Information
It can be used for dining with loved ones or family, as well as for various banquets.
Yotsuya's "Sake Dining Megumi" is a restaurant that values the new connections that can develop from a single drink.
Once you step inside, you will find yourself in a warm space that will make you forget the hustle and bustle of the city.
What we value is the carefully selected sake from breweries all over the country, and the "seasonal colors" that transform every drop into the ultimate dish.We offer new discoveries for beginners and moments of bliss for connoisseurs.
Enjoy a quiet drink by yourself or a lively gathering with close friends. Enjoy a special evening in a relaxing atmosphere with carefully selected sake cups.
Sake Dining Megumi
Owner: Keisuke Sasaoka
March 16, 1989
Chef / Catering / Blowfish / Soft-shelled turtle
Address
Yatsuhashi Building B1F, 2-10-5 Yotsuya, Shinjuku-ku, Tokyo
*386m from Yotsuya-Sanchome Station
*No parking available
Seat
30 seats (can be reserved for 20-50 people)
(10 seats at the counter,
2 tables for 4 people, 3 private rooms for 4 people)
*Private room: Maximum 14 people
Payment Methods
Credit cards accepted
(VISA, Master, JCB, AMEX, Diners)
Electronic money not accepted
QR code payment not available
Opening hours
Monday, Tuesday, Wednesday, Thursday, Friday
11:30 - 14:00 (Last orders for food 13:30)
17:00 - 23:30 (Last orders for food 22:30 / drinks 23:00)
Saturday
17:00 - 23:30 (Last orders for food 22:30, drinks 23:00)
Closed: Sundays and public holidays
Smoking
Smoking permitted at all seats
As the law on passive smoking (amended Health Promotion Act) came into effect on April 1, 2020, the information may differ from the latest information, so please check with the store before visiting.
Contact
For reservations and inquiries, please contact us by phone.
We offer plans tailored to your needs.
We also accept reservations for the entire store.
Please feel free to contact us regarding your budget and requests.
Menu
This is a fish-focused chef's choice dish.
We offer Japanese cuisine made with plenty of seasonal ingredients throughout the year, such as bamboo shoots in the spring, matsutake mushrooms in the fall, and monkfish hotpot in the winter, as a set course or à la carte.
In spring, Spanish mackerel, sea bream, bamboo shoots, wild vegetables, rape blossoms, and butterbur shoots
In summer, conger eel, sweetfish, horse mackerel, sardines, eel, eggplant, edamame, and pumpkin
In autumn, saury, mackerel, bonito, squid, mushrooms, taro, and chestnuts
In winter, we have puffer fish, yellowtail, crab, cod, flounder, sea urchin, monkfish, kue, chrysanthemum, mizuna, etc.