Resumen

Valoraciones y reseñas

Carta

Información básica

Visitado

Oficial

Manyo

Name: Manyo
Address: 2.ª planta, Campana Hotel, 1-1-1 Higashihama-cho, Goto City, Nagasaki, Goto-shi, Nagasaki, JP
Telephone: +81959728111
Price range: JPY 2.500
Rating: 3.16

萬葉

3.16

（1resultados）

JPY 2.500

Kaiseki

Goto-shi, Nagasaki, Japan

17

Mensaje

26 de octubre a 22 de noviembre de 2026

L	M	X	J	V	S	D
26	27	28	29	30	31	11/1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22

：Reserva inmediata

：Solicitud de reserva

：No hay asientos disponibles

：Días de cierre

Reglas de reserva

Apertura de las reservas : Sin restricciones

Cierre de las reservas : El mismo día 1 horas y 0 minutos antes

Información más reciente

Reserva

Se aceptan reservas・Reserva oficial

Tipo de cocina

Presupuesto

JPY 2.500

Horario de apertura

Dirección

Tipo de asiento

Mesa Sala privada

Comodidades

Aparcamiento disponible

No hay inodoro con bidé

No accesible para sillas de ruedas

No hay Wifi

No hay enchufes

Métodos de pago

Se aceptan tarjetas

A luxurious experience at a Japanese restaurant in the Goto Islands

Located in the Goto Islands of Nagasaki Prefecture, this Japanese restaurant offers a lavish dining experience that allows you to fully savor the rich natural blessings of the island. Dining in a private room features delicate dishes that highlight Goto beef and fresh seafood from the Goto Nada. Notably, dishes using local specialties, such as marinated kibinago and Goto udon, stand out with exceptional flavors. You can enjoy a pleasant time in a space filled with traditional Japanese ambiance.

Valoraciones

3.16（1resultados）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

-

Reseñas

Kana

@kana-990503

Japón

2025年9月20日

3.9

In the Japanese restaurant within the hotel, there is a calm space with a table placed on tatami mats. The seafood from nearby waters is all fresh, and the sweetfish stands out whether served with vinegar miso or soy sauce. You can enjoy a variety of seafood dishes, including sashimi of bonito and yellowtail, simmered yellowtail, and white fish baked in foil. The meat dishes are also juicy, with a pleasantly soft texture. The grilled salt-imbued teppanyaki, local kamaboko, and rich-tasting red eggs leave a lasting impression. The finishing touches of Goto udon and the glossy rice served in a wooden container made for a happy time, especially when paired with sweet potato or barley shochu.

1