อุนางิ โซระ

ค่าธรรมเนียมคอร์สที่ตั้งไว้ไม่ใช่เงินมัดจำสำหรับค่าอาหารและเครื่องดื่ม จะถูกเรียกเก็บเฉพาะในกรณีที่มีการยกเลิกเท่านั้น หากท่านมาที่ร้าน จะได้รับเงินคืนแน่นอน แม้จะปรากฏในรายการใบแจ้งยอดบัตร แต่จริงๆ แล้วจะไม่มีการเรียกเก็บ สำหรับบัตรเดบิต อาจมีการหักเงินออกชั่วคราว แต่จะคืนเงินในภายหลัง กรุณารอการดำเนินการจากบริษัทผู้ออกบัตร ดังนั้น กรุณาชำระ 'ค่าอาหารและเครื่องดื่ม' ณ ร้านในวันนั้น

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.