Ginza Tamai
銀座 玉ゐ
Help desk
Shop
From the chef
Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".
He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.
長谷川 久展Hisanobu Hasegawa
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Course Menu /
Menu - From the chef
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Ginza Tamai
銀座 玉ゐ
Help desk
Shop
03-6264-6896 (+81-3-6264-6896)
- location_onAccess
- 3-minute walk from Exit A1 on the Tokyo Metro Ginza Line. 231m from Ginza Station.
- restaurantCuisine
- Japanese / General,Japanese / Tempura (battered, fried seafood and vegetables) / Japanese,Japanese
- scheduleOpen
- [Weekdays] Lunch 11:00 am - 2:30 pm (L.O. 2:00 pm) *Please note that business hours are subject to change according to the request of the Tokyo Metropolitan Government. / Dinner 5:00 pm - 9:30 pm (L.O.9:00 pm), [Saturday, Sunday, National Holidays] Lunch 11:00 am - 3:00 pm (L.O.2:30 pm) / Dinner 5:00 pm - 9:30 pm (L.O. 9:00 pm)
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 7,000 JPY / Lunch: 3,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments
(Various electronic money can be used (transportation IC cards not accepted) ) -
QR Code Payments Accepted
PayPay / Alipay / WeChat Pay
- pin_dropAddress
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4F, Kojun Bldg., 6-8-7, Ginza, Chuo-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都中央区銀座6-8-7 交詢ビル 4F
- translateEnglish services
- Unknown.
- listFeatures
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Lunch / Reservations / Counter seating available / course meals
*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