Trip to Yamagata| Gourmet (ramen)
Because waist strongly gives feeling slipperily, powder which we examined closely is particular about blend.
Let alone Yonezawa ramen, we have abundant side, udon, rice dishes.
Where that selected carefully of taste hometown of spicy miso soaking into this one cup, heart that we lavished great care on.
The finest ramen that flavor of dried small sardines comes with a thud
We use high quality materials generously. Noodles are ramen, side, udon.
Soup of taste has subtle sweetness plainly, homemade hand fir tree shrinkage.
Extra-fine curl noodles are popular! Soup is transparent and is full-bodied taste.
Ramen which owner provided as meals cooking of shop is size of customer.
Large noodles are getting out dried small sardines soup of feelings and our .. affecting well among home brews
Founding from 1964. The master of the second generation is i in shop in current place.
Soup using beef fat of Yonezawa beef is ramen which punch worked for. koda.
Yonezawa ramen restaurant on behalf of Yonezawa. Low Sioux noodles of storekeeper recommendation are fields.
Shop which did OPEN after it was the Heisei era. Originally it is cultivated self in farmhouse.
Take soup stock to base with dried small sardines, sect field clause, and put secret nonreturn together; soup.
Old .. founded in 1712 (Shotoku 2) when "Saigo bill" at the time of Boshin War is left
Full-bodied soup which we stew cow bone of Yonezawa beef slowly and carefully and finished is every day.
Noodles which we kneaded by kansuinomide hand carefully let you mature for three or four days. In the result.
Perfect location that overlooks side of Uesugi Shrine, moat. We remember old days.
Soup which we did plainly. Curl noodles peculiar to Yonezawa by hand fir tree technique are soft.
Sioux to prepare into extra-fine curl noodles in Yonezawa beef bone and several kinds of materials examined closely.