Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
1 - 60 of 471
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by Mark Ma)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by TARO OKAZAKI)
(by 食べもの係)
(by 食べもの係)
(by 食べもの係)
(by エノキング)
(by エノキング)
(by エノキング)
(by エノキング)
(by エノキング)
(by エノキング)
(by エノキング)
(by エノキング)
(by 食べもの係)
(by 食べもの係)
(by 食べもの係)
(by tomok640)
(by tomok640)
(by tomok640)
(by kafka807)
(by kafka807)
(by kafka807)
(by kafka807)
(by kafka807)
(by kafka807)
お料理はお任せコース 3500円か5000...(by ちゃこぴん)
最初の3品 桜鱒のラープ(by ちゃこぴん)
若筍揚げ(by ちゃこぴん)
グリーンアスパラの黄身酢和え(by ちゃこぴん)
(by ちゃこぴん)
別海産の帆立と春野菜のふきのとう炒め(by ちゃこぴん)
(by ちゃこぴん)
道産放牧豚の自家製コンフィ(by ちゃこぴん)
(by ちゃこぴん)
釜揚げしらすのせいろご飯(by ちゃこぴん)
メルシイバターサンド(by ちゃこぴん)
(by ちゃこぴん)
(by ちゃこぴん)
(by ちゃこぴん)
ハーブサラダとホタテ貝(by かささぎ@サンラザール駅)
春巻(by かささぎ@サンラザール駅)
饅頭の叉焼サンド(by かささぎ@サンラザール駅)
サワラ(by かささぎ@サンラザール駅)
Restaurant name |
GRIS(GRIS)
|
---|---|
Categories | Creative cuisine、Dim sum |
Phone number (for reservation and inquiry) |
011-206-8448 |
Reservation Availability |
Reservations available |
Address |
北海道札幌市中央区南2条西8-5-4 4F |
Transportation |
199 meters from Nishi Hatchome. |
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 Not Accepted Electronic money Not Accepted |
Number of seats |
16 Seats |
---|---|
Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails |
---|
Occasion |
With family/children |Date |With friends/colleagues This occasion is recommended by many people. |
---|---|
With children |
Kids are welcome |