Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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■お店情報
六本木にある牛料理のお店。
夜は高いけどランチは比較的リーズナブル。
今回は1番人気の牛カツを注文!
2枚重ねの牛カツ。牛脂などを注入しているお店も多いがここはしっかり肉の本来...
2012-2015 Michelin one-star Wagyu restaurant
[Roppongi, Tokyo] ✨le Guide Michelin✨ Michelin Guide 2012.2013.2014.2015 The definition of one star ...
We had lunch at Sanda-san! Visited around 12:00. I was able to sit in line. The lunch menu consisted...
平日の13時15頃に伺いスムーズに入れました
牛カツ定食1400円をオーダー
ハムカツのように薄く仕上げたカツで
衣も昔ながらのサクサク感があり、
肉は赤身なのか脂の旨味はなく
噛めば噛...
さんださんでランチをいただきました!
さんださんにはこれまで何度も訪問したことがあり、和風の雰囲気で美味しいランチがいただけます。
今日は12時00分頃に訪問。比較的に空いていましたが、その後...
Restaurant name |
Sanda
|
---|---|
Categories | Beef dishes、Japanese Cuisine |
Phone number (for reservation and inquiry) |
03-3423-2020 |
Reservation Availability |
Reservations available |
Address |
東京都港区六本木4-5-9 |
Transportation |
2 minutes walk from Exit 6 of Roppongi Station on the Toei Oedo Line 3 minutes walk from Exit 4a of Roppongi Station on the Hibiya Subway Line 249 meters from Roppongi. |
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、JCB、AMEX) Electronic money Not Accepted QR code payment Accepted (PayPay、d Barai、Rakuten Pay、au PAY) |
Number of seats |
30 Seats |
---|---|
Private dining rooms |
OK For 6 people Private rooms are available for groups of 6 or more. |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Counter,Free Wi-Fi available |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
---|---|
Food |
English menu available |
Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
---|---|
Service |
Extended party hours (more than 2.5 hours),BYOB |
Website | |
The opening day |
1991.3.3 |
PR for restaurants |
Opened in Roppongi for 32 years. Received 1 Michelin star for 4 consecutive years.
Every day, he goes to Shibaura himself to buy only the best ingredients and cooks them on the same day. The food is extremely fresh, and there is no odor due to careful work (preparation), and this co |
この日は、高校時代の同級生が大分から上京してくるということで、友人が昔来て美味しかったというココのお店で、他数人集まり待ち合わせて宴会。
肉割烹ということで、少量ずつ、牛肉の色んな部位を使った料...