Ristorant
蕎麦 柏木 ふじ家
5 persuni tal-post jissuġġeruh,
Magħluq b'mod permanenti
Lokalità
8-chōme-5-3 Nishishinjuku
Shinjuku City, Tokyo
Suġġerimenti mingħand nies tal-post
手打ち蕎麦には、北海道他、国産そば粉をふんだんに使用。入手困難とも言われる蔵元直送の地酒を多数取り揃えている。 For handmade buckwheat, Hokkaido et al., Domestic buckwheat flour extensively used. There are many sake brewers directly brewed from Kuramoto, which are also said to be hard to obtain. 手工制作的面条,北海道等,用大量国产荞麦粉。得到库存大量的困难和酿酒厂直接供货,这也被称为当地的缘故。