Would you like to party at WINE?

5500 yen(Tax included)

  • 10items
  • 3persons-
All-you-can-drink available
The all-you-can-drink experience begins with a toast of sparkling wine.Last drink order is 10 minutes in advance.

When you apply for this course, we will give you a free bottle of sparkling wine for 4 to 7 people! 2 bottles for 8 to 11 people! 3 bottles for 12 to 15 people! and more! We will prepare a meal to go with the wine. If you order this course, you can bring your own drinks! You can also bring your favorite wine!

Course menu

Assortment of 4 types of appetizers of the day

(One day's appetizers... Country style pate, lentil salad, ratatouille, homemade Yamagata pork ham, caprese)

Served with prosciutto, salami, cheese, and green salad that go well with alcohol

(Ham and cheese that go well with alcohol, such as Spanish ham and Iberian salami)

Today's ajillo with bucket

(Ajillo made with garlic oil, which everyone loves.After eating, dip the baguette in oil for a second delicious taste.)

Capricciosa Shichifuku Pizza

Shichifuku Pasta, tomato sauce made with today's fresh fish

(One day's pasta... Akashi octopus, eggplant, olives, capers tomato sauce pasta)

Main dish using branded pork

(One day's dish...grilled Yamagata pork and local vegetables baked in a pizza oven)

Nut brownie and today's ice cream

(Finished dessert of perfectly baked chocolate cake and today's ice cream)

The contents of the dishes change depending on the season.

Please feel free to contact us if you have any allergies.

All-you-can-drink menu

・Amber Ebisu
·Highball
· Ginger Highball
· Cork High Ball
・ White wine ・ Red wine
・Cassis Soda & Orange & Oolong
・Campari soda & orange
・ Gin Buck
・ Fuzzy navel
・ Kitty
・Red wine and ginger ale
·sangria
・Plum wine rock & soda
·non-alcoholic beer
・6 types of soft drinks
Reservation reception time
17:00~19:00
Available days for reservation
Tuesdays to Sundays, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 10am the day before your visit

2024/06/19 update