[Dokamori seafood stew pot course made by a fishmonger] All-you-can-drink for 6000 yen plus 1580 yen

Course details

[Dokamori seafood stew pot course made by a fishmonger] All-you-can-drink for 6000 yen plus 1580 yen

6000 yen(Tax included)

7,580 yen including all-you-can-drink.You can add 5 types of sashimi for an additional 700 yen.

4items
2-60persons
All-you-can-drink available
120 minutes (last order 90 minutes)

Our seafood jjigae hotpot is made with luxurious fresh seafood carefully purchased by a fishmonger!The contents of the jjigae hotpot will vary depending on the arrival of the ingredients, as we use carefully selected ingredients purchased that day.This is a service product, so it may end without notice. *The photo shows the amount for 4 people.

Course menu

■3 types of extras

■ Chooregi Salada

■ Dokamori seafood jjigae hot pot

■ Ramen or cheese porridge to finish

You can add 5 types of sashimi for an additional 700 yen.

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《Why Takaaki fish is delicious》

1. The president of the central market, who is a middleman, participates in the auction from 4 a.m. every day.

2. We carefully purchase only the fish that we are satisfied with using our connoisseurs who have been trained over 20 years.

3. Fresh fish bid at auction will be delivered directly to the store in the morning of the same day.

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All-you-can-drink menu

·beer
·draft beer
· Shochu high
・Lemon, lime, plum, grapefruit, calpis
·Sake
・Shiraka (room temperature, lukewarm, hot)
· Shochu
・Hakusui (wheat), Kurokirishima (potato)
·Soft drink
・Apple juice, orange juice, pine juice, cola, ginger ale, Calpis, oolong tea
·Cocktail
・Cassis Oolong, Cassis Orange, Cassis Soda, Passion Driver, Passoa Pine, Passoa Soda, Yogi Orange, Yogi Apple, Yogi Pine, Peach Tree Fizz, Peach Oolong, Fuzzy Navel, Malibu Pine, Malibu Coke
·Highball
・Mt.Fuji Foothills Highball

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

Length of stay: 2 hours

Reservation deadline: Until 17:00 the day before your visit

Confirm availability / make reservation for this course

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2024/04/20 update