Course details
Raw snow crab shabu-shabu, three kinds of crab, sushi, and more - 40 kinds of luxurious all-you-can-eat for 100 minutes for 12,000 yen (tax included)
12000 yen(Tax included)
For an additional 1,000 yen, you can upgrade to an all-you-can-drink option including Sapporo Classic.
- 40items
- 2persons-
A luxurious all-you-can-eat course that includes seafood such as raw snow crab, shabu-shabu made with Shibetsu Hoshizora no Kuro beef and locally farmed Kamifurano pork, boiled three kinds of crab, Tokachi Saibi beef steak, and sushi.For an additional 1,000 yen, you can also get all-you-can-drink with Sapporo Classic. We also offer a 120-minute all-you-can-eat option for 13,500 yen, so please feel free to contact us.
Course menu
[First set]
Crab, shrimp, yellowtail, and vegetable shabu-shabu
●Boiled three kinds of crab (thorn crab, snow crab, chestnut crab)
[Shabu-shabu]
・Raw snow crab
・Raw shrimp
Yellowtail
・Shibecha・Black Cows under the Starry Sky
・Kamifurano local pig farming
· Assorted vegetables
·Udon
·rice
[Boiled three kinds of crab]
・Thorny crab
・Snow crab
・Chestnut crab
[All-you-can-eat single items]
・Tokachi Saibi beef steak
・Baby back ribs
・Tonglo Pork
・ Fried chicken wings
·garlic shrimp
・Scallops and spinach stir-fried with garlic
・Grilled whelk
・Scallops grilled with shells and soy sauce and butter
・Oyster gratin with shell
・Baked fresh shiitake mushrooms with cheese
・Flounder with kelp
・Homemade smoked salmon
・Scallops and salmon stewed in cream sauce
・Rich pumpkin soup
・Lattice cut fries
・Crab Chawanmushi
・Crab rolled omelet
・Sushi (shrimp, salmon roe, tuna, flounder marinated in kelp, scallops, whelks, abalone, seared salmon)
【dessert】
・Rich Rare Gateau Chocolat
・Catalana
・ Maitenjo vanilla ice cream
・ Fruit platter
You can enjoy all-you-can-eat freshly made food.
- Reservation reception time
- 17:30~21:00
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 1 hour 40 minutes
- Reservation deadline
- Until 20:00 on the day of your visit
2024/10/05 update