串しゃぶ＆炉端焼き　楚々/SOSO

"cooking"

■Daily changing side dish

■ Straw-grilled or carpaccio bonito from Kochi Prefecture

■ Pickled ginger and tomato salad from a sushi restaurant

■ Fried oysters

■6-course skewer shabu-shabu selected by the head chef

■Today's Robatayaki Specialty

■ Tempura of daikon radish

■ Sanuki udon to finish the meal

■Today's sherbet or ice cream

[Plus the all-you-can-drink option♪]

"drink"

■ Kirin Ichiban Shibori Draft Beer

■ red wine

■ White wine

■ Various Sours

■ Highball

■ Plum wine (on the rocks, with water, or with soda)

■ Barley shochu (on the rocks, with water, or with soda)

■Sweet potato shochu (on the rocks, with water, or with soda)

■Sake (cold, hot)

■ Various cocktails

■ Various non-alcoholic cocktails

■ Non-alcoholic beer

■ 6 types of soft drinks