Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
ヒトサラAlso published in "Hitosara"
Space
A Japanese-style meal restaurant where you can enjoy your meal peacefully without straining your shoulders.
Service
A course meal featuring seasonal ingredients that you'll want to visit on your special day.
Food
Enjoy the changing seasons through food by carefully selecting the finest ingredients that shine that day.
9,900円コース8dishes
宮崎の土地が育む豊かな食材を楽しめるコース料理
16,500円コース9dishes
宮崎県産のワンランク上の上質な食材を楽しめるコース
その時期最高の食材、お料理をご提供致します。時期、食材によりお値段が若干変動致します。
Pick-up reviews
My favorite shop in my hometown Miyazaki that I visit regularly. This time as well, we ordered the selection course (14,300 yen including tax) and 5 d...Find out more
2024/03 Visitation
7times
Kappozake, which is made by putting shochu or other spirits into a bamboo tube and making ...Find out more
2024/03 Visitation
4times
WASHOKU たか木@宮崎 宮崎ひとり旅にてお邪魔しました。 ひとり旅は色んな種類頼めないので、コースが良き。 お店の場所Googleマップじゃ辿り着けなかったので...Find out more
2024/03 Visitation
1times
Restaurant name |
Washoku Takagi
|
---|---|
Categories | Japanese Cuisine、Regional Cuisine |
Phone number (for reservation and inquiry) |
050-8883-6026 |
Reservation Availability |
Reservations available
電話予約可能時間 PM12時〜18時までが繋がりやすいです。営業時間中はお電話が繋がりにくい場合が御座います。 |
Address |
宮崎県宮崎市中央通6-3 ウエストビル1 2F 213号 |
Transportation |
10-15 minutes walk from Miyazaki Station 5 minutes walk from Tachibana-dori 3-chome bus stop 1,052 meters from Miyazaki. |
Opening hours |
|
Budget |
¥15,000~¥19,999 ¥3,000~¥3,999 |
Budget(Aggregate of reviews) |
¥20,000~¥29,999¥3,000~¥3,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
receipt |
Invoice-compliant receipts can be issued Registration NumberT5810936069434 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Table money/charge |
なし |
Number of seats |
18 Seats ( 6 counter seats, 12 horigotatsu seats) |
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Maximum party size | 18people(Seating) |
Private dining rooms |
OK For 4 people |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Nearby coin parking available |
Space/facilities |
Stylish space,Comfortable space,Counter,Horigotatsu seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
---|---|
Food |
Particular about vegetable,Particular about fish |
Occasion |
With family/children |Business This occasion is recommended by many people. |
---|---|
Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Take-out |
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available |
Website | |
The opening day |
2022.3.26 |
Remarks |
Cancellation policy available: Cancellation the day before: 100% Cancellation on the day: 100% For schedule changes, please contact us at least 3 days in advance. |
閉じる
Expressing Miyazaki's four seasons through cuisine. Because we grew up here, we can know the ingredients.
They collect the best ingredients at the time from all over Miyazaki Prefecture and carefully prepare them using Japanese-style meal techniques. They are particular about using ingredients produced wi
...thin the prefecture, such as water, containers, vegetables, meat, fish, dried foods, and seasonings, and consider the story behind them to be part of the cuisine. In spring, we have bamboo shoots, sansho, bonito, sea bream, wild vegetables, and citrus fruits.In summer, we have wild eel, conger eel, tortoise, bitter melon, sweetfish, mango, and deer. In autumn, there are spiny lobsters, Yamataro crabs, mushrooms, peanuts, eggplants, grapes, and chestnuts. In winter, we eat shrimp potatoes, fugu, mackerel, lotus root, turnips, wild boar, and dried daikon radish.