Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant name |
Yamakita(Yamakita)
|
---|---|
Categories | Grilled tripe、Izakaya (Tavern) |
Phone number (for reservation and inquiry) |
050-5597-2459 |
Reservation Availability |
Reservations available |
Address |
東京都中央区日本橋富沢町2-1 |
Transportation |
1 minute walk from Ningyocho Station Exit A4 164 meters from Ningyocho. |
Opening hours |
|
Budget |
¥3,000~¥3,999 |
Budget(Aggregate of reviews) |
¥4,000~¥4,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Accepted (PayPay) |
Table money/charge |
サービス料なし、チャージ料なし |
Number of seats |
50 Seats |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Counter,Sports TV,With power supply,Free Wi-Fi available |
Set menu |
All you can drink |
---|---|
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu) |
Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
---|---|
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome) |
Phone Number |
03-6667-0751 |
Remarks |
We can also prepare courses to suit your needs! We have all-you-can-drink options starting from 3,500 yen, so please feel free to contact us. |
A popular Grilled offal Izakaya (Japanese-style bar) located about a 2-minute walk from Ningyocho Station Exit A4. My busy business trip to the local area has finally come to an end, and there is less than a week left until the end of the year. My co-worker, who is a big drinker, and I always visit restaurants with cheap drinks in order to keep our total bill down, so we decided to have a small year-end party at a slightly more expensive restaurant. So, a colleague searched the internet and picked up our store. I always pass by this restaurant on my way to and from lunch, so I've known about its existence for quite some time, but this was my first time actually using it. I left the office after completing my chores, so I arrived at the store a little late at around 7:45pm. Moreover, since it was the year-end party season, the restaurant, including the second floor, was quite busy, but I managed to slip into an empty counter seat. After toasting with a highball (380 yen) and melon sour (380 yen), I tried to order the famous shirokoro hormone Grilled skewer, but unfortunately, all the seasonings were sold out. Since many customers order large quantities by themselves, they often sell out immediately after the store opens. After regaining my composure and considering it for a while, I decided on bean sprout namul (180 yen), pickled celery (300 yen), takowasa (380 yen), tororeba sashimi (480 yen), horumon spicy miso stir-fry (480 yen), and limited edition fatty tuna (toro tan) (200 yen) ), liver (120 yen), and harami (190 yen). Of these, my favorite was the tororeba sashimi, which had a sticky, smooth texture and was delicious. The horumon spicy miso stir-fry is a hearty dish filled with large-sized offal and vegetables, and you'll want to eat it with rice. My colleague ordered the Toro Tongue, Liver Harami, with sauce, and I ordered it with salt, and since it wasn't super cheap, the portion was quite large, and the quality of everything was satisfactory. After that, we additionally ordered freshly made potato salad (380 yen), heart (120 yen), shiro (130 yen), pork belly (190 yen), and deep-fried Nankotsu (380 yen). Except for the deep-fried Nankotsu, which was over-fried and not the best, it tasted pretty good. This time, my colleague refrained from playing the highball after 5 innings, but the bill was about 4,000 yen per person. If you just want to eat and drink normally, you should be able to spend around 3,000 yen. The next time I visit for revenge, I'll come early and compare the various Shirokoro Hormone Grilled skewer.