[Sake Appreciation Course]

Course details

7000 yen(Tax included)

6items
2-6persons

All-you-can-drink available: ・Glass and sake bottles are exchanged. ・Served in 150ml (single serving) and 300ml (two servings). ・P Premium Sake is served in 60ml of each type per person. ・Seating is limited to two hours. ・If you exceed 15 minutes of your reservation time, an additional charge will be incurred. *Leaving drinks uneaten is strictly prohibited. *Please order after you have finished your drink.

This casual course includes Morita-ya's pride and joy, the [Fresh Fish Sashimi Platter] and their famous fried chicken, all at a reasonable price.You can enjoy a flavorful seafood and wakame salad, crispy and delicious fried chicken, and seafood broth chazuke to finish off the meal.You can enjoy the Morita family's meals at your leisure.Let's start with this.Includes all-you-can-drink sake (including draft beer and sours)

Course menu

[Quail eggs marinated in green chili peppers] Soft-boiled quail eggs marinated in homemade green chili pepper soy sauce.

[Japanese-style seafood salad] Enjoy with a refreshing wasabi dressing

[Sashimi Platter] Enjoy fresh fish sourced from Toyosu

[Fried young chicken] The crunchy texture is irresistible

[Deep-fried eggplant] Eggplant and oil are a perfect match

[Seafood Dashi Chazuke] The dashi broth is irresistible, making it a heartwarming finale to your meal.

*Please note that the course contents may change depending on the season.

All-you-can-drink menu

・ Today's sake
Please check with our store
·draft beer
· Sapporo black label
·sour
・Strong lemon sour, strong grapefruit sour, oolong highball, green tea highball, etc.
·Highball
・Dewar's Highball, Mars Whisky Highball
・Rich black plum wine
·Soft drink
・Oolong tea, green tea, cola, etc.

Reservation reception time: 17:00~22:00

Available days for reservation: Tuesdays to Sundays, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 18:00 the day before your visit

Confirm availability / make reservation for this course

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2025/08/18 update