Kamashin
釜信
3.41
(0 reviews)Reservations
No reservations
Cuisine
Budget
JPY 1,500JPY 1,500
Hours
Sunday
Closed
Monday
11:30~15:00
(L.O.14:30)
Accepts reservations
Tuesday
11:30~15:00
(L.O.14:30)
Accepts reservations
Wednesday
11:30~15:00
(L.O.14:30)
Accepts reservations
Thursday
11:30~15:00
(L.O.14:30)
Accepts reservations
Friday
11:30~15:00
(L.O.14:30)
Accepts reservations
Saturday
11:30~15:00
(L.O.14:30)
Accepts reservations
Public holiday
Closed
Nearby stations
Seating Options
Table Private Room
Facilities
Parking lot available
Payment methods
Electronic money accepted(Rakuten Edy)
A beloved local hand-made udon shop
Kamashin is a cozy udon restaurant with a 30-year history rooted in the community. They are dedicated to homemade noodles, offering a special blend of wheat from Hokkaido and Mie Prefecture. Their particularly popular 'kizami udon' features a rich dashi made from dried sardines, guaranteed to impress with its deliciousness. You can enjoy a leisurely meal in a nostalgic atmosphere.
Ratings
3.41(0 reviews)
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Menu
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Kamashin
Japanese
釜信
Korean
카마신
Simplified Chinese
釜信
Traditional Chinese (Taiwan)
釜信
Traditional Chinese (Hong Kong)
釜信
Reservations
No reservations
Cuisine
Phone number
Address
Nearby stations
Hours
Sunday
Closed
Monday
11:30~15:00
(L.O.14:30)
Accepts reservations
Tuesday
11:30~15:00
(L.O.14:30)
Accepts reservations
Wednesday
11:30~15:00
(L.O.14:30)
Accepts reservations
Thursday
11:30~15:00
(L.O.14:30)
Accepts reservations
Friday
11:30~15:00
(L.O.14:30)
Accepts reservations
Saturday
11:30~15:00
(L.O.14:30)
Accepts reservations
Public holiday
Closed
Budget
JPY 1,500JPY 1,500
Seating Options
Table Private Room
Payment methods
Electronic money accepted(Rakuten Edy)
Facilities
Parking lot
available 駐車場→北に100M 三井のリパーク 規模6台 1,600円以上のご利用で駐車券お渡しいたします。
Smoking
Non-smoking
Opening date
February 1, 1986
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