Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Pick-up reviews selected by restaurants.
平成29年11月15日、今までの業態をガラッと一変し『煮干し専門店』へと業態変更を成し遂げた名店【麺や でこ】!! そんな名店の煮干しを味わいたくてちょっと早く自宅を出たらポールポジションをゲットしちゃいました 名だたるラオタさん達に申し訳ない気持ちでいっぱいです(笑) 今回頂いたのは「追い煮干しそば、味噌そば、生姜の和え玉」。 業態変更初日なので、さすがに厨房内のオペレーションは...Find out more
2017/11 Visitation
4times
Pick-up reviews
もうGW最終日になってしまった。結局狙ったラーメン店は行けてくて残念なところもあったけど、色々行けたので満足度の高いGWだったと思う。早かったなぁ。 GW最終日はあいにくの雨になっていまったので東横線沿線のお店に行ってきました。コロナ入ってから1回来たことあるところ。あっさりめの煮干しだったと...Find out more
2023/05 Visitation
2times
土曜日15時過ぎに到着で先客無し。15時閉店の店が多い中、15時半まで営業なのは、たった30分ですが助かりました。 味噌そばを食べてみたかったのですが、まさかのメニュー落ちで...Find out more
2024/04 Visitation
2times
Restaurant name |
Menya Deko
|
---|---|
Categories | Ramen、Tsukemen、Abura soba mixed noodle |
Inquiry |
050-5593-3303 |
Reservation Availability |
Cannot be reserved |
Address |
神奈川県川崎市中原区小杉町1-520-6 |
Transportation |
・3 minutes walk from Shin-Maruko Station on the Tokyu Toyoko Line ・5 minutes walk from Musashi-Kosugi Station on the Tokyu Toyoko Line, JR Nambu Line, Yokosuka Line, and Shonan-Shinjuku Line 248 meters from Shin Maruko. |
Opening hours |
|
Budget |
~¥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 Not Accepted |
Number of seats |
11 Seats ( 7 seats at the counter, 2 tables for 2 people) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed Coin parking available around restaurant |
Space/facilities |
Comfortable space |
Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
---|---|
With children |
Kids are welcome |
Website | |
The opening day |
2014.5.26 |
Phone Number |
044-819-8767 |
閉じる
[Limited] “Mackerel and perilla soba” ¥1,150★From Tuesday, April 2nd
[Niboshi Soba Specialty Store] Commitment to "Oi Niboshi Soba" Soup We make a base soup by adding Ibuki sardine, Shirokuchi from Setouchi, horse mackerel and Hirako from Sakaiminato to the soup stock
...made from Rausu kelp and dried shiitake mushrooms. . After filtering this soup, I let it sit in the refrigerator for a day, and the next day I added Ibuki iriko, Shiroguchi from Setouchi, Shiroguchi from Chiba, and ground chicken and slowly cooked it until the surface was boiling. [Notice] We are open all year round.