Gourmet

Trip to Yamagata| Gourmet (ramen)

kamata dining room

Because waist strongly gives feeling slipperily, powder which we examined closely is particular about blend.

[Yonezawa-shi]

Possible celebration shop Branch

Let alone Yonezawa ramen, we have abundant side, udon, rice dishes.

[Yonezawa-shi]

Miso shop third son Bo

Where that selected carefully of taste hometown of spicy miso soaking into this one cup, heart that we lavished great care on.

[Yonezawa-shi]

Second generation noodles artisan father

The finest ramen that flavor of dried small sardines comes with a thud

[Yonezawa-shi]

Uzen way aizuya

We use high quality materials generously. Noodles are ramen, side, udon.

[Yonezawa-shi]

Aizome dining room

Soup of taste has subtle sweetness plainly, homemade hand fir tree shrinkage.

[Yonezawa-shi]

Soba Restaurant Hirama

Extra-fine curl noodles are popular! Soup is transparent and is full-bodied taste.

[Yonezawa-shi]

kyoshinhan

Ramen which owner provided as meals cooking of shop is size of customer.

[Yonezawa-shi, Yonezawa-shi]

About the same ramen HONTEN

Large noodles are getting out dried small sardines soup of feelings and our .. affecting well among home brews

[Yonezawa-shi]

With Mt. restaurant

Founding from 1964. The master of the second generation is i in shop in current place.

[Yonezawa-shi]

With mountain in front of Yamadai

Soup using beef fat of Yonezawa beef is ramen which punch worked for. koda.

[Yonezawa-shi]

Mountain and the head office

Yonezawa ramen restaurant on behalf of Yonezawa. Low Sioux noodles of storekeeper recommendation are fields.

[Yonezawa-shi]

Restaurant Maki

Shop which did OPEN after it was the Heisei era. Originally it is cultivated self in farmhouse.

[Yonezawa-shi]

Maizuru dining room

Take soup stock to base with dried small sardines, sect field clause, and put secret nonreturn together; soup.

[Yonezawa-shi]

Person of Kotobuki ゞ joy

Old .. founded in 1712 (Shotoku 2) when "Saigo bill" at the time of Boshin War is left

[Yonezawa-shi]

Meal Syogetsu

Full-bodied soup which we stew cow bone of Yonezawa beef slowly and carefully and finished is every day.

[Yonezawa-shi]

Katsuracho Sapporo

Noodles which we kneaded by kansuinomide hand carefully let you mature for three or four days. In the result.

[Yonezawa-shi]

Bank of a moat Sapporo

Perfect location that overlooks side of Uesugi Shrine, moat. We remember old days.

[Yonezawa-shi]

Komaki 1,000

Soup which we did plainly. Curl noodles peculiar to Yonezawa by hand fir tree technique are soft.

[Yonezawa-shi]

Kiku-ya

Sioux to prepare into extra-fine curl noodles in Yonezawa beef bone and several kinds of materials examined closely.

[Yonezawa-shi]
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