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- Online only [3 hours all-you-can-drink] Individual servings, gorgeous ・Boiled shark fin course for special occasions
Course details
Online only [3 hours all-you-can-drink] Individual servings, gorgeous ・Boiled shark fin course for special occasions
By using a coupon17000 yen(Tax included)
Normally 19,000 yen → 17,000 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 domestically stewed shark fin, 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
Boiled domestic shark fin
Peking duck
3 types of special xiaolongbao (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
· Bottled beer
·Highball
·Highball
Shaoxing wine
・3 years old (glass/carafe)
·wine
・Red/White/Sparkling (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
Coupons that can be used with this course
2024/04/19 update