Shimada - Minato City
4/5
★
に基づく 8 レビュー
Contact Shimada
住所 : | 3 Chome-13-3 Minamiaoyama, Minato City, Tokyo 107-0062, Japan |
電話 : | 📞 +8 |
Postal code : | 107-0062 |
Webサイト : | http://r.gnavi.co.jp/g303700/ |
カテゴリ: |
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Carlos Higuchi on Google
★ ★ ★ ★ ★ Curry udon curry udon great. Hole in the wall. Definitely recommend...
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Jun on Google
★ ★ ★ ★ ★ mild taste curry soba. good!
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Vanessa Guilloteau on Google
★ ★ ★ ★ ★ Very good dishes, specially the Udon noodles but they don't speak english at all (only japanese) and there is no picture to illustrate the dishes. So be prepared before you go.
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Jim A on Google
★ ★ ★ ★ ★ No english menu here, but staff is very friendly. We were able to point our way through google photos to order what we wanted along with our limited Japanese. The Curry Udon is to die for here.
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mumu mumu on Google
★ ★ ★ ★ ★ soba with japanese enka songs〜
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Ian Leader on Google
★ ★ ★ ★ ★ Fab izakaya and udon/soba noodle joint, tables downstairs, tatami up. Handmade noodles, curry, sashimi, oysters, daikon salad...everything was delicious ? but it’s probably a bit of a challenge if you don’t know any Japanese.
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Kirby Leung on Google
★ ★ ★ ★ ★ Bomb ! Creamy, flavourful curry soup & the udon is hand cut. The fried “ham” was good too. I suggest getting both. The curry udon comes in 3 options 1. With tempura shrimp 2. With pork or 3. With rice cake. I will definitely come back. English menu available. The gentleman greeting us did not seem the most friendly, but he warms up. Just be polite !
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Yang Sung-Yin on Google
★ ★ ★ ★ ★ The homemade Udon is so good, especially their curry Udon, the curry Udon is pork base. The tempura is battered well, not too thick but crunchy, and not too greasy. They have two types of tamagoyaki, Kanto style and Kansai style(a bit sweeter). I tried the Kanto one, it is solid but fluffy, you can slightly taste the sauce that soaked up by egg, the balance of the texture and flavor is beautiful.
They also have many different kinds of food and drinks that common in Izakaya.
Menu is in Japanese.
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