京都焼肉 enen 先斗町本店

お店の雰囲気

The unique cafe-like interior and the temari meat sushi match the atmosphere perfectly.
Recommended [enen course] Kyoto Yakiniku enen's self-confidence course.
The entrance that fits into the tasteful Pontocho.It is said that it is very rare for a Kyomachiya with a front door to be a property that is over 80 years old.In the past, I overworked and quarreled with the person in charge of Pontocho. .. ..(Lol)

きょうとやきにくえんえん　ぽんとちょうほんてん

住所
京都府京都市中京区鍋屋町209-13
アクセス
About a 2-minute walk from Exit 1A of Kyoto Kawaramachi Station on the Hankyu Kyoto Main Line / About a 2-minute walk from Exit 4 of Gion-Shijo Station on the Keihan Main Line
電話番号
075-286-7479
営業時間
Mon-Wed: 11:00-14:00 (Food LO 13:30 Drink LO 13:30) 17: 00 ~ 22: 00 (Cooking LO 21: 30 drink LO 21: 30) Thursday: 11:00~13:30 (Food LO 13:30 Drink LO 13:30) 17: 00 ~ 22: 00 (Cooking LO 21: 30 drink LO 21: 30) Friday: 11:00~14:30 (Food last order 13:30, drinks last order 13:30) 17: 00 ~ 22: 00 (Cooking LO 21: 30 drink LO 21: 30) Saturday and Sunday: 17:00~22:00 (Food last order 21:30 Drink last order 21:30)
定休日
Annual store closing day: January 1st (New Year's Day)
関連ページ

キャンセル規定
[For course reservations] From 11pm on the day before your visit, a fee of 3,000 yen (per person) will be charged.
[If reserving a seat only] From 11pm on the day before your visit, a fee of 3,000 yen (per person) will be charged.
We purchase ingredients according to the day of the reservation, and wait for you as we take our time to prepare our heartfelt dishes.
We apologize for the inconvenience, but we would appreciate your understanding of the cancellation policy in advance.Thank you.
平均予算
昼：1501 - 2000 yen　夜：4001 - 5000 yen
クレジットカード
available（VISA, Master, Amex, JCB, CUP）
電子マネー
available（Rakuten Edy, WAON, Suica, nanaco, ICOCA, QUICPay, Apple Pay）
ＱＲコード決済
COIN+, PayPay, Alipay, WeChat Pay

Initiative for customers
[When entering the store]
Place hand sanitizers in the store
[Direction to table]
No allow to share a table with other groups
[Table/counter service]
Keep a certain distance with customers at time of order
[Accounting process]
Avoid contact of hands when put cash, etc.
Safety and health management for employees
Temperature check at the start of workWearing masksFrequent handwashing
Sanitary management of the store
Install equipment for ventilation and air infiltrationDisinfect locations frequented by large numbers of peopleDisinfect equipment/desk accessoriesPut covers on salad barHand dryers in restroom are out of service