Q&A 東京美食餐廳指南
TokyoTableTrip為您提供有價值且令人印象深刻的美食旅程！製作到訪Restaurant計劃時遇到的不明之處和問題以及擔心的內容等請咨詢我們。
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Yee
Has anyone been to Sushi Horinouchi 銀座鮨堀之内? How similar in style is it to Keita because I really really like Keita (it’s just not available on the days I’m there).
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Leo Saito
The sourness is a little milder, but the basic style is the same as Keita.
Yee
@Leo Saito Thanks! I’ll give it a try soon.
Leo Saito
Heard that the taste is pretty good.
guest
I tried in May, the hand kneaded noodles for the shio ramen was very good and the broth had good chicken flavour. Definitely worth a visit
Yee
Hey everyone, I just wanted to pop back in and give my take on Noodle Edge Tokyo. I went for the cold ramen with clams and dried sardines, and I have to say, I really liked it. The flavors were super deep and the noodles had a nice firm bite. Honestly, I preferred it over Ramen Shima, where the noodles were a bit too soft for me. I believe they are shifting and would definitely go back if they reopen.
saemidori
I have an extra lunch seat at Torishou Ishii in Osaka on November 23rd if anyone would like to join. I made the reservation on Omakase, so it's going to be just regular price with no booking fees. Please contact me on IG: nevyorkunsesi
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localtaste
Yes, you can. Just let Nakahara San know u like to order extra. You can also inquire about Hana sansho. Hana sancho has to be freshly picked. But according to Henry, I recalled he found a technique to preserve the taste. Just ask him for more info. He’s very straight forward and easy to communicate.
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Yee
Thanks ! The Hana sansho sounds interesting too :)
localtaste
@guestfor new customer, pls try pocket conceirge
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