[Superb] 9-dish "Golden-eyed Dogfish Kaiseki Course" with 3 hours of all-you-can-drink, 12,000 yen (tax included)

Course details

[Superb] 9-dish "Golden-eyed Dogfish Kaiseki Course" with 3 hours of all-you-can-drink, 12,000 yen (tax included)

12000 yen(Tax included)

9items
2-12persons

All-you-can-drink available: All you can drink menu

This course allows you to enjoy both of Kinme Nodoguroya's signature dishes, "primitive grilled Nodoguro" and "simmered golden-eyed sea bream."

Course menu

[Appetizer] Assortment of three types of appetizer

[Sashimi] Assortment of three kinds of sashimi: Japanese bluefin tuna, rosy seabass from Shimane Prefecture, and red snapper from Choshi

[Soup] Green onion and soy milk

[Grilled dish] Extra large rosy seabass fillet grilled in a primitive style and assorted grilled vegetables

[Stew] Simmered fillets of red snapper from Choshi, Chiba Prefecture

[Hot pot] Shabu-shabu with rosy seabass from Shimane Prefecture and golden-eyed snapper from Choshi

[Fried food] Rolled egg and seasonal vegetable tempura

[Meal] Rice porridge or udon noodles

[Sweets] Handmade Uji matcha chiffon cake

All-you-can-drink menu

·beer
・Suntory Premium Malt's ~Fragrant Ale~
·Highball
・Riku Highball/SUI Gin Highball
· Sour · Shochu High
・Chuhai/Oolong High/Green Tea High/Jasmine High/Lemon Sour/Tomato Sour/Grapefruit Sour/Sudachi Sour/Umeboshi Sour
·Plum wine
・〈On the rocks, with water, with soda〉 Kinme Nodoguroya pickled plum wine
Major shochu
・〈On the rocks, with water, with soda〉 Kurokirishima (sweet potato) / Shiratama no Tsuyu (sweet potato) / Nikaido (wheat) / Kuroizumiyama (wheat)
·Sake
・〈Cold Sake/Hot Sake〉Ozeki ~Connoisseur's Karakuchi~/Kagetora Super Dry Honjozo
·Soft drink
・Oolong tea/Green tea/Jasmine tea/Orange juice/Pink grapefruit juice

Reservation reception time: 15:00~23:00

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

Length of stay: 3 hours

Reservation deadline: Until 15:00 on the day of your visit

Confirm availability / make reservation for this course

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2024/05/06 update