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Valoraciones y reseñas

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Información básica

Visitado

29LABO

Name: 29LABO
Address: 33-5 Takebashicho, Nakamura Ward, Nagoya, Aichi 453-0016, Nagoya-shi Nakamura-ku, Aichi, JP
Telephone: +81524593369
Price range: JPY 26.000
Rating: 3.32

3.32

（1resultados）

JPY 26.000

Kaiseki

Nagoya-shi Nakamura-ku, Aichi, Japan

0

Mensaje

Aviso

●1日1組限定でご案内しております。 ●ご予約のお時間を過ぎてご連絡が取れない場合は、やむを得ずキャンセル扱いとさせていただく場合がございますので遅れる場合は必ずご連絡ください。 ●5名様以上のご予約の際は直接店舗までお問い合わせください。 052-459-3369

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Presupuesto

JPY 26.000

Horario de apertura

Dirección

Estación más cercana

Estación de Taiko Doria0.21 kmEstación de Nagoyaa0.71 kmEstación de Kinntetsunagoyaa0.90 km

Comodidades

No hay aparcamiento

Métodos de pago

Se aceptan tarjetas

17 de agosto a 13 de septiembre de 2026

L	M	X	J	V	S	D
17	18	19	20	21	22	23
24	25	26	27	28	29	30
31	9/1	2	3	4	5	6
7	8	9	10	11	12	13

：Reserva inmediata

：Solicitud de reserva

：No hay asientos disponibles

：Días de cierre

A luxurious meat kaiseki hideaway

29LABO is a luxurious meat kaiseki restaurant located in a residential area. The elegant and chic interior welcomes guests into a special space with only counter seating. The carefully selected wagyu and the chef's skill shine through in the dishes, maximizing the deliciousness of each type of meat. The warmth and friendliness of the head chef add a touch of comfort for visitors, making it a well-regarded spot for a special experience.

Valoraciones

3.32（1resultados）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

-

Reseñas

MIYUKI

@miyuki-380320

Japón

2025年10月14日

4.4

In a quiet residential area, this hidden gem has a soothing atmosphere that feels comfortable. The chic concrete-style interior elevates your mood the moment you sit down. The wagyu beef is said to come directly from the farm where it is raised, and its freshness is evident from the very first bite of the dish. The tail soup chawanmushi, a plate of yukhoe topped with caviar, and even the rare cuts of tenderloin all left a lasting impression with their flavors. Seasonal small dishes, such as thread seaweed and vegetables with a sweet vinegar aroma, are served in between, adding a nice rhythm to the meal. With a reservation system focused on courses, the style of serving one group at a time adds a sense of exclusivity, allowing you to enjoy the experience at a leisurely pace.

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