[New Year's Party Oyster All-You-Can-Drink Course ★ 6,000 yen] 90 minutes of all-you-can-drink with gold-flour sparkling wine! A total of 7 dishes to enjoy oysters

Course details

[New Year's Party Oyster All-You-Can-Drink Course ★ 6,000 yen] 90 minutes of all-you-can-drink with gold-flour sparkling wine! A total of 7 dishes to enjoy oysters

6000 yen(Tax included)

7items
2persons-

All-you-can-drink available

Gigas Gransta Yaesu store is modeled after an Italian bar.Here you can enjoy a luxurious course meal where you can eat as many oysters as you want.Only at a specialty restaurant can you have 7 irresistible dishes for oyster lovers, including oven-baked oysters, fried oysters, and an oyster platter.Enjoy an all-oyster dinner.All-you-can-drink sparkling wine included!

Course menu

Appetizer

・2 fresh raw oysters delivered directly from the source

・1 piece of steamed oysters from Harima marinated in oil, packed with the delicious flavor

■ hot dishes

・2 juicy oven-baked oysters cooked at 230℃

・2 pieces of fried oysters with a light and crispy batter fried in rice oil

・Delicious Ajillo with oyster oil & stone oven baguette

(As many buckets as you like)

Main

Oyster Cacciucco

(Fisherman's style tomato stew)

■ Pasta

Oysters with Aglio Elio and Peperoncino

All-you-can-drink menu

·draft beer
Sapporo Black Label Draft Beer (draft beer) - 100% malt and hops grown under a collaborative contract for safe and high quality.It has a bitter and rich flavor that goes well with cooking.
・Wine (also available by the bottle!)
・Today's White Wine ・Today's Red Wine
·whisky
・Black Nikka (Highball / Water / Rocks / Straight)
·Cocktail
・・Gin/Cassis (Ginger Ale/Oolong Tea/Soda/Orange Juice)
·Soft drink
・Homemade cola ・Homemade ginger ale ・Oolong tea ・Soda ・Orange juice
·sparkling wine
・Dry sparkling wine

Reservation reception time: 11:00~20:00

Available days for reservation: Monday~Thursday

Length of stay: 2 hours

Reservation deadline: Until 17:00 the day before your visit

Confirm availability / make reservation for this course

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2024/12/30 update