Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
電話予約の際に女将さんから頂いた、美味しいアワビが入っているとのおススメに従って、お刺身付きコースにしました。 アワビのお刺身はコリコリ、甘味もしっかり。 天ぷらは、エビは身と...Find out more
2023/03 Visitation
2times
東京メトロ門前仲町駅から永代通りを木場方面に歩いて約5分ほどの左側2階にある「ふく庵」へ平日18:30のオープン時間に一人で行ってきました♪ グルメ友人が勧めますし、ミシ...Find out more
2022/02 Visitation
1times
下町グルメ探訪!江東区、門前仲町編 天ぷらの神の愛弟子の店、評判の 人気名店「ふく庵」再訪問! 初秋晴天小寒い日、こんな日はちょっと足伸ばし 久々、美味しい天ぷら食べに、門...Find out more
2020/09 Visitation
2times
Restaurant name |
Fukuan
|
---|---|
Categories | Tempura、Ten-don (Tempura Bowl)、Seafood |
Phone number (for reservation and inquiry)・Inquiry |
03-5646-6365 |
Reservation Availability |
Reservations Only
ご予約0356466365 |
Address |
東京都江東区富岡1-22-26 杉田ビル 2F |
Transportation |
Tozai Line Monzen-Nakacho Station Exit 1, 2 minutes Tozai Line Kiba Station Exit 4b, 5 minutes 378 meters from Monzen Nakacho. |
Opening hours |
|
Budget |
¥4,000~¥4,999 |
Budget(Aggregate of reviews) |
¥6,000~¥7,999~¥999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
なし |
Number of seats |
10 Seats ( table seat) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Paid parking available near the store |
Space/facilities |
Comfortable space |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
---|---|
Food |
Particular about fish |
Occasion |
|
---|---|
Location |
Secluded restaurant |
Service |
BYOB |
With children |
Lunchtime appointments are available. |
The opening day |
2017.6.13 |
Remarks |
・The fee for bringing in drinks is 2,100 yen (4,400 yen for 1.8L bottles). |
PR for restaurants |
The restaurant run by the god of tempura, "Mikawa Koreyamakyo" and his beloved disciple, Tetsuya Saotome
In the evening, we only have a chef's choice course for ¥3,500. We hope you enjoy the tempura we learned from our master, Tetsuya Saotome.
...