Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
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(by kita.meshi)
(by クラッシュアイス)
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(by SUSU)
おまけの夜桜ですw(by SUSU)
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(by good♪san)
(by good♪san)
(by good♪san)
(by good♪san)
旨い赤身中心!厳選したお肉を骨付でオーダーカット(by お肉とワイン)
(by ただろん)
(by ・・・・・・・・・)
Restaurant name |
Nikuryouri To Wain Yuzan(Nikuryouri To Wain Yuzan)
|
---|---|
Categories | Yakiniku (BBQ Beef)、Steak、Hot Pot |
Phone number (for reservation and inquiry) |
06-6265-1199 |
Reservation Availability |
Reservations Only
【キャンセルポリシー】 |
Address |
大阪府大阪市中央区南船場1-10-2 |
Transportation |
地下鉄 長堀橋 堺筋線/鶴見緑地線/一番出口〜徒歩3分 269 meters from Matsuyamachi. |
Opening hours |
|
Budget |
¥10,000~¥14,999 |
Budget(Aggregate of reviews) |
¥10,000~¥14,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (JCB、AMEX、VISA、Master、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Number of seats |
48 Seats ( カウンター7席、テーブル48席、個室8席が2部屋/4席が2部屋) |
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Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
Private use |
OK Up to 20 people、For 20-50 people |
Non-smoking/smoking |
No smoking at all tables テラスに喫煙場所をご用意しております |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Outdoor/terrace seating |
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,English menu available |
Occasion |
With family/children |Business |With friends/colleagues 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),(Surprise) Party accommodations,Sommelier |
With children |
Kids are welcome
個室が空いている場合のみ、お子様連れのお客様をご案内させて頂きます |
Website | |
The opening day |
1993.11.4 |
PR for restaurants |
放牧熟成Tボーンステーキから骨付き近江牛ランプまで。ソムリエ厳選ワインと共にご堪能下さい。
お肉は、滋賀県草津市「サカエヤ」から完全放牧野性牛(ジビーフ)の絶品ホルモン、骨付き近江牛ランプ、熟成経産牛。北海道大学で放牧短角牛を骨付き熟成させたTボーンステーキ。滋賀県「加賀屋」の近江牛など、揃えております。
今年創業30年、1992年創業時から『安心とおいしさ』を大切に、全ての料理は無化調・無添加。天然醸造二年熟成醤油や天日塩を始め、全ての調味料ひとつひとつにもこだわっております。
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