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Kita No Ryoba Otaru Unga Review

5 /58 Reviews
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可妮32488
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5/5
Original Text
The most famous in the store is seafood ramen, full of seafood ingredients

Kita No Ryoba Otaru Unga

Posted: Aug 23, 2019
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  • fly_me_to_the_moon
    5/5Outstanding
    Original Text

    Yesterday, I didn't eat enough in the two markets, so I came to Xiaoyan to continue to eat. Although there are many tourists here, there is no impression of quality. Because I ate too many desserts near the Xiaoyan Canal in the morning, my stomach hurt, so I chose seafood ramen. Seeing everyone eating seafood is really envious! Taste it is really delicious and crying! Ramen is not very salty and more delicious. The salmon is very large, fresh and delicious, praise praise praise!

    0
    Posted: Jan 28, 2019
  • M515shunyi1618
    5/5Outstanding
    Original Text

    Japanese food shops near the Otaru Canal, seafood varieties are very rich, recommended here salmon is delicious.

    0
    Posted: Aug 8, 2021
  • 胖妈妈爱旅游
    Original Text

    We went to the Otaru Canal for lunch. Everyone ordered their own favorite things, I do not eat raw food, so I ordered a big abalone and a bowl of crab noodles, maybe the expectations are too high, I do not feel delicious for this 100 yuan of big abalone, that crab noodles are also OK, but did not feel amazing.

    0
    Posted: Jun 24, 2023
  • 黑瞳孔的猫
    5/5Outstanding
    Original Text

    This time the staple food ordered seafood platter, Longli fish stew, salmon salad, salmon ring, unexpectedly delicious, especially the platter, and like shrimp and salmon, praise! Salmon salad is also delicious, but salmon is so few! The salmon ring can be, but the original platter also has, too much, eat tired!

    0
    Posted: Aug 2, 2016
  • 288***58
    5/5Outstanding
    Original Text

    The seafood here is very fresh and the seafood here is very rich. I like to eat ramen here. I think the quality of her food is very good. I have eaten a lot of sushi. The price here is very good. I came at the meal.

    0
    Posted: Dec 11, 2016
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