グラバー亭Glovertei
Cuisine: noodle
- 3 Chome-25-8 Shimorenjaku, Mitaka, Tokyo 181-0013, Japan
Today · Closed
- Sunday: Closed
- Monday: 11:30 am–2:30 pm, 6–9 pm
- Tuesday: 11:30 am–2:30 pm, 6–9 pm
- Wednesday: 11:30 am–2:30 pm, 6–9 pm
- Thursday: 11:30 am–2:30 pm, 6–9 pm
- Friday: 11:30 am–2:30 pm, 6–9 pm
- Saturday: 11:30 am–2:30 pm
- +81 422-45-1267
- facebook.com
Google reviews
Visitor reviews on Google Maps
Great ramen, with different styles to pick from. Great service, very friendly and very affordable.
View on GoogleOne of the legendary noodle place in this city, been open before I originally moved to Mitaka back in the 70's. Nothing fancy about the decorations and no special service. But it is a place where locals keeps coming back. Ramen, Tonkotsu, and Chanpon. All three tastes great. Very authentic Nagasaki provincial type of taste.
View on GoogleWhat a great place !! It was really tasty and the people running the place are very nice :) You have to try the ramen !
View on GoogleNot too bad...3.5stars👍🏻
View on GoogleLocated not far from JR Mitaka Station, “グラバー亭” is a long-established champon specialty restaurant that locals have loved for many years. Its signature dishes are, of course, the famous champon and sara udon. I tried the champon for the first time, and the chewy thick noodles combined perfectly with the broth, making it exceptionally easy to enjoy and impressively delicious. The broth tasted surprisingly clean, with the sweetness and umami of abundant vegetables blended in, creating such depth that I wanted to drink every last drop. The menu also includes classics such as fried rice and ramen, making it popular with a wide range of customers, from families to people stopping by after work. I arrived right at opening, but it filled up almost immediately, showing just how popular it is. The sara udon the customer beside me was eating looked very delicious too, so I'd definitely like to try that next time. If you want authentic Nagasaki flavors in Mitaka, this standout restaurant is an absolute must.
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