和風ダイニング ちょうじ

Choji

  • Credit Card
  • Wi-Fi
  • Private Room
  • Smoking
  • English Menu
  • Izakaya (Japanese Style Pub),Tempura (Deep Fried Shrimp and Vegetables),Kyoto Cuisine
  • Lunch 3,000 JPY Dinner 4,500 JPY
  • 0774-22-6222 (+81-774-22-6222)
  • Monday & Tuesday & Thursday & Sunday Dinner: 17:30 - 22:00(L.O.21:00, Drink L.O. 21:30) Friday & Saturday Dinner: 17:30 - 22:00(L.O.21:30, Drink L.O. 21:30)
  • Uji(Kyoto)
    JR Nara Line Uji Station 3-minute walk

Free & Instant Reservation

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おまかせ天ぷら盛合せ

Assorted tempura

Recommend

Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.

  • Ingredients: Shrimp, Hen's egg
  • Flavor: Oil: Others
  • Cooking: Deep-fry

tax included

本まぐろ入りお造り盛合せ

Assorted sashimi

Recommend

Platter of several kinds of seafood sashimi.

  • Ingredients: Tuna
  • Flavor: Soy sauce
  • Cooking: Raw

tax included

イベリコ豚の鉄板焼き

Teppan-yaki(cooked on a griddle)

Recommend

A dish of meat, seafood, and vegetables grilled on an iron plate.

  • Ingredients: Iberian pork, Onion
  • Flavor: Salt, Pepper
  • Cooking: Bake/Roast

tax included

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday & Tuesday & Thursday & Sunday Dinner: 17:30 - 22:00(L.O.21:00, Drink L.O. 21:30)
Friday & Saturday Dinner: 17:30 - 22:00(L.O.21:30, Drink L.O. 21:30)

Close

Every Wednesday 1st Thursday Summer holidays(August 13, 2024 - August 15, 2024)

Average price

Lunch: 3,000 JPY
Dinner: 4,500 JPY

Service Offer

  • English menu available
  • All you can drink menu
  • Vegetarian Menu Options

You can check the restaurant information in the phone.

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