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yunri mbou Kudanten(ユンリンボウ) - Kudanshita(Dandan noodles)

  • yunri mbou Kudanten -

  • yunri mbou Kudanten - 汁あり担々麺

  • yunri mbou Kudanten -

  • yunri mbou Kudanten - 麻婆豆腐

  • yunri mbou Kudanten - 汁なし坦々

  • yunri mbou Kudanten - 小麻婆豆腐

  • yunri mbou Kudanten - 麻婆豆腐かけご飯

  • yunri mbou Kudanten - 汁あり担々麺(小)

  • yunri mbou Kudanten -

  • yunri mbou Kudanten -

Review

Restaurant information

Details

Restaurant name
yunri mbou Kudanten(yunri mbou Kudanten)
Categories Dandan noodles, Sichuan Cuisine, Soupless Dandan noodles

03-6272-3613

Reservation availability

Reservations unavailable

Address

東京都千代田区九段北1-5-5 東建ニューハイツ九段 104

Transportation

2 minutes walk from Kudanshita Station on the Tokyo Metro Tozai Line, Hanzomon Line, and Toei Subway Shinjuku Line

135 meters from Kudanshita.

Opening hours
  • Mon, Tue, Wed, Thu, Fri

    • 11:00 - 22:30

      L.O. 22:00

  • Sat, Public Holiday

    • 11:00 - 21:00

      L.O. 20:30

  • Sun

    • Closed
  • ■ 定休日
    祝日(不定)
Average price

- JPY 999

- JPY 999

Average price(Based on reviews)
JPY 1,000 - JPY 1,999JPY 1,000 - JPY 1,999

View spending breakdown

Payment methods

Credit cards not accepted

Electronic money not accepted

QR code payments not accepted

Seats/facilities

Number of seats

11 Seats

( Only 11 seats at the counter (checked by manager))

Private rooms

Unavailable

Private use

Unavailable

Non-smoking/smoking

Non smoking

Manager confirmed

Parking

Unavailable

Nearby coin parking: 3 spaces at 1-3-8 Kudankita, 8 spaces at 1-1-6, etc.

Space/facilities

Counter seating

Feature - Related information

Occasion

Solo dining friendly |Friends

This occasion is recommended by many people.

Service

Take-out

Website

http://www.kandayunrin.com/shimaiten.html

The opening day

2011.5.2

Remarks

This is the third branch of Kanda Unrin (the taste is almost the same) and specializes in dandan noodles and Chen Mapo Tofu.
The noodles used for the tantanmen (not homemade) are made with whole wheat flour, and the noodles with soup are thin noodles (regular 150g, large 190g),
For soupless meals, use thick noodles (regular 170g, large 210g).
The soup is made by slowly simmering old chicken and dried Hokkaido scallops.
The chili oil is homemade, and the doubanjiang is a unique blend of three types.

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