Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
1 - 60 of 145
(by うどんが主食)
2023.11店内(by どすこいクリゲン)
2023.11店内(by どすこいクリゲン)
(by 健一郎Jr.)
(by ミヤマヤ)
(by ミヤマヤ)
(by ミヤマヤ)
2022.8店内(by どすこいクリゲン)
2022.8店内(by どすこいクリゲン)
◎店内はカウンターとテーブル席を合わせて32席。(by 東行晋作)
(by ズッコのズ)
(by Takuma-)
(by mm5-3)
製麺室(by furutax2)
店内(by may+)
(by damud)
(by もえあつ)
(by ☆バッカス☆)
(by 東京コロボックル)
(by mihou719)
(by 人形町まち歩き観光ガイド@山田)
(by 人形町まち歩き観光ガイド@山田)
(by kenko4245)
(by まここここま)
店内(by POTR0517-01)
カウンター(by デイルス・マイビス)
(by ゆっきゃりん)
(by 新橋のリーマンa2cg)
(by かみやん@関東)
(by かみやん@関東)
(by かみやん@関東)
店内(by トントンマン)
(by えりりん323232)
(by えりりん323232)
(by sideslip)
店頭に打ち場(by 眞論酔徒)
店内、清潔感~(by 眞論酔徒)
(by beat2555)
奥はテーブル18席ほど(by くろぶた通信)
店内(by 泣いてチンピラ)
ムーディー(by くろぶた通信)
カウンター席(by LupinLupin)
(by ベッキオ)
(by ベッキオ)
(by ベッキオ)
(by ベッキオ)
(by nao-sann)
カウンターセット(by sakurabashi)
(by kanzan)
長いカウンター席。(by 元祖男爵)
奥にはテーブル席が4卓ほど。(by 元祖男爵)
(by ダダチャマメ)
(by ダダチャマメ)
(by ヒロみん)
(by aki-shima)
(by aki-shima)
(by 蝙蝠男)
(by chika**)
(by MIDBLUE)
(by hongo555)
Restaurant name |
Hombateuchisanukiudontaniya
|
---|---|
Categories | Udon |
03-5695-3060 |
|
Reservation Availability |
Cannot be reserved |
Address |
東京都中央区日本橋人形町2-15-17 1階 |
Transportation |
東京メトロ半蔵門線水天宮前駅下車、 213 meters from Suitengumae. |
Opening hours |
|
Budget |
¥1,000~¥1,999 ~¥999 |
Budget(Aggregate of reviews) |
¥1,000~¥1,999¥1,000~¥1,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Accepted (PayPay) |
Number of seats |
32 Seats ( カウンター16席、4名テーブル×4) |
---|---|
Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
---|
Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
---|---|
Website | |
The opening day |
2010.7.31 |
PR for restaurants |
本場讃岐の製法を追求した、店主こだわりの一杯!
讃岐で培った技が活きる、「打ちたて」「切り立て」「湯がきたて」 この`三たて’でなければ生まれない本場讃岐のうどん。 その日の天候、気温、湿度を鑑みて小麦と軟水を混ぜ合わせ、毎朝足で踏むうどんは、独特のコシが喉にも心地良いと評判です。 特製の醤油、素材を活かした天ぷら、無添加・無化調にこだわった身体に優しい出汁。本場讃岐の味をぜひご賞味ください。
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