Course details

3/1~ [GYOZA BAR SPECIAL Course] 10 dishes including your choice of gyoza, 120 minutes of all-you-can-drink, 4,000 yen

4000 yen(Tax included)

  • 10items
  • 2persons-
  • All-you-can-drink available
    We have a wide selection of classic cocktails, from Sapporo Classic draft beer to highballs, wine and sake!

The overwhelmingly most popular course! From dishes that can only be enjoyed in the special course to the classic gyoza! Only available for 3 months until May (^^♪

Course menu

□ Assortment of 3 types of appetizers

・Sprouts wrapped in prosciutto

・Mozzarella in oil

・Brussels sprouts frites

Duck and blueberry carpaccio

□ Salmon gratin

□ Fried dumplings

□ Boiled dumplings

□Craft Gyoza ※You can choose either one.

・Quatro cheese gyoza

・Lasagna dumplings

□ Spring vegetable cheese risotto

□ Chocolate Gateau

*The content may be subject to change.Please note.

All-you-can-drink menu

·beer
・Sapporo Classic Draft/Shandy Gaff
· Homemade Sangria
・Red/White/Ginger POP
·wine
・[Red wine] Chiringuito Kobe Cabernet Sauvignon (Chile) / Robetia Tempranillo (Spain) [White wine] Chiringuito Kobe Chardonnay (Chile) / Moncaro Marche Trebbiano (Italy) [Sparkling wine] La Luz Spumante Brut (Italy)
・Red wine cocktail
・Calpis Curacao/Calimocho/Hello Kitty
・White wine cocktail
・Orange Cooler/Operator/Keel
·Fruit wine
・Plum wine/Kyoho wine/Yuzu wine/Honey apple wine/Apricot wine/Peach wine
·Cocktail
・Gin and tonic/Gin Buck/Vodka tonic/Moscow mule/Rum coke/Rum tonic/Cassis soda/Cassis oolong/Cassis orange/Cassis grapefruit/Fuzzy navel/Peach fizz/Kuu Niang
· Shochu
・Homemade lemon sour/Oolong highball/Green tea highball/Unsweetened black tea highball/Coffee highball
·whisky
・Kaku/Jack Daniel's/Coke Highball/Ginger Highball
·Soft drink
・Coca-Cola/Ginger ale/Green tea/Oolong tea/Orange juice/Grapefruit juice
Reservation reception time
17:00~21:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 20:00 the day before your visit

2025/03/05 update