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和牛のステーキタルタル、マスタードヴィネグ...(by みるみんく)
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ペコリーノクッキー(by 543's)
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Restaurant name |
SMAAK(SMAAK)
|
---|---|
Categories | Innovative cuisine |
Phone number (for reservation and inquiry) |
050-5590-5850 |
Reservation Availability |
Reservations available
【あらかじめご了承ください】 |
Address |
神奈川県横浜市中区北仲通5-57-2 横浜北仲ノット 46F |
Transportation |
1 minute walk from Exit 2A of Bashamichi Station 8 minutes walk from Sakuragicho Station on the JR Negishi Line Take the Oakwood Sweets Yokohama direct elevator to the 46th floor. 150 meters from Bashamichi. |
Opening hours |
|
Budget |
¥15,000~¥19,999 ¥5,000~¥5,999 |
Budget(Aggregate of reviews) |
¥20,000~¥29,999¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
サービス料 10% |
Number of seats |
58 Seats |
---|---|
Private dining rooms |
OK For 4 people、For 6 people、For 8 people This is a semi-private room/If you would like to reserve a private room, please contact restaurant directly/Private rooms can accommodate 4 to 10 people/Private room fees are 5,500 yen for lunch and 8,800 yen for dinner. I will give it to you |
Private use |
OK Over 50 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed There is a parking lot on the basement floor. (We are not affiliated with this restaurant) |
Occasion |
|
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Location |
Beautiful scenery,Beautiful night view |
With children |
Please contact restaurant regarding use by children. |
Dress code |
Please refrain from entering the store wearing light clothing such as beach sandals or running shoes. |
Website | |
The opening day |
2022.12.15 |
Phone Number |
045-323-9576 |
Remarks |
When making a reservation, please be sure to provide information about any allergies you may have. (Please note that as this is a concept Restaurants, we may not be able to accommodate food items you do not like to.) Please also include your contact information in your mobile phone number (a number where we can normally be reached). Thank you. |