Course details

≪Richwaru Plan 10 items in total≫ Popular fresh pasta included ♪ 2.5 hours all-you-can-drink included ★ 4000 yen

≪Richwaru Plan 10 items in total≫ Popular fresh pasta included ♪ 2.5 hours all-you-can-drink included ★ 4000 yen

4000 yen(Tax included)

  • 10items
  • 2-30persons
All-you-can-drink available

2.5 hours of standard all-you-can-drink included♪ Premium all-you-can-drink with draft beer included for an additional 500 yen! *Last order: 20 minutes before

A great value and luxurious plan that includes not only our signature oven-baked pizza, but also our popular fresh pasta!

Course menu

[MENU]

◆Raw ham camembert

◆Quail pickles

◆Black tea duck pastrami

◆Seasonal vegetable salami olive salad

◆Rich fritto platter (burdock fritto, white meat fritto)

◆Grilled beef loin

◆Authentic oven-baked pizza to choose from (Margherita, Genoa shrimp)

◆Excellent fresh pasta! Peperoncino

◆Whimsical Dolce

*All-you-can-drink with draft beer can be changed for an additional 500 yen per person! (Limited to orders by everyone at the same table)

Please write in the notes section that draft beer is included.

All-you-can-drink menu

·beer
・Barrel Heartland
·Highball
・Kaku・Jim Beam/Highball/Coke Highball/Ginger Highball/
·Cocktail
・Gin tonic / Gin bag / Moscow Mule / Vodka tonic / Bulldog / Campari soda / Campari orange / Spumoni / Cassis soda / Cassis orange / Cassis oolong / Fuzzy navel / Peach oolong / Kahlua milk / Kahlua coke / Mango orange / Lychee orange / Lychee grapefruit /
・Sour & Others
・Oolong high/Jasmine high/Black tea high/Calpis high/Chuhai/Lemon sour/Lime sour/Pomegranate sour/
·Plum wine
・On the rocks/with water/with soda/
· Wine / wine cocktail
・Glass Red/Glass White/Calimocho/Kitty/Spritzer/Operator/
·Soft drink
・Oolong tea/Jasmine tea/Tonic water/Cola/Ginger ale/Calpis/Carbonated water/Orange juice/Grapefruit juice/
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
3 hours
Reservation deadline
Until 22:00 the day before your visit

2024/03/19 update