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お通し(by hanataro2)
春巻き(by hanataro2)
焼売(by hanataro2)
ツブとアンチョビ(by hanataro2)
たまご炒飯(by hanataro2)
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お通し(300円)の漬物2種(by 101218)
本マグロ赤身の粒マスタード和え・椒麻ソース...(by 101218)
そらまめの衣揚げ・カラスミかけ(800円/2)(by 101218)
トロトロ牛すじ煮込みの麻婆豆腐(1,200円)(by 101218)
トロトロ牛すじ煮込みの麻婆豆腐(1,200円)(by 101218)
ラム肩ロースとピーマンの炒め(1,500円/2)(by 101218)
ラム肩ロースとピーマンの炒め(1,500円/2)(by 101218)
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シーネブランと 本マグロ赤身の粒マスタード...(by seas)
シーネブランと海老とホワイトアスパラの黒酢...(by seas)
本マグロ赤身の粒マスタード和え、胡麻ソース掛け(by seas)
海老とホワイトアスパラの黒酢チリソース煮(by seas)
シーネブランとおとおし(by seas)
おとおし(by seas)
海老とホワイトアスパラの黒酢チリソース煮(by seas)
搾菜ネギ和え 500円(by chibatan)
本日の白身魚とマッシュルームの春巻 600円(by chibatan)
お通し(by chibatan)
この日の魚はクエ(by chibatan)
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(by ichisachi)
塩タラ入りポテサラ(by hasshydeshita)
ザーサイネギ和え(取り分け後))(by hasshydeshita)
サワラのメニュー(名称失念)(by hasshydeshita)
ラム肉のクミン風味シュウマイ(by hasshydeshita)
長芋のフライドポテト・金沙かけ(by hasshydeshita)
海老とアボカドの黒酢チリソース煮(取り分け後)(by hasshydeshita)
蔵出し紹興酒5年(ロック)(by hasshydeshita)
(by tomok640)
(by tomok640)
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(by tomok640)
(by Christa。)
(by Christa。)
(by Christa。)
(by Christa。)
Restaurant name |
Tim wok(Tim wok)
|
---|---|
Categories | Chinese、Baru (Spanish style bar) |
Phone number (for reservation and inquiry) |
011-223-1234 |
Reservation Availability |
Reservations available |
Address |
北海道札幌市中央区南2条西8-4-3-1 TANUHACHI GARDEN 1F |
Transportation |
市電「西8丁目電停」「資生館小学校前電停」徒歩約3分 190 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) |
¥4,000~¥4,999¥2,000~¥2,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Table money/charge |
500円 |
Number of seats |
19 Seats ( カウンター5席、テーブル2人席×3・4人席×2) |
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Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
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Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
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With children |
Kids are welcome |
The opening day |
2014.12.24 |