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伝統と革新が織りなす味わい
昔、美崎町でそば屋を開いていた店主の宮脇春枝さん。お客さんからそば屋の復活を求める声があり、この度「くわっちー食堂 春」をオープンさせることに。お店の特色は、何と言っても店内で作られる手打ちの生麺。独自の配合で作られる生麺はもちもちとした食感で、普段口にしているゆで麺とは違った食感が楽しめる。
伝統と革新が織りなす味わい
昔、美崎町でそば屋を開いていた店主の宮脇春枝さん。お客さんからそば屋の復活を求める声があり、この度「くわっちー食堂 春」をオープンさせることに。お店の特色は、何と言っても店内で作られる手打ちの生麺。独自の配合で作られる生麺はもちもちとした食感で、普段口にしているゆで麺とは違った食感が楽しめる。
Always full! A restaurant where you can have ha...
Gorihazu, who was born and raised on Ishigaki Island and trained in Osaka for 24 years before returning to the island, opened a restaurant in August 2024! From the morning,...
Always full! A restaurant where you can have ha...
Gorihazu, who was born and raised on Ishigaki Island and trained in Osaka for 24 years before returning to the island, opened a restaurant in August 2024! From the morning,...
A restaurant in a container house run by the Sh...
A restaurant run by the husband and wife team, Katsushi and Aiko Shinmori, has opened in Heidoku! They serve a variety of hearty dishes, including Yaeyama soba, cartilage soki soba,...
A restaurant in a container house run by the Sh...
A restaurant run by the husband and wife team, Katsushi and Aiko Shinmori, has opened in Heidoku! They serve a variety of hearty dishes, including Yaeyama soba, cartilage soki soba,...