Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Restaurant name |
Izushi Soba Tentsuu
|
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Categories | Soba (Buckwheat noodles)、Regional Cuisine、Cafeteria |
Phone number (for reservation and inquiry) |
0796-52-3616 |
Reservation Availability |
Reservations available |
Address |
兵庫県豊岡市出石町小人75 |
Transportation |
40 minutes by car from Wadayama IC on the Bantan Expressway 30 minutes by bus from Toyooka Station to Izushi, then a 5-minute walk from Izushi bus stop |
Opening hours |
|
Budget |
¥1,000~¥1,999 ¥1,000~¥1,999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、AMEX) Electronic money Accepted (Transportation electronic money(Suica)、iD) QR code payment Accepted (PayPay) |
Number of seats |
110 Seats ( 1st floor: up to 50 people, 2nd floor: up to 60 people) |
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Private dining rooms |
OK For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、Over 30 people Maximum 50 people |
Private use |
OK For 20-50 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK Free for up to 9 cars |
Space/facilities |
Stylish space,Comfortable space,Wide seat |
Drink |
Japanese sake (Nihonshu) |
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Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
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Location |
House restaurant |
With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome) |
The opening day |
1987.1.21 |
Remarks |
Pay Pey can be used. [Tentsu Official Homepage] http://www.eonet.ne.jp/~tentsusoba/ |
PR for restaurants |
A soba restaurant that specializes in freshly shredded, grated, kneaded, and boiled soba.
By using the four-step method, we have reduced the amount of binder to the limit so that you can enjoy the original taste of soba. Nihachi soba is soba made with 20% wheat flour and 80% buckwheat flou
...r. At Tentsu, we make it with 10% wheat flour and 90% buckwheat flour. The higher the buckwheat flour ratio, the easier it is to break and the harder it is to beat. We increase the buckwheat flour ratio to the limit where it will not break.