Ichiban Japanese Steak House entered the industry of Steak Restaurants in 1991 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 7225111, which describes it as a Steak Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Steak Restaurants. The business provides service to the B2C market.
To acquire more information, please contact Tony Sarivara by calling (941) 629-1766 during business hours. You can also write to the business’ Single Location at 4200 Tamiami Trail, Port Charlotte, Florida FL 33952. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Ichiban Japanese Steak House |
| Representative: | Tony Sarivara |
| Place of Business: | 4200 Tamiami Trail, Port Charlotte, FL 33952 |
| Contact Number: | (941) 629-1766 |
| Type of Service: | Steak Restaurants |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 1991 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Ichiban Japanese Steak House is a company operating from Charlotte, Florida providing professional Steak Restaurants and relevant B2C variables. It was founded in 1991 and registered with the SIC code 5812 as Steak Restaurants, and with the NAICS code 7225111 as Steak Restaurants.
With a current employee count of 1 to 4, Ichiban Japanese Steak House has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Tony Sarivara at (941) 629-1766 for related queries, or to locate its Single Location using the coordinates 26.967628,-82.078469.
The Single Location can also be found at the street address 4200 Tamiami Trail in Port Charlotte, Florida 33952 and can be engaged online through the company website at , the company Twitter , and Facebook page .