ຈອງທີ່ຮ້ານ FLYING HOG GRILL / Sheraton Kagoshima

[Business hours]
Lunch 11:30 AM - 2:00 PM Last order 1:00 PM
Dinner 6:00 PM - 10:00 PM Last order 9:00 PM

■Please select the number of people and then the date and time. After that, the available plans will be displayed. If there is no display, we do not accept reservations.
■Please note that we may not be able to accommodate your request for seating.
■Please note that the menu contents and prices are subject to change. The photos are for illustration purposes only. Please note that the actual plan may differ depending on the availability of stock.
■Please note that online-only plans cannot be used in conjunction with other benefits, discounts (including AMEX dining coupons), or various accommodation package plans.
■If you cancel or change your reservation, a 100% cancellation fee will be charged within 24 hours of your reservation time. In addition, if you are more than 15 minutes late for your reservation without contacting us, your reservation may be automatically canceled. Please be sure to call the store to change or cancel your reservation on the day.
・Please let us know the purpose of the meal (birthday, business entertainment, etc.).
・If you have any food allergies, please fill in the details in the request section.
ອາຍຸ 70 ປີຂຶ້ນໄປ
ອາຍຸ 12 ປີລົງມາ
ອາຍຸ 5 ປີລົງມາ
[Weekday only] 4 Course Lunch
Weekday only: Choose between fish or meat as the main course from the full-course lunch menu.
[Weekday only] 4 Course Lunch
¥ 4,800 (ລວມຄ່າບໍລິການ & ອາກອນ)
<Appetizer> Kinmedai (splendid alfonsino) from Kagoshima, grilled over an open flame
Vanilla-scented pumpkin crème, topped with ikura (salmon roe)

<Soup> Seasonal vegetable potage

<Main>
* Please choose either the fish or the meat course.

Wood-fired white fish from Kagoshima, served with turnip fondant
Finished with a katsuo-miso–flavored sauce

Chef’s special Sakurajima Biyu Pork porchetta (Flying Hog–style)
Slow wood-roasted carrots with carrot purée

<Dessert> Chef’s special dessert

Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The photo is for illustrative purposes only. *The menu contents are subject to change after August 1st. For more information, please contact the hotel's main phone number (099-821-1111).
ວິທີກູ້ຄືນ
*Prices include consumption tax and service charge
*Not valid with other discounts
ວັນທີທີ່ຖືກຕ້ອງ
01 ຕ.ລ ~ 30 ພ.ຈ
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
[Charcoal] Lunch Course – 6 Dishes Featuring Wood-Fired Sakurajima Bijuton Pork
This course features a main dish of “Sakurajima Biyuton Pork,” a premium brand of pork raised on Kagoshima’s natural hot spring water, carefully cooked in our wood-fired oven.
[Charcoal] Lunch Course – 6 Dishes Featuring Wood-Fired Sakurajima Bijuton Pork
¥ 6,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
One amuse-bouche

Char-grilled Kagoshima kinmedai (splendid alfonsino)
Vanilla-scented pumpkin crème with salmon roe

Seasonal vegetable potage

Kagoshima white fish finished over a wood fire, served with turnip fondant
Bonito-miso–flavored sauce

Sakurajima Miyuto pork porchetta (Flying Hog–style porchetta)
Slow wood-fired roasted carrots and carrot purée

Chef’s signature dessert

Coffee, tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
16 ມິ.ຖ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course [BLAZE] — Commemorating Japan’s Representative at the 58th Ars Nova International Culinary Awards: “FLYING HOG GRILL” Executive Chef Yuki Higashizono — 1st Prize Course
Commemorative Menu for Japan’s Representative at the 58th Ars Nova International Culinary Awards
“FLYING HOG GRILL” Chef Yuki Higashizono
First‑Place Winning Commemorative Course
Lunch Course [BLAZE] — Commemorating Japan’s Representative at the 58th Ars Nova International Culinary Awards: “FLYING HOG GRILL” Executive Chef Yuki Higashizono — 1st Prize Course
¥ 8,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Golden-Eyed Snapper and Marinated Hokkaido Scallops
- Vanilla-Scented Pumpkin Crème with Salmon Roe
- Seasonal Vegetable Potage
- Wood-Fired Kagoshima White Fish with Turnip Fondant and Bonito Miso Sauce
- Wood-Fired Kagoshima Hioki Venison with Citrus-Flavored Beet Glace
OR
Wood-Fired Kagoshima Kuroge Wagyu Beef Aitchbone with Slow-Fired Carrots and Puree
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
16 ມິ.ຖ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course — Bonfire: 6-course menu featuring wood-fire grilled Kagoshima Kuroge Wagyu sirloin
This course showcases the rich flavors of Kagoshima, featuring local ingredients from start to finish—from sea bream and white fish to Kagoshima Wagyu beef, black vinegar, and brown sugar from Amami.
Lunch Course — Bonfire: 6-course menu featuring wood-fire grilled Kagoshima Kuroge Wagyu sirloin
¥ 10,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
-One amuse-bouche

-Direct-fire grilled Kinmedai (alfonsino) from Kagoshima
Vanilla-scented pumpkin crème with ikura (salmon roe)

-Seasonal vegetable potage

-Wood-fired Kagoshima white fish, served with a turnip fondant
Bonito-miso–flavored sauce

-Wood-fired Kagoshima Kuroge Wagyu sirloin
Slow wood-fire roasted carrots and carrot purée

-Chef’s signature dessert
-Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are expected to change slightly, so please contact the hotel's main phone number for more details
(099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
16 ມິ.ຖ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
A special lunch course featuring carefully selected ingredients chosen by our chef, including juicy, wood-fired Kagoshima Wagyu tenderloin and fresh local sea bream and white fish from the nearby waters.
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
-Amuse-bouche (one selection)

-Wood-grilled Kinmedai (golden-eye snapper) from Kagoshima
Vanilla-scented pumpkin crème with ikura (salmon roe)

-Seasonal vegetable potage

-Wood-fired white-fleshed fish from Kagoshima with turnip fondant
Bonito-miso–flavored sauce

-Wood-fired Kagoshima Kuroge Wagyu filet
Slow-roasted carrot and purée

-Chef’s signature dessert
-Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
16 ມິ.ຖ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
[Weekday only] 4 Course Lunch
Weekday only: Choose between fish or meat as the main course from the full-course lunch menu.
[Weekday only] 4 Course Lunch
¥ 4,800 (ລວມຄ່າບໍລິການ & ອາກອນ)
<Appetizer> Grilled Kagoshima Spanish mackerel with sansho pepper-scented garland chrysanthemum cream

<Soup> Seasonal vegetable potage

<Main Course>
*Please choose either a fish or meat dish.

Wood-fired Kagoshima white fish with white bean and mushroom ragout, shiitake mushroom-infused vermouth sauce
or
Chef's Special Sakurajima Biyu Pork Porchetta (Flying Hog-Style Porchetta)
Served with wood-fired burdock fondant

Chef's Special Dessert

Coffee, black tea, or green tea

*Menu items are subject to change depending on ingredient availability.
ພິມລະອຽດ
*Photos are for illustrative purposes only.
*Menu items may vary depending on ingredient availability.
ວິທີກູ້ຄືນ
*Prices include consumption tax and service charge
*Not valid with other discounts
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
[Charcoal] Lunch Course – 6 Dishes Featuring Wood-Fired Sakurajima Bijuton Pork
This course features a main dish of “Sakurajima Biyuton Pork,” a premium brand of pork raised on Kagoshima’s natural hot spring water, carefully cooked in our wood-fired oven.
[Charcoal] Lunch Course – 6 Dishes Featuring Wood-Fired Sakurajima Bijuton Pork
¥ 6,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream Fragrant with Sansho Pepper
- Seasonal Vegetable Potage
- Wood-fired Kagoshima White Fish with White Bean and Mushroom Ragout
- Shiitake Mushroom Vermouth Sauce
- Sakurajima Biyu Pork Porchetta (Flying Hog Style Porchetta)
- Slow-fired Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course [BLAZE] — Commemorating Japan’s Representative at the 58th Ars Nova International Culinary Awards: “FLYING HOG GRILL” Executive Chef Yuki Higashizono — 1st Prize Course
Commemorative Menu for Japan’s Representative at the 58th Ars Nova International Culinary Awards
“FLYING HOG GRILL” Chef Yuki Higashizono
First‑Place Winning Commemorative Course
Lunch Course [BLAZE] — Commemorating Japan’s Representative at the 58th Ars Nova International Culinary Awards: “FLYING HOG GRILL” Executive Chef Yuki Higashizono — 1st Prize Course
¥ 8,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream Fragrant with Sansho Pepper
- Seasonal Vegetable Potage
- Wood-fired Kagoshima White Fish with White Bean and Mushroom Ragout
- Vermouth Sauce Fragrant with Shiitake Mushroom
- Wood-fired Hioki Venison with Raspberry-Fragrant Beet Glace or
- Wood-fired Kagoshima Kuroge Wagyu Beef Aitchbone with Slow-Grilled Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course — Bonfire: 6-course menu featuring wood-fire grilled Kagoshima Kuroge Wagyu sirloin
This course showcases the rich flavors of Kagoshima, featuring local ingredients from start to finish—from sea bream and white fish to Kagoshima Wagyu beef, black vinegar, and brown sugar from Amami.
Lunch Course — Bonfire: 6-course menu featuring wood-fire grilled Kagoshima Kuroge Wagyu sirloin
¥ 10,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream Fragrant with Sansho Pepper
- Seasonal Vegetable Potage
- Wood-fired Kagoshima White Fish with White Bean and Mushroom Ragout
- Shiitake Mushroom Vermouth Sauce
- Wood-fired Kagoshima Kuroge Wagyu Beef Sirloin
- Slow-fired Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are expected to change slightly, so please contact the hotel's main phone number for more details
(099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
A special lunch course featuring carefully selected ingredients chosen by our chef, including juicy, wood-fired Kagoshima Wagyu tenderloin and fresh local sea bream and white fish from the nearby waters.
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream and Japanese Pepper Flavor
- Seasonal Vegetable Potage
- Wood-fired Kagoshima White Fish with White Bean and Mushroom Ragout
- Shiitake Mushroom Vermouth Sauce
- Wood-fired Kagoshima Black Wagyu Beef Fillet
- Slow-fired Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
[Weekday only] 4 Course Dinner
Weekday only: Perfect for those who don't have much time or have been waiting for an opportunity to visit. This is a short course where you can choose either fish or meat as the main dish from the full dinner course.
[Weekday only] 4 Course Dinner
¥ 8,800 (ລວມຄ່າບໍລິການ & ອາກອນ)
Appetizer: Kinmedai (splendid alfonsino) from Kagoshima, grilled over an open flame
Pumpkin crème scented with vanilla, topped with salmon roe

Risotto: Sakurajima-dori (Sakurajima chicken) and black truffle risotto
(Flying Hog–style keihan)

Main: *Please choose either the fish or meat option.
Fish: Kagoshima white-fleshed fish finished over wood fire with Hokkaido scallops,
served with fondant turnip and a bonito-miso–flavored sauce

Meat: Chef’s special Sakurajima Biyu Pork porchetta (Flying Hog–style porchetta),
served with slow wood-fire roasted carrots and carrot purée

Dessert: Chef’s signature dessert

Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວິທີກູ້ຄືນ
* The above prices include taxes and service charges.
* Cannot be combined with other discounts.
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ນ ~ 22 ສ.ຫ, 24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 30 ພ.ຈ
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner course【Ember】— Commemorative menu celebrating Japan’s representative at the 58th Ars Nova International Culinary Competition. A seven-course menu featuring a main course finished in a wood-fired oven; choose between venison from Hioki, Kagoshima Prefecture, or Kagoshima Kuroge Wagyu ichibo (rump cap).
This course lets you choose your main from wood-fired Kagoshima Hioki venison or Kagoshima Kuroge Wagyu ichibo (rump cap).
Dinner course【Ember】— Commemorative menu celebrating Japan’s representative at the 58th Ars Nova International Culinary Competition. A seven-course menu featuring a main course finished in a wood-fired oven; choose between venison from Hioki, Kagoshima Prefecture, or Kagoshima Kuroge Wagyu ichibo (rump cap).
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- Amuse-bouche (1 selection)

- Sakurajima Miyuto Pork consommé soup
(Flying Hog–style tonjiru)

- Direct-fire grilled Kinmedai (splendid alfonsino) from Kagoshima and marinated Hokkaido scallops
Vanilla-scented pumpkin crème, topped with ikura (salmon roe)

- Sakurajima Dori chicken and black truffle risotto from Kagoshima
(Flying Hog–style keihan)

- Wood-fired white-fleshed fish from Kagoshima and lobster finished over a wood fire
Turnip fondant and caviar, served with a bonito–miso flavored sauce

- Wood-fired Kuroge Wagyu ichibo (rump cap) from Kagoshima, served with slowly wood-roasted carrots and carrot purée
Or
Wood-fired venison from Hioki (Kagoshima) with citrus‑glazed beets

- Chef’s special dessert
- Coffee, tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The photo is for illustrative purposes only. *The menu contents are subject to change. For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner Course [Framed] — 7-course menu showcasing Kagoshima Kuroge Wagyu sirloin and generous seasonal vegetables.
This course features Kagoshima Kuroge Wagyu sirloin and a generous selection of seasonal vegetables.
Dinner Course [Framed] — 7-course menu showcasing Kagoshima Kuroge Wagyu sirloin and generous seasonal vegetables.
¥ 15,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One amuse-bouche

- Sakurajima Miyuto Pork consommé soup
(Flying Hog–style tonjiru)

- Kagoshima kinmedai (alfonsino) grilled over direct flame
Pumpkin crème scented with vanilla, topped with ikura

- Sakurajima-dori chicken and black truffle risotto
(Flying Hog–style keihan)

- White-fleshed fish from Kagoshima and lobster finished over wood fire
Served with simmered turnip (fondant) and a katsuo-miso–flavored sauce

- Kagoshima kuroge wagyu sirloin finished over wood fire, with slow-roasted carrots and carrot purée

- Chef’s signature dessert
- Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
For more information, please contact the hotel’s main line.
Same-day reservations after 6:00 PM are accepted by calling the main line.
Hotel main line: 099-821-1111
ວັນທີທີ່ຖືກຕ້ອງ
24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner Course [Flare] — An 8-course menu featuring wood-fired Kagoshima Kuroge Wagyu fillet, Kagoshima Ise-ebi (spiny lobster), and three of the world’s greatest delicacies.
Please enjoy an elegant dining experience featuring exquisite dishes made with carefully selected ingredients, including Kagoshima Kuroge Wagyu tenderloin finished over wood fire, Kagoshima spiny lobster (ise-ebi), and the world’s three great delicacies.
Dinner Course [Flare] — An 8-course menu featuring wood-fired Kagoshima Kuroge Wagyu fillet, Kagoshima Ise-ebi (spiny lobster), and three of the world’s greatest delicacies.
¥ 20,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- Amuse-bouche (one selection)

- Sakurajima Miyu Pork consomme soup
(Flying Hog-style tonjiru)

- Kinmedai (splendid alfonsino) from Kagoshima, grilled over direct flame, and marinated abalone
Pumpkin crème with a hint of vanilla, served with ikura (salmon roe)

- Sakurajima chicken and black truffle risotto (Flying Hog-style keihan) with foie gras

- White fish from Kagoshima and Ise-ebi (Japanese spiny lobster), finished over wood fire
Turnip fondant and caviar, with a bonito-miso–flavored sauce

- Kagoshima Kuroge Wagyu filet, finished over wood fire
Slow-roasted carrots and carrot purée

- Chef’s signature dessert
- Coffee, black tea, or green tea

The above menu is available until the end of November.
Menus from December onward will be announced once finalized.
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 30 ພ.ຈ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
[Weekday only] 4 Course Dinner
Weekday only: Perfect for those who don't have much time or have been waiting for an opportunity to visit. This is a short course where you can choose either fish or meat as the main dish from the full dinner course.
[Weekday only] 4 Course Dinner
¥ 8,800 (ລວມຄ່າບໍລິການ & ອາກອນ)
<Appetizer> Grilled Kagoshima Spanish Mackerel with Shungiku Cream Scented with Sansho Pepper
<Risotto> Kagoshima Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style)

<Main Course> *Please choose either a fish or meat dish.

Wood-Fired Kagoshima White Fish and Princess Sweet Shrimp Fritters

White Bean and Mushroom Ragout with Shiitake Vermouth Sauce

Or

Chef's Special Sakurajima Biyu Pork Porchetta (Flying Hog Style) with Slow-Fired Burdock Fondant

<Dessert> Chef's Special Dessert

Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The photo is for illustrative purposes only.
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວິທີກູ້ຄືນ
* The above prices include taxes and service charges.
* Cannot be combined with other discounts.
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner course【Ember】— Commemorative menu celebrating Japan’s representative at the 58th Ars Nova International Culinary Competition. A seven-course menu featuring a main course finished in a wood-fired oven; choose between venison from Hioki, Kagoshima Prefecture, or Kagoshima Kuroge Wagyu ichibo (rump cap).
This course lets you choose your main from wood-fired Kagoshima Hioki venison or Kagoshima Kuroge Wagyu ichibo (rump cap).
Dinner course【Ember】— Commemorative menu celebrating Japan’s representative at the 58th Ars Nova International Culinary Competition. A seven-course menu featuring a main course finished in a wood-fired oven; choose between venison from Hioki, Kagoshima Prefecture, or Kagoshima Kuroge Wagyu ichibo (rump cap).
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Sakurajima Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream Flavored with Sansho Pepper
- Kagoshima Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan)
- Wood-Fired Kagoshima White Fish and Princess Sweet Shrimp Fritters
- White Bean and Mushroom Ragout with Shiitake Vermouth Sauce
- Wood-Fired Hioki Venison with Raspberry-Flavored Beet Glace
or
- Wood-Fired Kagoshima Kuroge Wagyu Beef Aitchbone with Slow-Fired Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The photo is for illustrative purposes only. *The menu contents are subject to change. For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~ 31 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner Course [Framed] — 7-course menu showcasing Kagoshima Kuroge Wagyu sirloin and generous seasonal vegetables.
This course features Kagoshima Kuroge Wagyu sirloin and a generous selection of seasonal vegetables.
Dinner Course [Framed] — 7-course menu showcasing Kagoshima Kuroge Wagyu sirloin and generous seasonal vegetables.
¥ 15,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche

- Sakurajima Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)

- Grilled Kagoshima Spanish Mackerel and Marinated Scallops

Shrimp and Shungiku Cream with Sansho Pepper

- Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan)

- Wood-Fired Kagoshima White Fish and Princess Sweet Shrimp Fritters

White Bean and Mushroom Ragout, Shiitake Mushroom Vermouth Sauce

- Wood-Fired Kagoshima Kuroge Wagyu Beef Sirloin with Slow-Fired Burdock Fondant

- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea

*The above menu is available until November.
*Menus for December and beyond will be posted as soon as they are finalized.
ພິມລະອຽດ
For more information, please contact the hotel’s main line.
Same-day reservations after 6:00 PM are accepted by calling the main line.
Hotel main line: 099-821-1111
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~ 31 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner Course [Flare] — An 8-course menu featuring wood-fired Kagoshima Kuroge Wagyu fillet, Kagoshima Ise-ebi (spiny lobster), and three of the world’s greatest delicacies.
Please enjoy an elegant dining experience featuring exquisite dishes made with carefully selected ingredients, including Kagoshima Kuroge Wagyu tenderloin finished over wood fire, Kagoshima spiny lobster (ise-ebi), and the world’s three great delicacies.
Dinner Course [Flare] — An 8-course menu featuring wood-fired Kagoshima Kuroge Wagyu fillet, Kagoshima Ise-ebi (spiny lobster), and three of the world’s greatest delicacies.
¥ 20,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche

- Sakurajima Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)

- Grilled Kagoshima Spanish Mackerel and Marinated Lobster
Scented with Japanese Pepper Shungiku Cream and Caviar

- Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan) with Foie Gras

- Sautéed Kagoshima White Fish and Abalone
White Bean and Mushroom Ragout, Shiitake Vermouth Sauce

- Wood-Fired Kagoshima Kuroge Wagyu Beef Fillet
Slowly Grilled Burdock Fondant

- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~ 31 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Dinner course [Flying Hog]
Dinner course [Flying Hog]
¥ 30,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
This course is a special menu creatively composed of seasonal ingredients from Kagoshima and ingredients sourced from overseas.
*Reservations must be made 3 days in advance.
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ນ ~ 22 ສ.ຫ, 24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 23 ທ.ວ, 26 ທ.ວ ~
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~
ອ່ານເພີ່ມຕື່ມ
4th Sheraton Kagoshima Wine Party
4th Sheraton Kagoshima Wine Dinner – Monday, November 24, 2025
Theme: A Feast of Course Cuisine and Wine Pairings by a Chef Challenging the World
Enjoy a special course meal crafted by Chef Higashizono of FLYING HOG GRILL, who won first place in the Japan preliminary round of the Ars Nova International Creative Cuisine Award and earned a ticket to the world finals in Paris, France in February next year.
The dinner will be accompanied by five carefully selected wine pairings, offering a luxurious culinary experience.
4th Sheraton Kagoshima Wine Party
¥ 19,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
*Reservations must be made at least two days in advance.
*Reception begins at 6:30 PM, dining begins at 7:00 PM. Price: ¥19,000 per person.
*Please contact us at least two days in advance if you wish to cancel.
[Wine]
We will be serving five wines from Bread & Butter, a popular winery in California.
White: Chardonnay, Reserve Russian River Valley Chardonnay
Red: Pinot Noir, Cabernet Sauvignon, Reserve Napa Valley Cabernet Sauvignon

Sponsor: Mikuni Wine Co., Ltd.

[Course Contents]
Amuse-bouche
Appetizer
Hot Dish
Fish Dish
Meat Dish
Dessert
Coffee
ພິມລະອຽດ
*The photo is for illustrative purposes only. Please select 18:30 as the time when making a reservation.
*Reservations will be closed once the capacity is reached.
ວັນທີທີ່ຖືກຕ້ອງ
24 ພ.ຈ
ວັນ
ຈ, ອ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
A special lunch course featuring carefully selected ingredients chosen by our chef, including juicy, wood-fired Kagoshima Wagyu tenderloin and fresh local sea bream and white fish from the nearby waters.
Lunch Course — “Firestorm”: 6-course menu showcasing a Kagoshima Kuroge Wagyu tenderloin finished over a wood fire
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Spanish Mackerel with Shungiku Cream and Japanese Pepper Flavor
- Seasonal Vegetable Potage
- Wood-fired Kagoshima White Fish with White Bean and Mushroom Ragout
- Shiitake Mushroom Vermouth Sauce
- Wood-fired Kagoshima Black Wagyu Beef Fillet
- Slow-fired Burdock Fondant
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
01 ທ.ວ ~ 25 ທ.ວ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
[12/24 & 12/25 only] Christmas course
Special Christmas dinner course available only on December 24th and 25th, 2025
[12/24 & 12/25 only] Christmas course
¥ 28,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
"Amuse"
Roasted Kagoshima Prefecture Kuroge Wagyu Beef Aitchbone with Spinach Sponge
Beetroot Puree and Beef Ribs
Bityu Pork Consommé

"Cold Appetizer"
Marinated Lobster and Kagoshima Prefecture Seafood
Cauliflower Blancmange and Seafood Consommé Jelly with Salmon Roe

"Hot Appetizer"
Domestic Beef Tongue Braised in Red Wine
Served with Wood-Fired Mashed Potatoes

"Fish Dishes"
Kagoshima Prefecture Grouper and Milt Meunière with Caviar
Lightly Prepared Spiny Lobster Sauce

"Meat Dishes"
Kagoshima Prefecture Kuroge Wagyu Beef Fillet
Carrot Flan and Shungiku Cream with Black Truffle Sauce

"Dessert"
Chef's Special Dessert
Coffee, Black Tea, or Green Tea

Sweets
Small Confections
ວັນທີທີ່ຖືກຕ້ອງ
24 ທ.ວ ~ 25 ທ.ວ
ວັນ
ພ, ພຫ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
New Year's Special Lunch Course
A special lunch course made with ingredients carefully selected by chef.
New Year's Special Lunch Course
¥ 8,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Red Sea Bream with Rape Blossom Genovese, Marinated Green Vegetables and Salmon Roe
- Seasonal Vegetable Potage
- Wood-Fired Kagoshima White Fish
- Daikon Radish Fondant and Seafood Consommé with Makurazaki Dried Bonito Flakes
- Wood-Fired Kagoshima Black Wagyu Beef Aitchbone
- Taro and Fourme d'Ambert Ragout
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
31 ທ.ວ ~ 04 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
New Year Lunch Course [Firestorm]
A special lunch course made with ingredients carefully selected by chef.
New Year Lunch Course [Firestorm]
¥ 12,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
- One Amuse-bouche
- Grilled Kagoshima Red Sea Bream with Rape Blossom Genovese, Marinated Green Vegetables and Salmon Roe
- Seasonal Vegetable Potage
- Wood-Fired Kagoshima White Fish
- Daikon Radish Fondant and Seafood Consommé with Makurazaki Dried Bonito Flakes
- Wood-Fired Kagoshima Black Wagyu Beef Sirloin
- Taro and Fourme d'Ambert Ragout
- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number (099-821-1111).
ວັນທີທີ່ຖືກຕ້ອງ
31 ທ.ວ ~ 04 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານທ່ຽງ
ອ່ານເພີ່ມຕື່ມ
New Year's Dinner Course [Framed]
- One Amuse-bouche

- Tarumi Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)

- Grilled Kagoshima Red Sea Bream and Scallops
- Rape Blossom Genovese, Marinated Green Vegetables and Salmon Roe

- Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan)

- Wood-Fired Kagoshima White Fish
- Daikon Radish Fondant and Seafood Consommé Soup with Makurazaki Bonito Flakes

- Wood-Fired Kagoshima Kuroge Wagyu Beef Sirloin
- Taro and Fourme d'Ambert Ragout

- Chef's Special Dessert
- Coffee, Black Tea, or Green Tea
New Year's Dinner Course [Framed]
¥ 15,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
31 ທ.ວ ~ 04 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
New Year's Dinner Course [Flair]
- One Amuse-bouche

- Tarumi Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)

- Grilled Kagoshima Red Sea Bream and Scallops
- Rape Blossom Genovese, Marinated Green Vegetables and Salmon Roe

- Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan) / Foie Gras

- Wood-Fired Kagoshima White Fish with Fried Princess Sweet Shrimp
- Daikon Radish Fondant and Makurazaki Bonito Flavored Seafood Consommé Soup

- Wood-Fired Kagoshima Black Wagyu Beef Fillet
- Taro and Fourme d'Ambert Ragout

- Chef's Special Dessert
Coffee, Black Tea, or Green Tea
New Year's Dinner Course [Flair]
¥ 20,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
31 ທ.ວ ~ 04 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
New Year's Dinner Course
- One Amuse-bouche

- Tarumizu Biyu Pork Consommé Soup (Flying Hog Style Tonjiru)

- Grilled Kagoshima Red Sea Bream and Scallops
- Rape Blossom Genovese, Green Vegetables, and Salmon Roe

- Sakurajima Chicken and Black Truffle Risotto (Flying Hog Style Keihan) / Abalone Meunière
- Wood-Fired Kagoshima White Fish and Princess Sweet Shrimp Fritters
- Daikon Radish Fondant and Seafood Consommé Soup with Makurazaki Dried Bonito Flakes

- Wood-Fired Kagoshima Hioki Venison
- Raspberry-Flavored Beetroot Glace

- Wood-Fired Kagoshima Kuroge Wagyu Beef Fillet and Sautéed Foie Gras
- Taro and Fourme d'Ambert Ragout

- Chef's Special Dessert
- Petit Fours
Coffee, Black Tea, or Green Tea
New Year's Dinner Course
¥ 25,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
ພິມລະອຽດ
*The menu contents are subject to change.
For more information, please contact the hotel's main phone number. *Reservations after 6:00 p.m. on the day of the event can be made by calling the hotel's main phone number: 099-821-1111.
ວັນທີທີ່ຖືກຕ້ອງ
31 ທ.ວ ~ 04 ມ.ກ 2026
ຄາບອາຫານ
ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
All-you-can-drink
All-you-can-drink
¥ 4,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
Sparkling Wine
White Wine / Red Wine
Beer
Non-Alcoholic Sparkling Wine
Oolong Tea
Grapefruit Juice
Orange Juice
Ginger Ale
ວັນທີທີ່ຖືກຕ້ອງ
~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
All-you-can-drink
¥ 5,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
The following items will be added to the 4,000 yen all-you-can-drink menu.
Whiskey
Shochu
ວັນທີທີ່ຖືກຕ້ອງ
~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
All-you-can-drink
¥ 6,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
The following items will be added to the 5,000 yen all-you-can-drink menu.
Upgrade sparkling wine to Champagne
Non-alcoholic White and Red Wine
Mango Juice
Guava Juice
ວັນທີທີ່ຖືກຕ້ອງ
~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
(Optional menu) Anniversary Plan
The perfect anniversary plan for anniversaries and marriage proposals. Please enjoy a memorable meal with your loved one.
(Optional menu) Anniversary Plan
¥ 4,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
Package includes;
A toast (sparkling wine or non-alcoholic sparkling wine)
Fresh cake (dessert of the course will be changed to a cake)
Flowers (as a gift)
Amount: Add 4,000 yen per person to the regular course
ພິມລະອຽດ
Please make a reservation at least 3 days in advance.
Reservations are accepted from 2 persons.
Fresh cakes can be personalized with a message.
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~
ອ່ານເພີ່ມຕື່ມ
[Lunch] Value plan including private room fee
This plan includes a private room charge and is perfect for a meeting, engagement ceremony, New Year's Eve party, or welcome and send-off party.
10,000 yen per person
[Lunch] Value plan including private room fee
¥ 10,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
Package includes;
- Course [Blaze]
- Sparkling wine for toast (Alcoholic or non-alcoholic beverages)
- Private room charge
ພິມລະອຽດ
*Photo is for illustrative purposes only.
*All-you-can-drink (free-flow) can be added.
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ນ ~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ຈຳກັດການສັ່ງຊື້
6 ~
ອ່ານເພີ່ມຕື່ມ
[Dinner] Value plan including private room fee
This plan includes a private room charge and is perfect for a meeting, engagement ceremony, New Year's Eve party, or welcome and send-off party.
Dinner 18,000 yen per person
[Dinner] Value plan including private room fee
¥ 18,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
Package includes;
- Course [Flamed]
- Sparkling wine for toast (Alcoholic or non-alcoholic beverage)
- Private room charge
ພິມລະອຽດ
*Photo is for illustrative purposes only.
*All-you-can-drink (free-flow) can be added.
*All prices include tax and service charge.
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ນ ~ 22 ສ.ຫ, 24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 23 ທ.ວ, 26 ທ.ວ ~ 30 ທ.ວ, 06 ມ.ກ 2026 ~
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
6 ~
ອ່ານເພີ່ມຕື່ມ
Child menu
¥ 3,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
[Menu example] Soup, hamburger steak, fried chicken, sausage, salad, bamboo charcoal bread, dessert (ice cream)
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Child menu
¥ 5,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
[Menu example] Soup, beef steak, fried shrimp, salad, bamboo charcoal bread, dessert
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Child menu
¥ 3,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
[Menu example] Soup, hamburger steak, fried chicken, sausage, salad, bamboo charcoal bread, dessert (ice cream)
ວັນທີທີ່ຖືກຕ້ອງ
~ 22 ສ.ຫ, 24 ສ.ຫ ~ 28 ຕ.ລ, 30 ຕ.ລ ~ 23 ທ.ວ, 26 ທ.ວ ~
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Child menu
¥ 5,000 (ລວມຄ່າບໍລິການ & ອາກອນ)
[Menu example] Soup, beef steak, fried shrimp, salad, bamboo charcoal bread, dessert
ວັນທີທີ່ຖືກຕ້ອງ
10 ກ.ຍ ~ 28 ຕ.ລ, 30 ຕ.ລ ~
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ
Reservations for seats only
Reservations for seats only
ພິມລະອຽດ
*For reservations after 6pm on the day, please contact the main phone number. Hotel main number: 099-821-1111
ຄາບອາຫານ
ອາຫານທ່ຽງ, ອາຫານຄ່ຳ
ອ່ານເພີ່ມຕື່ມ

ຄຳຮ້ອງຂໍ

Please advise the age of your children and the number of strollers here (if applicable)
Please advise us the details of your dietary restrictions in advance. We may not be able to accommodate on-day special requests.
※Please note that we may not be able to accommodate to your requests if you have a wide range of dietary restrictions
Example:
1 person is allergic to shrimp, including broth and extracts
I don't eat raw onions, but I can eat them if they are cooked
※If you don’t have any dietary restrictions, please select " No dietary restrictions"
■If you are bringing small children, please enter the ages and number of children, and whether or not you would like them to enter the store with a stroller.

ລາຍລະອຽດຂອງແຂກ

ລະຫັດຜ່ານ ສັ້ນໂພດ (ຕຳ່ສຸດຄື 12 ຕົວອັກສອນ)
ລະຫັດຜ່ານ ອ່ອນເກີນໄປ
ລະຫັດຜ່ານ ຕ້ອງມີຢ່າງໜ້ອຍໜຶ່ງຕົວອັກສອນພິມໃຫຍ່, ໜຶ່ງຕົວອັກສອນພິມນ້ອຍ, ໜຶ່ງຕົວເລກ ແລະ ໜຶ່ງສັນຍາລັກ.
ລະຫັດຜ່ານ ຈະຕ້ອງບໍ່ມີສ່ວນຂອງ ອີເມລ.
ລະຫັດຜ່ານ ບໍ່ຖືກກັບການຢືນຢັນ
ໂດຍການສົ່ງແບບຟອມນີ້, ທ່ານຍອມຮັບ ພາສາແລະນະໂຍບາຍທີ່ກ່ຽວຂ້ອງ.

ກົດໝາຍ & ນະໂຍບາຍ