Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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Specialities
Food
Staying overnight to train. Pickling methods suited to the ingredients.
Space
A realistic "live counter"
Chef
General Manager Shinji Tomari - Aiming to be the overwhelming number one in fish -
Review
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Review 4,167casesFollower 2,307People【福岡】六本松駅2番出口徒歩3分『炉端ノいとおかし』 2024.04.1...
（2024.05.27） 春吉にある人気店『魚ト肴 いとおかし』の系列店が六本松に開業してひと月ちょっと 朝食と夜営業とあることから、お昼ご飯はいただけないものと諦めていた...Find out more
2024/05 Visitation
1times
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Review 2,961casesFollower 819People夜飲み #炉端ノいとおかし ｛福岡市中央区六本松｝
夜飲み #炉端ノいとおかし ｛福岡市中央区六本松｝2024年05月23日(木)炉端ノいとおかしへ行って来た。 ２４年の４月にオープンした、まだまだ新店。 春吉のいとお...Find out more
2024/05 Visitation
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Review 1,070casesFollower 1,229People炉端ノいとおかし 福岡六本松で炉端焼き
今日のディナーはここ。 中心部から少し離れた六本松。 炉端ノいとおかしさんへ行って来ました！ カウンターのみのお店。 少し狭い。 店員さんは明るくてい...Find out more
2024/05 Visitation
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Restaurant information
Details
| Restaurant name |
Robata No Ito Okashi
|
|---|---|
| Categories | Izakaya (Tavern)、Robatayaki、Seafood |
| Phone number (for reservation and inquiry) |
050-5593-4150 |
| Reservation Availability |
Reservations available |
| Address |
福岡県福岡市中央区六本松2-3-13 |
| Transportation |
5 minutes walk from Ropponmatsu Station on the Nanakuma Line 155 meters from Ropponmatsu. |
| Opening hours |
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| Budget |
￥6,000～￥7,999 ￥1,000～￥1,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Accepted |
Seats/facilities
| Number of seats |
22 Seats （ counter only） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables There is an outdoor smoking area |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2024.4.11 |
| Phone Number |
092-406-8690 |
閉じる
Food Staying overnight to train. Pickling methods suited to the ingredients.
He became an apprentice under Master Fujima and stayed overnight in Atami to train. We change the seasoning and pickling method depending on the ingredients. Please come and try it at our restaurant.
SpaceA realistic "live counter"
Our restaurant only has counter seating. At the counter seats, the food is prepared and served right in front of you. This "live counter" is sure to attract adults who appreciate the real thing.
ChefGeneral Manager Shinji Tomari - Aiming to be the overwhelming number one in fish -
Born in Yakushima. After graduating from Tsuji Culinary Institute in Osaka, he went on his own to work at a famous restaurant in Kyoto and trained in Japanese-style meal. Afterwards, he honed his skills at a Japanese restaurant in Hakata and discovered the charm of fish. I became independent at the age of 26 and now work every day with the belief of delivering the charm of delicious Kyushu fish to as many people as possible, as well as delivering "energy" to everyone who visits my store. I work with people and food.
Take your ingredients to the next level. Enjoy Japan's robatayaki culture here.
A sister store of "Fish and Snacks Itokashi." We change the way we pickle ingredients depending on the ingredient, and serve them at a higher level. We deliver elegance and style with seasonal ingredi
...ents and dishes and seasonal fish. Enjoy pairing your food with alcohol, such as sake or wine. We look forward to seeing you in Ropponmatsu.