Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
17時前という中途半端な時間に訪問。 住宅街の中に溶け込んでいるお寿司屋さん。 こじんまりとした店内ですが、小綺麗にされていて、気分良い雰囲気です。 カウンターは7,8人と4...View details
2023/06 visited
1 time
海浜幕張へ美容院に向かう途中、新検見川駅近くの寿司店に寄ってみました「初寿司」 老舗っぽい佇まい、威勢の良い板さん、先客後客無くカウンターで貸し切りでした。 回転寿司を除くと、...View details
2021/08 visited
1 time
本当に美味しいです。さすが職人さん。これぞ寿司です。View details
2023/02 visited
1 time
Restaurant name |
Hatsu Zushi(Hatsu Zushi)
|
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Categories | Sushi, Unagi (Eel), Anago (Conger eel) |
Phone number (for reservation and inquiry) |
043-272-1283 |
Reservation availability |
Reservations available |
Address |
千葉県千葉市花見川区検見川町3-316-22 |
Transportation |
6 minutes walk from Shin-Kemigawa Station on the JR Sobu Line 430 meters from Shin Kemigawa. |
Opening hours |
|
Average price |
JPY 3,000 - JPY 3,999 JPY 2,000 - JPY 2,999 |
Average price(Based on reviews) |
JPY 3,000 - JPY 3,999JPY 3,000 - JPY 3,999
|
Payment methods |
Credit cards not accepted Electronic money not accepted |
Number of seats |
48 Seats ( 10 seats at the counter, 8 seats on the raised platform, 30 seats in the private room) |
---|---|
Private rooms |
Available For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、For over 30 people 2 private rooms |
Private use |
Available For 20-50 people |
Non-smoking/smoking |
Non smoking |
Parking |
Available 7 spaces (4 spaces in the private parking lot diagonally opposite restaurant) |
Space/facilities |
Counter seating,Tatami room |
Drink |
Sake (Nihonshu),Shochu (Japanese spirits) |
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Food |
Particular about fish |
Occasion |
This occasion is recommended by many people. |
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Location |
A house restaurant |
Service |
,Take-out,Delivery |
Family friendly |
Children welcome(School-age children welcome),Strollers welcome
welcome |
Dress code |
Nothing |
Website | |
Restaurant highlights |
[6 minutes walk from Shinkemigawa Station]
Since its establishment, Hatsuzushi has continued to prepare delicious Sushi with the same flavor and a lively style of collaboration between chefs and customers.
...