Review list : Kanayama An （【旧店名】とも膳） - Ota/Soba

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kmkmkmkmkmkm Review11casesFollower1People

3.0

JPY 1,000～JPY 1,999per head

Cuisine/Taste-
Service-
Atmosphere-
Cost performance-
Liquor/Drinks-

2024/03Visitation1th

1人で行きました。
ランチの天丼セット(もりそば大盛)を注文、そばの喉ごしもよく美味、天丼も天ぷらの種類が豊富で美味しかったです。ボリュームも結構多かったので、そばは普通盛りでも良かったかも、と思う...

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Restaurant name	Kanayama An（Kanayama An）
Categories	Soba、Udon、Sweets
Phone number (for reservation and inquiry)	0276-48-1191
Reservation Availability	Reservations available
Address	群馬県太田市飯塚町621-3 Show larger mapFind the restaurants in the surrounding area
Transportation	2,210m from Ota Station 2,204 meters from Ota.
Opening hours	Mon 11:00 - 14:30 17:00 - 20:30 Tue Closed Wed 11:00 - 14:30 17:00 - 20:30 Thu 11:00 - 14:30 17:00 - 20:30 Fri 11:00 - 14:30 17:00 - 20:30 Sat 11:00 - 14:30 17:00 - 20:30 Sun 11:00 - 14:30 17:00 - 20:30 ■ 定休日火曜　※祝日の場合は営業
Budget（Aggregate of reviews）	￥1,000～￥1,999 Check the distribution of amounts spent
Method of payment	Credit Cards Not Accepted

Number of seats	42 Seats
Private dining rooms	not allowed
Private use	not allowed
Non-smoking/smoking	No smoking at all tables
Parking lot	OK
Space/facilities	Comfortable space,Wide seat,Counter,Tatami seats

Occasion	With family/children \|Alone \|With friends/colleagues This occasion is recommended by many people.
Location	House restaurant
With children	Kids are welcome
PR for restaurants	This restaurant serves homemade, hand-made soba noodles made with domestic buckwheat flour, and udon noodles that are matured by stomping on them with your feet. Our restaurant is particular about taste and ingredients, and we grind domestic buckwheat (from Hokkaido and Ibaraki) in a stone mill in-house, using only the amount we will use that day, to maintain ...freshness. We mainly purchase wheat from Gunma Prefecture for our udon noodles, which are kneaded, stomped and stretched by hand, then left to rest for a day to give them firmness, elasticity and stickiness. The cottonseed oil we use for Tempura has a rich, high-quality flavor and is light and less likely to cause heartburn. We are particular about using domestically produced bonito flakes, mackerel flakes and bonito flakes from Kagoshima for the broth, and leave the "kaeshi" (soy sauce) to rest for more than two weeks after preparation before combining it with the dashi stock to create a rich, savory flavor.

Review list : Kanayama An

Kanayama An

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