Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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カニクリームコロッケ、ビーフシチュー、オムライスとコンソメ これでOK!
たかい
でもしっかりした洋食屋
東京恵比寿に看板も出さずに
ひっそりと営業していたTOKYO USAGI。
世界で活躍するアーティスト
河原シンスケさんと旭川出身の今平シェフの
コラボレーションして展開していたUSAGI...
Restaurant name |
Univers S.(Univers S.)
|
---|---|
Categories | Yoshoku (Japanese style western cuisine)、Hamburger steak、French |
Phone number (for reservation and inquiry) |
011-676-7886 |
Reservation availability |
Reservations available |
Address |
北海道札幌市西区二十四軒4条5丁目10-18 ライオンズステーションプラザ琴似 1F |
Transportation |
15 seconds walk from Exit 5 of Kotoni Station on the Tozai Subway Line 115 meters from Kotoni. |
Opening hours |
|
Average price |
¥5,000~¥5,999 ¥2,000~¥2,999 |
Average price(Based on reviews) |
¥5,000~¥5,999¥2,000~¥2,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX) Electronic money Not Accepted QR code payment Accepted (PayPay) |
Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT8430001063078 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
Number of seats |
24 Seats ( 4 counter seats, 20 table seats) |
---|---|
Private rooms |
Unavailable |
Private use |
Available |
Non-smoking/smoking |
No smoking at all tables |
Parking |
Available 1 unit in front of restaurant |
Space/facilities |
Stylish space,Relaxing space,Counter seating |
Drink |
Wine,Particular about wine |
---|---|
Food |
Particular about vegetable,Particular about fish,Health and wellness menu |
Occasion |
This occasion is recommended by many people. |
---|---|
Location |
Hideout |
Family friendly |
Children welcome,Strollers welcome |
The opening day |
2019.2.1 |
Restaurant highlights |
[Right next to Kotoni Station Exit 5] A Western Cuisine restaurant that conveys the joy of food through a collaboration of seasonal cuisine and Japanese art
In order to enjoy the truly delicious food of Hokkaido, where the timing of seasonal ingredients becomes staggered, we need producers who send us the produce at its most delicious time each year. We t |
高いけど美味しい