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Ueharayahonten Review

4.2 /513 Reviews
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quqky
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4/5
Original Text
Home-cooked restaurant, the waiter is very polite, very warm, there are quite a lot of things to eat inside, but basically some home-cooked Japanese cuisine, the taste is not bad, the price is high, tempura, ramen, udon noodles, barbecue.

Ueharayahonten

Posted: Nov 12, 2017
2 person liked this
More Reviews
Some reviews may have been translated by Google Translate
  • Boye1
    4/5Excellent
    Original Text

    Zhiyi here is the old-fashioned Udon noodles, I personally feel a little lighter, Udon noodles set meal only a bowl of Udon noodles and a piece of tofu, the taste of tofu is salty and a little old tofu feeling.

    0
    Posted: Jul 27, 2020
  • cparissh
    4/5Excellent
    Original Text

    Passing by at night, I wanted to have a snack, and I ordered a few side dishes and a glass of plum wine at their house, which was soda. I feel that the Japanese like to eat chicken, chicken skin, and internal organs can be used to make side dishes.

    0
    Posted: Jun 6, 2019
  • zhulei831230
    4/5Excellent
    Original Text

    I think this is the price of fast food to eat the quality of the food, very good, especially its dishes are very rich, and although it is not particularly exquisite, but it is also medium level, the key is that the price is really cheap.

    2
    Posted: Nov 12, 2017
  • hiluoling
    4/5Excellent
    Original Text

    Very cheap, I didn't expect it to be cheaper than Japanese fast food. The per capita may be 60 or 70 yuan. I can eat a set meal, and there are quite a lot of things inside. There are actually more advanced dishes such as salmon rice.

    2
    Posted: Nov 12, 2017
  • 东海
    4/5Excellent
    Original Text

    The first meal after arriving at Shiguo Island. Because I was in a hurry to catch a car to Songshan, plus tossing the four-country pass, the time was very rushed, everyone called the bowl noodles. The weight is very large, the best is the egg inside, the entrance is instant.

    2
    Posted: Dec 10, 2016
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