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- Budget：
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Set menu
Restaurant information
Details
| Restaurant name |
閉店Robataya
|
|---|---|
| Categories | Izakaya (Tavern)、Regional Cuisine、Chow Mein Noodle |
| Address |
宮城県石巻市鋳銭場3-12 |
| Transportation |
2 minutes walk from Ishinomaki Station 102 meters from Ishinomaki. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥3,000～￥3,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
111 Seats |
|---|---|
| Private dining rooms |
OK For 6 people Semi-private room for 6 people: 3 seats |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Kids are welcome |
| Website | |
| The opening day |
.. |
| Remarks |
<18 measures to prevent coronavirus> 1. Before resuming business, we thoroughly disinfected the interior of our store. 2. Our store ventilates in two directions. 3. We have installed humidifiers to prevent infection. 4. Our table seats are equipped with transparent acrylic panels to prevent infection. 5. We disinfect doorknobs, toilets, etc. every 30 minutes. 6. Our staff wear masks when serving customers. 7. Our store disinfects the hands of staff every 30 minutes. 8. Our suppliers, etc. have a rule that they must disinfect their hands before entering the store. 9. We ask that people with a fever or who are feeling unwell refrain from entering the store. 10. We ask customers to disinfect their hands when entering the store. 11. We ask customers to disinfect their hands after paying. 12. We disinfect the seats after customers have left. 13. Our banquet dishes are not served on large platters. 14. As much as possible, our staff will take orders side-by-side rather than directly in front of customers. 15. We ask that you refrain from sharing booth seats. 16. Our staff members take their temperature every day to manage their health. 17. We recommend "stop drinking just before the drink is ready." 18. We disinfect and replace table condiments after each group. |