Reserviere Sushi Onikai

Thank you for your reservation. I'm a sushi chef.

*Even if this reservation site shows that the restaurant is full, please feel free to contact us as we may be able to guide you if you contact the restaurant directly.
TEL: 03-3714-9888

Please be sure to check the following information.
Thank you for your understanding.
1. At Sushi Onikai, there is no waiting area, so please arrive exactly at your reservation time.
2. If you arrive early, please wait in line against the wall of the Sushi Onikai store. (Please do not line up in front of nearby stores.)
3. Smoking is prohibited in the Nakameguro area.

---
[Business hours]
Lunch: From 12:00
Dinner: From 18:00, From 20:30
Closed: Irregular holidays

▶ Our store is completely cashless This is payment. Therefore, we are unable to pay in cash.
▶When making a reservation, you will be required to enter your credit card information. Please note that payment will be made at the store on the day of your visit.
▶We may not be able to accommodate your request for seat selection.
▶If we cannot contact you within 30 minutes of your scheduled reservation time, we may have to cancel your reservation. Please be sure to contact us if you will be late.
◆We will start all at once, so please be punctual.

[Cancellation Policy]
◇If you cancel your reservation, you will be charged a cancellation fee as shown below.

After 18:00 3 days before the reservation date: 50%
After 18:00 2 days before the reservation date: 100%
On the day of the reservation: 100%

Anforderungen

If you have any food allergies, please let us know. If none, please enter "none".
Please select the reason for your reservation.

Gast Einzelheiten

Passwort ist zu kurz (weniger als 8 Zeichen)
Passwort ist zu schwach
Passwort muss mindestens einen Großbuchstaben, einen Kleinbuchstaben, eine Zahl und ein Symbol umfassen.
Passwort darf keinen Teil von E-Mail enthalten.
Passwort stimmt nicht mit Passwortbestätigung überein
Durch das Absenden dieses Formulars stimmen Sie den relevanten Bedingungen und Richtlinien zu.