Naniwa Shokumen-dokoro

Simple udon noodles in a warm dashi broth with tsuyu (dipping sauce). Often served with chopped green onions. It has a light and gentle flavor, a heartwarming dish.

Hot dashi broth udon with a raw egg dropped in, resembling the moon in the night sky. The egg gradually becomes soft-boiled in the warm broth, adding mellowness and richness. A flavorful and gentle taste.

Udon noodles with kelp as an ingredient. The dashi broth from the kelp adds a deep umami to the udon soup. It offers a refreshing yet profound flavor.

Udon noodles topped with plenty of chopped green onions. The flavor and crisp texture of the green onions enhance the taste of the udon. It's refreshing and irresistible for green onion lovers.

Udon noodles generously topped with wakame seaweed. The oceanic aroma and smooth texture of the wakame seaweed pair well with the udon broth. A healthy and gentle flavor.

Udon noodles topped with crispy croquettes. When dipped in the warm broth, the croquettes become soft and creamy, releasing the sweetness and richness of the potatoes. A hearty dish with a surprisingly delightful combination.

Udon noodles topped with sweet and savory simmered fried tofu (aburaage). The aburaage soaks up the broth, creating a juicy and flavorful experience. A classic popular menu item with a familiar taste.

Udon noodles topped with chopped fried tofu (aburaage). Similar to Kitsune Udon, but the finely chopped aburaage integrates well with the broth. The sweetness of the aburaage spreads throughout, creating a gentle flavor.

Udon noodles topped with various kinds of tempura. The exquisite combination of crispy tempura and dashi-infused udon broth. It's a hearty and satisfying dish.

Udon noodles generously topped with agedama (tempura bits). The agedama absorb the broth, becoming fluffy and adding richness and a savory aroma. A simple yet profound flavor.

Udon noodles topped with chikuwa (fish cake) tempura. The umami of the chikuwa and its chewy texture go well with the udon. It's a substantial dish popular with all ages.

Udon noodles topped with plump shrimp tempura. A luxurious taste where the sweetness of the shrimp, the aroma of the tempura batter, and the umami of the dashi broth come together. Especially irresistible for shrimp lovers.

Udon noodles topped with red pickled ginger tempura. The refreshing spiciness and sourness of the beni shoga perfectly match the udon broth. It has a clean aftertaste that stimulates the appetite.

Udon noodles topped with soft squid tempura. Enjoy the umami of the squid and its chewy texture. The batter, soaked in the broth, further enhances the flavor of the squid.

Udon noodles topped with burdock root tempura. Characterized by the earthy aroma and crisp texture unique to burdock root. Rich in dietary fiber, it's also recommended for health-conscious individuals.

Udon noodles with mochi (rice cake). The mochi, soaked in the hot dashi broth and tsuyu, is melt-in-your-mouth soft and substantial. The sweetness of the mochi and the udon broth blend together, making it a perfect dish for a cold day.

Udon noodles topped with pickled plum (umeboshi). The sourness and saltiness of the umeboshi add a refreshing touch to the udon broth. Its light flavor is recommended even when you don't have much appetite.

Freshly boiled hot udon noodles mixed with a raw egg and special sauce. It has a rich and creamy flavor, much like carbonara. Please mix well before eating.

Udon noodles topped with chicken (kashiwa) simmered in a sweet and savory sauce. The umami of the chicken dissolves into the broth, creating a rich flavor. It's well-seasoned and substantial.

Udon noodles topped with chicken tempura. The juicy chicken and crispy batter pair perfectly with the udon broth. It's a hearty dish popular with a wide range of people.

Udon noodles generously topped with sweet and savory simmered beef or pork. The umami and fat from the meat dissolve into the udon broth, creating a rich and hearty flavor. Especially recommended for the cold season, this dish is packed with energy.

Udon noodles topped with a kakiage (mixed tempura) containing scallops. The kakiage, packed with the sweetness of scallops and the umami of vegetables, becomes fluffy and melts when dipped in the broth. A satisfying dish rich in seafood flavor.