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Immerse yourself in wonderful Japanese cuisine here. As for the Google rating, this restaurant received 4.2.
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Visitors' reviews on Waichi
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西慶
9 months ago on Google
Food: 5 Service: 4 Atmosphere: 4
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ぽぬ
3 years ago on Google
I came here for a quick drink on a weekday, and when I ordered the Thai konbu topping, I was served a frozen fillet. (I looked at it while I was cutting it, and I thought it was frozen, but it was really frozen) Konbujime is a method of wrapping fish in kelp, transferring the flavor of the kelp to the fish, and allowing the kelp to absorb the water that causes the fish's odor. Suitable for white fish. The frozen fillet was dripping with water. Why did you finish with kelp? When I asked Mr. Itamae if it would be better to eat it frozen, he said that if you don't like it, you should wait until it thaws. My hobbies are fishing and cooking fish. It's already soaked in water though. I didn't want to throw away the sea bream, so I dehydrated it with a tissue and ate it, but it had a weak kelp flavor and a noticeable odor. Does something like this happen? The work of the craftsman is until the fish is eaten. If you're being disrespectful, quit your job as a chef. There were a lot of scales and small bones in it. . Thai is easy to handle. . . What are you doing? . . . I don't understand how they are taking money. It was harsh The first one was frozen The second photo shows it melting with tissue and body heat. After the third piece is melted People who see this comment, please proceed with caution.
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高川康夫
3 years ago on Google
Food: 4 Service: 4 Atmosphere: 4 Order type: Dine in Meal type: Dinner Price per person: ¥3,000–4,000
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Japanese
$$$$
Price range per person
JPY 2,000 - JPY 3,000
Address
Matsunami, 2 Chome−5−9 小幡ビル, Chiba, Chiba Prefecture, Japan
Features
No delivery
Booking
Not wheelchair accessible
Opening hours
| SundaySun | Closed |
| MondayMon | Closed |
| TuesdayTue | 5:30PM-11PM |
| WednesdayWed | 5:30PM-11PM |
| ThursdayThu | 5:30PM-11PM |
| FridayFri | 5:30PM-11PM |
| SaturdaySat | 5:30PM-11PM |
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