Official information
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Restaurant name |
Ginza Esukofie
|
---|---|
Categories | French |
Phone number (for reservation and inquiry) |
03-3571-1882 |
Reservation Availability |
Reservations available
■キャンセル料につきまして以下の通り申し受けます。 |
Address |
東京都中央区銀座5-4-15 西五ビル 2F |
Transportation |
1 minute walk from exits B9 and B7 of Ginza Station on each line 120 meters from Ginza. |
Opening hours |
|
Budget |
¥15,000~¥19,999 ¥6,000~¥7,999 |
Budget(Aggregate of reviews) |
¥15,000~¥19,999¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (VISA、JCB、AMEX、Diners、Master) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
個室利用の場合別途室料を頂戴しております。 |
Number of seats |
42 Seats |
---|---|
Maximum party size | 38people(Seating) |
Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
Private use |
OK For 20-50 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Wide seat,Sofa seats,With projector |
Drink |
Wine,Cocktails,Particular about wine |
---|---|
Food |
Particular about vegetable |
Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
---|---|
Location |
Secluded restaurant |
Service |
(Surprise) Party accommodations,Sommelier,Take-out |
With children |
Kids are welcome
Only private rooms are available, and a separate private room fee will be charged. |
Dress code |
Please refrain from coming to the store wearing T-shirts, jeans, sandals, etc. |
Website | |
PR for restaurants |
Established in 1950. A long-established restaurant recorded in the 100-year history of French cuisine in Japan as the first post-war restaurant.
A French cuisine Restaurants in Ginza that continues to uphold ``authentic value'' and ``a spirit of hospitality.'' While valuing traditional techniques, we also incorporate new sensibilities to expre
...ss classic goodness and beauty. Enjoy hearty dishes based on the cooking methods of French culinary master Auguste Escoffier.