Official
Shunsai Jiza
酒家旬采 じざ
3.11
(1 reviews)Reservations
Accepts reservations・Real-time reservation
Cuisine
Budget
JPY 5,500
Hours
Nearby stations
0.26km from Hisai station
Seating Options
Private Room
Facilities
Parking lot available
No washlet
No barrier-free
No Wi-Fi
No power
Payment methods
Credit cards accepted(JCB, AMEX, and Diners) and QR code payment available
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
:Real-time reservation
:Request
:No available seats
:Closed
Reservation Rules
Reservations open at : 240 months in advance
Reservations close at : Reservation day 1 hours 0 minutes in advance
An Izakaya Where You Can Savor the Charm of Japanese Cuisine
Located within a hotel in Tsu City, Mie Prefecture, this Japanese izakaya offers dishes that make the most of fresh ingredients and is beloved by locals. Guests can enjoy a pleasant time in a calm atmosphere. You can relax comfortably in a horigotatsu (sunken table) seat while indulging in the allure of Japanese cuisine.
Highlights
Ratings
3.11(1 reviews)
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Menu
About
Restaurant name
Shunsai Jiza
Reservations
Accepts reservations・Real-time reservation
Cuisine
Phone number
Address
Nearby stations
0.26km from Hisai station
Hours
Sunday
Closed
Monday
17:00~23:00
Accepts reservations
17:00~23:00
Tuesday
17:00~23:00
Accepts reservations
17:00~23:00
Wednesday
17:00~23:00
Accepts reservations
17:00~23:00
Thursday
17:00~23:00
Accepts reservations
17:00~23:00
Friday
17:00~23:00
Accepts reservations
17:00~23:00
Saturday
17:00~23:00
Accepts reservations
17:00~23:00
Public holiday
Closed
Budget
JPY 5,500
Seating Options
Private Room
Payment methods
Credit cards accepted(JCB, AMEX, and Diners) and QR code payment available
Facilities
Parking lot
available
Washlet
None
Wheelchair accessible
None
Wi-Fi
None
Power supply
None
Smoking
Separated
Opening date
March 9, 2011

