Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
まぐろの中トロ カキフライ 焼きそば 貝とニンニクの芽炒め カキフライの大きさにびっくり! 他のチェーン店の刺身とは違う 一段上のお刺身でしたFind out more
2023/09 Visitation
1times
Restaurant name |
Sakanaya Doujou
|
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Categories | Izakaya (Tavern)、Seafood、Yakitori (Grilled chicken) |
Phone number (for reservation and inquiry) |
055-983-6001 |
Reservation Availability |
Reservations available |
Address |
静岡県三島市本町9-1 佐伯ビル1F |
Transportation |
3 minutes walk from Hirokoji Station on the Izu Hakone Railway Sunzu Line 178 meters from Mishima Hirokoji. |
Opening hours |
|
Budget |
¥2,000~¥2,999 |
Budget(Aggregate of reviews) |
|
Method of payment |
Credit Cards Accepted (JCB、AMEX、VISA) Electronic money Not Accepted |
Number of seats |
82 Seats |
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Private dining rooms |
OK For 20-30 people |
Private use |
OK |
Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
Parking lot |
OK Parking service vouchers worth 300 yen are available for diners and drinkers. *2-minute walk from Times Mishima Honmachi restaurant (contracted multi-storey parking lot) |
Space/facilities |
Tatami seats,Horigotatsu seats |
Food |
Particular about fish |
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Occasion |
This occasion is recommended by many people. |
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Website | |
PR for restaurants |
Tuna cutting show! It will be held on the first Friday and third Saturday of every month. We look forward to your visit.
The fresh tuna is stored in an ultra-low temperature freezer at minus 60 degrees, so it is extremely fresh. (Even the cell tissue is frozen to keep it fresh.) If you mention "I saw the review" when pa
...ying, you will receive a 10% discount (cannot be used with other coupons). It has been four years since we received your harsh criticism, and all of our staff look forward to welcoming you to our restaurant and enjoying our current hospitality, taste, freshness, and volume.