Réserver à HATSUNEYA GARDEN

Business Hours
Lunch: 11:30 AM - 3:00 PM (Last Order 2:00 PM)
Dinner: 5:30 PM - 9:00 PM (Last Order 7:30 PM)

▶Please note that we may not be able to accommodate your seating requests.

▶If we are unable to contact you 15 minutes after your reservation time, we may unfortunately have to cancel your reservation. Please contact us if you will be late.

▶For reservations of 10 or more people, we have suspended online reservations due to seating limitations. We apologize for the inconvenience, but please contact us during our weekday telephone reception hours.

▶We may decline service to customers whose course content would be significantly altered due to food allergies or dislikes.

※Regarding Dietary Restrictions/Allergies
If you have food allergies or require special accommodations, please provide details in the request field when making your reservation.

Please also provide as much specific detail as possible regarding the subject(s) of your allergies/consumption (e.g., tomato allergy → heating acceptable / extract not acceptable; meat → chunks of meat not acceptable / extract not acceptable)

Telephone inquiries: 049-222-2300
▶︎Please note that we may not be able to answer your call on wedding days or when the restaurant is busy. Especially on weekends and holidays, the restaurant is expected to be very busy. We apologize for any inconvenience this may cause, but we ask for your understanding and cooperation in contacting us on weekdays or making online reservations.

<Telephone reception hours>
11:00 AM - 7:00 PM (Closed: Tuesdays)

*Please note that menu items and prices are subject to change.

****************
12 ans et moins
5 ans et moins

Informations supplémentaires

Please indicate any food allergies or dislikes for yourself or any accompanying guests.

If you have no allergies or dislikes, please write "None."

Example) If no allergies apply to anyone: None

If only specific guests have allergies:
Reserver: None
Accompanying Guest 1: Shellfish (extracts are OK)
Accompanying Guest 2: Nuts

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