Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
初代はラーメンによってチャーシューをわけていたのに、2代目は全てのラーメンに同じチャーシューを使っている。
やはり、初代と比べたら残念・・・
Restaurant name |
Shina Soba Shimmen(Shina Soba Shimmen)
|
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Categories | Ramen、Nihonshu (Japanese sake) |
048-591-6700 |
|
Reservation Availability |
Cannot be reserved |
Address |
埼玉県北本市本宿1-22 |
Transportation |
From JR Takasaki Line "Kitamoto" station, walk about 8 minutes along the old Nakasendo road towards Okegawa. (Exit the East Exit ticket gate, go down the stairs on the right, go through the station rotary and turn right.) From National Route 17, turn towards the station at the "Yamanaka" intersection, turn right at the "Motojuku" intersection and it is about 500m ahead on the left. Opposite "Tenteketen" and "Nishimatsuya". 468 meters from Kitamoto. |
Opening hours |
|
Budget |
~¥999 ~¥999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Number of seats |
21 Seats ( 9 seats at the counter, 4 seats at 3 tables) |
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Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK There are about 10 cars behind the store. |
Space/facilities |
Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
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Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant |
With children |
Kids are welcome |
The opening day |
1998.10.3 |
Remarks |
There is a parking lot behind the store. Homemade roast pork (shoulder loin, belly meat) is sold by weight, or you can just buy it. |
PR for restaurants |
Close to Kitamoto Station! A famous restaurant in Saitama that is known only to those in the know and was taught by the famous Mr. Sano Minoru!
The soup is made with Nagoya Cochin (soy sauce), Hongu Black-boned Chicken (salt), Toyama white shrimp, grilled dried flying fish, and Aomori scallops. The salt is from Aguni Island, and the soy sauce |
創業店主時代は週1~2で通ってましたが、北本を離れてからはなかなか行く機会が無く、久しぶりに寄りました。
ラーメンは醤油よりも塩が好きなので、今回も塩をチョイスしました。
創業店主のラーメンは、スープになんとも言えない絶妙な鶏の旨味・コクが有り、一滴残さず飲み干せる程のスープでした。
が・・・
今の店主のラーメンは・・・
ただ塩辛いだけのラーメンに成り下がっており、鶏の旨味やコクが全く感じず、食べてから数時間たってから、この口コミを書いてますが、いまだに塩で口や唇がヒリヒリしてます。
引退した創業店主のあの味が味わえないのかと思うと、残念でなりません・・・
今の店主に言うとしたら、師匠がやらなかった事をやるので有れば、まずは師匠がこだわった醤油・塩を極めてからじゃ無いんですか?
肝心要の味が守れて無い中で、まぜそばだの他の麺を出すのはちょっと違うのでは無いでしょうか?
少しでも師匠の味に近付けて下さい。
日曜の昼時、師匠の時代は開店から14時頃まで常に満席でした。
今はどうですか?
それがお客さんからの答えです。