Course details
[Original Natto Motsunabe Exclusive] Course with 3 types of meat sashimi, 6 dishes, 120 minutes all-you-can-drink, 5500 yen ⇒ 5000 yen
![[Original Natto Motsunabe Exclusive] Course with 3 types of meat sashimi, 6 dishes, 120 minutes all-you-can-drink, 5500 yen ⇒ 5000 yen](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/8w79zo04/33073599/2ov1_w310h310.jpg)
5500 yen(Tax included)
- 6items
- 3-30persons
- All-you-can-drink available
Enjoy Sapporo Classic Collagen Sour and highballs.
This is a course where you can enjoy our [Natto Motsunabe], which has been featured on TV and other media, and is addictive once you try it, and has the highest repeat rate! *If you would like to order the regular Hokkaido Motsunabe course, please make a reservation from the other course.
Course menu
■ Fresh meat sashimi 3-piece platter
■Hot pot Natto motsu nabe
■Chicken dish: Crispy grilled Hokkaido chicken
■Specialty Juicy Gyoza
■ Rice porridge
■ Dessert: Matcha Domyoji
All-you-can-drink menu
·draft beer
· Sapporo Classic
· Horn balls
·Highball
·sour
・Yuzu Collagen ・Kiwi Collagen ・Peach Collagen / Lemon ・Grapefruit ・Lime
· Shochu
・Kuro Kirishima・Satsuma Bijin/Kyuto Kyushou/Tantakatan/Zanpa/Oolong Highball/Green Tea Highball
·Plum wine
・Water, Rocks, Soda
·whisky
・Kaku whiskey
·Cocktail
・Fuzzy Navel Kuhnyan/Lychee (OJ/GFJ)/Bulldog
·Soft drink
・Orange 100%/Grapefruit 100%/Oolong tea/Green tea
· Sapporo Classic
· Horn balls
·Highball
·sour
・Yuzu Collagen ・Kiwi Collagen ・Peach Collagen / Lemon ・Grapefruit ・Lime
· Shochu
・Kuro Kirishima・Satsuma Bijin/Kyuto Kyushou/Tantakatan/Zanpa/Oolong Highball/Green Tea Highball
·Plum wine
・Water, Rocks, Soda
·whisky
・Kaku whiskey
·Cocktail
・Fuzzy Navel Kuhnyan/Lychee (OJ/GFJ)/Bulldog
·Soft drink
・Orange 100%/Grapefruit 100%/Oolong tea/Green tea
- Reservation reception time
- 17:00~22:00
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 22:00 the day before your visit
Coupons that can be used with this course
2025/02/13 update