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From the chef

Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef

Yakiniku Sawagi_Kiyonari Takizawa

Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]

滝澤 清成Kiyonari Takizawa

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

052-261-2229 (+81-52-261-2229)

All reservations will be accepted via web form to ensure a smooth reservation process.
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location_onAccess
479m from Shinsakae Station, next to CBC.
restaurantCuisine
Japanese / Teppanyaki (iron griddle grilling),Asian/Ethnic / Yakiniku (grilled meat),Asian/Ethnic / Horumon (offal meat) / Yakiniku (Japanese BBQ),Yakiniku/Steak
scheduleOpen
Open 24 hours / Lunch 10:00 - 15:00
blockClosed
None
paymentsAverage price
Dinner: 3,000 JPY / Lunch: 1,000 JPY
credit_cardMethod of payment
Credit Card Accepted
Visa / JCB / American Express / NICOS / Master Card / Credit Saison / UnionPay
pin_dropAddress

1F Sandai Mansion, 1-3-26 Shinsakae, Naka-ku, Nagoya, Aichi map

Yakiniku Sawagi_Outside view
local_taxiAddress (for taxi driver )
愛知県名古屋市中区新栄1-3-26 サンダイマンション1F
translateEnglish services
English menu available.
listFeatures
English menu / Free Wi-Fi / Lunch / Late-night service / Smoking allowed / Reservations / Child friendly / Tatami room / All you can eat / course meals / All you can drink

*Please add a special request for inquiries regarding smoking/non-smoking.