全席個室 和・洋創作居酒屋 隠れ家ダイニング 器彩 きいろ

*All seating is in private rooms, and all course meals are individually served!

*All-you-can-drink beer now comes with Premium Malt's (draft beer).

Content may vary depending on purchase ※.

* Message plate: We can prepare one for an additional 1,000 yen.

--Food capacity---

[Small dish] Deep-fried taro with grated daikon

[Appetizer] Citrus-scented marinated seasonal fish

[Cold dish] Homemade tomato and carrot salad with fresh dressing

[Sashimi] Three kinds of fresh fish sashimi with Cattleya soy sauce

[Fried food] Fried oysters from Hiroshima Prefecture, served with special egg and pickles and raw tartar sauce

[Steamed dish] Shrimp and steamed egg custard with mentaiko sauce

[Stew] Seasoned boiled pork with kabosu and ponzu sauce

[Ceramic grill] Wagyu beef marbled steak ~ minced garlic soy sauce // grated daikon radish and ponzu sauce ~

[Finishing dish] Homemade bonito and kelp broth with grated yam and green tea soba noodles

[Sweet] Japanese-style ice cream with brown honey and soybean flour

*The seating time is approximately two and a half hours.

*If you would like to order just the food for the course for 4,500 yen (tax included) (excluding the all-you-can-drink option and ordering a single drink), please specify this in the request list.

-Cancellation policy-

◎The number of people can be changed up until the day before.

◎Cancellation after midnight on the day of use

Please note that you will be charged the price of the course meal x the number of people who cancel.

(If you book a course with all-you-can-drink, the all-you-can-drink fee will be deducted from the price.)

If you wish to cancel your booking, please contact us as soon as possible.

*We only have one large private room available for group use, so we will give priority to customers who make reservations first.

Because of this, we have to turn away many customers who come as a group and are unable to get a seat.

"When traveling as a group, we ask for your understanding to refrain from making major changes to the number of guests or cancelling all reservations as much as possible."