Course details

【All-you-can-drink for 120 minutes】 "Fall autumn salt bonito dish x Tare knacking fluffy course" All 10 items 4,500 yen (tax included)

【All-you-can-drink for 120 minutes】 "Fall autumn salt bonito dish x Tare knacking fluffy course" All 10 items 4,500 yen (tax included)

4500 yen

(Tax included) / 120 minutes with drinking

  • 10items
  • 2persons-
All-you-can-drink available

2 hours drunk drink all-you-can-drink last order 20 minutes ago

Reservation deadline
Until 23 o'clock the day before the store visit date
Available days for reservation
Monday - Sunday - Public holidays - Holidays

120 yen minced drink can be enjoyed (LO 20 minutes ago) course! You can prepare cuisine only with 3000 yen (tax included)!

Course menu

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~ Main shop Tosa's straw sashimi Tataki specialty shop ~

Banquet at "Ming Karumaru Honcho Store"!

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<Course content>

· Tosa vinegar of blue leaves and shrimps

· 13 autumn vegetable salads

· Seasonal bonito sauce Three dishes

· Tatami Salt Tataki 3

· 100% Wagyu Beef Hamburger Mushrooms Milk Sauce Sauce

· Yagaku wing fried chicken fried / bonito surimi

· Grilled shirred cheese

· Frying the kettle sauce and iron egg eggs of bonito vegetables

· Salt knock grip / Tosa roll or Saba Sushi / Tosa roll

· Ischelin

* The contents may change depending on the purchase situation.We will change cooking content as we will change gradually to winter course from late November.

All-you-can-drink menu

·beer
· Kirin draft beer, bottle beer (Kirin Zero Ichi)
·Highball
· High Ball, Yuzu High Bowl, Cork High Ball, Ginger High Ball
· Shochu high
· Ginger, Yuzu, adult Yuzu, small summer, Bunta, green tea
·Plum wine
· Nishioka Sake brewery plum wine
·Cocktail
· Cassis Fumiya, Cassis Yuzu, Peach Fumiya, Peach Small Summer, Koi Summer Cassis Fishes
·Sake
· Honeysuckle, Drunken Whole Cold Sake
· Shochu
· Taira (wheat), Dabada (chestnut), Tosa clan (potato)
·Soft drink
· Yuzu juice, Yuzu soda, Sumireun juice, Buddha soda, Small summer juice, Koetsu soda, Coke, ginger, oolong tea, black oolong tea

2018/11/20 update