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寿司会席【牡丹】前菜(by 死んでも残留)
寿司会席【牡丹】お造り(by 死んでも残留)
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寿司会席【牡丹】伊勢海老(by 死んでも残留)
寿司会席【牡丹】金目鯛(by 死んでも残留)
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寿司会席【牡丹】寿司(by 死んでも残留)
寿司会席【牡丹】お椀 しじみ(by 死んでも残留)
お造り(by 死んでも残留)
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甘鯛(by 死んでも残留)
水貝(by 死んでも残留)
水貝(by 死んでも残留)
天ぷら(稚鮎、車海老、茄子、アスパラ)(by 死んでも残留)
真鯛(by 死んでも残留)
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車海老(by 死んでも残留)
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玉子(by 死んでも残留)
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バラちらし(by 死んでも残留)
バラちらし(by 死んでも残留)
岩手産松茸の土瓶蒸し(by 死んでも残留)
お造り この日の本鮪はボストン産(by 死んでも残留)
お造り(by 死んでも残留)
小鉢は帆立の炙りにおろしイクラ(by 死んでも残留)
のどぐろ(by 死んでも残留)
岩手産松茸の土瓶蒸し(by 死んでも残留)
常陸牛のたたき(by 死んでも残留)
あん肝と白子(by 死んでも残留)
テロワール太田ノ谷とあん肝(by 死んでも残留)
キス、蓮根(by 死んでも残留)
キューブタイプのガリ(by 死んでも残留)
くえ(by 死んでも残留)
関あじ(by 死んでも残留)
ボストン産本鮪とろ(by 死んでも残留)
あおやぎ(by 死んでも残留)
車海老(by 死んでも残留)
バフンウニ(by 死んでも残留)
Restaurant name |
Sushi No Dambee
|
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Categories | Sushi、Seafood、Nihonshu (Japanese sake) |
Phone number (for reservation and inquiry) |
029-822-1025 |
Reservation Availability |
Reservations available |
Address |
茨城県土浦市大和町7-6 |
Transportation |
3 minutes walk from Tsuchiura Station west exit 286 meters from Tsuchiura. |
Opening hours |
|
Budget |
¥8,000~¥9,999 |
Budget(Aggregate of reviews) |
¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (JCB、AMEX) Electronic money Not Accepted |
Number of seats |
46 Seats ( 8 seats at the counter, 8 seats at the table, 30 seats in a private room on the second floor) |
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Private dining rooms |
OK For 10-20 people |
Private use |
not allowed |
Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Counter,Tatami seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
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Food |
Particular about fish |
Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
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Website | |
Remarks |
We re-opened in January 2012. |
PR for restaurants |
Made in a rock-solid grip. Seasonal delicacies. The taste of the brand developed by Hitachi. Tonight's drink at a long-established hideout.
It has already been 50 years since we were born in Tsuchiura. We have trained as craftsmen, amassed knowledge of local Ibaraki sake, and have always provided sophisticated hospitality. The current gen
...eral is the third generation! Inheriting the skills of the first generation and its predecessors, we have continued to refine our individuality and continue to push forward to this day. We will serve high-quality nigiri and fish, but we don't want you to feel that it's too difficult to enter.We want you to enjoy the experience as usual. If you want to eat Sushi in Tsuchiura, please stop by. I'm looking forward to seeing you with that in mind.