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新着情報
what's new
[Starting April 28th!] Food/Lunch - Introducing the limited time menu -
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Golden Week deals and opening hours
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[Starting April 28th!] Introducing early summer banquet and obanzai dishes♪
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[Limited time lunch menu now available!] "Beef steak and bamboo shoot rice with large bowl of grated yam set meal"
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[Starting March 10th] Introducing spring banquet and Obanzai dishes♪
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Introducing our welcome and farewell party plans
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[Until March 16th!] Limited time lunch starts!!
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[Now accepting reservations!] For banquets in January and February, come to Haretsubame!!
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[Starting January 14th!] Introducing grilled Omi duck loin and foie gras, as well as side dishes
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Notice of business hours during the New Year holidays
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Introducing our New Year's party plans
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[Limited time only!!] Introducing winter obanzai
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[Year-end party course] Starts November 11th
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Limited time lunch starts!!
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[From September 9th] Introducing the Haretsubame Autumn Banquet and Obanzai!
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Limited time lunch menu available until September 19th: Set meal using Tosa's Hachikin chicken
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★Limited to August 10th - August 15th★ Upgrade to 【Premium All-You-Can-Drink】 when booking a banquet!
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Introducing summer obanzai
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New lunch menu available from July 1st!
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[Limited quantities!] Banquet passes are still being distributed!!
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[Must-see for party organizers] Part 3! Great value party passport *Ends while supplies last*
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New menu now on sale!
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[New product introduction] Limited time sale! Horse sashimi tartar sauce yukke
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Limited time offer for banquets from May 5th (Sun) to May 8th (Wed)!
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[From April 25th] We are preparing a Swallow Early Summer Banquet!
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[Golden Week Limited Sale!] Grilled squid from Noto, Ishikawa Prefecture, caught by line and wrapped in foil
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[On sale from April 22nd!] Grilled chicken with miso and cod roe, rolled omelette, salmon roe in a rice container, and a large bowl of grated yam set meal: 1,280 yen (tax included)
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[Limited quantity] We will be distributing special banquet passes to the first 100 people!
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Starting on March 4th! Haretsubame's "Seasonal Obanzai" uses plenty of ingredients that can only be enjoyed in spring.
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