![[2 hours all-you-can-drink included] Gorgeous! Crab shark fin soup, stir-fried abalone, and more <13 dishes total> 10,580 yen (excluding tax)](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/98l43fdh/43162278/diwb_w435h435.jpg)
[2 hours all-you-can-drink included] Gorgeous! Crab shark fin soup, stir-fried abalone, and more <13 dishes total> 10,580 yen (excluding tax)
11,638 yen(Tax included)
- 13items
- 2persons-
- All-you-can-drink available
- ※ 30 minutes before last order
Course menu
4 types of appetizers
Stir-fried shrimp with special Sichuan sauce (special course menu)
Mapo tofu (our specialty)
Stir-fried abalone (special course menu)
Stir-fried seasonal vegetables (special course menu)
XO sauce fried rice (special course menu)
Sichuan style rice cakes or spring rolls
Xiaolongbao or shumai
Shark fin soup with crab
Annin tofu
All-you-can-drink menu
·draft beer
·Highball
・Kaku/Jim Beam
·sour
・Lemon/Otomeume/Kamu-kamu/Kyoho grapes/Tomato
· Shochu high
・Octopus/Jasmine/Oolong
・Sake (room temperature period)
·Plum wine
・ Sui Jin Soda
·wine
·red and white
・Shaoxing wine・Chinese tea
·Soft drink
·Highball
・Kaku/Jim Beam
·sour
・Lemon/Otomeume/Kamu-kamu/Kyoho grapes/Tomato
· Shochu high
・Octopus/Jasmine/Oolong
・Sake (room temperature period)
·Plum wine
・ Sui Jin Soda
·wine
·red and white
・Shaoxing wine・Chinese tea
·Soft drink
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 23:00 2 days before your visit
Coupons that can be used with this course
[All-you-can-drink is a bargain!] The all-you-can-drink course will be extended for 30 minutes for free!!!
- Expiration date
- Until the end of June 2025
[Special offer for reservations of 5 or more people!] One complimentary bottle of Shaoxing wine♪
- Expiration date
- Until the end of June 2025
[Must-see for event organizers! Special benefits for reservations of 10 or more people!] One person will receive a free meal!
- Expiration date
- Until the end of June 2025
2025/02/13 update