★Very Satisfying★ Nagoya Cochin Specialty Course ■120 minutes all-you-can-drink included♪ 5980 yen ⇒ 5480 yen
5980 yen(Tax included)
- 9items
- 3-60persons
- All-you-can-drink available
Japan's three great local chickens! Nagoya Cochin and the Nagoya specialty! A course that will leave you feeling satisfied!※The photograph is an image.
Course menu
☆Miso oden
I use Hatcho miso.It really stings
☆Assortment of 5 kinds of sashimi
Fresh fish delivered directly from Yanagibashi Market, the leading market in Nagoya.
☆ Deep fried chicken wings
This is our most popular item.I can't go home unless I eat this
☆2 large servings of miso kushikatsu and stewed beef tendon
You can enjoy Nagoya specialties twice in one dish
☆Grilled Cochin thigh meat with rock salt
Cooked carefully and thoroughly★
☆Nagoya Cochin egg rolls
This flavor can only be achieved with the richness of Cochin eggs!
☆ Nagoya Cochin Chicken Chanyaki
The secret sauce is delicious! The Cochin meat is very juicy.It's very filling.
☆ Eel on rice
It is said that you can enjoy Hitsumabushi three times in one meal! Please enjoy it!
☆ Nagoya Cochin egg catalana
A fitting dessert to finish off the meal.Pudding ice cream made with Nagoya Cochin eggs
All-you-can-drink menu
・Medium-sized draft beer mug/Asahi Dry Zero
· Chu-hi
・Lemon sour/Plum sour/Green tea highball/Oolong highball
・ Umeshu (rock / water / soda)
Rich plum wine
·Highball
・Black Nikka Highball/Ginger Highball/Cola Highball
·Cocktail
・Cassis Soda/Cassis Orange/Cassis Oolong/Gin and Tonic/Vodka Tonic/Moscow Mule/Peach Oolong/Peach Tree/Gin Bag/Screwdriver/Fuzzy Navel/Shandy Gaff
·wine
·Red and white
·Sake
・Sawa no Tsuru
・Shochu (on the rocks/with water/with soda/with green tea)
・Kanokanoka (potato and barley)
·Non-alcoholic
· Asahi Dry Zero
·Soft drink
・ Oolong tea / green tea / cola / ginger ale / orange juice
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 23:00 on the day of your visit
Coupons that can be used with this course
2025/02/13 update
