PHOTO
- すべて
- 料理
- 店内・外観
- その他
1/10
We offer individual courses of Hokkaido's four-season cuisine, which changes monthly and focuses on seafood.
5,000 yen~
We will prepare individually plated dishes that incorporate seasonal seafood and mountain delicacies.
1/10
Ideal for engagement ceremonies and family meetings / Seasonal sashimi, salt-grilled sea bream, etc. / Use outside opening hours is available upon request.
8000 yen(税込)
We have prepared the perfect plan for important meals such as engagement ceremonies and meetings between the two families.Please feel free to contact us if you would like to use the facility outside of business hours.
1/10
Fully equipped with a hori-kotatsu private room with a window on one side.You can relax comfortably.*The ceiling has a vaulted ceiling.
1/10
Equipped with a table private room that can be used by up to 10 people.*The ceiling has a vaulted ceiling.
1/10
We prepare rooms according to the number of guests.Maximum of 20 people.*The ceiling has a vaulted ceiling.
1/10
A sunken kotatsu that can be used comfortably
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1/10
A modern table room is also available.
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1/10
個室51名様 × 8
- 禁煙・喫煙
喫煙
Private room layout
1/10
個室10名様 × 1
- 禁煙・喫煙
喫煙
A table-type private room that can accommodate up to 10 people / The ceiling is open.
1/10
個室4名様 × 2
- 個室タイプ
- 半個室
- 禁煙・喫煙
禁煙
The private table room/ceiling is open.
1/10
掘りごたつ個室4名様 × 4
- 個室タイプ
- 完全個室（壁／扉あり）
- 禁煙・喫煙
喫煙
- チャージ料金
なし
A private room with a sunken kotatsu table and a glass wall / the ceiling is open
1/10
掘りごたつ個室20名様 × 1
- 個室タイプ
- 完全個室（壁／扉あり）
- 禁煙・喫煙
喫煙
The ceiling is open.
We will prepare rooms according to the number of guests. Maximum 20 people. The ceiling is open.
1/10
Monthly/seasonal seafood course
We use ingredients unique to Hokkaido, with a focus on seafood, and offer course meals that match the season.
1/10
Various private rooms according to the number of people
We offer various types of private rooms such as sunken kotatsu and table types.2 people ~
1/10
Available individually (individually)
All our courses are prepared individually (individually).
1/10
Disinfection every time the customer replaces
1/10
Staff mask wear
1/10
Practical temperature measurement of staff
1/10
Staff hand washing, disinfection, gargling
1/10
Disinfection/sterilization/cleaning of stores and equipment
