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[5 minutes walk from Fushimi/Sakae Station] Enjoy authentic Italian cuisine made with seasonal ingredients in a stylish restaurant◎
[We have started serving Yakiniku (Grilled meat) and Yaki-shabu!] Our proud Aichi pork served Genghis Khan (Mutton grilled on a hot plate) style ◎
A restaurant where you can enjoy charcoal-grilled thick-sliced Steak that is grilled spectacularly right in front of your eyes!
For those who are having trouble finding a private room for welcome and farewell parties! Nishiki 2 Meat & Sparkling ☆ European-style private room meat tarian bar
[Negiya Heikichi] Izakaya (Japanese-style bar) in Sakae, Nagoya where you can enjoy Creative Cuisine featuring green onions from various places.
1 minute from Fushimi station! A sister restaurant to Sakae's popular Soba Izakaya (Japanese-style bar) Mangetsu. Enjoy carefully selected obanzai and dried fish with alcohol♪
The second store of “Negiya Heikichi” opens in Nagoya Nishiki 1-chome! Please give me Creative Cuisine that uses green onions as the main character.
Close to Fushimi station. No additives, no chemicals. A store that is kind to your body.
New Year's party season♪ Enjoy authentic and reasonably priced Chinese Cuisine in a calm and upscale atmosphere♪
[3 minutes from Fushimi Station] Oven cooking that brings out the best in the deliciousness of carefully selected ingredients is appealing. Counter seats available◎
Carefully selected Miyazaki beef. Enjoy fresh Aichi prefecture hormone Cow tongue, Wagyu skirt steak, and fresh liver.
1 minute from Fushimi Station ◆ Nostalgic retro Izakaya (Japanese-style bar) ◎ Happy hour from 5pm on weekdays only for 66 yen ◎ Now accepting reservations for welcome and farewell party
5 minutes from Fushimi Station ◆ Can be used for yakitori, private banquets, beer, BBQ, etc.♪
[Right from Exit 4 of Fushimi Station] We are proud of the world's No. 1 oven-baked pizza! Authentic Italian Cuisine food in casual style♪
Along Hirokoji Dori! Indians don't lie! Thick-sliced American Steak!
Authentic Italian cuisine prepared by a chef who trained at a two-star Restaurants in Italy