We use cookies on this site to enhance your user experience.
Meals
Restaurants
acá
Chuo City, Nihonbashimuromachi, 2-chōme−1−1 三井二号館 1F
Nihonbashi Sonoji (日本橋 蕎ノ字)
2-chōme-22-11 Nihonbashiningyōchō, Chuo City
Makimura
3-chōme-11-5 Minamiōi, Shinagawa City
kanjo
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 4-chōme−12−５ 六本木１４４ビル 3f
Furuta (フルタ)
Japan, 〒104-0061 Tōkyō-to, Chūō-ku, Ginza, 1 Chome−21, 銀座１丁目２１−１４
Ajiman (味満ん)
Japan, 〒106-0032 Tōkyō-to, Minato-ku, Roppongi, 3 Chome−8−８ 六本木WOOビル 1F
YODA
101 25-16 Yamashitachō, Naka Ward, Yokohama, Kanagawa 231-0023, Japan
Restaurant Naz (レストラン ナズ)
138-1 Oiwake, Karuizawa
Yakiniku Kosen (焼肉幸泉)
1-chōme-18-5 Tateishi, Katsushika City, Tokyo 124-0012, Japan
Chisou Nishikenichi
Japan, 〒425-0036 Shizuoka, Yaizu, Nishikogawa, 4-chōme−８−９
Stamina En (スタミナ苑)
3-chōme-13-4 Shikahama, Adachi City, Tokyo 123-0864, Japan
Kizan (貴山)
Japan, 〒103-0022 Tokyo, Chuo City, Nihonbashimuromachi, 1-chōme−11−８ 神茂ビル
Shun (瞬)
22-260-1 Arinaga, Aoi-ku, Shizuoka, 420-0965, Japan
Higashiazabu Amamoto
1-chōme-7-9 Higashiazabu, Minato City
Sushi Saitou (鮨 さいとう)
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−５ アークヒルズ サウスタワー 1F
Shimbashi Hoshino (新ばし 星野)
Minato City, Shinbashi, 5-chōme−31−3 石井ビル
Kataori
3-36 Namikimachi, Kanazawa, Ishikawa 920-0928, Japan
When you visit, please let them know you came because of the "Udon as a Staple Food" review.Kizan is truly a place I would call "Kyoto-style".I felt the same way when Aji Hiro opened, but the love for Kyoto cuisine from Goonji and Kanamori is incredible.The simmered butterbur shoots were absolutely the best.
When you visit the restaurant, please mention that you came after seeing the review about "Udon as a staple food."Starting with the exquisite mozuku seaweed,followed by soft roe, firefly squid, and steamed egg custard with sea cucumber,then sashimi of torigai (bird shell), whale tail meat, and managatsuo (skipjack tuna),followed by botan shrimp, grilled... More
When you visit the restaurant, please mention that you came after seeing the "Udon as a Staple Food" review.It's almost the season for flower pepper.The seasonal flower pepper is freshly picked from the nearby mountain, so it's incredibly fresh.If it runs out, I go picking every day.And the meat from Sakaeya is the best.It's the pinnacle for me.
お店に行ったら「うどんが主食の口コミを見て来た」とお伝えください。毎回毎回・・・めっちゃ楽しいね。鮨は当然うまいけど、齋藤さんの人間力、素晴らしい。カウンター商売が何たるか、よくわかります。鮨さいとう、素晴らしい。オフ会LINE公式アカウント https://lin.ee/M97scKk「うどんが主食」instagram https://instagram.com/alwaysudon/うどんが主食のTikTok... More
When you visit the restaurant, please mention that you came after seeing the review about "Udon as a staple food."Mr. Hoshino, the first young chef to become independent from the Kyomi Ichimon group, has an incredible passion for cooking. He incorporates new techniques while preserving the traditions of Kyomi.Every time I visit, there’s no compromise... More
