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【外観】
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【内観】
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【とうじかご】を使い、蕎麦を「しゃぶしゃぶ」に
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【松本市のパルコの1階】にお店があります。
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【とうじそば】
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【とうじかご】に小分けされた「そば」をひとつかみいれ、沸騰した出汁でしゃぶしゃぶに
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「しゃぶしゃぶ」した「そば」、「具材(野菜など)、「出汁」をお椀にいれて食べます
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【食べ終わった出汁】を使い、「そば米の雑炊に」に。お店のスタッフが作ってくれます
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【最後のしめ】「信州木曽産のニ八」のざるそば
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【とうじそば】左：野菜が入った鍋。右:そば
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【料理】鍋の中の野菜
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【蕎麦】を「とうじかご」を使い、「しゃぶしゃぶ」に
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【とうじかご】を使い、蕎麦を「しゃぶしゃぶ」に
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【出汁】で「しゃぶしゃぶ」した蕎麦
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【食べ終わった出汁】を使い、「そば米の雑炊に」に
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【最後のしめ】「信州木曽産のニ八」のざるそば
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【内観】
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【外観】
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
「そばきり みよ田」の2号店。
松本市のパルコの1階に
あります。
【とうじそば】
「蕎麦」の「しゃぶしゃぶ」です。
「野菜の多い温かい出汁」の中に
「とうじかご」を使い「そば」をいれ
「しゃぶしゃぶ」のようにして
いただきます。
【そば米雑炊】
そばを食べ終えたら
その出汁を使い
「そば米雑炊」にして
いただきます。
【お店の場所】
「そばきり みよ田」の2号店。
松本市のパルコの1階に
あります。
パルコの中からは
入店できないので
外からの入店になります。