[Great value with all-you-can-drink] ~Yawaragi~ Japanese course <10 dishes total> + last order 1.5 hours all-you-can-drink★

Course details

[Great value with all-you-can-drink] ~Yawaragi~ Japanese course <10 dishes total> + last order 1.5 hours all-you-can-drink★

8000 yen(Tax included)

10items
2-23persons

All-you-can-drink available: <90 minutes LO all-you-can-drink> Last orders are in 90 minutes! You can take your time to enjoy until you're satisfied♪ All-you-can-drink menu (more than 20 items)

*The photo is for illustrative purposes only* This great-value course includes a Japanese course that includes Kyoto-style home cooking, sashimi, grilled dishes, meat dishes, fried foods, rice dishes, and other Kyoto recommendations, as well as all-you-can-drink.(Last orders for all-you-can-drink will be accepted 90 minutes after the toast.)

Course menu

~Example menu (varies depending on seasonal ingredients)~

◆ Small appetizer dishes

◆Assortment of 2 types of Obanzai (traditional Kyoto dishes)

◆Small pot dishes

◆Seasonal Sashimi

◆ Pottery

◆ Specialty

◆ Meat dishes

◆ fried food

◆Rice dishes, pickles, red miso soup

◆Seasonal desserts and matcha ice cream

<90 minutes last order, all-you-can-drink>

・All-you-can-drink menu (over 20 items)

Beer Suntory The Premium Malt's Medium Bottle

Shochu, potato, barley, rice ~1 type each~

Japanese Sake Shotoku Ichi no Sake ~Cold or Hot~

Plum wine, soda, on the rocks, hot water

Wine Glasses ~Red & White~

Whisky Suntory Kaku Highball

Sour Lemon Yuzu Summer Mandarin Peach Kyoho ~

Soft drinks Oolong tea Orange juice Cola

Ginger Ale Calpis Soda

*If you have any ingredients you don't like or any requests, please feel free to let us know.

All-you-can-drink menu

・Described in the course content
Please check the course contents

Reservation reception time: 17:00~21:00

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

Length of stay: 2 hours

Reservation deadline: Until 16:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/04/15 update