These photos were voluntarily taken and posted by users and are only for reference purposes as they were taken and posted at the time of the visit. They may differ from the most up-to-date information, so please make sure to call or otherwise check before visiting.
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by カテキンちゃん)
(by さすらい講師)
(by さすらい講師)
Restaurant name |
閉店tautashokukoubou(tautashokukoubou)
|
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Categories | meat dishes、Izakaya (Tavern)、Italian |
Address |
京都府京都市中京区大宮通蛸薬師下ル四条大宮町184-1 |
Transportation |
3 minutes walk from Omiya Station on the Hankyu Kyoto Line 255 meters from Omiya. |
Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
Budget |
¥3,000~¥3,999 ¥1,000~¥1,999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、AMEX、JCB、Diners) Electronic money Not Accepted QR code payment Accepted (PayPay) |
Table money/charge |
チャージ料無し |
Number of seats |
21 Seats ( 6 seats at tables, 5 seats at the counter, 10 seats at private tables) |
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Maximum party size | 20people(Seating)、30people(Standing) |
Private dining rooms |
OK For 8 people |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Stylish space,Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
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Food |
Particular about vegetable |
Occasion |
This occasion is recommended by many people. |
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Location |
Secluded restaurant,House restaurant |
Service |
Extended party hours (more than 2.5 hours) |
With children |
Kids are welcome,Baby strollers accepted |
The opening day |
2020.4.20 |
Remarks |
A restaurant where you can enjoy dishes overflowing with the bounty of nature, delivered by Denkasha in Miyama-cho, Kyoto, has opened in the city, just a short walk from Kyoto Shijo-Omiya Station. Please enjoy a dish prepared by a skilled chef using carefully selected ingredients born from our self-sufficient lifestyle as both hunters and farmers. |