[Manager's recommendation!] Special 8-course kaiseki meal (can be changed to hotpot) + 2.5 hours all-you-can-drink

[Manager's recommendation!] Special 8-course kaiseki meal (can be changed to hotpot) + 2.5 hours all-you-can-drink

9000 yen(Tax included)

  • 8items
  • 2persons-
All-you-can-drink available

Yachiyo's recommended "Specialty Kaiseki Course" uses plenty of seasonal ingredients and serves a total of eight carefully selected dishes, one for each person, with a 2.5 hour all-you-can-drink set. The all-you-can-drink menu is rich with a focus on sake and shochu! Even those who are particular about alcohol will be satisfied (food only is 5,500 yen including tax).This can be changed to "Seafood hot pot dish."Please check the supplementary information.

Course menu

・Assortment of 3 recommended appetizers

・Salad: Seasonal vegetables and Kirishima aged mythical pork cold shabu-shabu sesame salad

・Sashimi: 5-item assortment including fresh red tuna delivered directly from Toyosu and medium fatty tuna

・Fried food: Additive-free large shrimp and seasonal vegetable tempura

・Grilled dish: Domestic Wagyu beef lean steak (A5 rank)

・ Palate cleanser: Homemade sesame tofu

・Stewed dish: Braised Kirishima aged mythical pork and eight eggs

・Rice dishes Seasonal clay pot rice

All-you-can-drink menu

·draft beer
· Premium Malts aroma ale
· Bottled beer
・Sapporo Beer Akaboshi (medium bottle)
·sour
・Lemon sour, green tea highball, oolong tea highball
·Sake
・Datsuto Dry Junmai, Kido Junmai Daiginjo, Denshu Special Junmai, 5 types of seasonal sake
·Shochu
・Red Hare, GLOW Episode 5, Kura no Shikon Green
· Whey shochu
・A grain of wheat, very good
·whiskey
・IW Harper Gold Medal, Suntory Kaku
·gin
・Suntory SUI
·Plum wine
・Yagi plum wine
·Soft drink
・Oolong tea・Green tea・Orange juice・Apple juice・All-free
Reservation reception time
17:00~20:00
Available days for reservation
Monday to Saturday, holidays, days before holidays
Length of stay
2 hours 30 minutes
Reservation deadline
Until 17:00 two days before your visit

2025/02/13 update