Official information
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Restaurant name |
RESTAURANT GEORGES MARCEAU(RESTAURANT GEORGES MARCEAU)
|
---|---|
Categories | French |
Phone number (for reservation and inquiry) |
092-721-5857 |
Reservation Availability |
Reservations available |
Address |
福岡県福岡市中央区大手門1-1-27 オーテモンウェルリバーテラス 1F |
Transportation |
4 minutes walk from Akasaka Station, Subway Exit 1 1 minute walk from Nishitetsu Bus Fukuoka Castle Korokanmae 388 meters from Akasaka. |
Opening hours |
|
Budget |
¥10,000~¥14,999 ¥6,000~¥7,999 |
Budget(Aggregate of reviews) |
¥15,000~¥19,999¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
receipt |
Invoice-compliant receipts can be issued Registration NumberT1290002019901 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Table money/charge |
サービス料10% |
Number of seats |
24 Seats |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Comfortable space,Counter |
Drink |
Wine,Particular about wine |
---|---|
Food |
Particular about vegetable,Particular about fish |
Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
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Service |
(Surprise) Party accommodations,Sommelier |
With children |
Kids are welcome(Elementary school students are welcome)
We only allow children of elementary school age and above to enter the store. Thank you for your understanding. |
Dress code |
Please refrain from wearing casual clothing such as shorts and sandals, and from wearing excessive perfume. |
Website | |
The opening day |
2004.6.1 |
PR for restaurants |
Authentic yet fresh French cuisine.
Authentic yet not old-fashioned, the marriage of French cuisine techniques and local ingredients creates a fresh experience that can only be found in Fukuoka.
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