Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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Specialities
Food
Kokura's specialty, boiled sardines in rice bran, our original rice bran-grilled sardines
Food
1 minute walk from Kitakyushu Monorail "Heiwa-dori Station"!
Others
We offer various courses.
Set menu
当店の蕎麦屋酒セットは蕎麦前の酒の肴を楽しんでいただき〆に手打ち蕎麦をお出しするコースです。
- The number of people
- 2～6名
当店の蕎麦会席は最初に蕎麦前の肴を色々お出しして〆に手打ちそばをめしあがっていただくコースです。当日の仕入れの都合により内容が異なる場合がございます。予めご了承ください。
- The number of people
- 3～6名
今昔亭の定番メニューを中心に郷土の味にこだわったお得なコースです。仕入れの都合により内容が異なる場合がございます。予めご了承ください。
- The number of people
- 3～8名
Review
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Review 62casesFollower 10PeopleA good restaurant where you can enjo...
Kitakyushu is the first stop. The night view of Mt. Sarakura was wonderful, but it was col...Find out more
2024/01 Visitation
1times
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Review 102casesFollower 3PeopleKokura night
On the last night of my business trip to Kyushu, I was able to find this restaurant that w...Find out more
2023/11 Visitation
1times
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Review 211casesFollower 45PeopleSoba drinking
I like drinking soba, and there are very few restaurants in Kitakyushu where you can drink...Find out more
2023/02 Visitation
3times
Restaurant information
Details
| Restaurant name |
Konjakutei
|
|---|---|
| Categories | Regional Cuisine、Nihonshu (Japanese sake)、Soba |
| Phone number (for reservation and inquiry)・Inquiry |
050-5869-1382 |
| Reservation Availability |
Reservations available
※ネット予約のお客様へ |
| Address |
福岡県北九州市小倉北区鍛冶町1-1-8 |
| Transportation |
7 minutes walk from Kokura (Fukuoka Prefecture) on the JR conventional line 3 minutes walk from Heiwa-dori Station on the Kitakyushu Monorail 82 meters from Heiwa Dori. |
| Opening hours |
|
| Budget |
￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥3,000～￥3,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Accepted (PayPay) |
Seats/facilities
| Number of seats |
40 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
Smoking / Non-smoking area separated 1st floor: Non-smoking 2nd floor: Smoking allowed Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
not allowed Please use the nearest coin parking. |
| Space/facilities |
Comfortable space,Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| The opening day |
1955.. |
| Phone Number |
093-522-1127 |
| Remarks |
Please contact us in advance for course reservations only. Course reservations cannot be canceled and temporary reservations are not permitted. |
閉じる
Food Kokura's specialty, boiled sardines in rice bran, our original rice bran-grilled sardines
Kokura's famous ``sardine rice bran toko-yaki'' is a dish that goes well with alcohol. We also recommend the sashimi platter made with seasonal fresh fish!
Food 1 minute walk from Kitakyushu Monorail "Heiwa-dori Station"!
It's close to the station and has excellent transportation access. It's open until 11:30 p.m., so it's perfect for a drink after work.
Others We offer various courses.
We offer seasonal dishes, including our signature courses that change seasonally. Please enjoy it for your special day meal or banquet.
An Izakaya (Japanese-style bar) soba restaurant where you can enjoy Local Cuisine and handmade soba.
``You can cut soba noodles, but you can't cut them.'' Our restaurant was founded in 1981, and this year marks our 37th anniversary. It has been well over 10 years since I started making soba. I starte
...d making soba after experiencing Edo culture through classical rakugo and historical novels, so naturally I have a strong preference for Edo soba. While the so-called local soba in rural areas developed around buckwheat and buckwheat flour dishes, it seems to have developed a little differently in Edo, where white rice was the staple food. A variety of ate and seeds were devised to satisfy the munchies and as luxury items. While waiting for your soba, enjoy sake with wasabi and tamagoyaki and finish with Nihachi or Kamonan. However, Kitakyushu is a treasure trove of ingredients, and we have a wide variety of soba-style accompaniments, including our famous sardine bran and bamboo shoots from Ouma, seasonal vegetables from Hiraodai and Wakamatsu, and seafood from the Genkai Sea and Buzen Sea. This is the birth of soba restaurant sake, a soba dish to finish off with sake and ate. I would like to continue to cherish this beloved food culture that was born in Edo and is full of style and playfulness.