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Home < English Restaurant Menus < Garlic < Mini Ninniku-ya

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Mini Ninniku-ya  

Phone: 082-249-6333
1-27 Hondori, Naka-ku, Hiroshima
GPS: N34º 23.441'  E132º 27.511'

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Quick Jumps...
About the restaurant
Walking directions

Helpful information about the restaurant
English menu
How to order food here in Japanese
Favorite dishes amongst your colleagues
Pronunciation guide
About Mini Ninniku-ya
Hours: Lunch 11:30 - 2:00, Dinner 5:30 - 11:00

Highly recommended restaurant with a lively atmosphere.  The food is inexpensive here (smaller portions) compared to it's larger restaurant and there's a slightly different menu.

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Directions
From Tenmaya corner
Cross the street towards Fukuya department store.  Make a left into the covered mall on the far side of Fukuya.  Then make your first right and then your next left.  Mini-Ninniku-ya is about 100 meters down the street on the left hand side (third floor).  At the point where the 2nd street from your right Ts in.
From Rihga Royal Hotel:
Walk south towards Sogo.  Head left into the Hondori mall and walk towards Parco. Turn left at the street one block before reaching Parco.  Mini-Ninniku-ya is about 100 meters down this street on the right hand side (third floor).
Helpful Information
Average price: 2000 to 3000 yen/person
English Menu:  Yes
English speaking employees:  Some
Seating:  High tables or bar seating
Child seat: ?
Restroom style: Western (only one)
Atmosphere: Bright and lively
Accepts Credit Card:  Yes
Accepts corporate accounts: ?

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Mini-Ninnikuya Menu

Salads

  • Tofu salad, 700 yen
  • Tomato & Watercress, 700 yen
  • Mexican Salad, 800 yen
  • Chicken & Pongent Cod Roe, 800 yen
  • Pork & Kimuchi Salad, 800 yen

Vegetable

  • Fried Garlic, 800 yen
  • Sautéed Chinese Vegetables, 800 yen
  • Sautéed Lettuce w/oyster sauce, 800 yen
  • Eggplant w/ Olive Oil & Garlic, 800 yen
  • Squid & Broccoli, 1000 yen
  • Squid & Long Onions, 1000 yen
  • Garlic Butter:
    • Spinach, 800 yen
    • Mixed Mushrooms, 1000 yen

Beef

  • Garlic Steak, 1200 yen
  • Beef Sautéed in Garlic Batter, 900 yen
  • Beef & Onion, Garlic Sprouts, 900 yen
  • Beef & Vegetables w/ Ethnic Sauce, 1000 yen
  • Beef & Potato w/ Korean Pickles, 1000 yen
  • Garlic Steak Oroshi-Syouyo, 1200 yen
  • Pork

    • Pork w/ Garlic Sprouts, 900 yen
    • Pork Takana Vegetable, 900 yen
    • Pork w/ Korean Pickles, 900 yen

    Grilled Chicken

    • Thai Style, 800 yen
    • Japanese Style, 800 yen
    • Peru Style, 800 yen
    • Vietnam Style, 800 yen

    Fish

    • Fried Fish:
      • Italian Style, 1200 yen
      • Thai Style, 1200 yen
      • Chinese Style, 1200 yen
    • Salmon Muniere, 1200 yen

    Sea Foods

    • Clam:
      • Chinese Style, 800 yen
      • Italian Style, 800 yen
      • Thai Style, 800 yen
      • Japanese Style, 800 yen
    • Scallop:
      • Olive Oil, 1000 yen
      • Garlic Butter, 1000 yen
    • Prawn:
      • Chinese Style, 1200 yen
      • Thai Style, 1200 yen
      • Garlic Cream, 1200 yen
    • Marine, 1000

    Spaghetti

    • Garlic Spaghetti, 800 yen
    • Basilico Spaghetti, 900 yen
    • Clam Spaghetti, 1000 yen
    • Spaghetti Tomato Sauce, 1000 yen
    • Spaghetti Carbonara, 1000 yen

    Rice and Bread

    • Garlic Rice Plain, 600 yen
    • Garlic Rice Mixed, 900 yen
    • Takana Rice, 800 yen
    • Cashew Nut Chau Han (fried rice), 900 yen
    • Spicy Chau Han (fried rice), 900 yen
    • Korean Pickles Rice, 900 yen
    • Garlic Toast, 600 yen
    • Bread, 300 yen

    Soup

    • Tom Yam Soup, 1000 yen
    • Clam Soup, 900 yen
    • Chinese Soup, 600 yen

    Dessert

    • Japanese Style Dessert, 500 yen

    Drinks

    • Quite an extensive drink menu (too many to list)

    (This menu was re-written and formatted for this web site by our menu advisor Lora Probert.)

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    How to order in Japanese:

    The menu is in English.  If they can't understand you, just point!

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    Favorite dishes:

    You never knew you liked garlic so much until you've had a meal here. The garlic toast is a MUST!
    -- Brad Probert, Ford Motor Company

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    Mini-Ninnikuya information gathered and written up by Lora Probert.

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