[Late Discount: Standard Yakitori Course, 2 hours all-you-can-drink included after 20:30]

Reservations and Inquiries

TEL 06-6585-9106

3500 yen(Tax included)

8items
2persons-

All-you-can-drink available: Please see our all-you-can-drink menu.

A classic course where you can enjoy our specialty yakitori and the popular saliva-filled chicken! We offer two types of savory yakitori (thigh and breast) grilled over a charcoal fire, the addictive "saliva-filled chicken" with its spicy sesame sauce, crispy and juicy fried chicken, sweet grilled vegetables, and fried rice packed with the delicious flavor of chicken bones to finish off the meal.It comes with an all-you-can-drink option, so it's perfect for a quick drink after work or a party with friends!

Course menu

【Course content】

Edamame

Healthy Chicken Breast and Broccoli Salad

◆ Drooling Chicken

◆Fried young chicken thighs

◆ 2 types of charcoal grilled yakitori

◆2 kinds of charcoal-grilled vegetables

◆ Chicken bone fried rice

◆ Today's Ice

[Includes 2 hours of all-you-can-drink]

All-you-can-drink menu

·beer
・Shandif/Red Eye/Kirin Zero ICHI small bottle/Kirin Tanrei
·Highball
・Land highball/ginger highball/coke highball
· Shochu high
・Plain/Lemon/Lime/Tomato
· Shochu
・Soda・Water・Rock・Hot water 【Kagoshima/Potato】Kuro Kirishima Mixture (Oolong/Green Tea) 【Oita/Barley】Nikaido Mixture (Oolong/Green Tea) Oolong Highball Green Tea Highball
·Plum wine
・Soda・Water・Rock・Hot water/Nanko umeshu ※Cut lemon available (charge applies)
·wine
・Glass Red/Glass White/Hello Kitty/Operator
·Cocktail
・Cassis Orange/Cassis Soda/Cassis Oolong/Fuzzy Navel/Peach Soda/Peach Oolong/Gin and Tonic/Gin Rickey
·Sake
・Cold sake/hot sake (1 gou/2 gou)
·Soft drink
・Oolong tea/ginger ale/cola/orange/jasmine tea/green tea
· Korean sake
・Glass makgeolli

Reservation reception time: 20:30~23:30

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

Length of stay: 2 hours

Reservation deadline: Until 22:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/03/01 update