Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kanayama An
(金山庵)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Tuesday
Restaurants in the vicinity
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Jidori Sumibiyaki Shunsai Shirokakuya
Ryumai / Izakaya (Tavern), Yakitori (Grilled chicken skewers), Seafood
19People
Restaurant information
Details
| Restaurant name |
Kanayama An（Kanayama An）
|
|---|---|
| Categories | Soba (Buckwheat noodles)、Udon (Wheat noodles)、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 |
| Transportation |
2,210m from Ota Station 2,204 meters from Ota. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥1,000～￥1,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Accepted QR code payment Accepted |
Seats/facilities
| 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 |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|
Feature - Related information
| 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.