Turkish Ryori Asena
Savor authentic Turkish flavors in the heart of Urawa at Turkish Ryori Asena, with their famous Hamburg and grilled kebabs in a delightful setting.
Restaurant Details
Located in the lively district of Urawa, Saitama, Turkish Ryori Asena promises an unforgettable culinary journey right into the heart of Turkey. Known for its authentic, aromatic, and palate-pleasing traditional Turkish cuisine, this hidden gem has quickly become a favorite among those looking to savor the rich flavors of Mediterranean dishes.
At the helm of Turkish Ryori Asena is a chef whose passion for Turkish gastronomy is apparent in every dish he crafts. With hearty plates flaunting an array of tastes, the restaurant's claim to fame is easily the Turkish Hamburg. This unique dish is a modern twist on the classic kebab, nestled within a flavorful beef patty, bringing together the smoky aromas and zestful seasonings of Turkey.
Beyond hamburg, the restaurant excels in dishing up succulent shish kebabs, meticulously grilled to smoky perfection, offering both a visual and flavorful treat. Pair these with their lentil soup, fluffy Turkish pilaf, and soft pillowy bread, and you have a meal that's not just satisfying but also culturally immersive.
Conveniently situated near Urawa Station, Turkish Ryori Asena is recognized by the vibrant red Turkish flag that swings enthusiastically at its entrance. The ambiance is a blend of welcoming warmth and a dash of exotic allure, making it an ideal spot for family gatherings and intimate dinners alike.
Turkish Ryori Asena Phone Number
Turkish Ryori Asena Business Days
Turkish Ryori Asena Address
Annex Building 3F, 1-11-4 Nakacho, Urawa-ku, Saitama 330-0062
Turkish Ryori Asena Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Saitama Prefecture boasts stunning scenery, cultural landmarks, and a variety of delicious local produce, making this prefecture an ideal day trip from Tokyo.
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