Sukiyaki Shabu-shabu Medetaya
すき焼きしゃぶしゃぶ めでたや
Help desk
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Shop
From the chef
Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.
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She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.
一場 恵Megumi Ichiba
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews
Sukiyaki Shabu-shabu Medetaya
すき焼きしゃぶしゃぶ めでたや
Help desk
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Shop
03-5825-4773 (+81-3-5825-4773)
- location_onAccess
- Approximately 2-minute walk from the West Exit of Asakusabashi Station on the JR Line/ Approximately 7-minute walk from Exit A3 of Asakusabashi Station on the Toei Asakusa Line
- restaurantCuisine
- Japanese / Sukiyaki (hot pot stew),Japanese / Kaiseki (traditional multi-course meal),Japanese / Local Japanese Cuisine / Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese
- scheduleOpen
- Lunch 11:30 am - 2:30 pm (L.O. 2:00 pm) / Dinner 5:30 pm - 9:30 pm (L.O. 9:00 pm)
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 8,000 JPY / Lunch: 1,700 JPY
- credit_cardMethod of payment
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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 / Rakuten Pay / d Payment / au PAY / Alipay
- pin_dropAddress
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1-25-4, Asakusabashi, Taito-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都台東区浅草橋1-25-4
- translateEnglish services
- English menu available.
- listFeatures
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English menu / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Child friendly / course meals / 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