[150 minutes all-you-can-drink included] Course to your heart's content
By using a coupon6000 yen(Tax included)
per person
- 10items
- 3-33persons
- All-you-can-drink available
- *All-you-can-drink last order 30 minutes before closing
For those who want to have a relaxed conversation! 150 minutes of all-you-can-drink is included, so you can enjoy a deep relaxation time while enjoying conversation.You can also enjoy our authentic Chinese cuisine, which we are proud of, such as Sichuan mapo tofu, mixed fried rice, Sichuan-style stir-fried shrimp with mayonnaise and chicken.This is a perfect option for any banquet or gathering! Please enjoy this special time.
Course menu
[Course contents (total 10 dishes)]
1. Assortment of three types of appetizers
2. Fried dumplings
3. Sichuan Mapo Tofu
4. Stir-fried seasonal vegetables
5. Fried rice with mixed vegetables
6. Almond tofu
7, 8, 9, 10 You can choose from the following dishes.
Prawns
Black vinegar sweet and sour pork
Deep-fried chicken
Stir-frying Nirareba
Stir-fried wood ear mushrooms, eggs and pork
Chinja Rose
Twice cooked pork
Stir-fried chicken with black pepper
Ebimayo
Stir fried beef with oyster sauce
Sichuan style stir-fried chicken
All-you-can-drink menu
・Draft beer, bottled beer
·sour
・Lemon sour/Grapefruit sour/Plum sour/Pineapple sour/Kyoho sour
· Fruit liquor
・Plum wine/Apricot wine/Lychee wine
·Highball
・Black Nikka Highball/Cola Highball/Ginger Highball
·Cocktail
· Cassis soda / cassis orange / cassis oolong
·Sake
・ One case
· Chinese sake
・Shaoxing wine (hot/cold): 1 cup/Beijing 2 pots: 1 cup
· Shochu
・Potato/Barley: Glass/Oolong Highball/Green Tea Highball
· Hoppy
・Hoppy (black/white)/Hoppy (middle)/Hoppy (outside)
·Soft drink
・ Oolong tea / green tea / cola / ginger ale / orange juice
- Reservation reception time
- 17:00~22:00
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 17:00 on the day of your visit
Coupons that can be used with this course
2024/12/16 update