Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
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From the chef
After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
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Help desk
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03-5579-9588 (+81-3-5579-9588)
- location_onAccess
- 1-minute walk from Exit C8 of Ginza Station on Tokyo Metro Lines
- restaurantCuisine
- Japanese,Japanese
- scheduleOpen
- [Monday - Saturday] Lunch 11:30 am - 3:00 pm (L.O. 2:00 pm), Dinner 3:00 pm - 9:00 pm (L.O. 8:00 pm)
- blockClosed
- Sunday, National Holidays
- paymentsAverage price
- Dinner: 15,000 JPY / Lunch: 2,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card
- pin_dropAddress
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9F, Grandia Bldg., 3-3-14, Ginza, Chuo-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都中央区銀座3-3-14 グランディアビル9F
- translateEnglish services
- English menu and English-speaking staff available.
- listFeatures
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English menu / English-speaking staff / Free Wi-Fi / Lunch / Special diet / Western cutlery / Reservations / Counter seating available / course meals / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews