Restaurant
Japanese food / Homemade noodles
Kineya
Kineya
- ATC gift certificates accepted.
- Children's menu available
The interior of the restaurant uses wood throughout, from the pillars and tables to the chairs, conveying a natural warmth. We offer tables, large tables, counter seating, and tatami rooms, so even groups can relax and enjoy themselves.
Our menu offers a wide variety of options, from individual dishes to set meals, multi-course meals, and snacks to accompany alcoholic beverages.
- floor
- O's Building North Building 2F (202A)Floor Map
- Business
hours
- 11:00 AM - 20:00 PM (Last Order 19:30 PM)
*Please note that this information is subject to change.
- Closed days
-
Comment from the shop
The udon noodles are made using traditional Sanuki hand-kneading techniques, and the broth is lightly seasoned in the Kansai style, allowing you to fully enjoy the deliciousness of the udon.
-The origin of udon-
Originally, it was introduced from China during the Nara period and was made by boiling rice cakes in wheat flour.
It was called "wonton," which later became "ondon," and then "udon."
The thin, long noodles we have today were called "kirimugi" in the past, and the hot noodles were called "atsumugi."
Apparently, cold dishes were called "hiyashi" (cold wheat noodles).
At Kineya, we combine udon noodles from the Sanuki region with dashi broth from the Kansai region.
We are shaping the modern udon world.
Please enjoy to your heart's content.
Comment from the shop
The udon noodles are made using traditional Sanuki hand-kneading techniques, and the broth is lightly seasoned in the Kansai style, allowing you to fully enjoy the deliciousness of the udon.
-The origin of udon-
Originally, it was introduced from China during the Nara period and was made by boiling rice cakes in wheat flour.
It was called "wonton," which later became "ondon," and then "udon."
The thin, long noodles we have today were called "kirimugi" in the past, and the hot noodles were called "atsumugi."
Apparently, cold dishes were called "hiyashi" (cold wheat noodles).
At Kineya, we combine udon noodles from the Sanuki region with dashi broth from the Kansai region.
We are shaping the modern udon world.
Please enjoy to your heart's content.