Sichuan Dentou Hinabe Shokukan Meieki Branch
四川伝統火鍋 蜀漢 名駅店
Help desk
Shop
From the chef
Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Course Menu /
Menu - From the chef
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Sichuan Dentou Hinabe Shokukan Meieki Branch
四川伝統火鍋 蜀漢 名駅店
Help desk
Shop
052-583-1658 (+81-52-583-1658)
- location_onAccess
- 1-minute walk from Exit 10 of Unimall at Nagoya Station on JR Lines, 4-minute walk from Exit 1 of Kokusai Center Station on Sakuradori Subway Line
- restaurantCuisine
- Chinese / General,Chinese / Szechuan,Alcohol / Shokoshu (Chinese Shaoxing wine) / Szechuan,Chinese
- scheduleOpen
- Lunch 11:30 am - 2:30 pm (L.O. 2:00 pm) / Dinner 5:00 pm - 10:30 pm (L.O. 10:00 pm)
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 8,000 JPY / Lunch: 2,000 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
- pin_dropAddress
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7F, GEMS Meieki 3-chome, 3-18-19, Meieki, Nakamura-ku, Nagoya-shi, Aichi map
- local_taxiAddress (for taxi driver )
- 愛知県名古屋市中村区名駅3-18-19 GEMS名駅3丁目 7F
- translateEnglish services
- Unknown.
- listFeatures
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Lunch / Late-night service / No smoking / Special diet / Reservations / Reserved rooms / course meals / Take out / All you can drink
*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