FAQ

タコの丸茹 : Uo hachi ando kushi hacchin

Official information

This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.

Uo hachi ando kushi hacchin

(魚八&串八珍)
This restaurant has been withheld from publication because the operational status of the restaurant has not been confirmed, as the period of closure has not yet been determined and the fact that the restaurant has relocated or closed cannot be verified.
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

These comments are users' personal opinions and impressions so this is not an objective evaluation. Please use it only as one of the references. Also these comments were made when users visited the place at that time. Please make sure to confirm before you visit the place because contents, price, menu and other information may not be the latest.See detail from here
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

3.4

¥4,000~¥4,999per head
  • Cuisine/Taste4.2
  • Service3.4
  • Atmosphere3.0
  • Cost performance3.4
  • Liquor/Drinks3.4
2018/01Visitation1th

3.4

  • Cuisine/Taste4.2
  • Service3.4
  • Atmosphere3.0
  • Cost performance3.4
  • Liquor/Drinks3.4
JPY 4,000~JPY 4,999per head

タコの丸茹

最近、大宮で飲む事が多いなぁ って思っていたんですが
今回もまた大宮です(笑)

予約していたので入店はスムーズでしたが、入ってビックリ!
うるさ過ぎるのです(泣)連れと対面に座っていても大声が必要になります

料理や飲み物は問題ありません
むしろ高評価できる感じです

お刺身もイイ感じでしたし燻製帆立ひももGOOD!
メインのタコの丸茹もコスパ最強です
メニューも多いし生け簀があるのも強みだと感じます

しかしながら、うるさい (笑)
じっくり飲みたい人達には不向きな店

若い人達でワイワイするのが向いてるみたいですね

それと丸椅子が滑りやすいのは何とかならないんですかね(笑)

  • Uo hachi ando kushi hacchin - お通し

    お通し

  • Uo hachi ando kushi hacchin - レモンサワー

    レモンサワー

  • Uo hachi ando kushi hacchin - お新香

    お新香

  • Uo hachi ando kushi hacchin - タコの丸茹

    タコの丸茹

  • Uo hachi ando kushi hacchin - この道具でタコをさばく

    この道具でタコをさばく

  • Uo hachi ando kushi hacchin - お刺身盛り合わせ2人分と燻製帆立ひも

    お刺身盛り合わせ2人分と燻製帆立ひも

  • Uo hachi ando kushi hacchin - 焼き鳥系

    焼き鳥系

  • Uo hachi ando kushi hacchin - 八海山

    八海山

  • Uo hachi ando kushi hacchin - 日本酒メニュー

    日本酒メニュー

Restaurant information

Details

Restaurant name
掲載保留Uo hachi ando kushi hacchin(Uo hachi ando kushi hacchin)
This restaurant has been withheld from publication because the operational status of the restaurant has not been confirmed, as the period of closure has not yet been determined and the fact that the restaurant has relocated or closed cannot be verified.
Categories Seafood、Izakaya (Tavern)、Hot Pot
Address

埼玉県さいたま市大宮区宮町1-97-2 フタバビル 1F

Transportation

3 minutes walk from the East exit of JR Omiya Station

337 meters from Omiya.

Opening hours
  • ■営業時間
    【ランチ】※平日のみ
    (平日)11:30~14:00

    【ディナー】
    (平日)16:30~23:00
    (L.O. フード 22:15 ドリンク 22:30)

    【土・日・祝】
    12:00~22:00
    (L.O. フード 21:15 ドリンク 21:30)

    ■定休日
    年中無休(12月31~1月1日)
Budget

¥2,000~¥2,999

~¥999

Budget(Aggregate of reviews)
¥2,000~¥2,999~¥999

Check the distribution of amounts spent

Method of payment

Credit Cards Accepted

(VISA、Master、JCB、AMEX、Diners)

Electronic money Accepted

(Transportation electronic money(Suica)、iD)

Table money/charge

お通し代 300円(税別) ※電子マネー:paypay使えます!

Seats/facilities

Number of seats

96 Seats

Private dining rooms

OK

Private use

OK

Over 50 people

Non-smoking/smoking

No smoking at all tables

Parking lot

not allowed

Space/facilities

Tatami seats

Menu

Drink

Japanese sake (Nihonshu),Japanese spirits (Shochu),Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu)

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

Service

Extended party hours (more than 2.5 hours)

With children

Kids are welcome

PR for restaurants

Extremely fresh! Fresh seafood delivered directly from the source, swimming around in the fish tanks. We offer seasonal fish that are ripe for eating each season.