Course details
![Starting on March 1st [2 hours all-you-can-drink included] From super fresh sashimi to dessert, this satisfying course includes 10 dishes](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/y9kvvhmm/52811613/93dc_w1000h500.jpg)
Starting on March 1st [2 hours all-you-can-drink included] From super fresh sashimi to dessert, this satisfying course includes 10 dishes
7480 yen(Tax included)
- 9items
- 2-50persons
- All-you-can-drink available
- Drink menu/120 minutes (last order 30 minutes)
A great value course with all-you-can-drink included! A sumptuous 7-item course! In addition to the sashimi platter, you can also enjoy "freshly grilled seasonal fish selected that morning" and Uo Uo Gon Meguro's popular "Atemaki" and "Lotus Root Mentaiko".After your meal, take a break with a refreshing "Yuzu Sorbet".*All-you-can-drink extensions are available for 1,100 yen (tax included) per hour!
Course menu
1. Assorted 7 types of sashimi
2. Yam buns
3. Grilled fish selected from fresh stock in the morning
4. Unzen Ham Cutlet
5. Lotus root and cod roe
6. Green salad with 10 kinds of seasonal vegetables
7. Fried foods decided based on morning supplies
8. Seasonal rice
9. Miso soup with fresh seaweed
10. Yuzu sorbet
*The menu may change without notice depending on the circumstances of the sea.
★【2 hours all-you-can-drink】(last order 30 minutes before closing)★
[Draft beer] Sapporo draft beer
[Sake] Cold sake/Hot sake
[Shochu and Awamori] Nikaido/Kuro Kirishima
[Sour] Grapefruit sour/Fresh lemon sour/Pickled plum sour/Fragrant tea mix/Oolong tea mix
[Cassis] Orange/Oolong/Soda
[Plum wine] Rock/Soda
[Wine by the glass] One each of red and white
[Whiskey] Dewar's Highball
[Soft drinks] Non-alcoholic beer/ginger ale/cola/orange/grapefruit/oolong tea/Calpis/jasmine tea
All-you-can-drink menu
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 23:00 the day before your visit
Coupons that can be used with this course
2025/02/26 update