Course details
[Oita classic] Assorted horse mackerel sashimi and steamed Oita Wagyu beef with local sake course for 6,000 yen (tax included) with 2 hours of all-you-can-drink!
6000 yen(Tax included)
Please contact us by the day before if you wish to change the number of people.
- 9items
- 2persons-
- All-you-can-drink available
We have a wide range of drinks on the menu, from draft beer, local sake, highballs to non-alcoholic drinks.
This course uses carefully selected ingredients from Oita, including a sashimi platter of Seki horse mackerel and fresh fish from Bungo, as well as Oita Wagyu beef and Okubungo pork steamed in local sake, which can be enjoyed by both locals and people from outside the prefecture!
Course menu
● Assortment of three types of appetizers
●Assortment of Seki horse mackerel and Bungo sashimi
~Assorted sashimi featuring local fish, including the nationally renowned "Seki horse mackerel"~
*We may not be able to stock the item.Please note.
●Homemade chili oil potato salad dip
Oita Wagyu beef and Okubungo pork steamed in local sake
●Large fried oysters
Charbroiled Kinun Pork with Demi-glace Miso
● Today's special
Tanuki nameko soba noodles
●Brown honey and kinako ice cream
All-you-can-drink menu
・Draft beer (The Premium Malt's), non-alcoholic beer
·Highball
・Highball, ginger highball, coke highball, peach highball, cassis highball
· Shochu
・Kuro Kirishima (sweet potato), Nikaido (wheat), Jasmine
·Fruit wine
・Plum wine, lychee wine, apricot wine, yuzu honey wine, peach wine
· Shochu high
・Lemon sour, lime sour, Calpis sour, oolong tea mix, green tea mix
・ Jin soda
・Midori Gin Soda, Midori Gin Peach Soda, Midori Gin Cassis Soda, Midori Gin Orange Soda
·Sake
Local sake
·Non-alcoholic
・Non-alcoholic beer, non-alcoholic plum wine
·Soft drink
・Oolong tea, orange, grapefruit, Calpis, Calpis soda, cola, ginger ale
- 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
2024/10/02 update
