Official information
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厚切り生姜焼き定食 1280円(by ひでち4)
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焼き肉と味噌汁(by ひでち4)
Restaurant name |
Shokoku Himonoto
|
---|---|
Categories | Cafeteria、Izakaya (Tavern) |
Phone number (for reservation and inquiry) |
03-6206-3093 |
Reservation Availability |
Reservations available |
Address |
東京都千代田区丸の内1-9-1 東京駅一番街 B1F |
Transportation |
1-9-1 Marunouchi, Chiyoda-ku Tokyo Station Ichibangai B1F Nippon Gourmet Street 118 meters from Tokyo. |
Opening hours |
|
Budget |
¥4,000~¥4,999 ¥1,000~¥1,999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Accepted (Transportation electronic money(Suica)、Rakuten-Edy、nanaco、WAON) |
Table money/charge |
チャージ料なし |
Number of seats |
60 Seats ( 12 counter seats, 36 table seats, 12 semi-private rooms) |
---|---|
Private dining rooms |
OK For 4 people、For 6 people、For 8 people Semi-private rooms available for up to 12 people. |
Private use |
OK For 20-50 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Free Wi-Fi available |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
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Food |
Particular about fish |
Occasion |
This occasion is recommended by many people. |
---|---|
With children |
Kids are welcome,Baby strollers accepted |
Website | |
The opening day |
2017.3.25 |
Remarks |
Transportation electronic money (Suica, etc.) and Edy can be used. |
PR for restaurants |
"Shokoku Himono" is a dried fish dining restaurant where you can enjoy fermented dried fish that is carefully selected for its season, origin and production method.
We aim to be a restaurant where customers visiting Tokyo Station can experience the diversity of food cultures from all over Japan and rediscover the charm of Japanese-style meal. The long Japanese ar
...chipelago stretches from north to south, with each region having its own unique food culture and Local Cuisine, and preferences for soy sauce, miso, and dashi vary from region to region. In addition, the fish caught vary depending on the fishing grounds and seasons, and salted and dried fish, which are made by adding a little extra effort to enhance their preservability and deliciousness, are the result of Japanese wisdom. The diverse ingredients and seasonings that have been nurtured by the climate and soil of each region are the result of Japanese people's cherishing their daily lives and ingenuity in pursuit of deliciousness, in other words, the effort and skill involved in brewing and drying them is the great appeal of Japanese-style meal. "Shokoku Himono" focuses on the "dried fish" and "fermented foods" of each region, which symbolize the idea that the greatness of Japanese-style meal lies not only in the inherent deliciousness of the ingredients, but in the ingredients that people have put a lot of effort into preparing.