Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Tsukesoba Shuuichi
(つけそば 周一)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Tuesday
Review
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Review 2,006casesFollower 1,320PeoplePick-up reviews
好き♪
しばらくご無沙汰していた周一のつけ麺が無性に食べたくなったのでサンフレッチェ広島の試合がある日、早めに家を出て開店１５分前に店に到着。しかし既に１０人前後の人が待っていました。(ﾟДﾟ；) 残念ながら第一クールでは入店出来ませんでした。(￣▽￣;) １５分くらい待つと第一陣の早く食べ終えた...Find out more
2023/04 Visitation
2times
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Review 316casesFollower 88Peopleマツコの知らない世界で紹介されたメンマはクセになる味✨
この日は「マツコの知らない世界」の「ラーメンメンマの世界」で紹介された『周一』さんにお邪魔しました 元々人気店ですが、テレビで紹介されたので行列やばそうかなと1時間半前に到着...Find out more
2024/03 Visitation
2times
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Review 217casesFollower 87People噂のメンマはマジ旨かったぁ
サンフレッチェ広島の応援のため、エディオンスタジアムへやって来ました‥ 「せっかくEスタまで来たんじゃけぇ」ということで、広域公園駅そばの“つけそば周一”へ初訪しましたよ。 ...Find out more
2023/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Tsukesoba Shuuichi
|
|---|---|
| Categories | Ramen、Tsukemen、Izakaya (Tavern) |
| Inquiry |
0066-9809-43990415 |
| Reservation Availability |
Cannot be reserved |
| Address |
広島県広島市安佐南区大塚西4-8-13 パークフロント内 |
| Transportation |
Hiroshima New Transit Line 1 Hiroiki Koenmae Station 144 meters from Koiki Koen Mae. |
| Opening hours |
|
| Budget |
～￥999 ～￥999 |
| Budget（Aggregate of reviews） |
～￥999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
10 Seats （ counter only） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 40 units |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website | |
| The opening day |
.. |
| Phone Number |
082-848-2733 |
| PR for restaurants |
0066-9809-43990415
We aim to be a store that serves local producers.
I want to do something about Japan, which continues to move away from the essence in everything... I thought that "food" and "self-sufficiency" were important. It starts with "strengthening the local
...unit" that does not change on a larger scale, so "restaurants" that will be the "vessels" for producers who make real things. I wanted to create a restaurant in my hometown that is conscious of the responsibility of "creating the body of the customer," so I opened "Shuichi."