sushiizakayabanya (寿司居酒屋 番屋 銀座店)
- Official information
- This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station
- Uchisaiwaicho
- Categories
- TEL
- 050-5589-7387 (+81-50-5589-7387)
- Budget
- Visiting tonight (18:00-20:00)
-
Available
These comments are users' personal opinions and impressions so this is not an objective evaluation. Please use it only as one of the references. Also these comments were made when users visited the place at that time. Please make sure to confirm before you visit the place because contents, price, menu and other information may not be the latest. See detail from here
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sushiizakayabanya shop information(in details)
Shop's basic information
Restaurant name |
sushiizakayabanya (寿司居酒屋 番屋 銀座店) |
---|---|
Categories |
Izakaya (Tavern), Sushi, Seafood |
TEL/reservation |
050-5589-7387 (+81-50-5589-7387) (For reservation only) 03-3573-0411 (+81-3-3573-0411) (For inquiry) 予約可 ご予約のお時間を過ぎてご連絡が取れない場合は、お待ちのお客様をご案内させていただきます。 |
Addresses |
7-chome-3-13 Ginza Chuo City Tokyo-to |
Transportation |
【新橋駅】5番出口より徒歩4分 395 meters from Uchisaiwaicho. |
Opening hours |
[Mon] |
Fixed holidays |
Sunday、Public Holiday |
Budget | |
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners)Electronic money Accepted (Transportation electronic money(Suica)、Rakuten-Edy、nanaco、WAON、iD、QUICPay)QR code payment Not Accepted |
Seats/facilities
Number of seats |
50 Seats |
---|---|
Private dining rooms |
yes
|
Private use |
不可 |
Non-smoking/smoking |
Smoking establishment
|
Parking lot |
no |
Space/facilities |
Counter,With power supply,Free Wi-Fi available |
Menu
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wines,Particular about Japanese sake (Nihonshu) |
---|---|
Dishes |
Particular about fish,English menu available |
Feature - Related information
Occasion |
Business This occasion is recommended by many people. |
---|---|
The homepage | |
The opening day |
2015年10月26日 |
Remarks |
※季節や仕入れ状況によりコース内容は変わります。 |
First reviewer |