Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
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味噌(by r1990297)
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甘酢(by r1990297)
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たこ焼き ソース・マヨネーズ 4個(by KEN21)
たこ焼き ソース・マヨネーズ 4個アップ(by KEN21)
たこ焼き ソース・マヨネーズ断面アップ(by KEN21)
たこ焼き 紅生姜タルタルソース 4個(by KEN21)
たこ焼き 紅生姜タルタルソース 4個アップ(by KEN21)
たこ焼き 紅生姜タルタルソース 4個断面アップ(by KEN21)
卓上の一味(by KEN21)
(by kmr)
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(by しげきんぐ0127)
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トマト(by 一級うん築士)
マッシュルーム、アンチョビ、オリーブ(by 一級うん築士)
車海老、あたま(by 一級うん築士)
数の子(by 一級うん築士)
鶏もも(by 一級うん築士)
カブ、鶏そぼろあんかけ(by 一級うん築士)
ホタルイカ(by 一級うん築士)
ホタテ、イクラ(by 一級うん築士)
牛バラ肉(by 一級うん築士)
お通し(by 一級うん築士)
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(by 1990788)
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黒胡椒・マヨネーズ(by しげきんぐ0127)
とろろ(by しげきんぐ0127)
味噌4個(by しげきんぐ0127)
味噌2個(by しげきんぐ0127)
鰹節 紅生姜 京一味(by しげきんぐ0127)
濃厚煮干しそば(by しげきんぐ0127)
ニョニャ風ラクサ(by しげきんぐ0127)
特製醤油そば(by しげきんぐ0127)
特製醤油(by 茅ヶ崎麺食人)
特製醤油リフト(by 茅ヶ崎麺食人)
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(by yuripon42)
揚げ銀杏(by 一級うん築士)
蕪のオーロラソース(by 一級うん築士)
マッシュルームのアンチョビソース(by 一級うん築士)
うずらの卵(by 一級うん築士)
口直し(by 一級うん築士)
海老(by 一級うん築士)
牡蠣(by 一級うん築士)
数の子山葵(by 一級うん築士)
Restaurant name |
Hitofusa Ikkon
|
---|---|
Categories | Izakaya (Tavern)、Kushi-age (Deep-fried skewers)、Ramen |
Phone number (for reservation and inquiry) |
0467-86-0555 |
Reservation Availability |
Reservations available |
Address |
神奈川県茅ヶ崎市十間坂1-1-23 サンライヅ湘南 1F |
Transportation |
茅ヶ崎駅北口徒歩5分 499 meters from Chigasaki. |
Opening hours |
|
Budget |
¥4,000~¥4,999 |
Budget(Aggregate of reviews) |
|
Method of payment |
Credit Cards Accepted (JCB、AMEX、VISA、Master、Diners) Electronic money Not Accepted |
Number of seats |
11 Seats ( カウンター席のみ) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
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Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Website | |
The opening day |
2013.11.10 |