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Official

Shibukawa Donya

Name: Shibukawa Donya
Telephone: +81242284000
Price range: JPY 3,500
Rating: 3.46

渋川問屋

3.46

（1 reviews）

JPY 3,500

Aizuwakamatsu-shi, Fukushima, Japan

18

Messages

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 3,500

Hours

Sunday

11:00~21:00

(L.O.20:30)

Accepts reservations

Monday

11:00~21:00

(L.O.20:30)

Accepts reservations

Tuesday

11:00~21:00

(L.O.20:30)

Accepts reservations

Wednesday

11:00~21:00

(L.O.20:30)

Accepts reservations

Thursday

11:00~21:00

(L.O.20:30)

Accepts reservations

Friday

11:00~21:00

(L.O.20:30)

Accepts reservations

Saturday

11:00~21:00

(L.O.20:30)

Accepts reservations

Public holiday

11:00~21:00

(L.O.20:30)

Accepts reservations

Address

Nearby stations

0.13km from Nanukamachi station

Seating Options

Table Private Room

Facilities

Parking lot available

Payment methods

Credit cards accepted(VISA, Master, JCB, and AMEX) and Electronic money accepted

June 28 to July 25, 2026

S	M	T	W	T	F	S
28	29	30	7/1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25

：Real-time reservation

：Request

：No available seats

：Closed

A renowned local restaurant serving regional cuisine steeped in history

Shibukawa Tonya is a renowned restaurant where you can enjoy Aizu regional cuisine in an atmospheric interior. When you step into that historic building, a sunken irori hearth sits in the center and a Japanese ambience pervades the space. Each dish is carefully prepared; you can taste Aizu's representative local dishes such as herring wrapped in kelp, sansho pepper pickles, simmered dried cod, and kozuyu, a traditional Aizu clear soup.

Ratings

3.46（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.47(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

yuka

@yuka-688366

Japan

Sep 13, 2025

3.9

The moment I stepped into this traditional Japanese house, I felt a sense of excitement. It is said to have originally been a seafood wholesaler, and it has a lot of atmosphere with its irori (sunken hearth), glossy corridors, and even a courtyard. A variety of local dishes are lined up, each reflecting careful preparation. I felt comforted by the gentle taste of kozuyu (a local soup), and I was impressed by the deliciousness of the herring rolled in kelp and the boiled cod. The Aizu beef steak is simply grilled with salt and pepper, highlighting the flavor of the meat, and the grated daikon and green peppers provide a refreshing contrast. This restaurant offers a calm space where you can thoroughly enjoy local flavors and sake, making it a highly satisfying place.

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