この口コミは、alt_momoさんが訪問した当時の主観的なご意見・ご感想です。
最新の情報とは異なる可能性がありますので、お店の方にご確認ください。 詳しくはこちら
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
2022/09訪問6回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
煮干し高騰で「スタミナホルモン麺 すたほる」に:「煮干中華 余韻」
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リニューアルのお知らせ
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「にぼしつけ麺」¥900
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菅野製麺製の中太麺
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見た目はセメント系っぽい感じですが、鶏白湯スープで後味がマイルドでコクの有る味
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大きな豚バラ巻チャーシュー
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穂先メンマ
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カイワレ
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白髪ネギ
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煮干スープで割ったスープを味わいます
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卓上のゆず七味で味変してみました
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2022/02訪問5回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
つけ麺が太麺・濃厚になった!:「煮干中華 余韻」
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「にぼしつけ麺」¥900
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太麺ストレートの麺
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以前の「凝縮煮干つけ麺」に近い濃厚スープ
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適度に脂の載ったチャーシュー
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穂先メンマ
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大きな三つ葉
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2021/10訪問4回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
「煮干中華 余韻」の新レギュラー「蟹味噌煮干ソバ」と「雲丹煮干ソバ」
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奥様の「味玉蟹味噌煮干しソバ」¥980
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私の「味玉雲丹煮干しソバ」¥1,000
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甘みを感じる雲丹の出汁の効いたスープ
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「らぁ麺やまぐち」監修の「麦の香」(細麺)
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穂先メンマ
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蟹味噌のビターな味が煮干しのビターな味と良く調和している「蟹味噌煮干しソバ」のスープ
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麺は「雲丹煮干ソバ」と同じです
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豚肩ロースのレアチャーシュー
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2021/08訪問3回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
「煮干中華 余韻」の期間限定「凝縮煮干の冷やし」
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「凝縮煮干冷やし」¥850
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スープは液体の部分と煮こごりの様な固形部分に分かれています。
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煮こごり状の固形部分
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水で締められている分、コシと歯応えが増している麺
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「凝縮煮干し」よりかなり厚めに切られています。
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優しい味のメンマ
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食べ進めて行く内に、固形のスープが溶けて来て、濃い目の味だったスープに濃厚さが加わり、味がマイルドに変化して行きます。
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2021/07訪問2回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
「煮干中華 余韻」の期間限定「凝縮煮干つけ麺」
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「凝縮煮干つけ麺」(並盛)¥1,000
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水で締めた細麺ストレート
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凝縮された煮干出汁を鶏白湯と豚骨のスープと合わせたスープ
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大きなレアチャーシュー
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適度な味と歯応えの、美味しいメンマ
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麺の丼には煮干し水出しが入っています
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仄かに煮干しの風味がする煮干し水出し
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麺の煮干し水出しで割ったスープ
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2021/06訪問1回目
4.0
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料理・味4.0
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サービス4.5
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雰囲気4.0
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CP4.0
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酒・ドリンク-
¥1,000~¥1,9991人
2021年6月24日開店の新店「煮干中華 余韻」の「特凝縮煮干」
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「特凝縮煮干」¥1,050
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煮干なのに「あご出汁」の様な優しい味のスープ
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「らぁ麺やまぐち」監修の「麦の香」
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相模原幸福豚のチャーシュー
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優しい味のメンマ
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味玉もとても優しい味付けです
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外観
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内觀
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券売機
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「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。
詳しくはこちら
閉店・休業・移転・重複の報告
どうも、Mormor(もるもる)です!
今日はTwitter情報で、原材料価格の高騰で「スタミナホルモン麺 すたほる」としてリニューアルされると言う事で、最後の「煮干中華 余韻」さんに行って来ました。
煮干の価格が落ち着くまでと言う事ですが、昨今のコスト爆増は大きなインパクトになった様です。
煮干しの価格高騰で、そのまま価格転嫁する事も難しく、敢えて量を減らしたりクオリティを下げる事を潔しとせず、発想を変えて別のタイプのラーメンにすると言うスタンスは凄いと思います。
リニューアルオープンは10月上旬と言う事で、「煮干中華 余韻」が無くなるのは残念ですが、「スタミナホルモン麺 すたほる」も楽しみです。
「煮干中華 余韻」としての営業の、自分が食べに行ける最後の日。
恐らく、次に行く時は「スタミナホルモン麺 すたほる」になっている事でしょう。
まずは入口左手の券売機で食券を購入します。
最後に選んだのは「にぼしつけ麺」¥900。
開店当初は「凝縮煮干し」のみで、煮干し+鶏白湯スープでしたが、その後ラーメンはアッサリ系の「ダシにぼしそば」に変わりました。
「つけ麺」は創業当初の「凝縮煮干し」に近いスープで、個人的にはコチラの方が唯一無二感が有るので、最後の一杯は「にぼしつけ麺」にしました。
「煮干中華 余韻」さんの「にぼしつけ麺」でしたが、有終の美を飾るに相応しい一杯でした。
煮干しをふんだんに使用したスープは鶏白湯スープと合わせる事で更なる旨味とコクを出しており、他には無い唯一無二の味だったと思います。
「スタミナホルモン麺 すたほる」になると言う事ですが、「貝ガラ屋」や「煮干中華 余韻」と人気店を育てて来た永山店主なら、また新しい旨さを提供してくれると思います。
この味を味わえなくなると思うととても残念ですが、煮干し価格が落ち着いたら復活も有り得ると言う事なので、期待して待ちましょう。
詳細はコチラ→https://wp.me/pb52jZ-9wJ
動画はコチラ→https://youtu.be/0X6bthoL--I
※URLリンクはPCで見るか、スマホの場合Safariなどのブラウザから食べログを開いてお店を検索してレビューを見ると開けます。