Course details
[Banquet course] <Private room guaranteed> 9 dishes including fugu sashimi and crab for 8,800 yen
![[Banquet course] <Private room guaranteed> 9 dishes including fugu sashimi and crab for 8,800 yen](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/hpgg6oof/54752611/rh4y_w380h380.jpg)
8800 yen(Tax included)
Options are listed in the course details
- 9items
- 4-60persons
This is a course we recommend for party season! Please contact us by phone to discuss your preference for whole fish sashimi and the sashimi contents.
Course menu
■ Today's small dish
■ Sashimi Fresh sashimi platter (for 5 people or more, we offer whole fish sashimi)
*Please consult with the restaurant regarding the sashimi content.
■ Sashimi Fugu sashimi
■ Fried food: Deep-fried puffer fish
■ Crab
■ Boiled fish
■ Special Wagyu beef hotpot
■ Green tea soba
■ Sushi
====Additional orders accepted====
◇ + Market price Boiled crab Price varies depending on market price and quantity provided (please feel free to contact us if you are interested)
If you have any allergies, please contact us at (050-5852-1884).
*It may be difficult to get through on the phone between 12:00 and 13:00 and 17:00 and 18:00.Please note.
Contents may vary depending on availability.
[Notes when making a reservation]
When you make a reservation for a banquet, we will reserve the room at that time.
We apologize for the inconvenience, but if you are a group, please contact us as soon as possible if you wish to cancel your reservation.
In addition, if you cancel, a cancellation fee may be charged.
*If you cancel on the day, including changing the number of people, we will charge a 100% cancellation fee.
*We can accommodate 45 to 60 people for the entire floor.
If you would like a sunken kotatsu seat, please contact the restaurant directly.
- Reservation reception time
- 11:00~19:30
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 17:00 the day before your visit
2025/05/13 update