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What User likes about Ousho:
マスター The udon of Miso is trained by the master at the Yamamotoya Sohonke in Nagoya. The udon of strong stiffness is completely different from the udon. The soup is a solid, firm red mist, and it is slightly light. Honestly, unlike the image of the old red miso, I felt the deliciousness enough to be eaten by people in Fukui. I don’t know the taste of my main house. You can also receive red miso-based oden and skew... View all feedback.
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マスター The udon of Miso is trained by the master at the Yamamotoya Sohonke in Nagoya. The udon of strong stiffness is completely different from the udon. The...
read moreKamameshi will be cooked after ordering, so you can enjoy other dishes for 15-30 minutes until it is cooked. Is it recommended around yudofu, deep-fried chicken...
read moreMiso Nicomi Udon Camameda Ishhe Best Beyond the main course
釜めしのテイクアウト、やってるみたいです。
あげ釜飯が最高。いがいに、刺身が美味しい
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