[Year-end and New Year's Party Course] Food + All-you-can-drink (Upgrade meat)

7000 yen(Tax included)

18items
4persons-

All-you-can-drink available

Our great value New Year's and Year-end party course is back again this year! This luxurious course includes an appetizer and a side dish and is only available during this time of year♪ Only available from 12/1~1/31.This course includes upgraded meat such as high-grade lamb and Wagyu beef shoulder roast.For your year-end and New Year's banquet, be sure to enjoy our authentic hotpot dish "Xiao Fei Yang"! This course comes with an all-you-can-drink option.

Course menu

«Course content»

Appetizer: Beef belly and enoki mushrooms with black vinegar flavor

Dish: White fish, pumpkin and broccoli with touchi sauce

Hotpot: White soup/spicy

*Please choose your level of spiciness for the spicy soup.

Lightly spicy, medium spicy, very spicy (+400 yen)

Meat: Premium lamb/Japanese beef shoulder loin

Vegetable platter: Chinese cabbage, red radish, wood ear mushroom, spinach, frozen tofu, white maitake mushroom, turnip, mountain jellyfish, arrowhead, radish, knotted yuba

Final dish: noodles or rice porridge

dessert

*Cannot be used in conjunction with service vouchers, coupons, or gift certificates.

*Please make your reservation at least one day in advance.

*Some ingredients may be subject to change depending on availability.Please note.

All-you-can-drink menu

·beer
·draft beer
Shaoxing wine
・Shaoxing Flower-Diagram Wine 5 Years (Hot Rocks)
· Chinese sake
・Apricot wine, Chinese hawthorn wine, lychee wine, plum wine (with water, on the rocks, or with soda)
·sour
・Lemon sour, grapefruit sour, oolong highball.Jasmine High Yuzu Sour
·Cocktail
・Cassis (Soda, Orange, Grapefruit, Oolong)
·Soft drink
・Orange juice・Oolong tea・Jasmine tea・Grapefruit juice・Coca-Cola・Ginger ale

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

Length of stay: 2 hours

Reservation deadline: Until 16:00 the day before your visit

Confirm availability / make reservation for this course

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2024/12/01 update