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Top 19 things to do and attractions in Mytishchi

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1 St. Basil's Cathedral

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2 All-Russian Exhibition Center

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3 Kva-Kva Park

4 fest mytishchi drama and comedy theatre, 5 mytishchi arena.

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Don’t forget to pack anything

Stay organized with a to-do list, packing list, shopping list, any kind of list.

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6 Monument to the hero of the Soviet Union Raspopova Nina Maksimovna

8 teatr kukol ognivo, 9 mytishchi history and art museum, 10 mytishchinskaya kartinnaya galereya, 11 temple of the don mother of god, 12 perlovskiy park, 13 petrushkina sloboda, 14 church of st john the baptist in the barbarous gate, 15 xl outlet.

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Track your travel spending and split costs with friends

Plan your trip. Keep your budget organized. Split the cost between tripmates. Wanderlog does it all.

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16 Interactive Einstein Museum

17 zamaniya, family adventure park, 18 temple st. great martyr george, 19 chasovnya vo imya nikolaya chudotvortsa v mytishchakh, what's the weather like in mytishchi.

It depends on when you visit! We've compiled data from NASA on what the weather is like in Mytishchi for each month of the year: see the links below for more information.

  • Weather in Mytishchi in January
  • Weather in Mytishchi in February
  • Weather in Mytishchi in March
  • Weather in Mytishchi in April
  • Weather in Mytishchi in May
  • Weather in Mytishchi in June
  • Weather in Mytishchi in July
  • Weather in Mytishchi in August
  • Weather in Mytishchi in September
  • Weather in Mytishchi in October
  • Weather in Mytishchi in November
  • Weather in Mytishchi in December

Explore nearby places

  • Lesnyye Polyany
  • Dolgoprudny
  • Zagoryanskiy
  • Ptitsefabriki
  • Pekhra-Pokrovskoye
  • Ivanovskoye
  • Bratovshhina
  • Likino-Dulevo

All related maps of Mytishchi

  • Map of Mytishchi
  • Map of Korolev
  • Map of Zdravnitsa
  • Map of Nagornoye
  • Map of Yubileyny
  • Map of Cherkizovo
  • Map of Boltino
  • Map of Pirogovo
  • Map of Pogorelki
  • Map of Tarasovka
  • Map of Sorokino
  • Map of Lesnyye Polyany
  • Map of Povedniki
  • Map of Ostashkovo
  • Map of Oboldino
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  • Map of Suponevo
  • Map of Dolgoprudny
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  • Map of Izmaylovo
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  • Map of Ptitsefabriki
  • Map of Pekhra-Pokrovskoye
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  • Map of Komyagino
  • Map of Yuryevo
  • Map of Bratovshhina
  • Map of Fedoskino
  • Map of Danki
  • Map of Shatura
  • Map of Likino-Dulevo

Mytishchi throughout the year

  • Mytishchi in January
  • Mytishchi in February
  • Mytishchi in March
  • Mytishchi in April
  • Mytishchi in May
  • Mytishchi in June
  • Mytishchi in July
  • Mytishchi in August
  • Mytishchi in September
  • Mytishchi in October
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Looking for day-by-day itineraries in Mytishchi?

Get inspired for your trip to Mytishchi with our curated itineraries that are jam-packed with popular attractions everyday! Check them out here:

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Maspalomas: Barranco Las Vacas, Hidden Caves and Tufia bay. Maspalomas: Barranco Las Vacas, Hidden Caves and Tufia Poris

  • Gran Canaria

Maspalomas: Barranco Las Vacas, Hidden Caves and Tufia bay. Maspalomas: Barranco Las Vacas, Hidden Caves and Tufia Poris

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Dauer: 05:00 Stunden

Beschreibung.

  • Gaze across the volcanic Barranco de las Vacas with its unique shapes and colors
  • Cuatro Puertas aboriginal settlement symbolizes perseverance and innovation.
  • Enjoy the comfort and convenience of round-trip transportation from Maspalomas
  • Tufia beach and cave houses
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Restaurants

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Wakiya Ichiemicharo

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  • 6-11-10 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
  • ¥¥¥ · Chinese

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Michelin guide’s point of view.

The flagship restaurant of Yuji Wakiya, renowned pioneer of nouvelle chinois cuisine. With “tradition and creativity” as his motto, Wakiya professes a new style of Chinese cooking. The starter, ‘Nine Joys Assorted Appetiser’, is so named because nine is a number believed to bring good luck in China. The restaurant name means ‘once a day, let’s relax, laugh and have tea’. Cuisine and hospitality to bring a smile to your face.

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Nearby restaurants.

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PONTE DEL PIATTO

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L'allium

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Sushidokoro Yamada

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Tempura Nakagawa

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Bistro YEBISU

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Clos Des Gourmets

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Nearby Hotels

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The Ritz-Carlton Tokyo

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The Capitol Hotel Tokyu

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The Okura Tokyo

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The Tokyo EDITION, Toranomon

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The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel

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Grand Hyatt Tokyo

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Hotel New Otani Tokyo - Executive House ZEN

Discover more:.

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Restaurants in Tokyo with Vegetarian Menus

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Kyoto - Unforgettable Sights, Irresistible Cuisine

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Osaka - Enjoying Japanese Cuisine in a Private Dining Room

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The Most Unique Dining Experiences in Ho Chi Minh City

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These Are the Most Romantic Restaurants in Bangkok

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The Least Expensive Michelin-Starred Restaurants in Paris

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The Story of Chef Wakiya: Navigating Life's Challenges

TOKYO , Feb 05 ( News On Japan ) - In December 2023, Chef Tomoyoshi Wakiya, known as the "Iron Chef of Chinese Cuisine," opened an entirely new type of Chinese restaurant in Ginza. At 65, the master of Chinese cuisine continues to embrace challenges, though he reflects on his past saying, "I was never outstanding in anything, just an ordinary person without any particular dreams." His path in culinary arts was determined by his father, a fortune teller, who believed "Tomoyoshi is accompanied by the god of food."

Embarking on a journey dedicated solely to Chinese cuisine, Wakiya struggled and persevered for 50 years to reign atop Japan's Chinese culinary world. "The key is to make a choice. Without choosing, life doesn't begin," he states, offering advice to the modern youth plagued with indecision.

This message from the "Rebel of Chinese Cuisine" serves as a prescription for young individuals wrestling with their futures, highlighting Wakiya's belief in following one's own path as the key to success.

Source: FNN

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Latest AI Cherry Blossom Forecast

The latest cherry blossom forecasts are in, and artificial intelligence (AI) has taken it a step further, predicting what the cherry blossom scene will look like 80 years from now, in 2100. Surprisingly, some regions may not see any blooms at all.

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Solar Panels Surrounding Ancient Burial Mounds in Spotlight

Among countless solar panels, a lone burial mound can be seen, sparking controversy over the panels' impact on the landscape.

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New Climbing Toll for Mt. Fuji

Starting this summer, a 2,000 yen toll will be required for climbing Mount Fuji.

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Nikkei Surpasses 40,000 for First Time

The Tokyo stock market saw the Nikkei average close above 40,000 yen for the first time in history on Monday.

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Sparks Fly at Nara's "Omizutori" Festival

The sacred water-drawing "Omizutori" festival has begun at Nara's Todaiji Temple as part of the two-week-long Shuni-e ceremony.

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The New York Times

Diner's journal | wakiya: an aloofness that’s honest.

Diner's Journal - The New York Times Blog on Dining Out

Wakiya: An Aloofness that’s Honest

Wakiya

At first I was put off by what would happen — by what I would be told — every time I called the new restaurant Wakiya for a reservation.

But then I thought: wait a second. If honesty is the best policy, an ethos we drill into schoolchildren, shouldn’t Wakiya be commended for admitting to an annoying practice common to many other restaurants that just aren’t as forthcoming about it?

At Wakiya the person on the other end of the phone tells you straight out that the restaurant doesn’t seat people in the window of time after 7 p.m. and before 8:30 p.m. Ask for a 7:15, 7:45 or 8:15 reservation, and instead of being informed vaguely that those times aren’t available, you may well be alerted to the restaurant’s policy of not booking tables at those hours.

I’ve been alerted to it on each of the almost half dozen occasions on which I’ve called — using a roster of names other than my own, of course — to try to make a reservation.

I’ve asked for 7:30.

“We don’t seat at that time,” a woman said.

I’ve asked for 8:15.

“We don’t book tables between 7 and 8:30,” a man said.

Well, most restaurants want to be sure to get at least two different seatings at each table every night — to “turn” the table, in the industry parlance — and an 8 p.m. booking doesn’t safely leave enough time for a 6 p.m. booking beforehand, provided anyone wants to eat at 6 p.m. in the first place.

And a table reserved for 8 p.m. or any time right around then probably can’t be reserved anew until after 10 p.m. Most diners don’t want to eat that late.

In contrast, a 6:30 p.m. reservation — which you can get at Wakiya — permits a restaurant to book the table anew at 9 p.m. or 9:15 p.m. or so without too much worry that it will still be occupied.

So when you’re dealing with hot restaurants that can set their own terms, you’re usually steered instantly to 6 p.m. and 9:30 p.m. dining times and the like. You’re often steered to those times even if you call at 10:03 a.m. a month before your intended reservation and the reservation “book” for that night just “opened” three minutes earlier.

The striking thing about the way Wakiya steers you is that reservationists don’t leave you feeling that if you had some magic code or called 15 seconds sooner, you’d be eyeing a comfy and coveted 8:15 table. Nope.

There is no comfy 8:15 table, or at least there isn’t for non-V.I.P. diners. (I’m betting that if the right Wall Street titan or Hollywood celebrity has a secretary or publicist call, an 8 p.m. table comes instantly into play.)

Wakiya, for those who need to catch up, is an haute Chinese restaurant that opened a little more than a month ago in the Gramercy Park Hotel, whose recent, bewitching redesign was overseen by boutique-hotel overlord Ian Schrager.

It occupies a space that was initially supposed to be filled by a first New York restaurant from Alan Yau, one of London’s leading restaurateurs.

And ever since the Yau plans fell through, Wakiya has been a lightning rod for complaint and debate. In her spirited blog Andrea Strong railed against the way the restaurant’s hosts treated her when she tried to get a snack at the bar.

Other early visitors to Wakiya griped about its high prices, a plaint that drew a rebuttal from Steve Cuozzo in the New York Post, whose glowing write-up of the restaurant not only tackled the cost issue but also took on the individual gripers.

“Grumpy reports of ‘four scallops (that) cost us $34’ on Bloomberg News and of a $600 dinner for four on Eater.com braced me for an expense-account buster,” Steve wrote. “So how is it that, of 59 non-dessert items, a mere five cost $30 or more?”

Since Steve took issue with Bloomberg and Eater, I feel I can take slight, friendly issue with him. Yes, the actual sticker prices of most dishes at Wakiya aren’t shockers.

But price alone means nothing. Price in relation to portion is the real issue, and what I’ve found at Wakiya is that, say, $25 can buy you a dish that yields so few bites that you’re left ordering another dish and then another — the food-in-table’s-middle, family-style service encourages this sequence —until the bill indeed climbs high.

Steve’s article includes an interesting observation, which is 100-percent accurate based on my Wakiya experience, that despite the competitiveness and difficulty of getting reservations, the dining room is perhaps only half full or a little more than that on occasion.

Steve quotes a managing partner of the restaurant saying that seats have been left empty so that the kitchen has “teething” time.

But a server who waits on Steve contradicts this, saying that callers are being turned away, despite availability, “to build buzz.”

I’m not quite sure how the barred 7-8:30 p.m. dining window, which suggests a desire to turn tables and thus get more people in and out the door, squares with the restaurant’s efforts in early weeks to make sure the restaurant wasn’t full.

Maybe those efforts were short-lived and are now over, and maybe the barred dining window was simply put in place right at the start of the restaurant’s operations even though it wouldn’t pay off in maximized tables until a few weeks or months down the line.

Whatever the case, Wakiya is the rare restaurant to tell you bluntly that you didn’t miss an opportunity for a prime-time table; you never even had a chance at one.

Is this a case of galling aloofness? Or one of admirable candor?

Comments are no longer being accepted.

A legal business in an open economy ought to be at liberty to set and publish its terms and conditions of trade. If you don’t like what’s offered, go elsewhere. If your suggetions go unheeded, so what? You’re not taking any risk expressing your being miffed or puzzled; the entrepreneur you disapprove knows more about her capabilities and expectations you do about hers. Let it be.

Isn’t this exactly the sort of arrogance you railed against, in an article you wrote a few months ago? (“You may kiss the napkin ring” was the headline, I think). I hope restaurants like this lose out in the long run.

When it comes to conspicuous consumption only New Yorkers and other wannabes can be so foolish as to pay so much for so little and be abused to the bargain-which it is not!

The problem is compounded by the rest of the great unwashed seemingly being similarly treated here in Denver as well. Thank God for the Brown Place where you are treated fairly and if the food is not on the cutting edge the atmosphere and the service still is. M.R. Morrison Denver, Colorado

At $300-600 for dinner, the question isn’t whether I ever had a chance at a prime-time table, but whether they ever had a chance for me as a customer – they didn’t. There are many, many brilliant and delightful restaurants in NYC for those of us who want to exercise our tastebuds and not our egos.

No reservations during hours of 7-830pm means only one thing to me: first come first serve, BUT no mention of this was made specificaly in your story, Frank – so do they just seat you if you arrive during these no reservations required window of time?!?!?! And as to your other remarks such as ‘teething time’ and ‘building buzz’, Wakiya is well known enough NOT needing any of these, ahem, gimmicks?!?!? One thing I’m sure as a child of the restaurant industry, no buzz can beat by word of mouth – great food & great service, AND yes necessarily in that order (had great service but mediocre food). And for serious foodies like me ambience, decor & setting is not prime paramount, unless of course its a rated establishment that these attributes have to be taken into consideration along with the food and service, not to mention the price.

Insiders know that Mr. Schrager enforces a policy of exclusion in all of his establishments. Aloofness unto incivility is the rule in order to make patrons feel that they are not worthy of their surroundings. This is intentional, as this purveyor operates on the belief that if people feel unworthy it confers a corollary feeling of being in a coveted position when they are there. This is the man who essentially invented the “velvet rope” in the ’70’s – a pony who’s been plying that same single trick since.

Yo, Frank — to keep the fun going on the price-in-relation-to-portion question at Wakiya:

I defy you to finish pork-stuffed “XO omelet fried rice,” which, at $13, twice left us unable to walk. And $15 seemed a steal for their elegant and generous bang-bang chicken.

My “glowing” writeup was of my experiences under what I was careful to call “idealized, p.r.-massaged conditions.” I wrote that Wakiya’s food is “probably” terrific, but subject to the qualifiers and caveats I also included — among them that Mr. Wakiya’s role is a very sometime thing.

Cheers Steve

As a Chinese person, it is hard for me to imagine these prices for Chinese food especially since great Chinese could be had at a fraction of the price. So when (and if) I has the chance to visit I would ask the following:

1. Is the food innovative? Is the “twist” worth the price? 2. Is the service above and beyond expectations?

From both your blog and various reviews I have read, I am left with the impression that the place is more gimmicky than actually good. Sometimes gimmicks serve their purpose, but in this instance the gimmick seems unnecessary and serve only as a marketing device.

Furthermore, the Andrea Strong article has left me with an impression that the management team need to relearn the idea of hospitality. While many many restaurants are arrogant and aloof, the food and service must back up and justify such arrogance. To be arrognat from the onset might attract hipsters and the so called trendsetters, but if the restaurant cannot deliver on the promise of good food (for the money) it would eventually be a flash in the wok.

I am sick of people looking at a half-empty restaurant, pointing to all of the unoccupied tables, complaining “why can’t you seat us? There are all of these empty tables!??”

Why not? Because they are RESERVED! Maybe not for a group arriving in 5 minutes, maybe for a group arriving in 30 minutes. But I dare you and your party to finish dinner in 29 minutes.

“But it’s 10:00, that table has been sitting empty for a half an hour while I’ve been on the wait list for a half an hour at the bar!” Yes, it’s being held for a 10:15 reservation. Could you have finished dinner in 44 minutes??

Why is Wakiya half full at 8:30? Because all of their reservations are coming in at 9:00 or 9:15. If Wakiya sat walk-ins at 8:30, those with reservations for their second seating would have nowhere to sit. It has nothing to do with “creating buzz.” It has to do with the desire to serve as many guests as possible while also maximizing profit.

Why is New York so slow to understand this!?

Please be sure, I do not work, nor do I know anyone who works, at Wakiya. I do, however, work at another restaurant in NYC and we all experience the same problems and the same backlash. I fully support Wakiya and its reservations policies!

For those of you bemoaning the perceived elitist stance of Waykiya, please allow me to tell you that this happens ALL THE TIME in the “hottest” or newest restaurants in town. And as Frank stated, most of the time restaurants don’t tell you this, consequently making you feel like you aren’t “in” enough to get a prine time table. Well guess what? You aren’t. The only people who get those prime time tables are VIPs as determined by the owners. Sometimes that might be investors whose money made the restaurant possible; sometimes it might be celebrities whose presence gives the restaurant instant cache; and sometimes that space of time is used, as described, to allow a new restaurant a “breather” in order to ensure great service for those guests who give a new place a try. For those of you who can’t deal with the fact that you can’t get an 8 PM table in a hot or new restaurant…..try to get over yourselves.

The reality of the tight margins in the food business require at least two seat-ings in any restaurant, with the possible exception of a private dinner club. Unless you want to see the prices that would really make your head spin- the economic reality of a one-turn restaurant that stays in the black would be outrageous, even by out current standards. In a ‘nice’ restaurant, if you took the 6:30 reservation, by the time you sit, look over the menu, have your cocktail, choose your wine, enjoy the first glass and the amuse-bushe you won’t even have your entree on the table until 7:15, the exact time most people want to eat. Most restaurants should be taking a few tables at each available time slot so that the place doesn’t get ‘slammed’ and slow down the service, meanwhile accommodating the requests of as many customers as possible. I have always thought the 7:30 reservation phenomenon is a bit odd, especially when having a night out on the town. You would have to make a movie by 5:00 or 10:00, depending if your preference would be before or after the meal, if you cant eat at any time other than 7:30. What time do concerts and the like start? Exactly. Even in our foodie obsessed society, where the meal is often the entertainment of the night, if your that hard core of an eater, take the 8:00 and slowly enjoy your meal, as opposed to being rushed through the thick of it. You’re paying for it.

I had a fabulous experience at Wakiya. Some photos and my review are available at //kowarski.blogspot.com/2007/07/its-small-food-world.html

This is EXACTLY what I hate about the NYC restaurant scene. Its ridiculous to expect anyone to wait, to turn away people just so they think its desireable. I completely understand why they don’t take bookings between 7 and 830, but if their food is expensive and small, why people bother is beyond me.

B Hand to Mouth

A very nice restaurant. The ambiance is great and the food is sublime. I had the Grilled Washu Steak and can’t wait to have it again. The menu: //www.menukarma.com/menus/menu-for-wakiya-in-new-york-city

If I am reading this correctly, the restaurant requires reservations, and it takes reservations for two evening seatings. Something wrong with that? Then there seems to be another issue, some price/portion issue. There are SO many dining options in this city. I guess somebody already said that.

Mr. Bruni the rules of seating at 7Pm and 8:30PM and never between thoses two times has always been the case in other restaurants run by Ritchy Nottar AT nOBU AND nOBU 57…in case you did not know so it is not strange or new to restaurant goers that Wakiya would have the same policy.

It’s as simple as this: A significant number of tables need to be available when celebrities might pop in and demand “their” table. It’s the restaurant business these days, folks. That’s why the high prices – to cover the lost profit on all those empty tables. And the celebs can afford the high prices anyway. I challenge anyone to challenge this. I’ve lived and worked for years in NYC, LA, and SF and the deal is the same. Since I am a dead ringer for George Carlin, I always rent a Mercedes when traveling to LA on business, and have rarely failed to get a walk-in table at the best restaurants when I pull up in front and hand the keys to the valet. John //gnapoleone.ning.com

Let’s all pray that poster #10, Gina, will never be the person taking a reservation anywhere. As far as getting into exclusive places, I’ll take a 9:30 or 10:00 a couple of times and get to know the people working there. It worked for me at Buddakan and Nobu.

How is this different than times at movie theaters? They try to show a feature twice per evening. Say at 7 PM and 10 PM? Those times don’t work for you? Try another movie or another theater. It just makes good business sense to schedule reservations like this. Maybe once the heat has died down they will be more flexible, but for now it seems like the way to go.

#17 – right on the $$. wakiya caters primarily to vips & celebs and 7-8:30pm is the prime dining time in nyc. tables must be reserved for those vips & celebs, who usually want them on a short notice.

I’ve worked in many trendy restaurants in the US and it really is the same for most of these places. Wakiya is nothing new. For places like this not only do they hold tables open for their VIP customers and celebrities, they have a relationship with the hotel also. They might become more flexible in the future, but you cant blame them for being honest about their reservation policy.It’s the celebs and last minute vips that will establish the “cool” factor of a restaurant. And if they indeed want to have 2 seatings, they are not doing anything different than any other popular restaurant in town. Like Jim ATL says, if you dont want 7 or 10pm, choose another restaurant. Or go the later time as Scott suggests, become a regular, which is the old fashioned way of being vip.

I totally agree with #9 and #10. I work for a popular restaurant as a hostess. There are a lot of walk-in customers who cannot get a table and then complain because the restaurant is half empty. However, as #9 explains, those empty tables are reserved for reservation customers coming 30 minutes or sometime later. Even if I explain that situation to those customers, they don’t seem to understand but leave me harsh words like “Bitch!” “Loser” and so on. That makes me more sad than angry.

In the spirit of full disclosure, I am impressed with Wakiya’s reservation policy – it is obvious that the team behind Wakiya knows how to let a restaurant grow and breathe and ‘have some teething room.’ I’m a bit suprised by the comment that the server said that the reason for the difficulty to confirm a reservation is to build buzz – sounds like this is the easy answer. Rather, a new restaurant needs to focus on service and this is exactly what Wakiya is doing — and they are succeeding at this, based on my experience!

I think the reservation system is completely normal and standard. As #16 stated, this is common at several top restaurants, including NOBUS as well as other new york mainstays. what is the issue here? I think this is perfectly standard and to be honest, a lot of restaurants do this but don’t actually TELL the customers what they are doing, so I agree that we should celebrate Wakiya’s honesty here. Let’s talk about the food though – i think it is amazing and for someone who has gone back time and time again since the opening this summer, I can say that the service is impeccable every time and the food – whether the head chef is in town or not – is consistent and surprisingly new and a change from the other chinese food i’ve ever had.

What's Next

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WELCOME TO TAKAYA TOURS

Come share an experience you will never forget…

Our 35 foot traditional style ocean-going canoes will take you on an unforgettable journey across the waters and back through time. While you explore the rich marine coastlines of Burrard Inlet (Səl̓ilw̓ət) , our experienced guides will share legends, songs, and stories that will help you to create memories that will last a lifetime!

Belcarra Park is an important place for the Tsleil-Waututh people. Known as  Tum-Tumay-Whueton , meaning ‘ biggest place for the people ‘, the park has been occupied for thousands of years and was the large winter gathering place. The long houses are now gone but much of the natural beauty remains.

Whey-ah-wichen or Cates Park , is an ancestral village site located on the inlet in North Vancouver. The hən̓q̓əmin̓əm̓  (Hun’qumyi’num) place name means “facing both directions” and “facing the wind.” TAKAYA offers opportunities to explore these ancient places on tour or with our kayak rentals in both of these locations.

RECENT NEWS

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Takaya Tours Featured by HBO Family Brazil

Over 24 million viewers learned about Takaya Tours through this HBO Family Brazil segment that was put together in partnership with Tourism Vancouver. We are stoked to welcome many new visitors as a result of this coverage.

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Takaya Tours Featured in Air France Video

Takaya Tours is proud to be featured in Air France’s #DoItYourself campaign for Vancouver. We were one of only 27 tourism experiences picked by Air France as part of their campaign to promote their new flight schedule to Vancouver. Watch … Continued

Pakaya Tours

Pakaya Tours

Come enjoy our tours

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Are you ready to discover Kilwa Masoko? 

Kilwa Masoko is the perfect hideaway of the southern region, near the UNESCO Heritage site of Kilwa Kisiwani Island. This is the time to get acquainted with the possibilities of all the Kilwa’s. We, at Pakaya Tours, have put together great package deals for a fun filled day, weekend or a midweek for you.

Overview of our available tours

Kilwa Indian Ocean snorkelling

Historic sites of the three kilwa’s - group tour, kilwa kisiwani island, fishing in the indian ocean, kilwa masoko city tour, southern circle trip, the historical city of kilwa kivinje.

$ 20 – $ 35

Bird Watching in a Bajaji

Kilwa scenic bicycle tour.

$ 10 – $ 15

Teambuilding at the Kilwa Pakaya Hotel

Explore the local pwani fishing village, a weekend or midweek getaway, enjoy our tours and the kilwa pakaya hotel this summer.

Pakayatours offers a many of different activities and different tours for you in the surrounding areas of Kilwa Masoko. For example to the island of Kisiwani, the village of Kivinje, to Pwani a local fishing village, go birdwatching with us or go to the salt farms. The Kilwa Pakaya hotel facilitates some of the tours. Check out the hotels website at www.kilwapakayahotel.com for more information. The Reception will happily assist you with any questions you might have.

Peek into our world

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+255 22 2761085

[email protected]

P.O.Box 76855 Dar es Salaam, Tanzania

Atlant Mytischi

  • View history

Atlantnew

Atlant Moscow Oblast is a professional ice hockey team based in Mytishchi , Moscow Oblast, Russia . They are members of the Bobrov Division of the Kontinental Hockey League (KHL).

  • 1.1 Recent history
  • 1.2 NHL Alumni
  • 2.1 Winners
  • 2.2 Runners-up
  • 2.3 Other notable achievements
  • 3 League History
  • 4 External links

History [ ]

Khimik v

Khimik Voskresensk Logo 1957-1998

Atlant Moscow was founded on December 20th, 1953, then under the name Khimik (1953-2008) in Voskresensk. Khimik played its first game on December 27, 1953. Immediate success allowed Khimik to play in the Championship of the USSR. Leading the team was playing-coach Nikolai Epstein. In three short years, Khimik was graduated to the top league of the Soviet Union . 3 bronze medal results between 1965-1984 were followed in 1989 when the team achieved silver under prestigious head coach Vladimir Vasiliyev, a major accomplishment for a team from a small town. More impressive is how much successful homegrown talent as come out of the Khimik system, with names including future Stanley Cup winners such as Igor Larionov and Valeri Kamensky .

Khimik m

Khimik Moscow Logo 2005-2008

In the spring of 1998 the status of the team changed, representing not only the city of Voskresensk but also the entire Moscow Oblast. This event took place on their 45th anniversary. During the 2005-06 season, the team relocated within the Moscow Oblast, from Voskresensk to Mytishchi . Following this, the team changed its name to Atlant, prior to its inclusion in the Kontinental Hockey League . Their new team logo features a sheep dog.

Atlant Logo

Alternate Logo 2008-Present

It is important to note that following their move to Mytishchi, an expansion team was awarded to the city of Voskresensk to play out of the historic Podmoskovie Stadium . Though associated, these teams are not to be confused.

Recent history [ ]

Atlant signed NHL goaltender Ray Emery to a single year contract on July 9th 2008. The deal was reportedly worth in excess of $2 million plus bonuses.

Atlant and Emery have had several issues including Emery attacking the team trainer and also refusing to return to the team after the KHL break over a contract dispute. He was upset that the his pay was in rubles that were not inflation protected. They have since resolved their issues and he is back with the team.

NHL Alumni [ ]

Flag of Russia

Winners [ ]

  • Pajulahti Cup : 1

Runners-up [ ]

  • Championship of the USSR : 1

Other notable achievements [ ]

  • Championship of the USSR Bronze Prize: 1965, 1970, 1984, 1990

Khimik Voskresensk logo

League History [ ]

  • Russian Superleague 2001-2008
  • Russian Hockey League 1996-1999
  • Intl. Hockey League 1992-1996
  • CIS Championship 1991-1992
  • USSR Championship 1953-1991

External links [ ]

  • Atlant Official Website
  • Khimik stats from Super Series

Soviet Hockey Championship - Soviet national team - MVPs in the Soviet era - IIHF - CHL - Victoria Cup - World Cup of Hockey - Euro Hockey Tour - PSK Sakhalin

  • 1 Union Hockey League
  • 2 1982 Memorial Cup
  • 3 National Collegiate Hockey Conference

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  5. Great news for all the Wakiya fans!!!He returns in episode 36 of

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  1. emotional 😭 beautiful wakiya 💗💗👍

  2. Hamare nabi ki pedais ka wakiya #facts_world #history #ytshorts #gk #factsinhindi

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  5. Nooh (AS) ki Qaum ka wakiya

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COMMENTS

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  2. Prime Video: Beyblade Burst "Quad Drive"

    The Great Aerial Tour is coming to an end, but not without one final twist from Wakiya! The Tour will crown its MVP. With wins against Blading legends the world over, the Dark Prince is a shoe-in for such a coveted title, right? Video ini saat ini tidak tersedia. S6 E15 - The Dark Prince Returns! Devastate Belfyre!

  3. Wakiya Tours

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    Wakiya Tours, Weißenberg. 388 likes · 2 were here. günstige Flüge für Freiwilligendienste, Organisationen und Jedermann, spezielle Tarife verschiedenster Airlines, grosse Auswahl an Aktivreisen,...

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    Willkommen bei Wakiya GmbH & Co KG ! Herzlich Willkommen! Auf unserer Website haben wir Ihnen ein reichhaltiges Reiseangebot zusammengestellt. Da ist sicher für jeden etwas dabei! Sollten Sie Fragen zu unseren Angeboten haben, oder ganz eigene Vorstellungen umsetzen wollen, sprechen Sie uns jederzeit gerne an. Wir haben viele Jahre Erfahrung ...

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    Erleben Sie die beliebtesten Höhepunkte Floridas in nur 1 Woche. Diese Rundreise empfiehlt sich besonders für Florida-Einsteiger oder als Zweiturlaub,...

  8. Top 11 things to do and attractions in Mytishchi

    The Moscow River: A boat tour along the Moscow River offers a unique perspective of St. Basil's Cathedral and the city's other famous landmarks. Visitors can take a daytime or evening cruise to experience the city's skyline from the water. In summary, St. Basil's Cathedral is an iconic landmark and a must-visit destination for anyone traveling ...

  9. Vietnam Familien-Abenteuer

    Take a cyclo tour through the ancient '39 streets' to discover an amazing selection of shops selling everything from souvenirs to exquisite silk clothing, beautifully embroidered tablecloths and CDs. Then take in a performance of the famous water puppet theatre. Included Activities Hanoi - breakfast at KOTO restaurant Hanoi - Temple of Literature

  10. Maspalomas: Barranco Las Vacas, Hidden Caves and Tufia bay. Maspalomas

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  11. Wakiya Ichiemicharo

    The flagship restaurant of Yuji Wakiya, renowned pioneer of nouvelle chinois cuisine. With "tradition and creativity" as his motto, Wakiya professes a new style of Chinese cooking. The starter, 'Nine Joys Assorted Appetiser', is so named because nine is a number believed to bring good luck in China. The restaurant name means 'once a ...

  12. The Story of Chef Wakiya: Navigating Life's Challenges

    TOKYO, Feb 05 (News On Japan) - In December 2023, Chef Tomoyoshi Wakiya, known as the "Iron Chef of Chinese Cuisine," opened an entirely new type of Chinese restaurant in Ginza.At 65, the master of Chinese cuisine continues to embrace challenges, though he reflects on his past saying, "I was never outstanding in anything, just an ordinary person without any particular dreams."

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    Wakiya Tours Reisebüro. Cortnitz 12, 02627 Weißenberg-Cortnitz. 035876 4 65 80. Webseite. Anfahrt mit Bus und Bahn.

  14. Wakiya

    This is Chinese food with a Japanese spin—small individual portions beautifully presented and served in consecutive, individual courses, not family-style. The set menu is a reasonably priced way ...

  15. Buy Robux

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  17. Strandurlaub online buchen

    WAKIYA TOURS - Einfach gut verreisen. Die Reiseseite für Last-Minute Reisen, Kreuzfahrten, Trekkingreisen, Rundreisen oder Familienurlaub. Individueller Urlaub ist bei uns geboten. Kompetente Beratung und Rund-Um-Service für den perfekten Urlaub. Fluganfragen, Ferienhäuser, Mietwagen - alles ist möglich

  18. Wakiya: An Aloofness that's Honest

    Wakiya, for those who need to catch up, is an haute Chinese restaurant that opened a little more than a month ago in the Gramercy Park Hotel, whose recent, bewitching redesign was overseen by boutique-hotel overlord Ian Schrager. It occupies a space that was initially supposed to be filled by a first New York restaurant from Alan Yau, one of ...

  19. Takaya Tours

    Whey-ah-wichen or Cates Park, is an ancestral village site located on the inlet in North Vancouver. The hən̓q̓əmin̓əm̓ (Hun'qumyi'num) place name means "facing both directions" and "facing the wind.". TAKAYA offers opportunities to explore these ancient places on tour or with our kayak rentals in both of these locations.

  20. Wakiya Tours

    Wakiya Tours is a company that operates in the Leisure, Travel & Tourism industry. It employs 6-10 people and has $1M-$5M of revenue. The company is headquartered in Weissenberg, Saxony, Germany. Read More. View Company Info for Free. Who is Wakiya Tours. Headquarters. 12 Cortnitz, Weissenberg, Saxony, 02627, Germany.

  21. Home

    Enjoy our tours and the Kilwa Pakaya Hotel this summer. Pakayatours offers a many of different activities and different tours for you in the surrounding areas of Kilwa Masoko. For example to the island of Kisiwani, the village of Kivinje, to Pwani a local fishing village, go birdwatching with us or go to the salt farms.

  22. Mytishchi

    Geography. The city is located 19 km northeast of Russia's capital Moscow on the Yauza River and the Moscow-Yaroslavl railway. Climate. Mytishchi has a humid continental climate, which is the same as Moscow but usually a few degrees colder due to significantly lesser impact of urban heat island.The city features long, cold winters (with temperatures as low as −25 °C (−13 °F) to −30 ...

  23. Atlant Mytischi

    Atlant Moscow Oblast is a professional ice hockey team based in Mytishchi, Moscow Oblast, Russia. They are members of the Bobrov Division of the Kontinental Hockey League (KHL). Atlant Moscow was founded on December 20th, 1953, then under the name Khimik (1953-2008) in Voskresensk. Khimik played its first game on December 27, 1953. Immediate success allowed Khimik to play in the Championship ...