Course details
[Tasty and spicy seafood chige] 6 dishes including seafood chige hotpot that will warm your body and soul! 5,500 yen course with 2 hours of all-you-can-drink!
![[Tasty and spicy seafood chige] 6 dishes including seafood chige hotpot that will warm your body and soul! 5,500 yen course with 2 hours of all-you-can-drink!](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/m1owvw6i/9649194/9m18_w435h435.jpg)
5500 yen(Tax included)
- 6items
- 3-45persons
- All-you-can-drink available
A deliciously spicy seafood jjigae with a punchy base made with the proprietress' special kimchi! Eat it with plenty of vegetables and you'll sweat like crazy! Detox your body and mind!
Course menu
[Tasty and spicy seafood jjigae] 6 dishes including seafood jjigae hotpot that will warm your body and soul!
5,500 yen course with 2 hours of all-you-can-drink!
Assorted sashimi of seasonal fish
■ Seasonal vegetable and shrimp tempura platter
■ Simmered seasonal vegetables
■ Assorted skewers
■ Seafood chige
■ Udon noodles in a delicious hot pot
*We also accept orders for food only.
☆Infection prevention measures in progress☆
・Disinfectant provided
・Temperature check
Regular ventilation
・Installation of partitions at each seat
・Operating with fewer seats
・Side plates are provided for each dish
・Special chopsticks provided for each dish
All-you-can-drink menu
· Bottled beer
·Sake
・Cold/Hot (Hana no Mai)
· Shochu
・Water mix・Hot water mix・On the rocks・Sencha mix・Oolong tea mix
·liqueur
・Lychee sour・Kyoho sour・Plum wine・Grapefruit wine・Mojito・Horoyoi sour (Iced tea sour・White sour・Cider sour)
·Soft drink
・Oolong tea・Orange juice・Mitsuya Cider・Non-alcoholic beer
·wine
·Red and white
·whisky
・Kaku Highball ・Mikkabi Mandarin Orange Highball
・+500 yen...
・Draft beer, Ryobun's recommended local sake, shochu, and more are all-you-can-drink!
- 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
Coupons that can be used with this course
2025/03/13 update