3/1-Generous! Tosa Sawachi Course [Standard All-You-Can-Drink]

Course details

5000 Yen(Tax included)

*Dish only 4000 yen (tax included)

6items
2persons-

All-you-can-drink available: 2 hours all-you-can-drink (LO 90 minutes)

A spectacular course! This is the Tosa Sawachi course.You can enjoy the local flavors of Tosashimizu to your heart's content.

Course menu

Savory egg custard

Straw grilled fish and sashimi assortment (large platter)

・Straw-grilled bonito (3 pieces)

・Straw-grilled yellowtail (3 pieces)

・Straw-grilled sashimi (3 pieces)

Assortment of Tosa delicacies

・Shrimp, asparagus and bamboo shoot tempura

・Grilled Chotaro shellfish

・Jacoten

・Green laver croquette

·French fries

・ Edamame

Tosa rolled sushi and grilled mackerel sushi

Miso soup with dried bonito flakes

Kochi ice cream and Millet biscuits

*If we are unable to procure Chotaro shellfish, we may change the "Grilled Chotaro Shellfish" to "Sunfish with Vinegared Miso."

All-you-can-drink menu

·【beer】
・Bottled beer Sapporo Akaboshi Lager
·【sour】
・Lemon sour/Calpis sour/Otokoume sour
・【Original Highball】
・Dabada Highball (Tosa chestnut shochu)
·【Highball】
・[Made with Dewar's Whisky!] Highball/Kochi Ginger Highball/Cola Highball/Ginger Highball
・[Ocha High]
・Oolong Highball (on the rocks, with water, with hot water, with soda)
・[Tosa shochu]
・[Chestnut] Dabada Hifuri/[Potato] Tosa Clan/[Wheat] Ryoma/[Rice] Kaientai (on the rocks, with water, with hot water)
· [Shochu]
・[Potato] Karari potato/[Barley] Wara barley (on the rocks, with water, with hot water)
・[Sake] Chilled or hot
・Shochikubai: Bold (large and small)
·【Plum wine】
・Plum wine (on the rocks, with water, with hot water)
·【wine】
· Glass wine (red · white)
·【Soft drink】
・Cola/Ginger ale/Oolong tea/Calpis juice/Orange juice

Reservation reception time: 12:00~21:00

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

Length of stay: 2 hours 30 minutes

Reservation deadline: Until 23:00 the day before your visit

Confirm availability / make reservation for this course

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2024/05/10 update