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鶏&魚介の中華SOBA(醤油)780円(by べいびい)
(by べいびい)
(by 毎日外食グルメ豚さん)
(by 毎日外食グルメ豚さん)
(by 毎日外食グルメ豚さん)
(by 毎日外食グルメ豚さん)
(by ootam)
(by pipipan)
(by 誉太郎)
(by 誉太郎)
鶏と魚介の中華SOBA(大盛り)(by Reinolz)
濃厚 鶏SOBA 塩(by Reinolz)
(by うしろのまえ)
(by うしろのまえ)
魚介だしの塩SOBA(by Reinolz)
(by つかさのラーメン)
(by あらぐー)
(by みどぽよ)
濃厚鶏そば塩 並(by ゆとはとるん)
濃厚鶏そば塩 並の麺(by ゆとはとるん)
限定ラーメン 味噌ホワイト(by ゆとはとるん)
限定ラーメン 味噌ホワイトのつけ汁(by ゆとはとるん)
限定ラーメン 味噌ホワイト(by ゆとはとるん)
限定ラーメン 味噌ホワイトの締めのご飯(by ゆとはとるん)
限定ラーメン 味噌ホワイトのつけ汁にご飯を...(by ゆとはとるん)
(by ゆとはとるん)
(by たくポン777)
(by たくポン777)
(by たくポン777)
(by たくポン777)
(by もふもふちゃん1号)
(by もふもふちゃん1号)
濃厚鶏SOBA塩です☆ 2020-0226訪問(by ゴン太。)
魚介だしの塩SOBAです☆ 2020-02...(by ゴン太。)
濃厚 鶏SOBA 塩 (o´艸`o)♪(by 赤井くれお)
バランスの良い濃厚スープ(by 赤井くれお)
自家製麺だそうです。もちもち( ´∀`)(by 赤井くれお)
(*´∀`)(by 赤井くれお)
カウンター(by 赤井くれお)
(by ちっち8)
(by ちっち8)
(by The Brit)
(by The Brit)
(by The Brit)
(by The Brit)
(by The Brit)
(by The Brit)
(by サラリーマンMASA)
濃厚 鶏SOBA塩(by vejiiitaaaa10078)
(by vejiiitaaaa10078)
(by zinzingto)
(by zinzingto)
(by たかぴ☆)
(by たかぴ☆)
(by たかぴ☆)
(by たかぴ☆)
(by フーテンのクマさん)
(by サーファーローザ)
(by サーファーローザ)
(by ものぐらふぃ)
Restaurant name |
移転Menya Kotetsu(Menya Kotetsu)
|
---|---|
Categories | Ramen、Tsukemen |
Address |
滋賀県長浜市南呉服町5-24 |
Transportation |
JR長浜駅から徒歩5分ほど。 149 meters from Nagahama. |
Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
Budget |
~¥999 ~¥999 |
Budget(Aggregate of reviews) |
|
Method of payment |
Credit Cards Not Accepted |
Number of seats |
13 Seats ( カウンターのみ) |
---|---|
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有り |
Space/facilities |
Stylish space,Wide seat,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
---|
Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Service |
Take-out |
With children |
Kids are welcome |
The opening day |
2010.11.10 |
PR for restaurants |
独自のスタイルで構築された鶏白湯は、某誌関西版の鶏白湯部門でGPを受賞する折り紙付き
4時間煮込んだ後に一晩寝かし、更に2〜3時間調整をしながら煮詰めた濃厚な白湯スープ は、フレッシュな鶏のギュッと凝縮した旨みにしっかりとコクがあり、こちらの人気看板メニューとなります。
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