Genuine Handmade Sanuki Udon Inaseya

Udon noodles in a clear dashi broth with a strong niboshi (dried sardine) flavor. Characterized by the firm noodles and the gentle taste of the broth. Slurping is the Japanese way to enjoy it.

Boiled udon noodles served with a rich dipping sauce poured directly over them. The sweet dashi broth clings well to the noodles. Recommended to mix well before eating.

Udon noodles, once chilled in cold water, are then placed in hot water and served hot. The style is to dip the noodles into the separately provided dipping sauce.

Cold udon noodles, chilled in cold water, served on a bamboo sieve. Dip the noodles in cold dipping sauce to eat. Enjoy the firm texture and smooth throat feel of the noodles.

The simplest style, where only soy sauce is poured over udon noodles. You can directly taste the original wheat flavor. Add condiments as you like.

An economical set that can be ordered with udon. It includes a rice dish and offers free udon noodle size upgrades, making it a hearty menu item.

Deep-fried tofu simmered in a sweet and savory sauce. A popular topping for udon.

A type of seaweed. Its oceanic aroma and texture complement udon.

A soft-boiled egg with a runny yolk. It adds a mellow flavor when mixed with udon.

Thinly shaved kelp. Dissolves into the soup, enhancing the umami.

Sweet and sour pickled plum steeped in honey. Provides a refreshing accent.

Fried fish paste (chikuwa). A classic topping for Sanuki udon.

Sweet potato tempura. Sweet and fluffy texture.

Chicken tempura. Juicy and substantial.

Squid tempura. Enjoy its chewy texture.

Tempura made by deep-frying finely shredded vegetables together. Characterized by its crispy texture and the sweetness of the vegetables.

A dish made by deep-frying mashed potatoes and minced meat coated in batter. Crispy on the outside, fluffy on the inside.

Deep-fried horse mackerel coated in breadcrumbs.

Soft daikon radish that has absorbed plenty of dashi broth. A classic oden ingredient.

Hard-boiled egg. The dashi flavor has permeated the egg white.

A jelly-like food made from sweet potatoes. Low in calories with a unique texture.

Thickly sliced deep-fried tofu. Absorbs dashi broth well.

Other oden ingredients, changes daily.

Rice ball shaped into a triangle. A popular staple to eat with udon.

Seasoned rice cooked with dashi broth, soy sauce, and ingredients.

A representative Japanese draft beer, dry and crisp.

An alcoholic beverage made by mixing shochu with carbonated water, fruit juice, or tea. Refreshing and easy to drink.

A drink made by mixing whiskey with carbonated water, using Suntory Kakubin.

Japanese whiskey.

Japanese brewed sake made from rice. One 'go' is approximately 180ml.

Japanese distilled spirit. The flavor varies depending on the raw ingredients such as sweet potato or barley. Bottles are suitable for sharing among multiple people.

A Tokyo-born drink made by mixing a beer-like beverage with shochu (naka). You can adjust the strength yourself.

Non-alcoholic beverages.