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Informations de base

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Officiel

Manyo

Name: Manyo
Address: 2e étage, Campana Hotel, 1-1-1 Higashihama-cho, Goto City, Nagasaki, Goto-shi, préfecture de Nagasaki, JP
Telephone: +81959728111
Price range: JPY 2 500
Rating: 3.16

萬葉

3.16

（1avis）

JPY 2 500

Kaiseki

Goto-shi, préfecture de Nagasaki, Japan

17

message

26 octobre à 22 novembre 2026

L	M	M	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

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

Règles de réservation

Ouverture des réservations : Aucune restriction

Réservations closes : Le jour même Il y a 1 heures et 0 minutes

Dernières informations

Réservation

Réservation possible・Réservation officielle

Genre

Budget

JPY 2 500

Horaires d'ouverture

Adresse

Type de place

Table Salle privée

Équipements

Parking disponible

Pas de toilettes japonaises

Non accessible aux personnes à mobilité réduite

Pas de Wi-Fi

Pas de prises électriques

Mode de paiement

Cartes acceptées

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.

Évaluation

3.16（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

Kana

@kana-990503

Japon

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.

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