ETO Sanchome Branch
料理人 えとう 三丁目店
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 9:00 pm (Japan time. This is not a toll-free number).
Shop
Photos
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
ETO Sanchome Branch
料理人 えとう 三丁目店
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).
Shop
022-302-6387 (+81-22-302-6387)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 8-minute walk or 3-minute drive from Kotodai-koen Station. 13-minute walk or 6-minute drive from Hirose-dori Station. Located on the 1st floor of the building next to the Lawson Sendai Jozenji branch
- restaurantCuisine
- Japanese / General,Japanese / Sashimi (raw fish)/Seafood,Japanese / Kaiseki (tea-ceremony dishes) / Japanese,Japanese
- scheduleOpen
- [Tuesday, Wednesday, Friday, Saturday] Lunch 11:30 am - 2:00 pm (L.O. 2:00 pm) [Monday - Saturday, Day before National Holidays] Dinner 6:00 pm - 11:00 pm (L.O. 10:00 pm)
- blockClosed
- Sunday
- paymentsAverage price
- Dinner: 10,000 JPY / Lunch: 2,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison
- pin_dropAddress
-
1F, Luna Kokubuncho Bldg., 3-3-29, Kokubun-cho, Aoba-ku, Sendai-shi, Miyagi map
- local_taxiAddress (for taxi driver )
- 仙台市青葉区国分町3-3-29ルナ国分町ビル1F
- translateEnglish services
- Unknown.
- listFeatures
-
Free Wi-Fi / Lunch / Late-night service / No smoking / Reservations / Child friendly / Tatami room / Counter seating available / course meals / Take out / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
