【年商1億円のポーカープロを輩出したい】 プロ認定試験 〈1次試験概要〉 プロ認定試験という名のポーカートーナメントです。 開始時刻 18:30 締切時刻 20:40 試験料(エントリー) ¥5000 再試験(リエントリー) ¥5000(同会場、同日時の1試験につき、再試験は1回まで) スタック 20000点 合格条件 総受験者の10%(四捨五入) 合格後は2次試験、3次試験へと続きます。 3次試験合格後、認定プロとなり、プロトーナメントへ参加が可能となります。 詳細はHPでご確認ください。 http://pro-poker.jp ※TDの判断により一部内容が変更となる場合がございます。 あらかじめご了承ください。
東京都渋谷区 恵比寿西1-4-4 恵比寿S2ビル2階 BLOW 恵比寿店
Tel:0364161349
Email:blow-ebisu@sola-japan.co.jp
Station:
Game type | Texas Hold'em |
---|---|
SP payment | No |
Limit type | No Limit |
Seats | 10 |
Start chips | 20000 |
Reentry | 1Times |
Reentry chips | 20000 |
Reentry fee | ¥5,000 |
Rebuy | No |
Add-on | No |
Level | Small / Big | Ante | Duration | ||
---|---|---|---|---|---|
1 | 100 / 100 | 100 | 15min | ||
2 | 100 / 200 | 200 | 15min | ||
3 | 200 / 300 | 300 | 15min | ||
4 | 200 / 400 | 400 | 15min | ||
5 | 300 / 500 | 500 | 15min | ||
6 | 300 / 600 | 600 | 15min | ||
7 | 400 / 800 | 800 | 15min | ||
8 | 500 / 1000 | 1000 | 15min | ||
9 | Break & Chip up(10min) | ||||
10 | 1000 / 1500 | 1500 | 15min | ||
11 | 1000 / 2000 | 2000 | 15min | ||
12 | 1500 / 3000 | 3000 | 15min | ||
13 | 2000 / 4000 | 4000 | 15min | ||
14 | 3000 / 6000 | 6000 | 15min | ||
15 | 4000 / 8000 | 8000 | 15min | ||
16 | 5000 / 10000 | 10000 | 15min | ||
17 | 6000 / 12000 | 12000 | 15min | ||
18 | 10000 / 15000 | 15000 | 15min | ||
19 | 10000 / 20000 | 20000 | 15min | ||
20 | 15000 / 25000 | 25000 | 15min | ||
21 | 15000 / 30000 | 30000 | 15min |
Please read and agree to the following before applying
When the number of players is less than the minimum number, the event may be canceled. If there is no other alternative event, the entry fee will be refunded.
After registration, you will automatically become a member of the organizer. Information other than poker ID, nickname and profile picture will not be disclosed.
If the event is canceled due to Force majeure, the paid entry fee will not be refunded and neither an alternative event will be guaranteed.
Please present your poker ID and nickname to the venue staff on the day of the event before joining.