Nishikiya
にしきや
3.44
（3resultados）JPY 5.500
Izakaya
Bunkyo-ku, Tokyo, Japan
Reserva
Se aceptan reservas・Servicio de gestión de reservas
Presupuesto
JPY 5.500
Horario de apertura
domingo
Cerrado
lunes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
martes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
miércoles
17:30~23:00
(L.O.22:30)
Se aceptan reservas
jueves
17:30~23:00
(L.O.22:30)
Se aceptan reservas
viernes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
sábado
17:30~23:00
(L.O.22:30)
Se aceptan reservas
Día festivo
Cerrado
Dirección
Estación más cercana
Estación de Senndagia0.04 kmEstación de Nishinipporia0.75 kmEstación de Nipporia0.77 kmEstación de Honnkomagomea0.87 kmEstación de Nedua0.97 kmEstación de Toudaimaea1.03 kmEstación de Hakusanna1.11 km
Tipo de asiento
Barra Mesa Sala privada
Comodidades
No hay aparcamiento
No hay inodoro con bidé
No accesible para sillas de ruedas
No hay Wifi
No hay enchufes
Métodos de pago
Tarjeta aceptada (VISA, Master, JCB, AMEX) Dinero electrónico aceptado (Dinero electrónico de transporte (como Suica)) Pago con código QR aceptado (PayPay, d払い)
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
：Reserva inmediata
：Solicitud de reserva
：No hay asientos disponibles
：Días de cierre
A comforting Showa-era izakaya
Nishikiya is an izakaya located in Sendagi, boasting a history that dates back to 1952, and it evokes the charm of the good old Showa era. The completely non-smoking interior is clean and inviting, and the signature dish, motsu-nikomi (stewed offal), is prepared with exceptional skill to bring out its rich flavors, making it a beloved spot among locals. It's a wonderful place to spend a pleasant time in a homely atmosphere.
Valoraciones
3.44（3resultados）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Cocina
-
Servicio
-
Ambiente
-
Relación calidad-precio
-
Japan Calificaciones de usuarios3.49(3 elementos)Cocina
-
Servicio
-
Ambiente
-
Relación calidad-precio
-
Reseñas
Carta
Food
Drink
Nishikiya's Recommendation
Stewed Offal
JPY 450
Stewed Tofu with Innards
JPY 500
Fried food
Agedashi Tofu (Fried Tofu)
JPY 500
Sand Borer Tempura
JPY 550
Fried squid arms
JPY 550
Vegetable Tempura
JPY 550
Assorted Tempura
JPY 1,000
Fried Potatoes
JPY 450
Fried horse mackerel
JPY 550
Fried Oysters (Winter Season)
JPY 550
Seven assorted fried food skewers
JPY 550
Young Bird Fried Chicken
JPY 600
Fried small shrimps
JPY 500
Grilled Chicken Skewers
Assorted Five Skewers
JPY 560
Assorted 10 Skewers (Ten assorted yakitori)
JPY 1,100
Negima (Chicken and green onion)
JPY 120
Tsukune (Chicken meatloaf)
JPY 120
Chicken skin yakitori
JPY 120
Gizzard
JPY 120
Offal Grilled Skewers
Tongue
JPY 120
Hatsu (Heart)
JPY 120
Liver
JPY 120
Head
JPY 120
Shiro (Small bowel)
JPY 120
Gristle
JPY 120
Vegetable Yakitori
Green onion
JPY 100
Bell pepper
JPY 100
Shiitake mushroom
JPY 100
Shishito (Sweet green pepper)
JPY 100
Garlic (Onion)
JPY 100
Ginkgo (Winter)
JPY 100
Sashimi
Octopus
JPY 450
Tuna chunks
JPY 450
Tuna with grated yam
JPY 550
Tuna sashimi
JPY 850
Three assorted sashimi
JPY 950
A la carte
Grilled squid arms
JPY 350
Eihire (Ran fin)
JPY 450
Grilled oyster skewers (winter season)
JPY 500
Tsukimi (Grated yam with raw egg)
JPY 400
Stir-fried Jagachi (Grilled Potato)
JPY 450
Cold Tofu
JPY 250
Pickles
JPY 250
Morokyu (Cucumber with homemade miso)
JPY 300
Plum Cucumber (Cucumber with sour plum sauce)
JPY 300
Yakisoba (Stir-fried noodles)
JPY 500
Stir-fried udon noodles
JPY 500
Rice ball (with pickled plum, flaked tuna, or salmon)
JPY 200
Ochazuke (Boiled rice soaked with tea)
JPY 400
Hot pot (winter season)
Yosenabe (Hot pot of seafood, vegetables and tofu)
JPY 1,000
Oyster hot pot
JPY 1,000
Tofu hot pot
JPY 500
Monk fish hot pot
JPY 1,500
Blowfish hot pot
JPY 2,500
Seasonal Menu (Spring)
Wild Vegetable Tempura
(As of March 2013)
JPY 550
Simmered bamboo shoots and greens
(As of March 2013)
JPY 450
Bamboo shoot and udo dressed with miso
(As of April 2013)
JPY 500
Grilled broad bean
(As of March 2013)
JPY 450
Boiled bracken with dried bonito shavings
(As of June 2013)
JPY 350
Mitsuba Ohitashi (Boiled honewort with dried bonito shavings)
(As of March 2013)
JPY 350
Grilled bamboo shoot
(As of June 2013)
JPY 450
Fruit Tomato
(As of May 2014)
JPY 350
Flying fish sashimi
(As of March 2013)
JPY 450
Sea robin sashimi
(As of March 2014)
JPY 550
Firefly squid with vinegar and miso
(As of March 2014)
JPY 450
Homemade Grilled Spanish Mackerel Marinated with Sweet Kyoto-Style Miso
(As of April 2014)
JPY 650
Marinated Fried Horse Mackerel
(As of March 2013)
JPY 450
Fried eggplant and bell pepper with miso
(As of June 2013)
JPY 450
Seasonal Menu (Summer)
Iwakaki (Raw oyster)
(As of June 2014)
JPY 700
Pike conger sashimi
(As of May 2012)
JPY 600
Salted pike conger egg
(As of May 2012)
JPY 400
Pike conger tempura
(As of May 2012)
JPY 600
Pike conger hot pot
(As of June 2016)
JPY 1,600
Pike conger liver
(As of August 2015)
JPY 450
Hamo Shirako (Soft pike conger roe)
(As of August 2013)
JPY 400
Salt-grilled sweetfish
(As of June 2013)
JPY 600
Homemade dried and grilled sweetfish
(As of July 2013)
JPY 500
Lightly roasted bonito sashimi
(As of September 2012)
JPY 600
Chopped sardine sashimi
(As of July 2012)
JPY 450
Abalone steak
(As of August 2013)
JPY 800
Conger-eel tempura
(As of August 2013)
JPY 550
White gourd-melon tofu
(As of July 2013)
JPY 400
Edamame (Boiled soybeans)
(As of September 2012)
JPY 400
Yanaka ginger
(As of June 2015)
JPY 400
Seasonal Menu (Autumn)
Salt-grilled pacific saury
(As of August 2012)
JPY 600
Pacific saury sashimi
(as of September 2013)
JPY 600
Matsutake Mushroom in a Clay Pot
(As of September 2013)
JPY 800
Fried ginkgo nuts
(As of October 2013)
JPY 450
Kinu-katsugi (Taros boiled in the skin)
(As of November 2012)
JPY 400
Seasonal Menu (Winter)
Blowfish sashimi
(As of December 2014)
JPY 1,200
Blowfish skin ponzu (Blowfish skin sashimi with soy sauce and citrus juice)
(As of November 2012)
JPY 700
Jellied blowfish
(As of November 2012)
JPY 400
Fugu Hiresake (Hot sake with dried blowfish fins)
(As of December 2012)
JPY 450
Soft roe with soy sauce and citrus juice
(As of December 2012)
JPY 600
Fried pond smelts
(As of February 2013)
JPY 550
Simmered splendid alfonsino
(As of December 2012)
JPY 600
Simmered yellowtail with daikon radish
(As of February 2015)
JPY 500
Noresore (Conger-eel fry)
(As of February 2013)
JPY 500
Shimesaba (Vinegared mackerel sashimi)
(As of December 2012)
JPY 450
Simmered turnip and shrimp-shaped taro variety
(As of December 2012)
JPY 500
Homemade dried mullet roe
(As of December 2013)
JPY 800
Homemade monkfish liver with soy sauce and citrus juice
(As of October 2013)
JPY 500
Sea cucumber with soy sauce and citrus juice
(As of February 2015)
JPY 450
Sashimi of Sayori (Red gurnard sashimi)
(As of February 2013)
JPY 600
Grilled round herring
(As of March 2015)
JPY 450
Crab and onion salad
(As of November 2012)
JPY 500
Avocado and Tomato Salad
(As of July 2013)
JPY 500
Beer
Bottled beer (Large)
JPY 550
Bottled beer (Medium)
JPY 500
Draft beer (Small)
JPY 450
Draft beer (Medium)
JPY 550
Draft beer (Large)
JPY 750
Japanese Sake
Snowy Morning (360ml)
JPY 350
Hakkaisan
JPY 650
Koikawa Junmai
JPY 600
Tateyama
JPY 450
Ichinokura
JPY 450
Kikusui (Dry)
JPY 450
Chojazakari Junmai
JPY 450
Junmai Hakuturu
JPY 450
Kimoto no dobu (cloudy sake)
JPY 700
Uijin Junmai
JPY 600
Cold Sake Ozeki
JPY 700
Shochu (Japanese Distilled Spirit)
Ichiko (Wheat) Glass
JPY 350
Ichiko (Wheat) Bottle
JPY 2,000
Kurokirisima (sweet potato) glass
JPY 400
Kurokirisima (sweet potato) bottle
JPY 2,500
Futan (sweet potato/glass)
JPY 450
Futan (sweet potato/bottle)
JPY 3,000
Satsuma Hozan (sweet potato/glass)
JPY 400
Satsuma Hozan (sweet potato) bottle
JPY 2,500
Kakutama (Sweet Potato Glass)
JPY 450
Kakutama (sweet potato/bottle)
JPY 3,000
Jinro (rice/bottle)
JPY 2,000
Sour and other beverages
Chuhai (shochu and soda)
JPY 300
Lemon Sour
JPY 300
Grapefruit Sour
JPY 300
Lime Sour
JPY 300
Oolong High
JPY 300
Whisky highball
JPY 400
Whisky Watered Down Bottle
JPY 700
Plum brandy
JPY 300
Cloudy Apricot Liqueur Shinluchu
JPY 400
White Wine Bottle
JPY 3,000
赤ワインボトル Wine (red/bottle)
JPY 1,800
Rock Wine Wine on the rocks (red/glass)
JPY 350
Cola/Oolong tea/Grapefruit juice
JPY 200
Non-alcoholic beer 'Kirin Free'
JPY 350
Información básica
Esta información sobre el restaurante ha sido facilitada por un usuario y no podemos garantizar que sea correcta. Verifica la información antes de usarla.
Nombre del restaurante
Nishikiya
Inglés
Nishikiya
Japonés
にしきや
Coreano
니시키야
Reserva
Se aceptan reservas・Servicio de gestión de reservas
Número de teléfono
Dirección
Estación más cercana
Estación de Senndagia0.04 kmEstación de Nishinipporia0.75 kmEstación de Nipporia0.77 kmEstación de Honnkomagomea0.87 kmEstación de Nedua0.97 kmEstación de Toudaimaea1.03 kmEstación de Hakusanna1.11 km
Horario de apertura
domingo
Cerrado
lunes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
martes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
miércoles
17:30~23:00
(L.O.22:30)
Se aceptan reservas
jueves
17:30~23:00
(L.O.22:30)
Se aceptan reservas
viernes
17:30~23:00
(L.O.22:30)
Se aceptan reservas
sábado
17:30~23:00
(L.O.22:30)
Se aceptan reservas
Día festivo
Cerrado
Presupuesto
JPY 5.500
Tipo de asiento
Barra Mesa Sala privada
Métodos de pago
Tarjeta aceptada
(VISA, Master, JCB, AMEX)
Dinero electrónico aceptado
(Dinero electrónico de transporte (como Suica))
Pago con código QR aceptado
(PayPay, d払い)
Comodidades
Aparcamiento
Ninguno
Inodoro con bidé
Ninguno
Accesible para sillas de ruedas
Ninguno
Wi-Fi
Ninguno
Enchufes
Ninguno
Tabaco
Prohibido fumar
Día de apertura
Desconocido
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