Course details

[For a special night...] Special dinner course★11 dishes including 120 minutes of all-you-can-drink 5,000 yen (tax included)

[For a special night...] Special dinner course★11 dishes including 120 minutes of all-you-can-drink 5,000 yen (tax included)

By using a coupon5000 Yen(Tax included)

  • 11items
  • 2-40persons
All-you-can-drink available

Last order is 30 minutes before.

Whether it's a special dinner, a farewell party for a loved one, or a welcome party for new friends...this is a luxurious course where you can enjoy all that Hoyakenyo has to offer.

Course menu

~ Course content ~

◆ 2 kinds of appetizers

◆ Caesar salad with plenty of cheese

◆French fries & edamame

◆ 3 kinds of sashimi

◆ Today's Carpaccio

◆Spicy garlic stir-fried shrimp

◆Domestic Wagyu beef steak with grated radish and ponzu sauce

◆Fried chicken

◆Today's pasta

◆ Dessert

*4,000 yen (tax included) for course meal only

*Contents may change depending on purchasing.

All-you-can-drink menu

·beer
・Asahi Super Dry draft beer/bottled beer/Asahi Dry Zero (non-alcoholic)
·Highball
・Jack Daniels Highball/Black Nikka Highball/Ginger Highball/Cola Highball/
·sour
・Lemon/Tomato/Grapefruit/Yuzu/Grape/White peach/Green apple/Carrot & Apple/Celery & Lemon
·whisky
・Ballantine's Finest/Glenfiddich 12 Years Special Reserve/Bowmore 12 Years/Jack Daniel's/Black Nikka Clear
·Cocktail
・Gin and tonic / Gin bag / Screwdriver / Moscow Mule / Cassis soda / Cassis orange / Madame Rochas / Cassis oolong / Yogurt soda / Yogurt orange / Kahlua milk / Green tea soda / Evergreen forest
· Shochu
・Yaemaru (barley) Nikaido Iichiko / Osumi (potato) / Kurokirishima (potato) / Tomino Takarazan / Takatan (shiso)
·Plum wine
・Roasted plum wine/Nanko plum wine from Kishu/brown sugar plum wine
·wine
・ Red / white (glass)
·Soft drink
・Oolong Tea/Cola/Ginger Ale/Orange Juice/Grapefruit 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

2024/10/13 update