Course details
Same-day reservations accepted! Anniversary cake [Cheese fondue & Sangen pork] course 2,890 yen (3,179 yen including tax)
By using a coupon3179 yen(Tax included)
- 10items
- 2persons-
Bistro dishes, cheese fondue, and our signature sweets are all created by a skilled chef with 10 years of French cuisine. The stylish interior is sure to be a hot topic!◎This great value course includes a cheese fondue made by a cheese sommelier and grilled pork steak made from marinated Sangen pork! For an additional 1,500 yen (1,650 yen including tax) you can enjoy all-you-can-drink for 2 hours (last order 30 minutes before closing) and a 2 hour seating time.
Course menu
■ Today's 2-item appetizer
・A platter of two seasonal appetizers such as carpaccio
■Delicious spicy chicken made from young chicken from Miyazaki Prefecture
・Miyazaki chicken marinated in yogurt and white wine is deep-fried until golden brown.
■Bistro potato fries
・Fluffy potato fries
■ Colorful vegetable Caesar salad
・Classic salad of crisp lettuce and bacon
■ Today's pizza
・We will prepare crispy pizza using today's recommended ingredients.
■MY Cheese Fondue
Served with fresh domestic vegetables and toasted baguette
-We offer over 10 different flavors and types of cheese fondue for you to enjoy.
*All-you-can-eat freshly baked baguette
■ BBQ pork steak
・Sangen pork is characterized by its tender meat and strong sweetness.The far-infrared effect makes the meat juicy.
Enjoy with our special sauce.
■ The famous chewy almond jelly
■ Anniversary cake
・Fruit-filled tart anniversary cake ~Add your favorite message♪~
(The size of the cake will vary depending on the number of people making the reservation.
*If no message is given, the product will be cut into pieces.
Please contact us by phone or write it in the comments section.
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 1 hour 50 minutes
- Reservation deadline
- Until 16:00 on the day of your visit
Coupons that can be used with this course
2024/04/06 update