Kai to Sumibi to Nihonshu Tawawa
貝と炭火と日本酒 撓
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
- Information
- Photos
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Course Menu /
Menu - From the chef
- Map
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Kai to Sumibi to Nihonshu Tawawa
貝と炭火と日本酒 撓
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
045-290-0141 (+81-45-290-0141)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 3-minute walk from the North West Exit of Yokohama Station. Cross Tsuruya Bridge and turn right at the 2nd corner. It is in the 3F of the 2nd building ahead of the Richmond Hotel on the left.
- restaurantCuisine
- Japanese / Kaiseki (traditional multi-course meal),Japanese / Sashimi (raw fish)/Seafood,Alcohol / Sake / Izakaya (Japanese tavern),Taverns
- scheduleOpen
- [Weekdays, Saturday] Dinner 5:00 pm - 11:30 pm (L.O. 10:30 pm)
- blockClosed
- Sunday, National Holidays
- paymentsAverage price
- 6,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments Accepted
Transportation IC Card / Prepaid IC Card -
QR Code Payments Accepted
PayPay / Alipay / WeChat Pay
- pin_dropAddress
-
3F, Watanabe Bldg., 2-13-3, Tsuruya-cho, Kanagawa-ku, Yokohama-shi, Kanagawa map
- local_taxiAddress (for taxi driver )
- 神奈川県横浜市神奈川区鶴屋町2-13-3 渡辺ビル3F
- translateEnglish services
- English menu available.
- listFeatures
-
English menu / Late-night service / Special diet / Western cutlery / Reservations / Reserved rooms / Kotatsu (heated table) / course meals / Take out / Large shochu selection / Large sake 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