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Sample from 25-30 different types of vegetables with our Five Vegetable Plate

This plate is centered around seasonal vegetables. We only make 15 portions of this completely vegetable based dish per day. The menu changes every week. In the past, we have served daikon radish cutlets, vegetable sushi, bagna cauda, homemade sweet potato fries, and pickles. We try to serve seasonal vegetables, carefully selected home grown vegetables, meat dishes that pair well with these vegetables, and seasonal seafood dishes. We particularly recommend Kokyu Toyonaga’s tomatoes from Mishima in Shizuoka prefecture. We produce our own zucchini and sweet potatoes in our own field. We try to communicate with people who visit the restaurant in many different ways. However busy we are, we like to genuinely interact with customers rather than treat them like they are on an assembly line. We have created a mellow interior with warm colors and terracotta tiles on the floor. We obtain various types of wood to use in our wood-burning stove. Our portion sizes are designed to suit women because the majority of our customers are female. This plate is centered around seasonal vegetables. We only make 15 portions of this completely vegetable based dish per day. The menu changes every we read moreek. In the past, we have served daikon radish cutlets, vegetable sushi, bagna cauda, homemade sweet potato fries, and pickles. We try to serve seasonal vegetables, carefully selected home grown vegetables, meat dishes that pair well with these vegetables, and seasonal seafood dishes. We particularly recommend Kokyu Toyonaga’s tomatoes from Mishima in Shizuoka prefecture. We produce our own zucchini and sweet potatoes in our own field. We try to communicate with people who visit the restaurant in many different ways. However busy we are, we like to genuinely interact with customers rather than treat them like they are on an assembly line. We have created a mellow interior with warm colors and terracotta tiles on the floor. We obtain various types of wood to use in our wood-burning stove. Our portion sizes are designed to suit women because the majority of our customers are female. ... learn more from chef

  • English menu
  • English-speaking staff
  • Free Wi-Fi
  • Lunch
  • Late-night service
  • No smoking
  • Special dietary requests
  • Western cutlery

Gotemba Restaurant Kuishinbogomi

御殿場レストラン くいしんぼ五味

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).

050-5263-1777 (+81-50-5263-1777)

Shop: 0550-80-5353 (+81-550-80-5353)

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Access
A 9-minute drive from JR Gotemba Line, Gotemba station. On Prefectural Route 23 it is immediately north of the Rikujokyogijo-Iriguchi intersection.
Cuisine
Western / General,Western / French,Western / Italian / General,Sosaku (creative)
Average price
Dinner: 3,000 JPY / Lunch: 1,500 JPY
Open
[Monday, Wednesday - Sunday, Holidays, Day Before Holidays] Lunch 11:00 - 15:00 (last order 14:00) / Dinner 17:00 - 21:30 (last order 20:30)
Closed
Tuesday
Address

992-577 Hagiwara , Gotemba, Shizuoka map

Gotemba Restaurant Kuishinbogomi_Outside view
Address (for taxi driver )
静岡県御殿場市萩原992-577
English services
Unknown.
Credit cards accepted
American Express / Diners Club / MasterCard / Visa
Features
Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Child friendly / Counter seating available / course meals / Large wine selection

Japanese Dining Etiquette

Japanese Dining Etiquette - PRIVATE ROOM