Course details

[Includes 2 hours of all-you-can-drink] Popular menus of Chinese cuisine! "Basic course" (9 dishes in total) 3,500 yen (tax included)

[Includes 2 hours of all-you-can-drink] Popular menus of Chinese cuisine! "Basic course" (9 dishes in total) 3,500 yen (tax included)

3500 yen(Tax included)

  • 9items
  • 2persons-
All-you-can-drink available

All you can drink menu

This ``basic course'' is a selection of popular Chinese dishes such as stir-fried shrimp with chili sauce, sweet and sour pork, fried chicken, and fried rice.It can be used not only for banquets with close friends, but also for entertainment.This course is also available on the same day.

Course menu

◇Steamed chicken with green onion sauce

◇Homemade char siu

◇Stir-fried shrimp with chili sauce

◇Mabo tofu “red”

◇Fried chicken

◇Sweet and sour pork (black vinegar)

◇Handmade fried dumplings

◇Gomoku fried rice

◇ Annin tofu

All-you-can-drink menu

·beer
・Kirin Ichiban Shibori (medium bottle)
· Shochu
・(Potato) Phantom Dew ・(Wheat) Nikaido *Divided on the rocks, with water, or with hot water
·Sake
・ Sake (Ichigo)
· Chinese sake
Shaoxing wine
·Fruit wine
・・Anzu sake (apricot liquor)・Lieji sake (lychee liquor)・Plum wine *Can be divided into rocks or soda ・Cassis *Can be divided into soda, oolong, or orange
·whiskey
· High Bow · Cork High · Ginger High
·wine
· Glass wine (red · white)
·sour
・Lemon sour ・Grapefruit sour ・Lime sour ・Calpis sour ・Yuzu sour ・Plum sour ・Lychee sour ・Peach sour ・Green apple sour ・Green tea high ・Oolong high ・Jasmine high
·sour
・Lemon sour ・Grapefruit sour ・Lime sour ・Calpis sour ・Yuzu sour ・Plum sour ・Lychee sour ・Peach sour ・Green apple sour ・Green tea high ・Oolong high ・Jasmine high
· Others
・Kirin Zero ICHI (non-alcoholic beer) ・Hoppy (white/black)
·Soft drink
・Green tea・Oolong tea・Jasmine tea・Calpis・Orange juice・Cola・Ginger ale・Melon soda
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 15:00 on the day of your visit

2024/09/25 update