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Mendokoro Amiya（【旧店名】喜左ェ門） - Higashi Funabashi(Ramen)

  • Mendokoro Amiya - Amiyara Ramen Special

  • Mendokoro Amiya - Chashu, Seasoned Egg, Menma, Wakame, and Grilled Nori

  • Mendokoro Amiya - Gyoza

  • Mendokoro Amiya - Menma (Bamboo Shoots) Tips

  • Mendokoro Amiya

  • Mendokoro Amiya

  • Mendokoro Amiya

  • Mendokoro Amiya

  • Mendokoro Amiya

  • Mendokoro Amiya

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Restaurant information

Details

Restaurant name
Mendokoro Amiya
Categories Ramen, Tsukemen (Dipping noodles)

070-5460-0141

Reservation availability

Reservations unavailable

Address

千葉県船橋市東船橋4-19-28

Mendokoro Amiya - 地図
Show larger mapFind nearby restaurants
Transportation

Get off at Higashi-Funabashi Station on the JR Sobu Line and walk for about 10 minutes.
Near Nakanoki intersection on Prefectural Route 8.

579 meters from Higashi Funabashi.

Business hours

  • Mon, Tue, Wed, Fri, Sat, Sun

    • 11:00 AM - 3:00 PM
    • 5:00 PM - 11:00 PM

  • Thu

    • Closed
Average price

JPY 1,000 - JPY 1,999

- JPY 999

Average price（Based on reviews）
JPY 1,000 - JPY 1,999JPY 1,000 - JPY 1,999

View spending breakdown

Payment methods

Credit cards not accepted

Electronic money not accepted

QR code payments not accepted

Seats/facilities

Number of seats

17 seats

（ 5 seats at the counter, 4 seats at 2-person tables, 2 seats at 2-person tables at the food stalls）

Private rooms

Unavailable

Private use

Unavailable

Non-smoking/smoking

Non smoking

Parking

Available

2 pieces available 3 units + 1 unit Please contact us and we will guide you.

Space/facilities

Counter seating

Feature - Related information

Occasion

Family friendly |Solo dining friendly |Friends

This occasion is recommended by many people.

Family friendly

Children welcome

Stroller allowed
Remarks

What about the chin?
In the Goto region of Nagasaki Prefecture, flying fish are called "ago." From the end of September to October, schools of flying fish fly into the Goto Islands' Kamigotonada Sea along with the northwesterly seasonal winds. These flying fish are grilled over charcoal while still fresh and then dried in the sun for several days to become "yakiago." It is very popular as a "dashi" soup stock with a rich flavor.

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