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.
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(by はまぐりのToshi)
外観(by 16uk_)
【外観】谷や(by 職人!西島兵庫)
1月夜7時半頃(by もも☆ねこ)
外観(by トントンマン)
(by はまぐりのToshi)
(by slm-mtu)
◎『谷や』は地下鉄水天宮前から近い場所にある。(by 東行晋作)
(by terumame0603)
◎日本橋人形町ある讃岐うどん『谷や』。(by 東行晋作)
(by 食べ歩きIT女社長)
(by kanzan)
「谷や」店構え(by ふるふる.)
(by jory-j)
(by raccostar)
(by mm5-3)
(by mihou719)
(by 浜の布袋)
暖簾(by バオバブ)
(by ち ゃ り ん こ)
◎ご馳走さまでした。(by 東行晋作)
(by YASU.K)
(by たまがわたろう)
(by クラウド)
(by 食ハンター)
(by ち ゃ り ん こ)
看板(by ぴーたんたん)
外観(by ぴーたんたん)
(by tabestar11)
外観(by LupinLupin)
(by ミトミえもん)
店舗外観(by 食通団)
◎ご馳走さまでした。(by 東行晋作)
讃岐うどん 谷や(by 工藤権左衞門)
(by yamay630)
(by yoshimin+)
お店の外観 202111(by ミスターXXX)
(by ち ゃ り ん こ)
(by バオバブ)
外観(by さすらいのうぶちゃん)
(by 吉田R)
外観(by コロタン)
店舗内。(by ichir496)
(by rikocool)
(by yutak829)
(by 美食家 K)
おまけ:昼に行った店 202207(by ミスターXXX)
お店の外観 202207(by ミスターXXX)
外観(21-07)(by whoiskawakami)
(by イベリコ親父)
(by ひでmon)
(by ち ゃ り ん こ)
(by アンパー)
(by トリスたん)
(by aki-shima)
外観(by takas422475)
店頭。入る時はこんな感じだったがのちにカウ...(by 霧島ノリコ)
(by ジャッキー社長)
外観(by コロタン)
水天宮駅5番出口を出て少し進んだ先の左手(by ラキテン)
Restaurant name |
Hombateuchi sanukiudon taniya
|
---|---|
Categories | Udon (Wheat noodles) |
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. |
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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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