"Oden Course" Popular oden in dashi broth and izakaya cuisine! Includes 3 hours of all-you-can-drink [8 dishes 4500 yen → 3500 yen]

Course details

3500 yen(Tax included)

8items
3persons-

All-you-can-drink available

We offer homemade flying fish broth oden, sashimi delivered directly from the source, and an abundance of Kyushu ingredients, both fried and grilled.This is a highly recommended dish that allows you to fully enjoy Kyushu meat and fresh fish.

Course menu

[Appetizer] Today's appetizer

[Leafy vegetables] Hakata cod roe and radish salad

[Sashimi] Two kinds of seasonal fresh fish sashimi delivered directly from the Goto Islands

[Fried food] Miyazaki chicken nanban

[Specialty] The original! Hakata Motsuyaki on an iron plate

[Oden] Assortment of two types of oden in flying fish broth

[Final dish] Rice cooked with oden broth

【Sweet taste】 Today's dessert

All-you-can-drink menu

·whiskey
・Jim Beam (on the rocks/with water/with soda)
·Highball
・Beam Cola/Beam Ginger/Beam Yuzu/Beam Plum
· Shochu
・ Potato / wheat (rock / mizuwari / hot water split)
·sour
・Lemon sour/Lime sour/Grapefruit sour/Yuzu sour/Peach sour/Kyoho sour/Green apple sour/Kiwi sour/Pear sour/Mango sour/Calpis sour/Plum sour/Oolong highball/Green tea highball
·Cocktail
・Cassis Orange/Cassis Grapefruit/Cassis Oolong/Cassis Soda/Fuzzy Navel/Peach Oolong/Blue Hawaii/Gin and Tonic/Moscow Mule/Salty Dog/Mojito/Mojito Orange/Mojito Grapefruit
·Soft drink
・Oolong tea/Green tea/Cola/Ginger ale/Grapefruit juice/Orange juice/Calpis/Calpis soda
· 【All-you-can-drink premium】
・Add the following drinks for an additional 500 yen!!!
·beer
· Premium Malt / Shandigafu
·Sake
・Sake (cold/hot)
· Makgeoli
· Seoul Makgeoli
·Plum wine
・ Why not use plum wine
·Fruit wine
・Apricot liqueur/Kyoho liqueur/White peach liqueur/Lychee liqueur
·wine
· Glass of wine (red / white)

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 22:00 on the day of your visit

Confirm availability / make reservation for this course

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2024/12/10 update