[Special time in a private room] [Your favorite bottle & all-you-can-eat] 70 dishes including appetizer, pasta, steak and main course for 4,000 yen

[Special time in a private room] [Your favorite bottle & all-you-can-eat] 70 dishes including appetizer, pasta, steak and main course for 4,000 yen

By using a coupon4000 yen(Tax included)

Under elementary school: 0 yen / Elementary school: 1,000 yen / Junior high school: 2,000 yen / High school students and above: same price as adults

  • 1persons-

You can enjoy all-you-can-eat with a bottle of your choice at the shop for 4,000 yen in a private room on the second floor of our restaurant. Perfect for dates, girls' nights, and other special occasions.*Bottles are charged separately.Enjoy NOOM's wine and cuisine to your heart's content! *Private room fee and cover charge are included.

Course menu

★All-you-can-eat points to note★

- Be sure to purchase a bottle at the shop.

・All NOOM menu items are all-you-can-eat.

・The course is 120 minutes long (last order 90 minutes).

・You can order up to 4 items per person for your first order.

(For parties of 3 or more, the limit is 10 items.)

・Additional orders can only be made after all ordered dishes have been served.

All meals will be served per person.

・Each group can only order one item from the menu.

(If you order the same dish again, you will be charged a la carte.)

・You can order one dessert per person.

It will take some time for the pizza to be served.

・For last orders, each person can order two dishes.

Please only order what you can eat within the time limit.

(If you exceed the time limit, an extension fee may be charged.)

・Please refrain from taking food home.

・Please refrain from binge drinking or eating quickly.

Any leftover food or drink will be charged 500 yen per item.

Reservation reception time
17:00~19:30
Available days for reservation
Monday to Wednesday, Friday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 19:00 on the day of your visit

2024/12/26 update