Official information
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Restaurant name |
Rin(Rin)
|
---|---|
Categories | Japanese Cuisine、Seafood |
Phone number (for reservation and inquiry) |
03-3205-7252 |
Reservation Availability |
Reservations available |
Address |
東京都新宿区新宿5-17-6 中田ビル B1F |
Transportation |
0 minutes walk from E2 exit of Shinjuku-sanchome Station on the Tokyo Metro Marunouchi Line and Fukutoshin Line 10 minutes walk from the East exit of JR Shinjuku Station 265 meters from Shinjuku Sanchome. |
Opening hours |
|
Budget |
¥8,000~¥9,999 ¥1,000~¥1,999 |
Budget(Aggregate of reviews) |
¥10,000~¥14,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
サービス料10% |
Number of seats |
23 Seats ( 9 seats at the counter, 8 seats at tables, 1 private room (6 seats)) |
---|---|
Private dining rooms |
OK For 4 people、For 6 people |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed *There is paid parking nearby |
Space/facilities |
Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
---|---|
Food |
Particular about fish |
Occasion |
Business |Alone |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Website | |
The opening day |
2005.9.20 |
PR for restaurants |
Specially selected ingredients are delivered directly from all over the country...Enjoy the changing seasonal flavors at "Wa-mi Rin."
We mainly use pesticide-free Kyoto vegetables, and our fish and vegetables are sent fresh from all over the country. Experience safe and fresh flavors at reasonable prices, possible only because they
...are shipped directly from the source, right in Shinjuku. Our head chef uses his experience, knowledge and techniques to carefully select ingredients without compromise, bringing out the best in their flavor. We want our customers to say "thank you" ☆ You can see the daily stock situation on our head chef's blog (URL at the bottom of the page)