[Premium] 5,000 yen course with 2 hours of all-you-can-drink

[Premium] 5,000 yen course with 2 hours of all-you-can-drink

By using a coupon5000 Yen(Tax included)

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All-you-can-drink available

Tempu's premium course! For those who want to drink a lot! For those who want to eat a lot! This course is prepared for such people! The volume of the food is sure to satisfy! It also includes chirashi sushi, which is exclusive to this course.

Course menu

· Three appetizers

Edamame Peperoncino Cream cheese marinated in dashi soy sauce Sake thief Yam-kun

·Caesar salad

・Homemade potato salad

Tempuu Original Potato Salad

・3 types of tempura

We offer the recommended tempura of the day.

・Creative tempura Mentaiko Yam Cheese

·French fries

・Chicken Nanban with rare tartar sauce

・Course limited! Chirashi sushi

・Shinore handmade desserts

・Shijimi Soup for Tomorrow

All-you-can-drink menu

·beer
・Medium mug ・Shandy gaff
·sour
・Lemon sour・Pineapple sour・Lime sour・Orange sour・Grapefruit sour・Calpis sour・Oolong highball・Green tea highball
・Red and white wine
・Red and white glasses
·Highball
・Highball・Ginger Highball・Coke Highball・Pineapple Highball・Lime Highball・Grapefruit Highball・Orange Highball・Lemon Highball・Calpis Highball
·Plum wine
・Plum wine (on the rocks, with water, with soda, straight, with hot water)
·whisky
・Black Nikka (on the rocks, with water, with soda, or straight)
· Various sake
Magnificent
·Cocktail
・Cassis (Orange, Soda, Oolong, Grapefruit) ・Lychee (Orange, Soda, Oolong, Grapefruit) ・Peach (Orange, Soda, Oolong, Grapefruit) ・Gin (Rickey Buck Tonic)
·Soft drink
・Coca-Cola, orange juice, grapefruit juice, oolong tea, green tea, Calpis, ginger ale
Reservation reception time
16:00~21:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
Monday: 2 hours
Tuesday: 2 hours
Wednesday: 2 hours
Thursday: 2 hours
Friday: 2 hours
Saturday: 2 hours
Sunday: 2 hours
Holidays: 2 hours
Day before holiday: 2 hours
Reservation deadline
Until 23:00 the day before your visit

2024/12/25 update