Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Yamahiko Zushi
(やまひこ鮨)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Wednesday
Last updated : 2019/03/20
Restaurant information
Details
| Restaurant name |
Yamahiko Zushi（Yamahiko Zushi）
|
|---|---|
| Categories | Sushi、Japanese Cuisine、Seafood |
| Phone number (for reservation and inquiry) |
0460-87-1175 |
| Reservation Availability |
Reservations available
宿泊施設あり、ご相談下さい。 |
| Address |
神奈川県足柄下郡箱根町宮城野635-1 |
| Transportation |
5 minutes by taxi from Gora (710 yen) or take the Togendai bound bus from Odawara Yumoto and get off at Miyagino 547 meters from Gora. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Accepted |
Seats/facilities
| Number of seats |
16 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables Available outside the store |
| Parking lot |
OK There are about 3 parking spaces in front of the store, and about 20 gravel parking spaces nearby |
| Space/facilities |
Comfortable space,Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| Service |
Take-out |
| With children |
Kids are welcome |
| Remarks |
Lunchtime: Credit cards not accepted. Pick-up is only available at dinnertime, and is only available to those drinking alcohol. |
| PR for restaurants |
Our chef, who has been making sushi for 40 years, will serve you sushi with ingredients carefully selected by a fishmonger who has been in business for 70 years.
He has been making sushi for 40 years. He can gauge the mood of the customers he meets from their conversation, the way they eat, and the way they pick their chopsticks. He pays attention to everythin
...g from their favorite toppings to the firmness of the nigiri and the amount of rice. The discerning eye of a fishmonger and the skill of a sushi chef. The sushi that is the result of the combined efforts of these veterans is, in a word, exquisite.