Shimpo
(しんぽ)- Nearest station：
- Categories：
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- Budget：
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Review
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Review 452casesFollower 294People閉店って書いてあるけど全然やってた。西荻窪のお店。店舗改装したのかな？ 海鮮料理がめっちゃ本格的！刺身とかもめっちゃ美味しい。写真ないけど1番美味しかったのはカニクリームコロ...Find out more
2022/07 Visitation
1times
Restaurant information
Details
| Restaurant name |
閉店Shimpo
|
|---|---|
| Categories | Izakaya (Tavern)、Seafood |
| Address |
東京都杉並区松庵3-38-14 尾崎ダイヤビル １Ｆ |
| Transportation |
JR Chuo Line/Sobu Line "Nishi-Ogikubo" Station South Exit 100m 2 minutes walk 80 meters from Nishi Ogikubo. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted |
Seats/facilities
| Number of seats |
28 Seats （ 10 seats at the counter, 2 tables with 4 seats, and a loft seating area for 10 people） |
|---|---|
| Private dining rooms |
not allowed |
| Non-smoking/smoking |
No smoking at all tables Ashtrays in stores |
| Parking lot |
not allowed Nearest parking lot: 133m Park Japan Nishiogiminami 4th Parking Lot 22 cars 100 yen per 10 minutes, 137m Tama Park Nishiogikubo 4 cars 200 yen per 20 minutes |
| Space/facilities |
Comfortable space,Counter,Tatami seats |
Menu
| Drink |
Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| With children |
Kids are welcome |
| The opening day |
2003.. |
| Remarks |
Owner of Shinbo Shicho |
| PR for restaurants |
Enjoy the simple taste of seasonal fish found at the market every morning. A famous restaurant in Nishi-Ogikubo that is "forward-thinking" with delicious food
At the south exit of Nishi-Ogikubo Station, passing through the bar district where the heat of the shops is overwhelming day and night, you will arrive at [Shinpo], with its shop curtain bearing the s
...ingle character "fish" and stacks of fatty tuna boxes. Since the restaurant's style is to make the most of seasonal ingredients with cooking methods as simple as possible, it is natural that it is important to select good ingredients. So says Shinpo, the owner, who has been going to the market every morning since the restaurant opened, inspecting the fish and produce with his own eyes and talking to brokers before purchasing them. He is not bound by a menu and serves the "delicious food" of the day. It may seem natural, but it is actually quite...