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Shark Fin Specialty Restaurant Kikka

Name: Shark Fin Specialty Restaurant Kikka
Address: Tokyo, Setagaya City, Fukasawa, 5 Chome−6−16 グリーンハイツ深沢 1F, Setagaya-ku, Tokyo, JP
Telephone: +81364116873
Price range: JPY 36.000
Rating: 3.34

ふかひれ専門店鰭華

3.34

（1Thema）

JPY 36.000

Chinese

Setagaya-ku, Tokyo, Japan

0

Nachricht

Reservierung

Reservierungen möglich・Reservierungsservice

Genre

Budget

JPY 36.000

Öffnungszeiten

Sonntag

18:00~22:00

(L.O.21:30)

Reservierungen möglich

Montag

Urlaub

Dienstag

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Mittwoch

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Donnerstag

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Freitag

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Samstag

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Feiertag

18:00~20:00

(L.O.19:30)

Reservierungen möglich

Adresse

Zahlungsmethode

Kreditkarten werden akzeptiert(VISUM, Master, JCB, AMEX und Gäste)

3 bis 30. August 2026

M	D	M	D	F	S	S
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

：Sofortreservierung

：Reservierung anfragen

：Keine Plätze mehr verfügbar

：Ruhetag

A Luxurious Course Experience Limited to One Group Per Day at a Shark Fin Specialty Store

Shark Fin Specialty Store Kikka is an exclusive high-end Chinese restaurant located in a quiet residential area of Fukazawa, operating on a reservation-only basis. The owner, Hirano, offers thick, carefully selected shark fins from Kesennuma, allowing guests to enjoy them in refined dishes. The restaurant's original shark fin creations and the relaxing, luxurious atmosphere of the interior are truly appealing.

Empfohlene Punkte

Auswertung

3.34（1Thema）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Gericht

-

Service

-

Atmosphäre

-

Preis-Leistungs-Verhältnis

-

Rezensionen

Yuu

@yuu-589650

Japan

2025年7月30日

4.3

In a quiet space limited to one group per day, I slowly savored the course. The course was filled with shark fin from start to finish, which was exciting in its luxury. Each dish, from the appetizer topped with caviar to the shark fin sashimi and soup dumplings, offered new discoveries. The yakisoba made with shark fin noodles and the homemade ramen particularly left a lasting impression. The thick shark fin from Kesennuma had a plump texture and concentrated umami that was superb. In a setting that combines luxury with a homely warmth, both my stomach and my heart were satisfied.

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