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Bishu Bikou Otentosan Nihonbashi Branch

美酒美肴 おてんとさん 日本橋店

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

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Bishu Bikou Otentosan Nihonbashi Branch

美酒美肴 おてんとさん 日本橋店

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

Shop

03-6262-6199 (+81-3-6262-6199)

All reservations will be accepted via web form to ensure a smooth reservation process.
  • If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.
location_onAccess
Easy access from Exit A9 of Tokyo Metro Mitsukoshimae Station /  4-minute walk from Exit 3 of JR Shin-Nihombashi Station
restaurantCuisine
Alcohol / Sake,Japanese / Sashimi (raw fish)/Seafood,Japanese / Japanese Beef Steak / Izakaya (Japanese tavern),Taverns
paymentsAverage price
4,500 JPY
scheduleOpen
[Weekdays, Day Before National Holidays] Lunch 11:30 am - 2:00 pm (L.O. 1:30 pm), Dinner 5:00 pm - 12:30 am (L.O. 11:30 pm) / [Saturday] Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm)
blockClosed
Sunday, National Holidays
pin_dropAddress

B1F, 2-4-3, Nihonbashi Muromachi, Chuo-ku, Tokyo map

Bishu Bikou Otentosan Nihonbashi Branch_Outside view
local_taxiAddress (for taxi driver )
東京都中央区日本橋室町2-4-3B1F
translateEnglish services
English menu and English-speaking staff available.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
English menu / English-speaking staff / Lunch / Late-night service / Western cutlery / Reservations / Reserved rooms / Counter seating available / Take out / All you can drink / Large shochu selection / Large sake selection / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.