Official information
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Restaurant name |
移転MiNE BARU(MiNE BARU)
|
---|---|
Categories | Spain、European |
Address |
東京都渋谷区神泉町13-13 ヒルズ渋谷 B1F |
Transportation |
3-minute walk from Shinsen Station on the Inokashira Line 10-minute walk from Shibuya Station on all lines 186 meters from Shinsen. |
Opening hours |
|
Budget |
¥15,000~¥19,999 ¥8,000~¥9,999 |
Budget(Aggregate of reviews) |
¥15,000~¥19,999¥6,000~¥7,999
|
Method of payment |
Credit Cards Accepted (VISA、Master) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
サービス料10% |
Number of seats |
24 Seats |
---|---|
Private dining rooms |
OK For 4 people、For 6 people、For 8 people Available for 5-8 people. For parties of 4 or less, a separate private room fee will be charged. Please contact us by phone. |
Private use |
OK For 20-50 people |
Non-smoking/smoking |
No smoking at all tables There are no smoking facilities available inside, outside, or in the surrounding area. Please refrain from smoking while eating. |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Comfortable space,Wide seat,Counter,Sofa seats |
Drink |
Wine,Particular about wine |
---|
Occasion |
This occasion is recommended by many people. |
---|---|
Location |
Secluded restaurant |
Service |
(Surprise) Party accommodations |
With children |
Children aged 11 and over who can dine with adults may accompany their children during dinner time. Children under 10 years old may dine during lunch time. |
Dress code |
Please note that we may refuse entry to guests wearing sandals or beach sandals. Thank you for your understanding. |
Website | |
The opening day |
2011.8.26 |
Remarks |
Meals are prepared as a course based on the ingredients of the day. Dinner time: ¥14,800 Lunch time: ¥7,200 *Tax and 10% service charge not included |
PR for restaurants |
[Closing Notice] Mineval will close on December 29, 2023.
Reservations for December are accepted via the web or by phone. Expressing modern Spanish Cuisine in Tokyo. A high-quality dish made by weaving together seasonal ingredients and the chef's thoughts. T
...he dishes of the day are made by weaving together the ingredients that are available that day and in that season with the chef's thoughts.