Stop the Season in the Sun
ストップザシーズンインザサン
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A new fusion experience of music and food
Empfohlene Punkte
Auswertung
Japan Nutzerbewertungen3.10(1Einträge)Rezensionen
Speisekarte
Includes 2H free drink This is a special course for weekdays (except Friday, Saturday and the day before a holiday). Buffet style. Free rental of DJ equipment.
2.5H free drink included Buffet style. Free rental of DJ equipment.
We always have two varieties available.
About 20 varieties
We always have about 60 varieties available, and we also offer glasses.
An adult Calpis sour that lets you enjoy a chill vibe. It adds the complex flavors of Chartreuse to rum and finishes with a splash of citrus juice and a small amount of carbonation.
A refreshing sour inspired by the classic cocktail Sunrise. A tropical cocktail made with a mezcal base, mango, and orange juice, colored with homemade red shiso syrup.
A tomato sour that means red in Latin. A sour with a flavor reminiscent of pizza Margherita, based on peach liqueur and with a hint of Mexican chili sauce.
A blue lemon sour inspired by the ocean. A sour that evokes the sea, made with lemon pickled in rock salt and flavored with clam broth.
Nature gin and tonic finished with mountain bounty. An aromatic gin and tonic made with blackletter-soaked gin, blackletter tea, and tonic.
A fragrant mate tea high born in South America. An ethnic oolong high blended with homemade spiced mate tea and corn tea.
An original mojito with a smoky aroma. A special mojito rich in flavor based on the smoky scent of mezcal.
A refreshing highball with added energy extract. A highball made with homemade energy syrup based on honey.
A spice chai cocktail based on rum. A gentle flavored cocktail made with spiced rum, homemade spiced mate tea, and milk.
A beautiful mojito with edible flowers. A cocktail that evokes the scent of earth, finished with vibrant edible flowers and homemade burdock syrup based on white rum.
Homemade Cuba Libre with our non-dark homemade white cola syrup used in the cocktail.
A cocktail based on the refreshing and gentle taste of mezcal 'Yulia', finished with Campari, vermouth, and soda, perfect for enjoying before or during meals in any setting.
A highball made with high-quality whiskey.
Homemade lemon syrup and branded shochu lemon sour.
Craft gin mixed with tonic.
Brand shochu and Japanese black tea.
Additive-free peach liqueur and orange juice.
Soda mixed with additive-free cassis liqueur.
Homemade lemon syrup and Heartland.
Homemade ginger syrup and premium vodka.
For birthday and wedding celebrations. Please provide your name and message content by phone or in the comments of your online reservation. *Reservation required by 22:30 the day before.
Tender lamb marinated in a special soy sauce and salt koji marinade, served with vegetables on a hot plate in the style of Genghis Khan.
Crispy fish fry and potato fries with special masala sauce.
A hearty dish marinated in homemade green curry spices and grilled with domestic chicken thigh.
Beef and potato demi-glace stew. A dish fragrant with Nepalese pepper (Timur).
Beef spice curry and lamb keema. A combination of two popular curries.
Hot special risotto with beef spice curry and cheese.
A rich meat sauce made with a generous amount of red wine.
Rice noodles mixed with special ethnic oil, topped with plenty of tomatoes, steamed chicken, cilantro, and a soft-boiled egg.
A perfect bowl made with a kombu dashi base.
Beef braised in oil, hearty tacos.
Chicken marinated in homemade green curry spices served in tacos.
Crispy spicy fried sea bass tacos.
Tacos made with lamb minced meat seasoned with original curry spices.
Made with original jerk spices (grated ginger, garlic, nutmeg, cumin, chili, etc.).
Mixed chicken thighs and breasts marinated in homemade spicy spices.
Using carnitas, a traditional Mexican dish made by simmering pork in lard until tender.
Please choose three from the tacos
A pub menu that goes well with alcohol, in a sssss style.
A quiche filled with plenty of eggs, prepared in the style of carbonara.
Marinated tomato and avocado in a special salted koji green onion sauce.
A potato salad that enjoys the aroma of Cajun spices and the freshness of sour cream.
Korean-style salad with purple cabbage and sesame dressing.
Steamed chicken with aromatic green onion that adds a refreshing spiciness. Accented with homemade Huajiao oil.
Marinated cucumber and mini tomatoes in spicy Tom Yum oil.
Served with Mucho powder made from consomme, chili, garlic, onion, and paprika.
French fries with a punch made from a butter soy sauce base and added herb spices.
Wontons made with plenty of minced meat and pak choi.
Pork seasoned with jerk spices has an irresistible flavor.
Deep-fried chicken wings with bones. Finished with Nepalese pepper (Timur) for flavor.
A dish made with lamb keema, salami, and cheese, sandwiched in homemade taco dough and baked until crispy.
A delicious appetizer made with homemade dough filled with scamorza cheese and mushroom duxelles, baked to perfection.
Lamb keema served with avocado and homemade tortilla chips.
Nuts seasoned with original spices that make you unable to stop drinking.
Thick apricot with a good balance of sweetness and acidity.
A snack that pairs well with drinks, made with fried broad beans and spices based on Nepalese pepper (Timuru) and cheese.
Mexican salsa based on avocado and homemade chips.
Homemade tortilla chips coated with extremely spicy seasoning. A perfect dish for spice lovers.
Rich flavor with rum raisins. Served with chantilly.
A cheesecake made with tonka bean and vanilla, served with a lemon and beer jelly sauce.
Natural gelato from Amano River Village in Nara. A rich flavor with a gentle smoky aroma and hints of wood.
A fragrant and smooth flavor using Yoshino Oyo dried bancha from Kabehei Honpo.
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