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Shibukawa Donya

Name: Shibukawa Donya
Telephone: +81242284000
Price range: JPY 3.500
Rating: 3.46

渋川問屋

3.46

（1risultati）

JPY 3.500

Aizuwakamatsu-shi, Fukushima, Japan

18

messaggio

prenotazione

Prenotabile・Servizio di agente di prenotazione

Genere

budget

JPY 3.500

Orari di apertura

domenica

11:00~21:00

(L.O.20:30)

Prenotabile

lunedì

11:00~21:00

(L.O.20:30)

Prenotabile

martedì

11:00~21:00

(L.O.20:30)

Prenotabile

mercoledì

11:00~21:00

(L.O.20:30)

Prenotabile

giovedì

11:00~21:00

(L.O.20:30)

Prenotabile

venerdì

11:00~21:00

(L.O.20:30)

Prenotabile

sabato

11:00~21:00

(L.O.20:30)

Prenotabile

giorno festivo

11:00~21:00

(L.O.20:30)

Prenotabile

indirizzo

Stazione più vicina

NanukamachiStazione Da 0.13km

Tipo di posto

tavola Stanza privata

attrezzatura

Parcheggio disponibile

metodo di pagamento

Carte di credito accettate(VISA,Maestro,JCB,AMEX),Si accetta moneta elettronica

Da 08 giugno a 05 luglio 2026

L	M	M	G	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

：Prenotazione immediata

：Prenotazione di una richiesta

：Nessun posto disponibile

：Giorni di chiusura

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.

valutazione

3.46（1risultati）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

cucina

-

servizio

-

atmosfera

-

Rapporto costi-prestazioni

-

Japan Valutazioni degli utenti3.47(1risultati)

cucina

-

servizio

-

atmosfera

-

Rapporto costi-prestazioni

-

Recensioni

yuka

@yuka-688366

Giappone

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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