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Search Results: Wine, Sake, Seafood
1 - 3 of 3 restaurants
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Local sake & fish Ariki
地酒 地魚 ありき
Hakusan, Sugamo, Tokyo
Seafood, Japanese / Sashimi (raw fish)/Seafood / Sake / Local Sake
Dinner: 4,500 JPY / Lunch: 1,000 JPY
Dinner: 4,500 JPY / Lunch: 1,000 JPY
Lunch 11:00 am - 3:00 pm Dinner 4:00 pm - 11:00 pm
Irregular
Unknown.
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Creation Japanese Food Yaichi (81)
クリエーションジャパニーズフードヤイチ(81)
Okachimachi, Ueno/Yanaka, Tokyo
Seafood, Japanese / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
Dinner: 3,999 JPY / Lunch: 999 JPY
Dinner: 3,999 JPY / Lunch: 999 JPY
Lunch 11:30 am - 2:00 pm (last order 1:30 pm) Dinner 5:00 pm - 12:00 am (last order 11:00 pm) [ Saturday ] 3:00 pm - 10:00 pm (last order 9:30 pm)
Sunday,Holidays
Unknown.
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Yompachigyojouchisaiwaichoten
四十八漁場 内幸町店
Shimbashi/Shiodome, Ginza/Yurakucho/Tsukiji, Tokyo
Seafood, Japanese / General / Sashimi (raw fish)/Seafood / Sake
Dinner: 4,500 JPY / Lunch: 999 JPY
Dinner: 4,500 JPY / Lunch: 999 JPY
Lunch 11:30 am - 2:00 pm (last order 1:30 pm) Dinner 5:00 pm - 10:30 pm (last order 9:30 pm)
Saturday,Sunday,Holidays We may be closed on weekends and holidays without prior notice. Please contact the store directly for business days.
Unknown.
Find Other Categories/Cuisines
- Tokyo Area Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew)
- Tokyo Area Teppanyaki (iron griddle grilling)
- Tokyo Area SushiSousaku Sushi (creative sushi)Oshizushi (pressed sushi)
- Tokyo Area Sashimi (raw fish)/Seafood
- Tokyo Area Taverns
- Tokyo Area Yakiniku (grilled meat)Yakiniku (Japanese BBQ)
Select the Wine and Sake restaurants you are interested in from the recommendations for Tokyo Area.
With SAVOR JAPAN, you can search recommended Wine and Sake restaurants found in Tokyo Area according to your search criteria such as area, budget, and cuisine.
These recommendations for Tokyo Area include the restaurants in Tokyo.
Recommended cuisines for Tokyo Area are Sushi, Sashimi, Tempura, Teppanyaki, Shabu-shabu / Sukiyaki, Yakiniku, Taverns（Izakaya） and Kaiseki(course menu).
