Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Restaurant information
Details
| Restaurant name |
Yasaiya Mei
|
|---|---|
| Categories | Izakaya (Tavern)、Japanese Cuisine、Cafeteria |
| Phone number (for reservation and inquiry) |
050-5600-3212 |
| Reservation Availability |
Reservations available
※店内に入る際、段差（階段２段）がございます。 |
| Address |
東京都渋谷区神宮前4-12-10 表参道ヒルズ 本館 3Ｆ |
| Transportation |
5 minutes walk from Omotesando subway station, inside Omotesando Hills 410 meters from Omote Sando. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 ￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥5,000～￥5,999￥2,000～￥2,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、Rakuten-Edy、iD、QUICPay） QR code payment Accepted |
| Table money/charge |
ディナータイムのご利用はサービス料金10％を頂戴いたします。（コースを除く） |
Seats/facilities
| Number of seats |
50 Seats |
|---|---|
| Private dining rooms |
OK For 6 people If you would like to use a private room, please contact restaurant directly by phone. Please note that it can be used by 3 to 6 adults. We kindly ask that you refrain from allowing 2 people or 3 people, including children, to use the service. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK Please use the Omotesando Hills parking lot (parking fee service available). |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Sofa seats |
Menu
| Set menu |
All you can drink, All you can drink set-menus of three hours or more |
|---|---|
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine,Particular about cocktails |
| Food |
Particular about vegetable,Healthy/beauty food menu,English menu available,Allergy labeled |
Feature - Related information
| Occasion |
With family/children |Date |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,Beautiful night view |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Baby strollers accepted
*We do not have a children's menu available. |
| Website | |
| The opening day |
2006.2.11 |
| Phone Number |
03-5785-0606 |
| Remarks |
[About making reservations by phone/Introducing AI staff] ●Depending on the time of day, AI staff will answer reservation calls (answering the phone, checking availability, and registering reservations) using automated voices. ● We will inform you about whether or not you can make a reservation at this time and the time when seats are available. *If you do not need to make a reservation, please hang up after confirming the details. ●If you would like to make a same-day reservation or speak directly with restaurant staff, please let the AI staff know and restaurant staff will respond. ●If an AI staff member connects to restaurant, there is a possibility that the call will be disconnected if the call is forwarded to restaurant while the call is in progress. In that case, we apologize for the inconvenience, but please try again later. *Please use the Omotesando Hills parking lot (parking fee service available) |
March 2023 Please also check out Instagram, [a:https://www.instagram.com/xiaoshan7910/?hl=ja]<(_ _)> Dinner on this day was at Omotesando Hills. Get off at Omotesando Station on the Tokyo Metro, take exit A2 and proceed along Omotesando to Omotesando Hills. I went up to the 3rd floor and found the store that I had come to visit that day, ``Yasai-ya Mei Omotesando Hills Honke''. This is said to have been reopened on March 1, 2024. ``Renewal opening on Friday, March 1st☆ He is fondly known as the ``Prince of Fermentation,'' who is also a brewer and chef and a person who inherits Japanese publishing culture. With Nobuaki Fushiki serving as the culinary supervisor, we have revamped the concept with the theme of ``vegetables and fermentation,'' which is a combination of vegetables delivered directly from farmers, allowing you to experience ingenuity that you won't find at other restaurants!'' Regarding Mr. Nobuaki Fushiki, ``He is a brewer and chef and a person who inherits Japan's fermented food culture. He also teaches fermentation classes and is one of the driving forces behind the current popularity of fermented foods and koji. After 33 years of mastering the art of cooking, including Italian Cuisine and Japanese-style meal cuisine, he ends up changing the ingredients to something completely different. Falling in love with the mysterious power of koji, he learned about koji on his own. In addition to his wealth of knowledge, he is popular for his interesting and easy-to-understand explanations, and has often appeared on TV, magazines, and other media. He is also active in lectures and other events around the country. It is popularly known as the ``fermented prince.''・Culinary supervision of Awaji Island's Farm Restaurants ``Yo Sansan'' ・Cooking supervision of Awaji Island ``Borou Seikanha'' ・Cooking supervision of Awaji Island ``Zenbo Yasunei'' ・Honorary Lecturer of Fermented Chefs Association ・Advisor of Pasona Group, Inc.'' I was guided to a counter seat in the busy store. While drinking pink grapefruit and apple cider vinegar soda that cost 870 yen (tax included), I had the Utsukushi Gozen (4,950 yen (tax included)). This is `` Menu ・Temari sushi fresh Sushi, fermented pickled fish, fresh fish, konbu kelp, sweet and sour pickled myoga and charabuki, simmered cucumber and shiitake mushrooms, turnips pickled in amazake and konbu tsukudani ・Small vegetable pot, homemade grated onion and ponzu sauce ・Today's pickled rice ・Seasonal root vegetable salad <Choice of dressing: natto/heats/plum> ・Fermented kiriboshi daikon radish ・Udon konpei with white dressing ・Seasonal vegetables with soy sauce ・Sweet miso tofu ・Grilled vegetables with pickled rice bran ・Sweet potato stewed with amazake lemon ・Salmon roe, grated oni ・Mozuku Dressed with pickles, egg wrapped in parent and child soup stock, steamed bamboo shoots and butterbur, fragrant Japanese pepper, tomato paste, steamed egg custard, vegetable soba, seasonal fruit shinta, banana caramelise, and fruit amazake. First of all, I prepared my stomach with today's Surinagashi, warm turnip Surinagashi (´▽｀) Relief I chose natto as the dressing of choice for the seasonal root vegetable salad, and it is a vegetable first with fermented ingredients (*´ω`*) and A set of Small dish, small hot pots, and Temari Sushi that shines. ˂̵) I especially liked the 5 kinds of cute temari Sushi, the impressive small pot with crunchy crocodile bean sprouts, the tomato-scented chawan mushi, the fermented kiriboshi radish, and the fragrant sansho with bamboo shoots and butterbur. ｀*)ゝ I have a health checkup coming up after the numbers, so I enjoyed the healthy food of Tsukeyakiba(^_-)-☆