RESTAURANT ASADOR CarneSio
RESTAURANT ASADOR CarneSio
Help desk
Shop
From the chef
Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.
He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.
加藤 俊明Toshiaki Kato
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- From the chef
- Map
- Reviews
RESTAURANT ASADOR CarneSio
RESTAURANT ASADOR CarneSio
Help desk
Shop
0555-83-3337 (+81-555-83-3337)
- location_onAccess
- 15-minute drive from Kawaguchiko IC, 10-minute drive from Kawaguchiko Station, 2,255m from Kawaguchiko Station
- restaurantCuisine
- Western / General,Western / Steak,Alcohol / Wine / Steak,Yakiniku/Steak
- scheduleOpen
- [Tuesday-Sunday, National Holidays, Day Before National Holidays] Lunch 11:00 pm - 3:00 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 10:00 pm (L.O. 9:00 pm)
- blockClosed
- Monday
- paymentsAverage price
- Dinner: 10,000 JPY / Lunch: 3,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments Accepted
Transportation IC Card
- pin_dropAddress
-
4882-1, Kodachi, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi map
- local_taxiAddress (for taxi driver )
- 山梨県南都留郡富士河口湖町小立4882-1
- translateEnglish services
- English menu and English-speaking staff available.
- listFeatures
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English menu / English-speaking staff / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Child friendly / course meals
*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