Original shrimp soup もんじゃのえびせん Shibuya Stream store

店舗情報・地図

Store information and map

店舗基本情報

basic information

店名 shop name	Original Shrimp Dashi Monja no Shrimp Shibuya Stream Store
ジャンル genre	Monjayaki shop
電話番号 phone number	050-1808-6252
住所 address	〒150-0002,,,Shibuya Stream 2F, 3-21-3 Shibuya, Shibuya-ku,Tokyo,Japan
交通手段 how to access	JR渋谷駅徒歩1分 1 minute walk from JR Shibuya Station
営業時間 business hours	sun : 11:30 ~ 23:00JST mon : 11:30 ~ 14:00JST 17:00 ~ 23:00JST tue : 11:30 ~ 14:00JST 17:00 ~ 23:00JST wed : 11:30 ~ 14:00JST 17:00 ~ 23:00JST thu : 11:30 ~ 14:00JST 17:00 ~ 23:00JST fri : 11:30 ~ 14:00JST 17:00 ~ 23:00JST sat : 11:30 ~ 23:00JST Japanese holidays : 11:30 ~ 23:00JST regular holiday :none Regular holidays: None *Same as building closing days Lunch time from Monday to Friday: L.O. 14:00
支払い方法 payment	Credit card accepted VISA, MasterCard, JCB, American Express, Diners Club, Discover Card, UnionPay Electronic money accepted Suica, PASMO, ICOCA, PiTaPa, SUGOCA, Kitaca, Rakuten Edy, QUICPay
予約ページURL reserve URL	https://www.clbdynac.com/#/redirect/oJQryvsfCVT1JJMUPxjtMauTTg0M4nXw
公式アカウント official account	LINE official account Instagram

予算

budget

平均予算 average budget	¥3,000
平均予算(ランチタイム) average budget (lunch time)	¥1,800

席・設備

Seats and equipment

総席数 total number of seats	110 seats
個室 private room	Available for 4 people or 8 people
貸切 available private rental	none
駐車場 parking	none
禁煙・喫煙 smoking policy	All seats are non-smoking all day long
領収書（適格簡易請求書） Receipt (qualified simple invoice)	We will issue a receipt that meets the requirements for a qualified invoice. Registration number: T7011101012050 *For the latest registration status of eligible invoice issuers, please check the official website of invoice system eligible invoice issuers or contact the store.
Free Wi-Fi Free Wi-Fi	can be

その他

others

キャンセルについて cancellation	Please contact the store directly.
アレルギー対応 Allergy Friendly	We are unable to accommodate customers with food allergies as it is difficult to remove all allergens from our ingredients and cooking process. Thank you for your understanding.