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のどぐろの造り。(by ©Loro)
八仙の漁火 純米酒。(by ©Loro)
胡椒鯛のあら炊き。(by ©Loro)
豊盃の純米吟醸。(by ©Loro)
鱗残りの兜。(by ©Loro)
サーヴィスで供された海老みそ。(by ©Loro)
酒器。(by ©Loro)
旬の握り五点盛。(by ©Loro)
胡椒鯛の握り、(by ©Loro)
カウンターの雰囲気。(by ©Loro)
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ひゃしトマト(by TUNEDEN)
八仙(by TUNEDEN)
豊盃(by TUNEDEN)
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目光のから揚げ(by TUNEDEN)
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お通し(カレイとカリフラワーのあん掛け)(by isoamyl acetate)
豊盃 特別純米(一合)(by isoamyl acetate)
刺盛り(タイ、ヒラメ、カンパチ、マグロ、ほ...(by isoamyl acetate)
虎ふぐの唐揚げ 1800円(by isoamyl acetate)
ほろ酔い豚の西京焼き 1150円(by isoamyl acetate)
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(by anima80)
(by anima80)
三島バナナサイダー(by anima80)
あん肝(by anima80)
蛸の柔らか煮(by anima80)
水茄子刺(by anima80)
刺身盛り合わせ 九絵、小肌、本鮪、メジ鮪(by anima80)
2皿目 鱧、のどぐろ焼霜造り(by anima80)
(by anima80)
Restaurant name |
Ito wokashi
|
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Categories | Japanese Cuisine、Sushi、Izakaya (Tavern) |
Phone number (for reservation and inquiry) |
0178-44-4685 |
Reservation Availability |
Reservations available |
Address |
青森県八戸市三日町38 花小路ビル 2F |
Transportation |
841 meters from Hon Hachinohe. |
Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
Budget(Aggregate of reviews) |
¥6,000~¥7,999
|
Method of payment |
Credit Cards Accepted (AMEX、VISA、Master) |
Number of seats |
40 Seats |
---|---|
Private use |
OK For 20-50 people |
Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
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Food |
Particular about vegetable,Particular about fish |
Occasion |
With family/children |Date |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Service |
Take-out |
With children |
Kids are welcome |
Website | |
The opening day |
2013.12.24 |