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煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
煮干中華そば900円(by うどんが主食)
(by うどんが主食)
(by うどんが主食)
(by うどんが主食)
(by うどんが主食)
(by 大盛り・フォー・ミー)
(by 大盛り・フォー・ミー)
(by 大盛り・フォー・ミー)
(by cyc03712)
(by cyc03712)
(by まいにち外食)
(by まいにち外食)
(by まいにち外食)
(by まいにち外食)
(by まいにち外食)
(by りゅーめん)
(by りゅーめん)
(by りゅーめん)
(by りゅーめん)
(by りゅーめん)
(by りゅーめん)
「ニボMAX」(by alt_momo)
豚肉のスープ+煮干しの出汁に醤油ベースのタ...(by alt_momo)
自家製麺の全粒粉入り平打ち太麺(by alt_momo)
煮豚系のチャーシュー(by alt_momo)
味付きアブラとヤサイ(by alt_momo)
キャベツ比率高めのヤサイと麺をいただきます(by alt_momo)
卓上の一味で味変(by alt_momo)
こちらの半熟味玉はいつも黄身がトロトロで、...(by alt_momo)
(by TOMOZOU)
「煮干中華そば」は¥900+トッピングの「...(by alt_momo)
“中華そばのかえしを更に美味く。”とカエシ...(by alt_momo)
自家製中細ストレート麺(by alt_momo)
煮豚系の豚肩ロースチャーシュー(by alt_momo)
たっぷり載ったメンマ(by alt_momo)
ばら海苔(by alt_momo)
香ばしい風味が煮干スープにとても良く合います(by alt_momo)
心遣いいただいた半熟味玉(by alt_momo)
(by みっちゃんとっぷ)
(by みっちゃんとっぷ)
(by みっちゃんとっぷ)
(by みっちゃんとっぷ)
(by みっちゃんとっぷ)
(by みっちゃんとっぷ)
(by としーん)
(by としーん)
背脂煮干し(by take0428)
Restaurant name |
Nikunibo Shichuu Kasoba Suzuki Ramenten
|
---|---|
Categories | Ramen、Tsukemen |
042-854-3333 |
|
Reservation Availability |
Cannot be reserved |
Address |
神奈川県相模原市南区相模大野3-18-3 新井ビル 1F |
Transportation |
小田急線相模大野駅から徒歩5分弱。 201 meters from Sagami Ono. |
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 Accepted (PayPay) |
Number of seats |
11 Seats ( カウンター7席(キッチン側)+カウンター6席(キッチンと背中合わせ)) |
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Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed 近隣にコインパーキングあり |
Space/facilities |
Wide seat,Counter,Wheelchair accessible |
Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
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With children |
Kids are welcome(Preschool children are welcome,Elementary school students are welcome) |
The opening day |
2011.12.2 |
PR for restaurants |
豚骨清湯ベースの濃厚煮干しスープ
毎朝店主自ら麺打ちしています。
豚骨清湯スープをベースに主に真鰯、他に片口、白口の煮干を厳選しふんだんに使用。また節類は鰹、鯖など3種の厚削りを使用しています。
期間限定のラーメンも店主気まぐれで提供しています。
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