Noodle Bar Nasubi
麺酒場 なすび
3.05
(1 reviews)| S | M | T | W | T | F | S |
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8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 12/1 | 2 | 3 | 4 | 5 |
:Real-time reservation
:Request
:No available seats
:Closed
Latest Updates
A cozy noodle bar that evokes nostalgia from the Showa era
Men Sakaba Nasubi is a noodle shop styled as an izakaya, exuding a retro atmosphere reminiscent of the early Showa period. In addition to the owner's carefully crafted noodle dishes, you can also enjoy crispy one-bite gyoza and seasonal special menus. This is a beloved local spot where the nostalgia of the Showa era blends with delicious food.
Ratings
3.05(1 reviews)
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Menu
Food
Courses
To be chosen on the day
Seat only
JPY 0
To be chosen on the day
JPY 0
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Noodle Bar Nasubi
Reservations
Accepts reservations・Request reservation
Cuisine
Phone number
Address
Hours
Sunday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Monday
Closed
Tuesday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Wednesday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Thursday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Friday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Saturday
11:30~14:30
(L.O.14:00)
Reservations Accepted
18:30~24:00
(L.O.23:30)
Reservations Accepted
Public holiday
Closed
Budget
JPY 1,000JPY 2,500
Seating Options
Counter
Payment methods
Credit cards accepted (JCB and AMEX) and QR Code Payments Accepted
Facilities
Parking lot
available
店舗までお問い合わせください
Washlet
None
Wheelchair accessible
None
Wi-Fi
None
Power supply
None
Smoking
Separated
Opening date
December 25, 2003
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