[Casual course] Specially selected meat, seasonal pasta, wild bluefin tuna + 2.5 hours all-you-can-drink including sparkling wine

Course details

[Casual course] Specially selected meat, seasonal pasta, wild bluefin tuna + 2.5 hours all-you-can-drink including sparkling wine

7000 yen(Tax included)

6items
2persons-

All-you-can-drink available: 2.5 hours all-you-can-drink (last order 30 minutes)

[GINTO casual course using carefully selected seasonal ingredients] Enjoy a wonderful dinner time with your loved ones.※ The last order will be 30 minutes ago.*Last orders will be taken at 9:30pm regardless of reservation time.

Course menu

【Appetizer】

■ Grilled wild bluefin tuna at Basques

Piperade and black rice tabbouleh

【soup】

■ Seasonal soup

【pasta】

■ Seasonal pasta

【Meat dish】

■ Shimanto pork confit

■A5 Matsusaka beef premium sirloin glier (+\1980)

■ Melt-in-the-mouth Hungarian foie gras brulee (+\1760)

■Yunnan Black Truffle (+\800)

【Bread】

■ Freshly baked stone oven bread

【dessert】

■Special asset dessert

【Cafe】

■Coffee or tea

* Menus may change due to purchase situation etc.Please note.

All-you-can-drink menu

·beer
・Draft beer/bottled beer (Sapporo)
·wine
・・Carefully selected sparkling wines ・Consentia Chardonnay (Chile) ・Consentia Cabernet Sauvignon (Chile)
·whisky
・・Black Nikka (on the rocks, straight, with water)
· Shochu
・Sweet potato shochu (on the rocks, with water, with oolong tea, with soda) ・Lemon squash sour ・Grapefruit sour
·Cocktail
・Shandygaff Cassis (orange, grapefruit, oolong, soda) ・Lychee (orange, grapefruit, oolong, soda)
·Cocktail
・Shandy Gaff・Cassis (orange, grapefruit, oolong, soda)・Lychee (orange, grapefruit, oolong, soda)・Gin and Tonic・Gin Buck
·Soft drink
・Orange juice・Grapefruit juice・Lemon squash・Ginger ale・Oolong tea

Reservation reception time: 17:00~19:30

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

Length of stay: 2 hours

Reservation deadline: Until 10am on the day of your visit

Confirm availability / make reservation for this course

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2024/11/18 update