Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ajibou Tetsunabesou
(味坊鉄鍋荘)- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Monday、Tuesday、Wednesday、Thursday
Online booking
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Specialities
Service
If you make a reservation, we will be open for lunch on Saturdays, Sundays, and holidays.
Service
We have moved our business hours one hour earlier and are now open from 5pm.
Food
Course + a la carte is also recommended!
Drink
Enjoy wine with a focus on natural wines
Set menu
[Choice of 2 types of hot pot combination course]
Please choose two types (from ① to ⑧) from the following. Please be sure to answer the "number" in the "questions" section. . *If it is not listed, please choose from the hotpots available on the day. ① Paiko tunbentu / home-style stew of pork spare ribs and green beans ② Boiled fish (suijyuu) / white fish stew with chili pepper ③ Sour cabbage white meat (suan tsai pai rou) / stew of pork belly and fermented Chinese cabbage ④Hongmun yanglou/stir-fried lamb and radish in soy sauce ⑤Chingtung Yangrou/Lamb meat and vegetables stew with salt ⑥ Sour cabbage (suan caiyu) / stew of white fish and fermented mustard greens ⑦Sashu Hokumaso/Stew of parent chicken and oak mushrooms ⑧Profitable fish
[1 course of hotpot] Paiko tunbentu / home-style stew of pork spare ribs and green beans
A dish of bone-in pork spare ribs that have been parboiled for a long time and simmered with green beans. The chicken stock is seasoned with a soy sauce base and flavored with star anise. The spare ribs are already simmered, so you can enjoy them once the pot comes to a boil, but you can't let go of the flavor after simmering for about 30 minutes, when the liquid has reduced. Enjoy by soaking corn stew or steamed buns in the broth.
[1 course of hotpot] Boiled fish (suijuyu) / White fish stew with chili pepper
Stir-fry the ingredients with oil flavored with chili peppers and Japanese pepper, and add flavor with garlic and ginger.In a pot, add the stock made by adding the bits of white fish to chicken broth, and add the deep-fried white fish. This is a stew dish in which the ingredients are simmered and then heated with homemade chili oil, which is then poured over the top. The fish include "aburame (greenling)" and "soy" delivered twice a week by Mr. Hitoshi Tsuruta, who runs a fishery in Fukaura Town, which is located on the Sea of Japan side of Aomori Prefecture and is fed by the nutrient-rich waters of the World Heritage Site Shirakami Mountain Range. It is a white fish. Add celery, cucumbers, bean sprouts, and mushrooms such as shimeji mushrooms and wood ear mushrooms. It certainly has a spicy and numbing taste, but we also have wines that go well with this dish.
Review
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Restaurant information
Details
| Restaurant name |
Ajibou Tetsunabesou（Ajibou Tetsunabesou）
|
|---|---|
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
050-5590-7735 |
| Reservation Availability |
Reservations Only |
| Address |
東京都台東区上野1-12-9 |
| Transportation |
3 minutes from Yushima Station on the Tokyo Metro Chiyoda Line 3 minutes from Ueno Hirokoji Station on the Tokyo Metro Ginza Line 130 meters from Yushima. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
￥6,000～￥7,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
20 Seats （ 20 table seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations |
| With children |
Kids are welcome |
| Website | |
| Phone Number |
03-5826-4945 |
閉じる
ServiceIf you make a reservation, we will be open for lunch on Saturdays, Sundays, and holidays.
If you make a reservation by the day before, we will be open during lunch hours on Saturdays, Sundays, and holidays. The content offered is the same as the dinner service, but please contact us by phone to inquire about opening hours. *On weekdays, we will open from 5pm, one hour earlier than usual. Please use them together.
ServiceWe have moved our business hours one hour earlier and are now open from 5pm.
From November 1, 2016, we will open our business hours one hour earlier, starting at 5 p.m. *For customers who have already made a reservation, please feel free to contact us by phone if you would like to change the time.
Food Course + a la carte is also recommended!
If you order a course, you can additionally order a la carte items such as appetizers and stews. Also, after 9pm, you can order appetizers and stews a la carte without ordering a course.
DrinkEnjoy wine with a focus on natural wines
We have a selection of brands that go well with the main stew dishes.
Local Cuisine from Northeast China, simmered in an iron pot built into the table. We also have seasonal ingredients ordered from all over the country.
We serve stews cooked in large iron pots. Enjoy a variety of dishes, such as lamb meat, pork spareribs, and seasonal white fish with tails, simmered with dried or dehydrated vegetables, fermented Chin
...ese cabbage, and mustard greens, etc., along with wine. Liang Baozhang, the owner of Kanda Ajibo, a restaurant well-known to lamb and wine lovers, created this restaurant to share the taste of home in his hometown of Heilongjiang Province, China.