Course details

[3 hours all-you-can-drink included] Chiba Prefecture Ayame pork spare ribs course, 8 dishes total, 4,400 yen (tax included)

[3 hours all-you-can-drink included] Chiba Prefecture Ayame pork spare ribs course, 8 dishes total, 4,400 yen (tax included)

By using a coupon4400 yen(Tax included)

tax included

  • 8items
  • 2persons-
All-you-can-drink available

The time limit is 180 minutes.(30 minutes before LO)

Our most popular course! Enjoy our popular dishes and a generous 3 hours of all-you-can-drink.Our specialty spare ribs are made using Ayame pork from Chiba Prefecture, carefully cooked in the oven! They can be used for a variety of occasions, such as casual drinking parties with friends or coworkers, welcome and farewell parties, social gatherings, and girls' nights.

Course menu

1. Caesar salad with lots of freshly sliced prosciutto!

2. Carpaccio

3. Cheese platter

4. Sendai beef A5 rank roast beef

5. Chiba Prefecture Ayame Pork Spare Ribs with French Fries

6. Assortment of two kinds of bruschetta

7. Margherita pizza

8. Pub Jack's recommended pasta

*We offer dessert plates for birthdays and anniversaries!

Let us help you celebrate important anniversaries and birthdays.

We can cater for a variety of occasions, including dessert plates, photo shoots, and surprises. Please feel free to contact us! Prices start from 1,500 yen (tax included).

All-you-can-drink menu

·beer
・Asahi Super Dry draft beer/Sapporo Edel Pils draft beer
·wine
・Red wine/white wine/sparkling wine
· Shochu
・Various barley/sweet potato/sour drinks
·whisky
· Suntory angle
·Cocktail
・Cassis/Campari/Dita/Passoa/Gin/Vodka etc.
·Soft drink
・Cola/ginger ale/orange juice/grapefruit juice etc.
·【option】
・For an additional 2,000 yen (tax included), you can add 12 types of wine by the glass to your all-you-can-drink plan!
Reservation reception time
17:00~22:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
3 hours
Reservation deadline
Until 23:00 2 days before your visit

2024/12/10 update