Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Online reservation
Close
Last updated : 2022/01/10
Restaurant name |
Kagayaki Daina
|
---|---|
Categories | Izakaya (Tavern)、Regional Cuisine、Seafood |
Phone number (for reservation and inquiry) |
050-5868-2956 |
Reservation availability |
Reservations available
カウンター席のご案内になる場合がございます。 |
Address |
大阪府大阪市北区大淀南1-3-17 第2柴田ビル1F |
Transportation |
It's right after you go through the underground passage from JR Osaka Station towards Umeda Sky Building. If you do not know the location of the store, please call the store. 545 meters from Osaka. |
Opening hours |
|
Average price |
¥3,000~¥3,999 ~¥999 |
Average price(Based on reviews) |
¥5,000~¥5,999~¥999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX) Electronic money Not Accepted QR code payment Not Accepted |
Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT7810931076292 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
Table money/charge |
つきだしやチャージ料は頂いておりません |
Number of seats |
24 Seats |
---|---|
Private rooms |
Unavailable |
Private use |
Available For up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking |
Unavailable There is a coin parking lot right in front of the store. |
Space/facilities |
Stylish space,Relaxing space,Counter seating,Sofa seating |
Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available,Particular about Sake (Nihonshu) |
---|---|
Food |
Particular about vegetable,Particular about fish |
Occasion |
Family friendly |Solo dining friendly |Friends This occasion is recommended by many people. |
---|---|
Location |
Hideout |
Service |
Parties over 2.5 hours,Celebrations and surprises |
Family friendly |
Children welcome |
The opening day |
2009.10.13 |
Phone number |
06-6453-0023 |
Remarks |
・We will respond according to the content of the course and your budget. |