Restaurant Fresh pasta with Shimokawa 600 enzyme egg and Hokkaido wheat
Mugi to Tamago is a restaurant specializing in fresh pasta made with Hokkaido brand eggs and Hokkaido wheat. Our fresh pasta is made in our restaurant with freshness in mind. You will enjoy the new texture of our original fresh pasta, which is smooth and chewy. We use cod roe from Hakodate, clams from Atsugishi, and corn from Biei for our ingredients, and we use five types of Hokkaido kelp for our broth, which is the basis of our fresh pasta. The most popular menu is "Ultimate Pepetama" which has been featured in the media! 980yen We are looking forward to seeing you at our shop with thorough infection prevention measures.
Shop Information
| name of a store | Mugi to Tamago Mitaka |
|---|---|
| title | Fresh pasta with Shimokawa 600 enzyme egg and Hokkaido wheat |
| home page | https://www.eastone.co.jp/mugi-tamago/ |
| Address | 1F Tricona, 3-36-1 Shimorenjaku, 三鷹市 Tokyo |
| telephone number | 0422-29-9808 |
| Fax number | |
| email address | konda☆eastone.co.jp |
| credit card | VISA, master |
| electronic money | iD, waon |
| code payment | |
| business hours | 11:00 - 22:00 (LO. 21:30) |
| regular closing day | without a holiday |
| Reservation page URL | |
| https://twitter.com/mugi_tamago_ | |
| https://www.instagram.com/mugitama.madeinhokkaido/ | |
| https://www.facebook.com/mugitotamagomitaka/ | |
| Register as a LINE friend | |
| YouTube | |
| A-Z | https://tabelog.com/tokyo/A1320/A132002/13252614/ |
| Gurney |
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