[April Botan Luxury Welcome/Farewell Party Kaiseki Course] ★8 dishes in total★ + 110 minutes all-you-can-drink

[April Botan Luxury Welcome/Farewell Party Kaiseki Course] ★8 dishes in total★ + 110 minutes all-you-can-drink

8000 yen(Tax included)

  • 8items
  • 1-40persons
All-you-can-drink available
* Please inquire for details of the contents.

A luxurious kaiseki course meal using seasonal ingredients including seasonal fish, grilled dishes, and the main course being red beef.This is a recommended course meal for dining with family and friends, or for corporate entertainment.*Food only (no all-you-can-drink) is available for 5,500 yen (tax included).*This course is only available in April.

Course menu

-Menu-

[Appetizer] Sea urchin gratin

[Sashimi] Bluefin tuna and seasonal fish sashimi

[Fish] Grilled Spanish mackerel with miso sauce

[One dish] Deep-fried flounder

[Vegetables] Sakura Yuba Soup Jelly

[Meat] Red beef teppanyaki

[Rice] Silver salmon and salmon roe rice in a clay pot

[Soup] Red soup stock with mushrooms and gluten

*The menu may change slightly depending on the supply situation.

*Food only (no all-you-can-drink) is available for 6,600 yen.

All-you-can-drink menu

·beer
・Ichiban Shibori draft beer (tumbler/pitcher)/non-alcoholic beer
· Shochu
・Fusa no Tsuyu (sweet potato) / Kurahachi (rice) / *On the rocks / with water / with hot water / in a bottle
·Sake
・Reizan ※Hot sake/Cold sake
·whisky
・White Horse ※On the rocks/with water/with soda/with ginger/with yuzu
·sour
・Lemon/Yuzu/OKAGIN/White peach/Dry ginger/Oolong highball/Chiran Japanese black tea highball
·wine
・Franzia (red and white) *Glass, decanter
·Plum wine
· Rock · Soda split
·Soft drink
・Oolong tea/Chiran Japanese black tea/Cola/Ginger ale/Orange/Grapefruit/Yuzu ginger soda/White peach Chiran Japanese black tea squash/Lemonade squash
Reservation reception time
17:00~23:00
Available days for reservation
Monday to Saturday, days before holidays
Length of stay
2 hours
Reservation deadline
Until 22:00 the day before your visit

2025/04/02 update