Course details

Includes rosé sparkling [3 hours all-you-can-drink] Individual serving Platinum course for entertaining or celebrating

Includes rosé sparkling [3 hours all-you-can-drink] Individual serving Platinum course for entertaining or celebrating

By using a coupon11000 yen(Tax included)

Normally 12,500 yen → 11,000 yen (tax included)

  • 9items
  • 2-18persons
All-you-can-drink available

★ Free drink menu ★

This is a luxurious course that even managers can rest assured of, featuring popular dishes such as the classic Chinese cuisine, Peking duck, mapo tofu, and giant shrimp with chili sauce.This course is perfect for entertaining or celebrating.Includes 3 hours of all-you-can-drink of 30 types of drinks including sparkling wine.

Course menu

Individual serving

Contents (9 items in total)

Assortment of 6 appetizers made by the chef

Shark Fin and Crabmeat Royale (Chinese Chawanmushi)

Peking duck

Juumon Xiang special xiao long bao (3 types: Shanghai, crab miso, shark fin)

Compare two types of shrimp with chili sauce and mayonnaise

Tenderly boiled beef cheek with aromatic sauce

Served with seasonal vegetables

Chongqing style mapo tofu

Golden fried rice with dried scallops

2 desserts

Chinese tea

All-you-can-drink menu

·beer
· Bottled beer
·Highball
·Highball
Shaoxing wine
・3 years old (glass/carafe)
·wine
・Wine (red/white)/Sparkling wine (white/rosé) *Each glass/bottle
· Shochu
・[Wheat] Onibome (Glass/Carafe)
·sour
・Oolong high ・Lemon high ・Shikkuwasa high ・Acerola high ・Calpis sour
·Cocktail
・Campari soda ・Campari orange ・Cassis soda ・Cassis orange ・Lychee orange
·Fruit wine
・Apricot wine, Chantsashi wine, Lychee wine, Keikachinzake, Plum wine
·Non-alcoholic cocktails
・Acerola soda ・Shikkuwasa soda ・Calpis soda
·Soft drink
・Oolong tea ・Jasmine tea ・Orange juice ・Mango drink ・Coconut drink
Reservation reception time
17:00~19:30
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
3 hours
Reservation deadline
Until 10am the day before your visit

2024/04/19 update