Appearance Photos : Kinguemon

Official information

This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.

Kinguemon

(金久右衛門)
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

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  • Kinguemon -

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Restaurant information

Details

Restaurant name
Kinguemon(Kinguemon)
Categories Ramen、Dumplings
Inquiry

06-6975-8018

Reservation Availability

Cannot be reserved

Address

大阪府大阪市東成区深江北3-2-8

Transportation

地下鉄(大阪メトロ)中央線の深江橋駅4号出入口から徒歩5分くらい
JRおおさか東線 高井田中央駅徒歩7分

501 meters from Fukaebashi.

Opening hours
  • Mon

    • 11:00 - 15:00
    • 17:30 - 21:00
  • Tue

    • 11:00 - 15:00
  • Wed

    • Closed
  • Thu

    • 11:00 - 15:00
    • 17:30 - 21:00
  • Fri

    • 11:00 - 15:00
    • 17:30 - 21:00
  • Sat

    • 11:00 - 15:00
    • 17:30 - 21:00
  • Sun

    • 11:00 - 15:00
    • 17:30 - 21:00
  • ■ 営業時間
    2020年5月16日より

    ■ 定休日
    水曜日
Budget

~¥999

~¥999

Budget(Aggregate of reviews)
¥1,000~¥1,999¥1,000~¥1,999

Check the distribution of amounts spent

Method of payment

Credit Cards Not Accepted

Electronic money Not Accepted

QR code payment Not Accepted

Seats/facilities

Number of seats

14 Seats

( カウンター8席 テーブル席2名掛け1席、4名掛け1席)

Private dining rooms

not allowed

Private use

not allowed

Non-smoking/smoking

No smoking at all tables

外に灰皿有り

Parking lot

not allowed

近所に、コインパーキング有り

Space/facilities

Stylish space,Comfortable space,Wide seat,Counter

Menu

Drink

Japanese sake (Nihonshu),Japanese spirits (Shochu)

Feature - Related information

Occasion

With family/children |Alone |With friends/colleagues

This occasion is recommended by many people.

Service

Take-out,Delivery

With children

Kids are welcome(Babies are welcome,Elementary school students are welcome),Baby strollers accepted

Website

http://www.king-emon.jp/

The opening day

1999.7.

Remarks

2016年8月11日 リニューアルオープン

PR for restaurants

旨い!醤油ラーメンです!

僕の記憶が正しければ、このエリア(高井田~深江橋~新深江)のラーメンのルーツは、東成の細川ラーメンであるような気がします、豚ばら肉をタコ糸で縛り、ザラメ等調味料と濃い口醤油でぐつぐつと煮込み、焼き豚を作る この出汁が、鶏がらスープと合わさり、屋台の中華そばの完成です!現存するこのエリアの醤油ラーメンは、この進化系と思われる。そして、もっとも、繊細な味に進化したのが、この金久右衛門ではないのだろうか