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Search Results: Wine, Sake, Seafood
1 - 2 of 2 restaurants
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
Tenjinbashi/Tenjinbashi-suji, Umeda/Kitashinchi, Osaka
Seafood, Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
4,000 JPY
4,000 JPY
[Monday - Friday, National Holidays] Dinner 5:00 pm - 2:00 am (L.O. 1:00 am) / [Saturday, Sunday, National Holidays] 1:00 pm - 2:00 am (L.O. 1:00 am)
Irregular
English menu and English-speaking staff available.
Head towards Chochin Dori, it's located on the second floor of the Uratenma Tenjin Yokocho, the building on the side
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Kaisenkoshitsuizakayahitosaji
海鮮個室居酒屋 ひとさじ
Shijokawaramachi/Teramachi, Kawaramachi/Kiyamachi/Pontocho (Downtown Kyoto), Kyoto
Seafood, Japanese / Sashimi (raw fish)/Seafood / Whisky / Sake
Dinner: 4,000 JPY / Lunch: 4,000 JPY
Dinner: 4,000 JPY / Lunch: 4,000 JPY
[ Monday ~ Thursday,Sunday,Holidays ] 5:00 pm - 11:00 pm (last order 10:15 pm) (Cooking LO 22:15 Drink LO 22:30) [ Friday,Saturday,Day Before Holidays ] 5:00 pm - 12:00 am (last order 11:15 pm) (Cooking LO 23:15 Drink LO 23:30)
None
Unknown.
Find Other Categories/Cuisines
- Kyoto and Osaka Area Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew)
- Kyoto and Osaka Area Teppanyaki (iron griddle grilling)
- Kyoto and Osaka Area SushiSousaku Sushi (creative sushi)Oshizushi (pressed sushi)
- Kyoto and Osaka Area Sashimi (raw fish)/Seafood
- Kyoto and Osaka Area Taverns
- Kyoto and Osaka Area Yakiniku (grilled meat)Yakiniku (Japanese BBQ)
Select the Wine and Sake restaurants you are interested in from the recommendations for Kyoto and Osaka Area.
With SAVOR JAPAN, you can search recommended Wine and Sake restaurants found in Kyoto and Osaka Area according to your search criteria such as area, budget, and cuisine.
These recommendations for Kyoto and Osaka Area include the restaurants in Mie, Shiga and Kyoto.
Recommended cuisines for Kyoto and Osaka Area are Taverns（Izakaya）, Kaiseki(course menu), Sushi, Sashimi, Tempura, Teppanyaki, Shabu-shabu / Sukiyaki and Yakiniku.
