Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Nihonno Itaria Ryouriten Sai
(日本のイタリア料理店 sai)- Nearest station：
- Categories：
- Budget：
-
Specialities
Dishes
Commitment to ingredients: “Seafood and local vegetables from Mikawa Bay”
Space
Commitment to private rooms “Relaxing private rooms”
Space
Special attention to detail at the counter seats: “Counter seats that feel like a theater”
Set menu
シェフのお勧めする旬の食材をふんだんに盛り込んだコース
Review
-
Review 102casesFollower 52PeoplePick-up reviews
鶴舞駅から徒歩5分程にある イタリア料理『sai』さんへ ディナーで初訪問 カウンター4席、テーブル、個室ありました。 18時一斉スタート ネットから予約しました。 シチリアで修業されたシェフ 最初にシチリアの郷土料理 スカッチャが出てきました。 生地のなかに食材が練り込...Find out more
2023/07 Visitation
1times
-
Review 512casesFollower 265People本格的で遊び心があるイタリアンが楽しめる隠れ家チックなお店
鶴舞駅から徒歩5分ほどの所にある 隠れ家的なイタリア料理のお店です。 前回伺った時も、すぐ近くにいるのに 「あれ？こっちだっけ？」となる目立たない入り口 これがまたいいんで...Find out more
2024/03 Visitation
1times
-
Review 275casesFollower 116PeopleWhen a young chef grows up, we can r...
●One-word impressions - A young chef who can't work and is feeling nervous - All the dishe...Find out more
2023/12 Visitation
1times
Restaurant information
Details
| Restaurant name |
Nihonno Itaria Ryouriten Sai
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry)・Inquiry |
050-5457-0734 |
| Reservation Availability |
Reservations available |
| Addresses |
愛知県名古屋市中区千代田2-8-17 グリーンハイツ鶴舞公園 1F |
| Transportation |
Tsurumai Line Tsurumai Station 5 minutes walk (450m) / 2 minutes by car 377 meters from Tsurumai. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
ディナータイムサービス料10％ |
Seats/facilities
| Number of seats |
14 Seats （ 2 seats for 2 at a table, 6 seats in a private room, 4 seats at the counter） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private dining rooms |
OK For 6 people If you use a private room during lunch time, a 10% service charge will be charged. |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Dishes |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,BYOB |
| Website | |
| The opening day |
2020.8.1 |
| Phone Number |
052-265-7117 |
| Remarks |
[You can bring your own drink] Usage fee applies, 1 bottle 750ml 3,500 yen |
閉じる
料理Commitment to ingredients: “Seafood and local vegetables from Mikawa Bay”
We create courses using fresh fish caught in the morning from Mikawa Bay and vegetables from Aichi Prefecture.
空間Commitment to private rooms “Relaxing private rooms”
We have completely private rooms that can accommodate up to 6 people. It can be used by 2 people or more, so please use it on a special day.
空間Special attention to detail at the counter seats: “Counter seats that feel like a theater”
This is a seat where you can enjoy the food being prepared in front of you at the counter, the sound of the cooking, and the scent of the dishes all to yourself.
Expressing Japan's rich ingredients in Italian cuisine
sai is an Italian restaurant that uses ingredients unique to Japan and takes advantage of the quality of the ingredients. The owner and chef, Ryohiro Kato, was born in Arimatsu, Midori Ward, Nagoya Ci
...ty, Aichi Prefecture, and is home to Japan Heritage Arimatsu Narumi Shibori, which is dotted with sake breweries dating back to the Edo period. He works with local ingredients, local wine and alcohol, and incorporates the traditions of his hometown into Restaurants. This is a restaurant where you can enjoy Japanese-Italian cuisine that lets you feel the four seasons of Japan, woven from seasonal vegetables from Chita, seafood from Mikawa Bay, and meat from the Atsumi Peninsula.