Course details

"Namaraya Seafood Course" 6 dishes, 120 minutes, all-you-can-drink, 3,980 yen

3980 yen(Tax included)

  • 6items
  • 2persons-
All-you-can-drink available

120 minutes of all-you-can-drink! [Standard all-you-can-drink + Premium all-you-can-drink for 500 yen]

Fried live octopus from Hokkaido, seafood carpaccio, and more! You can also upgrade to a premium all-you-can-drink option for an additional 500 yen! We also have private rooms available, perfect for parties and girls' nights out.

Course menu

・Namaraya's proud 3 kinds of fresh fish

· Seafood carpaccio

・Baby scallops grilled with butter

・Deep-fried live octopus from Hokkaido

・Grated salmon roe

·sweet taste

All-you-can-drink menu

・[Namara Premium Limited]
・Premium Malt's/[Strong Carbonation] Kaku Highball
·beer
・Kinmugi <Barreled>/Shandygaff
・[Strong carbonation] Sour
・Namara Lemon Sour/Kodawari Sakaba no Lemon Sour/Oyaji no Lemon Sour/Honey Lemon Sour/Otoko Ume Sour/Chuhai
·sour
・Lime sour/Orange sour/Peach sour/Kyoho sour/Green apple sour/Ramune sour/Pineapple sour/Yubari melon sour/Calpis sour/Yuzumitsu sour/Ribbon Napolin sour/Mango sour/Grated pear sour/Pink grapefruit sour/Salty lychee sour/Cola chuhai/Oolong highball/Green tea highball/Akadama punch
・[Strong carbonation] Highball
・Jim Beam Highball/Cola Highball/Ginger Highball/Lemon Highball/Orange Highball
·Cocktail
・Malibu Cola/Malibu Orange/Malibu Milk/Operator/Kitty/Kahlua Milk/Cassis Soda/Cassis Orange/Cassis Oolong/Fuzzy Navel/Peach Oolong
·wine
· Glass red / glass white
·Sake
・Shochikubai Large Tokkuri (cold or hot sake)
·Fruit wine
・Nanko plum wine/white peach wine ※On the rocks, with water or with soda
· Shochu
・Mugiwanko/Imonanko ※On the rocks, with water or with hot water
·Soft drink
・Oolong tea/Green tea/Pepsi cola/Ginger ale/Orange juice/Yubari melon soda/Ribbon Napolin soda/Calpis soda/Calpis water
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until midnight 3 days before your visit

2025/04/02 update