Official information
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2016.1 生きている紅ズワイガニ(by やっぱりモツが好き)
2015.8 鳥取岩牡蠣「夏輝」(by やっぱりモツが好き)
2015.8 先付 山口黒アワビ、黒アワビ...(by やっぱりモツが好き)
2015.8 長崎クエ昆布〆、鳥取生木耳、...(by やっぱりモツが好き)
2015.8 鳥取焼き茄子のすり流し、余市...(by やっぱりモツが好き)
2015.8 山口鱧の押し寿司(by やっぱりモツが好き)
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2015.8 鳥取岩牡蠣「夏輝」(by やっぱりモツが好き)
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2015.8 鳥取赤芋茎、鳥取岩もずく(by やっぱりモツが好き)
2015.8 鳥取大穴子、鳥取丸茄子、鳥取...(by やっぱりモツが好き)
2015.8 鳥取産コシヒカリ(by やっぱりモツが好き)
2015.8 トウモロコシご飯(by やっぱりモツが好き)
2015.8 おかず第1弾(by やっぱりモツが好き)
2015.8 おかず第2弾(by やっぱりモツが好き)
2015.8 鳥取幸水、鳥取砂丘ぶどう(by やっぱりモツが好き)
2015.8 鳥取の十六茶(by やっぱりモツが好き)
2015.8 残ったご飯はおにぎりに(by やっぱりモツが好き)
先付 白菜とかを煮たもの(by きゅいそん)
前菜(by きゅいそん)
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蕪などの煮物(by きゅいそん)
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炊き込みご飯(by きゅいそん)
ご飯のお供(by きゅいそん)
柿(by きゅいそん)
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Restaurant name |
San shou
|
---|---|
Categories | Japanese Cuisine、Crab、Fugu (Pufferfish) |
Phone number (for reservation and inquiry) |
03-6416-5980 |
Reservation Availability |
Reservations Only
[松葉かに]予約日4日前よりキャンセル全額補償 |
Address |
東京都渋谷区代官山町8-16 1F |
Transportation |
7 minutes walk from Daikanyama Station on the Tokyu Toyoko Line, 10 minutes walk from Ebisu Station, 13 minutes walk from Shibuya Station 426 meters from Daikan yama. |
Opening hours |
|
Budget |
¥40,000~¥49,999 |
Budget(Aggregate of reviews) |
¥20,000~¥29,999
|
Method of payment |
Credit Cards Accepted (VISA、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Number of seats |
12 Seats |
---|---|
Private dining rooms |
OK For 2 people reserved the entire restaurant for 5 people |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Counter,Free Wi-Fi available |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
---|---|
Food |
Particular about vegetable,Particular about fish,Healthy/beauty food menu,Vegetarian menu |
Occasion |
This occasion is recommended by many people. |
---|---|
Location |
Secluded restaurant |
Website | |
The opening day |
2012.7.30 |
Remarks |
In order for all our guests to enjoy the food with all five senses, we ask that you refrain from wearing excessive perfume. Please be sure to contact us if you are running late for your reservation. |
PR for restaurants |
Matsuba crab ban begins on November 6th. We are now accepting reservations for tagged live Matsuba crab [Matsuba crab special].
November 6th is the opening day for Matsuba crab. We will remove the tags and prepare the crabs after you visit us. The vegetables, rice, and fruits are grown by the producers who want to feed them to
... their grandchildren. For meals, we polish Koshihikari brown rice every morning and cook it in a clay pot. We hope to bring out the best in the ingredients and spend time with our customers every day. Sansho is a space where we can convey the charm of the four seasons of Japan and Tottori Prefecture through our cuisine.