Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kouetsu
(口悦)- Nearest station：
- Categories：
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- Budget：
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- Closed：
- Thursday
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User photos
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Restaurant information
Details
| Restaurant name |
Kouetsu（Kouetsu）
|
|---|---|
| Categories | Seafood, Japanese Cuisine, Nihonshu (Japanese sake) |
| Phone number (for reservation and inquiry) |
079-276-3270 |
| Reservation availability |
Reservations available |
| Address |
兵庫県揖保郡太子町太田2134-1 タウンプラザ１Ｆ |
| Transportation |
2,348m from Aboshi Station 2,351 meters from Aboshi. |
| Opening hours |
|
| Average price |
JPY 3,000 - JPY 3,999 |
| Average price（Based on reviews） |
JPY 3,000 - JPY 3,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted |
Seats/facilities
| Number of seats |
27 Seats |
|---|---|
| Private rooms |
Available For 8 people |
| Private use |
Available |
| Non-smoking/smoking |
Smoking allowed The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Available 20 cars |
| Space/facilities |
Relaxing space,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Parties over 2.5 hours, |
| Website | |
| Remarks |
reserved can accommodate up to 32 people. reserved Please contact restaurant for more information. |
| Restaurant highlights |
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A menu that will satisfy your appetite, from sushi to grilled hotpot dishes. You might find that drink you've always wanted!
Founded more than 30 years ago, the second-generation owner mainly uses seasonal, wild, fresh fish that he purchases every morning from the market, Shikama Port, Murozu, etc., and vegetables picked th
...at morning by local farmers. He is particular about freshness and quality, using seafood caught that morning as soon as it is landed, and vegetables that are grown with reduced or no pesticides. While he mainly serves Japanese-style meal, he writes Creative Cuisine on the blackboard every day, regardless of genre. He works hard every day to make sure that customers enjoy eating and drinking, including the compatibility of food and alcohol.