門仲そば

I use it on the 1st of a month. There is a standing soba restaurant (chain store) nearby (in front of the bus stop), but I don't feel like eating over there. I haven't used Monchu soba at noon, but in the morning there are few customers and I can eat calmly. Kitsune udon and soba noodles are quite large. It's like a shop where a couple is working together.

Thank you very much for the morning use. A unique taste here. The amount you can eat a full stomach. It is a precious store that must be in Monnaka. Monnaka specialty, Monnaka soba. Soba that feels like no other.

It is a shop owner who is particular about standing soba noodles. The owner is unfriendly, but the soba is delicious. Soba is boiled noodles, soft and slightly dry. Tuyu is the most delicious. Rather than being dark, it is a rich, refreshing and sharp tuyu. This is a taste that cannot be produced unless you are particular about the ingredients used for the soup stock. I go to various standing-eating soba restaurants, but this is the first time I've met such a delicious tuyu at a standing-eating soba restaurant. There is also a notation of the ingredients used in the table and a notation of the ingredients used in the menu, so it is full of commitment. Tempura is a pre-made, deep-fried onion strip that is deep-fried and has a delicious taste. It was delicious at a soba restaurant that was very particular about soup stock tuyu.

[Boiled noodles ♪ Soup is high level ☆ Standing soba restaurant in Monzen town] Monzennakacho, Koto-ku, Tokyo. A standing soba restaurant located between Fukagawa Modern Museum Street and Kiyosumi Street, just north of Eitai Street. Founded in 2012. With the closing of the local famous store "Chika Tetsusoba", a store owner who loved Ohno Soba started. Opened with the advice of Kawai, a famous store in Akihabara. The nearest station is Monzen Nakamachi Station on the Tokyo Metro Tozai Line and Toei Oedo Line. It's salty, but quite good (^q^) Weekday lunch. I was thinking of going to "Konaka soba" or "Kasagi soba Fukagawa store", but after that I decided to visit Fudokawa Fudosan. It seems that it's open from 7am in the morning. At 11:30, there are 2 guests and 2 guests. There is a ticket vending machine on the right side of the entrance. A cautionary note about wearing a mask and disinfecting your hands is affixed at this time. There is a standing counter and table seats. Mother and son (the second generation) Mr. Kana two-op. Second generation owner? Is salt according to reputation (；^ω^) ◆Today's order◆ Monaka soba 480 yen I will have the soba noodles of the shop name. For soba noodles, boiled noodles are used in order to serve rabbits as quickly as possible. The soup is good (o^-')b! You can feel the sourness and richness of the dashi stock. The ingredients are wakame seaweed, tororo kelp, fried balls, and green onions. The soup was completed (〃▽〃) Second generation owner? It's a pity that the customer service is blunt, but I think the taste is top-notch standing buckwheat (ゝω・｀*) #Frontal #Researcher #Salt #There is a seat #TGS #120 # The previous generation practiced at "Kawaichi" # Currently the second generation? #Udon #Soba # Unlikely to revisit

Monchu soba. Walk a little along the back alley from Monzennakacho Station. I ordered kakiage tempura soba from Monchu soba. Reheat the boiled soba in the bag and drain the water. Served with a bowl topped with kakiage tempura and plenty of juice. A little thick juice. We had you soak the slightly loose kakiage tempura in the soup. It was a treat.

Otsuyu is sweet! Salty! The second soup stock is placed for light-mouthed people. It's safe because I ordered the moon viewing without knowing it. ? It seems that the noodles are made by the noodle factory with particular attention. I'm curious about the "Japanese-style Chinese soba" I saw on my way home ~ Rumors that the Lord is salt-friendly ...

I had a large serving of kakiage udon in the morning. Noodles are ordinary udon noodles that you can buy at supermarkets, but I personally like this. Tuyu is dark and not as sweet as the other one in Monchu. It's wonderful that you can adjust the darkness to your liking with the second dashi stock on the counter. I put a lot of udon noodles. The taste of tuyu is nostalgic because it has the flavor of udon that I ate every day near school when I was a kid. Kakiage is deep-fried, but the crispy texture remains. I am happy with the large amount of chopped green onions. Despite being a private store, the cost performance is as good as a chain store ? I got soba at a later date, but it seems to be boiled noodles. At a later date, I had a large serving of raw egg topi with Tanu Waka Udon. Noodles are ordinary udon noodles that you can buy at supermarkets, but I personally like this. The tuyu is dark, but it's wonderful that you can adjust it to your liking with the second dashi stock on the counter. I put a lot of udon noodles. Tuyu has the flavor of udon that I used to eat and is nostalgic. The fried balls are homemade and have a crispy texture. Wakame seaweed is thick and chewy.