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並々まで注いでくれるお酒 (by なにわのくろっくす)
烏龍茶200円(税込)(by にゅん♪♪)
チェイサーも用意して。日本酒へ。(by mafu)
試飲させてくれます。この大きさのお猪口で(笑)。(by mafu)
獺祭純米大吟醸(850円)。(by mafu)
和田来(900円)。(by mafu)
日本酒不足。酔鯨(850円)。(by mafu)
(by アンジェラナ)
にごり梅酒(by あきは)
奄美美人水割り(by あきは)
赤兎馬水割り(by あきは)
(by rota____)
(by ヒロぼん)
どっちをオーダーしようか、飲み比べ(by バリントもン)
(by ゆき姐)
生ビール(キリン一番搾り)(by 呑々)
埼玉の地酒(by たけのこジョニー)
Restaurant name |
Shungyodokoro Mikura(Shungyodokoro Mikura)
|
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Categories | Seafood、Hot Pot、Kamameshi |
Phone number (for reservation and inquiry) |
078-882-5228 |
Reservation Availability |
Reservations available |
Address |
兵庫県神戸市灘区大石東町5-6-10 |
Transportation |
10 minutes walk from Hanshin Oishi Station 259 meters from Oishi. |
Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
Budget(Aggregate of reviews) |
¥5,000~¥5,999
|
Method of payment |
Credit Cards Accepted (AMEX、JCB) |
Number of seats |
22 Seats ( 2 raised tables for 5 people (10), 2 tables for 2 people (4), counter (8)) |
---|---|
Private dining rooms |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK There are two parking spaces on the south side of the store along Route 43 (please contact the store for the exact location) |
Space/facilities |
Comfortable space,Counter,Tatami seats,Horigotatsu seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
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Food |
Particular about fish |
Occasion |
With family/children |Date |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant,House restaurant |
With children |
Kids are welcome
Yes, it is possible. It is better to make a reservation in advance. They will prepare a tatami room for you. |
PR for restaurants |
A restaurant where you can enjoy seafood from the Seto Inland Sea, carefully selected by a chef who grew up with fish, along with delicious sake.
This is a restaurant where you can enjoy fish from the Seto Inland Sea, carefully selected by a chef who learned the basics of fish at his parents' fish shop. He finds out what fish are in season thro
...ugh conversation with the fishmonger, and carefully selects the best ingredients while observing the state of the fish he catches. Even if the fish is boiled or grilled, the best quality of the ingredients is brought out by changing the cooking method depending on the type of fish. "We have a selection of sake that goes well with fish," says the chef. He sources famous sake from all over the country, including the local sake "Akaishi," and "Dassai" from Yamaguchi Prefecture. Whether you're dining alone or with friends, you can relax and enjoy...