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The Meishin Expressway (名神高速道路, Meishin Kōsoku-dōro), or Nagoya-Kōbe Expressway 193.9 kilometres (120.5 mi) is a toll expressway in Japan. It runs from a junction with the Tōmei Expressway in Komaki, Aichi (outside Nagoya) west to Nishinomiya, Hyōgo (between Osaka and Kobe ). It is the main road link between Osaka and Nagoya ...
Kyoto ( / ˈkjoʊtoʊ /; [ 3 ] Japanese: 京都, Kyōto [kʲoꜜːto] ⓘ ), officially Kyoto City (京都市, Kyōto-shi, [kʲoːtoꜜɕi] ⓘ), is the capital city of Kyoto Prefecture in the Kansai region of Japan 's largest and most populous island of Honshu. As of 2020, the city had a population of 1.46 million, making it the ninth-most ...
Expressways of Japan. San'in Kinki Expressway (山陰近畿自動車道, San'in Kinki Jidōsha-dō) is an incomplete expressway that, upon completion, will connect the San'in Expressway from Tottori interchange to the Kyoto Jūkan Expressway. When finished it will be about 120 kilometres (75 mi) long.
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The Kyoto-higashi Interchange (京都東インターチェンジ) is an interchange of the Meishin Expressway in Kyoto, Japan. This is located near the boundary with Otsu, Shiga. [1] In addition, it is directly connected to the Fujio-minami ramp of the Nishi-otsu Bypass .
604-0841 Kyoto. , Japan. Website. honke-owariya .co .jp /en. Preparing Soba noodles. Owariya ( Japanese: 尾張屋 )or Honke Owariya is the oldest restaurant in Kyoto, Japan; it was founded in 1465. [1] The specialty are traditional buckwheat noodles, called soba. Japan's royal family has been known to eat at the restaurant. [2]
Retrieved 2018-10-09. ^ "Restaurant L'Osier Earns Two-Star Rating after Reopening, while Restaurant Faro Shiseido Earns One-Star Rating for Seven Straight Years – Michelin Guide Tokyo 2015 –" (PDF). Shiseido Group. Retrieved 8 December 2019. ^ "L'Osier Awarded Three Stars in Michelin Guide Tokyo 2020".
The main restaurant moved to Kyoto in 2003. Muteppou has opened restaurants in Japan and Australia. Butanohone, Gumshara, Shabaton, Mushin, Mukyoku, Museimen are other brands of Muteppou. The restaurants serve a thick pork bone soup. At the main restaurant, 300 kg of pork bones are used a day. The soup is made only from pork bones and water.