Takiniku Meijin Wagyu Maru Ebisu Branch
炊き肉名人 和牛まる 恵比寿店
From the chef
Mr. Watanabe, a deputy manager, warmly welcomes guests with gentle a smile.
He was born in 1977 in Kanagawa. Not only in the food and beverage industry but also in various other fields, he has gained experience. In 2018, he joined Takiniku Meijin Wagyu Maru and started his career as a chef at the same time. Currently, as the deputy manager, he is active in various areas, including cooking and hospitality for guests. He strives daily to have many people taste their specialty, "Takiniku," and continues to make progress.
渡邉 繁明Shigeaki Watanabe
- Information
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- Menu
- From the chef
- Map
- Reviews
Takiniku Meijin Wagyu Maru Ebisu Branch
炊き肉名人 和牛まる 恵比寿店
Shop
03-6416-5688 (+81-3-6416-5688)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 3-minute walk from the West Exit of Ebisu Station on the JR Yamanote Line / It's located just before the Ebisu Shrine
- restaurantCuisine
- Japanese / General,Japanese / Sukiyaki (hot pot stew),Japanese / Japanese Sosaku (creative cuisine) / Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese
- paymentsAverage price
- Dinner: 6,500 JPY / Lunch: 2,000 JPY
- scheduleOpen
- [Saturday, Sunday, National Holidays] Lunch 12:00 pm - 4:00 pm (L.O. 3:00 pm) / Dinner 5:00 pm - 11:30 pm (L.O. 10:30 pm)
- blockClosed
- None
- pin_dropAddress
-
1F, Fujiwara Bldg. Anex, 1-10-11, Ebisu-nishi, Shibuya-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都渋谷区恵比寿西1-10-11 藤原ビル アネックス 1F
- translateEnglish services
- English menu available.
- credit_cardCredit Cards
- American Express / Diners Club / MasterCard / Visa
- listFeatures
-
English menu / Free Wi-Fi / Late-night service / No smoking / Reservations / course meals / 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.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
