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Officiel

Shibukawa Donya

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

渋川問屋

3.46

（1avis）

JPY 3 500

Aizuwakamatsu-shi, préfecture de Fukushima, Japan

18

message

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 3 500

Horaires d'ouverture

dimanche

11:00~21:00

(L.O.20:30)

Réservation possible

lundi

11:00~21:00

(L.O.20:30)

Réservation possible

mardi

11:00~21:00

(L.O.20:30)

Réservation possible

mercredi

11:00~21:00

(L.O.20:30)

Réservation possible

jeudi

11:00~21:00

(L.O.20:30)

Réservation possible

vendredi

11:00~21:00

(L.O.20:30)

Réservation possible

samedi

11:00~21:00

(L.O.20:30)

Réservation possible

Jour férié

11:00~21:00

(L.O.20:30)

Réservation possible

Adresse

Gare la plus proche

Gare de Nanukamachià0.13 km

Type de place

Table Salle privée

Équipements

Parking disponible

Mode de paiement

Cartes acceptées(VISA, Maître, JCB et AMEX) et Paiement électronique accepté

22 juin à 19 juillet 2026

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：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

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.

Évaluation

3.46（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Japan Évaluations des utilisateurs3.47(1 avis)

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

yuka

@yuka-688366

Japon

2025年9月13日

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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