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季節の旬菜をたっぷり使っているから、とって...(by Restaurant)
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お店の前でみんな揃ってパチリ、いつも楽しい...(by Restaurant)
皿蕎麦 ¥200(by うつりん)
田舎めし ¥500(by うつりん)
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清流そば500円(by TenG)
ざる蕎麦系(by TenG)
トッピング(by TenG)
Restaurant name |
Chi soku tei
|
---|---|
Categories | Soba (Buckwheat noodles)、Japanese Cuisine |
Phone number (for reservation and inquiry) |
0852-54-2789 |
Reservation Availability |
Reservations available |
Address |
島根県松江市八雲町熊野793-1 |
Transportation |
Car/Community bus |
Opening hours |
|
Budget |
~¥999 |
Budget(Aggregate of reviews) |
~¥999
|
Method of payment |
Credit Cards Not Accepted |
Number of seats |
39 Seats ( Includes 5 counter seats and 8 outdoor seats (covered)) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
Smoking / Non-smoking area separated 8 outdoor seats Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
Parking lot |
OK Public parking |
Space/facilities |
Comfortable space,Counter |
Food |
Particular about vegetable |
---|
Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
---|---|
Location |
House restaurant |
Service |
Pet friendly (Good for pets) |
With children |
Kids are welcome |
The opening day |
2012.4.6 |
PR for restaurants |
Started by local farmers with the aim of local production for local consumption, they offer country food, soba noodles, and wild boar curry for just 500 yen!!
Located in a corner of the parking lot of Kumano Taisha Shrine, the first shrine in Izumo, this restaurant serves country cuisine centered around vegetables, including buckwheat noodles made with dome
...stically produced stone-ground buckwheat flour. They also serve dishes such as Mayuko Curry, which uses wild boar meat. They welcome guests with seasonal menus, such as an abundance of wild plants in spring, fresh summer vegetables in summer, and autumn bounty such as newly harvested rice and early matsutake mushrooms in autumn. In the future, they are also planning to hold an experience event where guests can join in on bamboo shoot picking, which they can then cook and enjoy. They hope that by getting familiar with natural ingredients and experiencing mountain agriculture, they can help revitalize the region.