Sosaku Kushiage Tsuda
創作串揚げ つだ
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).
Shop
From the chef
Bringing a new style of making kushiage
After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.
津田 猛TSUDATAKESHI
- Information
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- Menu
- From the chef
- Map
- Reviews
Sosaku Kushiage Tsuda
創作串揚げ つだ
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).
Shop
- location_onAccess
- Five minute walk from Takaoka Station. Proceed straight ahead from the #2 exit. Turn left at the first set of lights, proceed straight ahead, and it will be located on the first floor of the ALA-Izumi on your right-hand side.
- restaurantCuisine
- Japanese / Kushiage (deep-fried skewers),Japanese / Japanese Sosaku (creative cuisine),Alcohol / Wine / Creative,Sosaku (creative)
- paymentsAverage price
- 5,000 JPY
- scheduleOpen
- Normal hours 17:00 - 00:00 (last order 22:30)
- blockClosed
- Sundays
- pin_dropAddress
-
ALA Izumi 1F, 2-8-2 Izumi , Higashi-ku, Nagoya, Aichi map
- local_taxiAddress (for taxi driver )
- 愛知県名古屋市東区泉2-8-2ALA泉1F
- translateEnglish services
- Unknown.
- credit_cardCredit Cards
- American Express / Diners Club / MasterCard / Visa
- listFeatures
-
Late-night service / No smoking / Special diet / Western cutlery / Smoking allowed / Reservations / course meals / Large shochu 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
- Menu
- From the chef
- Map
- Reviews
