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Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

二代目 鮓 桂田 恵比寿・代官山店

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).

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

  • If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.
To check availability, please select the number of people, preferred date, and preferred time.
 
 
 
  • 週毎コースの内容が変化します。
    15,000 yen course <Until the end of December 2024>
    15,000 JPY per person

    This chef's choice plan focuses on seasonal ingredients. This is Katsurada's popular plan that can be used for various occasions such as banquets and business entertainment. Please use it when you want to enjoy a leisurely meal.

    ■Appetizer and 4 side dishes■Soup and clam soup■2 seasonal dishes■12 or more nigiri sushi
    We serve carefully selected ingredients such as medium fatty tuna sourced from Tsukiji.
    ■Dinner dish■Dessert

    Private booking available Card payment available
    Additional charges apply for additional orders.
    The price includes tax, service charge, and reservation fee.
    Table time limit is 120 minutes for this course.
    Course availability: - December 31, 2024
    Course capacity: 1 - 8 persons
  • 週毎コースの内容が変化します。
    20,000 yen course <From January 2025>
    20,000 JPY per person

    This chef's choice plan focuses on seasonal ingredients. This is Katsurada's popular plan that can be used for various occasions such as banquets and business entertainment. Please use it when you want to enjoy a leisurely meal.

    ■Appetizer and 4 side dishes■Soup and clam soup■2 seasonal dishes■12 or more nigiri sushi
    We serve carefully selected ingredients such as medium fatty tuna sourced from Tsukiji.
    ■Dinner dish■Dessert

    The course content changes every week.

    Private booking available Card payment available
    Additional charges apply for additional orders.
    The price includes tax, service charge, and reservation fee.
    Table time limit is 120 minutes for this course.
    Course availability: January 1, 2025 -
    Course capacity: 1 - 8 persons

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

二代目 鮓 桂田 恵比寿・代官山店

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).

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

Shop

03-3770-9880 (+81-3-3770-9880)

All reservations will be accepted via web form to ensure a smooth reservation process.
  • If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.
location_onAccess
5-minute walk from Daikanyama Station. From the East Exit, turn left at the end of the street and follow the road until you see the building on your left.
restaurantCuisine
Japanese / General,Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi / Sushi,Japanese
scheduleOpen
[Tuesday-Saturday, Day Before National Holidays, National Holidays] Dinner 5:30 pm - 10:30 pm (L.O. 10:00 pm) / [Sunday] Dinner 5:30 pm - 9:00 pm (L.O. 8:30 pm)
blockClosed
Monday 
paymentsAverage price
20,000 JPY
credit_cardMethod of payment
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
E-money Payments Accepted
Transportation IC Card / Prepaid IC Card
QR Code Payments Accepted
PayPay / Mercari pay / Rakuten Pay / LINE Pay / d Payment / au PAY / Alipay / WeChat Pay
pin_dropAddress

1F, ITO Daikanyama, 2-17-8, Ebisu Nishi, Shibuya-ku, Tokyo map

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch_Outside view
local_taxiAddress (for taxi driver )
東京都渋谷区恵比寿西2-17-8 ITO代官山1F
translateEnglish services
English menu available.
listFeatures
English menu / No smoking / Reservations / Counter seating available / course meals / Take out / Large sake selection / Large wine selection

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

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