Ankoya Takahashi
あんこう屋 高はし
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
His experiences working as a salaryman and at a famous tempura restaurant come to life now
He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.
高橋 良和KATAHASHI YOSHIKAZU
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Ankoya Takahashi
あんこう屋 高はし
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
- 4 minutes walk from Shijo-mae station on Yurikamome
- restaurantCuisine
- Japanese / General,Japanese / Ankou Nabe (monkfish hot pot) / Izakaya (Japanese tavern),Taverns
- paymentsAverage price
- Dinner: 3,000 JPY / Lunch: 3,000 JPY
- scheduleOpen
- [Tuesday, Thursday, Saturday] Reservation required : 7:00 am - 1:00 pm
- blockClosed
- Monday, Wednesday, Friday, Sunday
- pin_dropAddress
-
Block 6 / FIsheries Intermediate Wholesale Market Building (3rd floor), 6-5-1, Toyosu, Koto-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都江東区豊洲6-5-1 ６街区／水産仲卸売場棟３階
- translateEnglish services
- English-speaking staff available.
- credit_cardCredit Cards
- listFeatures
-
English-speaking staff / No smoking
*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
