[A little luxury!] Seafood Kaiseki course

Course details

[A little luxury!] Seafood Kaiseki course

5700 yen(Tax included)

10items
2persons-

All-you-can-drink available: All-you-can-drink is for 2 hours.(Last order 20 minutes in advance) All-you-can-drink alcohol is +1,700 yen, and all-you-can-drink soft drinks is +1,200 yen.All-you-can-drink alcohol and all-you-can-drink soft drinks can be combined!!

[Asahi Super Dry is also OK] Includes 2 hours of all-you-can-drink! A slightly luxurious Kaiseki course at Banshu Port! ~One plate per person~

Course menu

● Dishes

・Seasonal side dishes

・Assorted 5 types of fresh dishes

・Sincere grilled food ・Seasonal fish and vegetables

・Simmered fish and raw gluten

・9 handmade obanzai items

・Seasonal steamed food

・Shrimp and oyster tempura (*May vary depending on stock)

・Fish rice ball with kogean sauce

・Pickles and appetizers

·dessert

*Contents vary depending on purchase

All-you-can-drink menu

·beer
· Draft beer (Asahi Super Dry)
· Shochu
・〈Wheat〉Nikaido〈〈Potato〉Kuro Kirishima [On the rocks / with water / with hot water / with soda] Oolong high / Green tea high / Jasmine high / Kinmiya soda / Suijin soda
·wine
・Kachiwari wine (red/white) ・Glass wine (red/white) ・Akadama punch ・Kitty ・Operator
・Atsukan cold sake
・ Hakutsuru
·whisky
・Highball ・Coke high ・Ginger high ・Plum highball
·Fruit wine
・Nojun plum wine [on the rocks, with water, with hot water, with soda]
· Chu-hi
・Plain・Lemon・Kyoho・Lime・Calpis・Grapefruit・Otokoume Chuhai (without pickled plums)
·Cocktail
・Cassis orange ・Cassis oolong ・Cassis mango
・All-you-can-drink non-alcoholic drinks
・Non-alcoholic beer (dry zero) ・Non-alcoholic orange ・Non-alchardone sparkling ・Non-alcoholic plum wine ・Oolong tea ・Green tea ・Jasmine tea ・Coca-Cola ・Ginger ale ・Tropical mango ・Calpis water ・Calpis soda ・Orange juice

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

Length of stay: 3 hours

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2024/03/07 update