Oedo Meat Chanko Nabe Course 7 dishes + 2 hours all-you-can-drink 4990 yen

Course details

Oedo Meat Chanko Nabe Course 7 dishes + 2 hours all-you-can-drink 4990 yen

4990 yen(Tax included)

For one person/tax included/+500 yen you can upgrade to the premium all-you-can-drink option, which also includes Dassai

7items
2persons-

All-you-can-drink available: All-you-can-drink for 2 hours (orders stop 30 minutes before the end)

Includes 7 dishes and all-you-can-drink.The main hot pot will be meat chanko nabe.You can upgrade to premium all-you-can-drink for an additional 500 yen.

Course menu

■First course ~Appetizer (Edamame and Tamagoyaki)~

■Second Tier - Assortment of Three Types of Sashimi

■ Homemade roast beef salad

■ Assorted shrimp and summer vegetable tempura

■ Oedo Meat Chanko Nabe

■ Final meal (Udon)

■ Dessert

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*The contents may be subject to change, so please check with the store.

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All-you-can-drink menu

·beer
·Asahi Superdry
・Chuhai/Sour/Tea
・Chuhai/Lemon sour/Calpis sour/Yuzu sour/Grapefruit sour/Green tea highball/Oolong highball
·Highball
· High Ball / Ginger High Ball / Cork High Ball
・Fruit liquor on the rocks/with soda/with water/with hot water
・Plum wine/Kyoho grape wine
・Shochu on the rocks/with soda/with water/with hot water
・Ikkokusha (potato)/Chishinken (wheat)
・Sake (hearty)
· Hot / cold wine
·Cocktail
·Red and white
·Soft drink
・Oolong tea/Green tea/Cola/Ginger ale/Calpis/Orange juice/Apple juice
・ Premium all-you-can-drink (+500 yen)
・【Shochu】 Manzen (sweet potato) / Isami (sweet potato) / Nakanaka (barley) 【Sake】 5 types of recommended sake 【Tea mix】 Jasmine highball / Hojicha highball / Corn silk tea highball 【Fruit liquor】 Houou Bita (peach liquor) / Houou Bita (mandarin orange liquor) 【Soft drinks】 Black oolong tea / Jasmine tea / Hojicha highball / Corn silk tea / Yuzu ginger

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

Length of stay: 2 hours

Reservation deadline: Until 21:00 the day before your visit

Confirm availability / make reservation for this course

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2025/03/17 update