Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
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Restaurant name |
Per primo(Per primo)
|
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Categories | Italian、Cafe、Cake |
Phone number (for reservation and inquiry)・Inquiry |
06-7509-3329 |
Reservation Availability |
Reservations available |
Address |
大阪府大阪市阿倍野区阪南町5-22-14 |
Transportation |
1 minute walk from Nishitanabe subway station 112 meters from Nishitanabe. |
Opening hours |
|
Budget |
¥3,000~¥3,999 ¥1,000~¥1,999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、AMEX、JCB、Diners) Electronic money Not Accepted QR code payment Accepted (PayPay、d Barai、au PAY) |
Number of seats |
20 Seats |
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Private dining rooms |
not allowed There is a tatami room on the second floor. |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Comfortable space,Tatami seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails |
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Occasion |
This occasion is recommended by many people. |
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Service |
(Surprise) Party accommodations,Take-out |
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available |
Website | |
The opening day |
2017.12.11 |
Remarks |
*Payment by PayPay is also accepted. *We have rearranged the tables to avoid the three Cs and ensure that you can have a comfortable time. |
PR for restaurants |
Enjoy Japanese black beef delivered directly from Kaneko Farm in Aomori Prefecture! Enjoy Italian cuisine made with carefully selected domestic ingredients.
The restaurant is just a short walk from Nishitanabe Station. We use only domestic ingredients, such as Namiki Wagyu (Japanese black beef) delivered directly from the source, Ise red chicken slaughter
...ed that morning, fresh seafood, and seasonal vegetables! We use chicken soup that is made over 6 hours every day as a base to make seasonal vegetable sauces and pot-au-feu, all of which are carefully prepared. We also have a pastry chef on-site, so not only are the desserts delicious, but we can also prepare whole birthday cakes. Please feel free to contact us!