Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~渋谷桜丘店
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From the chef
After 20 years, Mr. Nakai teamed up with his senior apprentice.
He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."
中井 信之Nobuyuki Nakai
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- From the chef
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Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~渋谷桜丘店
Help desk
Shop
03-5422-3881 (+81-3-5422-3881)
- location_onAccess
- 8-minute walk from Shibuya Station on various lines / 224m from Shibuya Station
- restaurantCuisine
- Japanese,Japanese
- scheduleOpen
- [Monday - Sunday] Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm)
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 3,500 JPY / Lunch: 1,500 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
QR Code Payments Accepted
PayPay
- pin_dropAddress
-
2F, 15-17, Sakuragaoka-cho, Shibuya-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都渋谷区桜丘町15-17-2F
- translateEnglish services
- English menu available.
- listFeatures
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English menu / Free Wi-Fi / No smoking / Reservations / course meals / All you can drink / Large shochu selection / 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