Official information
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【おろし醤油うどん】並 380円(by Restaurant)
【かけうどん】並 290円(by Restaurant)
【きつねうどん】並 420円(by Restaurant)
【ざるうどん】並 290円(by Restaurant)
【とろろ醤油うどん】並 380円(by Restaurant)
(by Restaurant)
(by Restaurant)
(by Restaurant)
(by Restaurant)
(by Restaurant)
(by Restaurant)
(by まりもん24904)
(by @さーたん)
(by みなきち37)
(by みなきち37)
(by みなきち37)
揚げ玉、ねぎを多めに。(by aisawa2895)
(by aisawa2895)
大海老天は290円(by aisawa2895)
(by aisawa2895)
釜揚大 380円(by まさまさまさまさ)
(by まさまさまさまさ)
きす天 半熟たまご天 かぼちゃ天 3点で280円(by まさまさまさまさ)
明太釜玉(390円)(by さとち.com)
ざる(280円)(by さとち.com)
小エビかき揚(130円)&ちくわ天(100円)(by さとち.com)
明太釜玉&ざる&天ぷら(by さとち.com)
とろろぶっかけ+キスの天ぷら(by jenio)
ぶっかけ(大)+エビ天、イカ天、ちくわ天、いなり(by jenio)
(by 病人)
(by megumimogu)
(by megumimogu)
(by まさお1973)
(by まさお1973)
(by トラベルハンター)
(by yuko03)
(by フミでんでん)
ぶっかけ大(by まさお1973)
(by まさお1973)
ぶっかけ大(by まさお1973)
(by まさお1973)
(by まさお1973)
(by まさお1973)
(by まさお1973)
(by 名人)
ごろごろ野菜の揚げだしうどん(by 名人)
めんたい釜玉(大)、えび天、かしわ天、なす...(by silvia0221)
ぶっかけうどん(大) 380円(by グルマン大帝)
鶏ごぼうおにぎり、鮭おにぎり、半熟玉子天、いか天(by グルマン大帝)
大根おろし(by グルマン大帝)
(by なるちゃん)
(by なるちゃん)
(by なるちゃん)
ぶっかけうどん鳥天トッピング(by しっぴー)
釜あげうどん野菜天&芋天トッピング(by しっぴー)
いなり寿司(by しっぴー)
ざるうどん(by しっぴー)
釜揚げうどん大(by しっぴー)
ぶっかけうどん(by しっぴー)
かけうどん(by しっぴー)
Restaurant name |
Marugame Seimen(Marugame Seimen)
|
---|---|
Categories | Udon |
059-394-4711 |
|
Reservation Availability |
Cannot be reserved |
Address |
三重県三重郡菰野町大字宿野字神明田421-1 |
Transportation |
13 minutes walk from Komono Station on the Kintetsu Yunoyama Line 1,034 meters from Komono. |
Opening hours |
|
Budget |
~¥999 ~¥999 |
Budget(Aggregate of reviews) |
~¥999~¥999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Number of seats |
81 Seats |
---|---|
Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK |
Occasion |
This occasion is recommended by many people. |
---|---|
Website | |
The opening day |
2008.4.30 |
PR for restaurants |
Marugame Seimen's "Attention to Detail"
Marugame Seimen's udon noodles are made with just these three ingredients: 100% Hokkaido flour, salt, and water. The udon noodles are boiled in a large boiling pot using the shop's noodle making machi
...ne, and are truly ``freshly made and boiled.'' The noodles have a faint wheat aroma and have a chewy and springy texture. Add your favorite condiments to make it your own.