Recommended for various banquets [Popular ginger hotpot [Plum course] that was featured on TV] 6,680 yen (tax included) with 7 dishes and 2 hours of all-you-can-drink

Course details

Recommended for various banquets [Popular ginger hotpot [Plum course] that was featured on TV] 6,680 yen (tax included) with 7 dishes and 2 hours of all-you-can-drink

6680 yen(Tax included)

7items
2-85persons

All-you-can-drink available: We have a wide variety of alcoholic beverages and soft drinks available *You may bring your own drinks if you wish to have an all-you-can-drink option.

*Reservations for 2 or more people.Enjoy with organic vegetables and black pork using plenty of organic ginger cultivated using the Aizen enzyme farming method, which is based on soil preparation using enzymes ♪ Recovery from fatigue, beautiful skin and beauty, prevention of colds, etc. ♪ Finish with chewy Sanuki udon noodles .

Course menu

Good for fatigue recovery, beauty, and beautiful skin♪♪

“Aizen Enzyme Farming☆Ginger Hot Pot Course”

---●○Course contents○●---

First Attachment

Ginger and minced chicken tsukudani and tataki yam

■ Salad

Raw mushrooms and organic vegetables

■ Sashimi

Raw Yuba

■ Pottery

Grilled local chicken with ginger miso

■Pot

ginger hotpot

■ Meals

Chewy Sanuki udon

Sweetness

dessert

---★For celebrating various banquets!★---

We will purchase and prepare local sake from the guest of honor's hometown and other alcoholic beverages of their choice.

Please do not hesitate to consult us.

*Please note that we may not be able to purchase some items.

All-you-can-drink menu

·beer
・Maltz (bottled beer)
· Shochu
· Potato / wheat
·sour
・Lemon, oolong, green tea high, jasmine high
·Fruit wine
・Plum wine, Apricot sake, Honey Shikuwasa, Tsugaru apple wine
·Soft drink
・Oolong tea, jasmine tea, green tea, orange juice

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

Length of stay: 2 hours

Reservation deadline: Until 22:00 the day before your visit

Confirm availability / make reservation for this course

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2024/03/30 update