plain・Lemon・Lime・Tomato・Calpis・Grapefruit・White peach・Kyoho grapes・Pickled ginger・Red egg sour
· Shochu
・Nikaido・Iichiko・Kuro Kirishima・Aka Kirishima・Diaame・Mitake・Rento・Kikaijima
·Plum wine
・Plum wine・Yuzu plum wine
·Soft drink
・Oolong tea・Green tea・Carbonated water・Cola・Apple juice・Orange juice・Calpis
・Draft beer・Non-alcoholic beer・Red eye
·Highball
・Kaku Highball - Riku
· Chu-hi
・Plain・Lemon・Lime・Tomato・Calpis・Grapefruit・White peach・Kyoho grapes・Pickled ginger・Red egg sour
· Shochu
・Nikaido・Iichiko・Kuro Kirishima・Aka Kirishima・Diaame・Mitake・Rento・Kikaijima
·Plum wine
・Plum wine・Yuzu plum wine
·Soft drink
・Oolong tea・Green tea・Carbonated water・Cola・Apple juice・Orange juice・Calpis
- Reservation reception time
- 17:00~21:00
- Available days for reservation
- Tuesdays to Sundays, holidays, days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until midnight the day before your visit
Coupons that can be used with this course
2025/02/07 update
