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Restaurant name |
Kyatoru Sezon Hamamatsu
|
---|---|
Categories | French、Bar |
Phone number (for reservation and inquiry) |
050-5597-8688 |
Reservation Availability |
Reservations available
アレルギーなどがございましたらお申し付けください。 |
Address |
静岡県浜松市中央区田町223-21 ビオラ田町 |
Transportation |
5 minutes walk from Hamamatsu Station 354 meters from Daiichi Dori. |
Opening hours |
|
Budget |
¥6,000~¥7,999 ¥3,000~¥3,999 |
Budget(Aggregate of reviews) |
¥5,000~¥5,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Accepted QR code payment Accepted (PayPay) |
Table money/charge |
サービス料10%、チャージなし |
Number of seats |
58 Seats ( We Other have a separate banquet hall that can seat up to 130 people.) |
---|---|
Maximum party size | 130people(Seating)、200people(Standing) |
Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people Available for up to 10 people. It is often used for face-to-face meetings. |
Private use |
OK For 20-50 people |
Non-smoking/smoking |
No smoking at all tables Smoking room available |
Parking lot |
OK There is a parking lot within our building. (30 minutes/100 yen, maximum 500 yen) |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Couples seats,Counter,Sofa seats,Wheelchair access,With projector,Wheelchair accessible |
Drink |
Japanese sake (Nihonshu),Wine,Cocktails,Particular about wine |
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Food |
Particular about vegetable,Particular about fish |
Occasion |
This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Service |
(Surprise) Party accommodations,Sommelier |
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available,Baby strollers accepted
Children's lunches and courses are also available. There are also restrooms with diaper changing stations. It's all-weather, so don't worry about the weather. |
Dress code |
Nothing in particular. |
Website | |
Phone Number |
053-413-0880 |
Remarks |
Chef / Etsuya Senju (Senju Etsuya) Specialty: French cuisine His father and brother are also chefs. Without hesitation, he entered the world of cooking Born in Osaka in 1968. Since his father was a chef, he was interested in cooking from an early age. All of his siblings have also gone into the world of cooking, so he had no hesitation in entering the world of cooking himself. After working at Restaurants in Nagoya, he became independent and opened his own restaurant in Osaka. Afterwards, he was hired as the grand chef at Quatre Saison Hamamatsu, where he has trained numerous chefs. ``When I have a conversation with a customer or when I come across good ingredients, I get inspired and start creating recipes,'' he says. |