Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Restaurant name |
掲載保留Shunsai Kokorobi
|
---|---|
Categories | Seafood、Crab、Fugu (Blowfish) |
Address |
鳥取県鳥取市末広温泉町451 |
Transportation |
5 minutes walk from Tottori Station 499 meters from Tottori. |
Opening hours |
|
Budget |
¥4,000~¥4,999 |
Budget(Aggregate of reviews) |
¥30,000~¥39,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted |
Number of seats |
70 Seats ( (Tatami seats available, sunken kotatsu seats available, low chairs available, counter seats available)) |
---|---|
Maximum party size | 30people(Seating) |
Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、Over 30 people The private rooms are horigotatsu style. |
Private use |
OK Over 50 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Tatami seats,Horigotatsu seats,Sports TV |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
---|---|
Food |
Particular about fish |
Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
---|---|
Location |
House restaurant |
Service |
Extended party hours (more than 2.5 hours),Take-out,Delivery |
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome) |
Website | |
The opening day |
2011.10.5 |
Remarks |
[New Year's holiday notice] Open until December 30th Open from January 2nd for the new year |
PR for restaurants |
The only shop in Tottori City that owns its own ship
We go fishing ourselves from our own ship, Kokorobi Maru, and serve live squid and other San'in fish. We offer hospitality with dishes that make the most of the ingredients, with a focus on San'in fis
...h. In the winter, he personally goes to auctions to select the best fish of the day, including matsuba crab, white squid, sandfish, and mosa shrimp, which are shipped directly from the fishing boat from the fishing town of Tsunayo, the general's hometown, to customers. To do. It's a taste of the San'in region that can't be imitated even in high-end restaurants in Tokyo because it's a production area.