Course details

Only available from Sundays to Thursdays! [5,000 yen including tax for 4,500 yen!] Course with fresh fish, Kanmuri chicken, soft-boiled egg skewer and 2 hours of all-you-can-drink for 4,500 yen

Only available from Sundays to Thursdays! [5,000 yen including tax for 4,500 yen!] Course with fresh fish, Kanmuri chicken, soft-boiled egg skewer and 2 hours of all-you-can-drink for 4,500 yen

By using a coupon4500 yen(Tax included)

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

The all-you-can-drink option is usually for 2 hours.Last orders will be taken 30 minutes before closing.You can enjoy drinks marked with a ☆.For an additional 1,100 yen per person, you can enjoy our "Special Premium All-You-Can-Drink" plan, which allows you to enjoy all the drinks on the menu below, including those marked with a ☆ and a ★, all-you-can-drink.

The course menu will be changed from February onwards.We offer a premium course prepared by a true craftsman, including fresh fish carpaccio, seared Oita Kanmuri chicken, and grilled dishes made with seasonal ingredients, all served in a sophisticated and exceptionally atmospheric space.Due to procurement reasons, some of the contents may be changed.We will guide you from 2 people or more.We would appreciate it if you could confirm the last minute reservation by phone.Not applicable on days before holidays or public holidays

Course menu

Limited course available until the end of November. A 10-item course including our proud aged Kanmuri chicken and soft-boiled eggs wrapped in pork and fatty tuna tamagushi, and carpaccio made with our brand egg "Taiju".

[Before] Today's small dish

[Fish] Fresh fish carpaccio

[Vegetables] Caesar salad with prosciutto and cream cheese

[Grilled] Grilled Kanmuri chicken, a specialty of Oita

[Skewers] Our specialty: Fatty tuna tamagushi, pork wrapped in soft-boiled egg

[Skewers] Daily skewers

[Steamed] ・Chef's choice dish

[Fried] Seasonal fried foods

[Finishing touch] Mixed rice for the finishing touch

[Sweet] Brown sugar pudding

*Some contents may vary depending on the season and purchasing situation.Please ask the staff for details.

*Last drink orders are 30 minutes before closing.

All-you-can-drink menu

· Beer / Highball
・☆Triple Draft☆Non-alcoholic Beer ☆Highball☆Kabosu Highball ☆Ginger Highball ☆Cola Highball ★Kaku Highball ★Kaku Kabosu Highball ★Kaku Ginger Highball ★Kaku Cola Highball ★Kaku Momo Highball ★Kaku Kyoho Highball ★Kaku Ume Highball ★Kaku Blue Highball ★Kaku Green Apple Highball
·Sake
・☆Jirocho ★Kuncho Next ★Nabeshima ★Chie Bijin ★Takagiya Super Dry ★Kitayuki Junmai Ginjo ★Kubota
· Shochu
・☆Kuro Kirishima ☆Shiranami ☆Nikaido ☆Shiratake ★Shiratake Shiro ★Mitaka ★Red Hare ★Yamaneko ★Nakama ★Kanehachi ★Yamabijin ★Kurahachiya ★Kubo ★Yasuaki ★Tenson Korin ★Isami
·Cocktail
・☆Cassis liqueur base ☆Cassis soda ☆Cassis orange ☆Cassis grapefruit ☆Cassis oolong ☆Cassis milk ☆Peach liqueur base ☆Fuzzy navel ☆Peach oolong ☆Peach fizz ☆Peach milk ☆Peach soda
·Cocktail
・☆Vodka base ☆Moscow mule ☆Vodka tonic ☆Screwdriver ☆Bulldog ☆Gin base ☆Gin tonic ☆Gin blossom ☆Gin buck ☆Gin grapefruit
·Cocktail
・☆Brulée Milk ☆Brulée Rock ☆Hawaiian Blue ☆Bitter Orange ☆Shandy Gaff ☆Kir ☆Operator ☆Kitty ☆Calimocho
・Sour/rich fruit liquor
・☆Non-sweet lemon sour ☆Non-sweet Bosu sour ☆Rich Calpis sour Green apple sour ☆Kyoho sour Plum sour ☆Peach sour /☆Kagaribi plum wine ☆Mango wine ☆Yuzu honey lemon wine
·wine
・☆Today's wine by the glass (white or red) ★Jibai Yurigusa red ★Apothic Cabernet Sauvignon red ★Anshin-in wine red/white ★Apothic white ★Corvonote d'Argento Flapper red
·Non-alcoholic cocktails
・☆Kyoho squash ☆Kabosu squash ☆Grapefruit cooler ☆Saratoga cooler ★Peach squash ★Plum squash ★Hawaiian blue ★Green apple squash
·Soft drink
・☆100% orange juice ☆100% grapefruit juice ☆Cola ☆Ginger ale ☆Calpis water/soda ☆Tonic water ☆Black oolong tea ☆Super carbonated water
Reservation reception time
17:00~21:00
Available days for reservation
Monday~Thursday/Sunday
Length of stay
2 hours
Reservation deadline
Until 15:00 on the day of your visit

2025/01/03 update