Asahiya

Hot udon noodles topped with sweet and savory simmered aburaage (deep-fried thin tofu). The umami of the dashi broth harmonizes with the sweetness that seeps from the aburaage, creating a gentle and nostalgic flavor. Please enjoy it as is while it's hot.

Hot udon noodles served in a thick, curry-flavored soup made with curry powder and dashi broth. It is characterized by its spicy aroma and the richness of the dashi, and often includes meat and green onions as ingredients. The soup clings well to the noodles, so please be careful not to splash when eating.

A dish of udon noodles simmered in a personal-sized clay pot. It is generously topped with ingredients such as shrimp tempura, vegetables, egg, and kamaboko, making it visually appealing. It is a dish that warms you from the core, allowing you to enjoy it piping hot until the end.

Hot soba noodles topped with tempura, such as shrimp. The crispy tempura batter softens as it absorbs the broth, adding richness and the umami of oil to the soup.

Hot soba noodles with duck meat and green onions. The rich fat from the duck meat melts into the broth, creating a rich flavor. The aroma of the green onions adds a nice accent.

Simple soba noodles, boiled and then chilled in cold water, served on a bamboo sieve or wooden steamer. It is eaten by dipping the noodles slightly into the accompanying rich dipping sauce. This is the best way to enjoy the original aroma, firmness, and smooth texture of soba.

Cold soba noodles topped with grated daikon radish. It has a refreshing taste with the spiciness and coolness of grated daikon. It is easy to eat even when you don't have much appetite or on hot days, and it is also good for digestion.

A combination of cold zaru soba noodles and freshly fried tempura. You can enjoy the contrast between the firm texture of the chilled soba and the hot, crispy tempura. Recommended when you want to feel a little luxurious.

A dish of tempura, such as shrimp and vegetables, served over rice in a bowl, topped with a sweet and savory special sauce. The combination of rice soaked in the sauce and freshly fried tempura is excellent, and it is a hearty dish.

A rice bowl dish with deep-fried pork cutlet and onions simmered in a sweet and savory soy sauce-based broth, then topped with a beaten egg. The cutlet, infused with the dashi broth's flavor, and the half-cooked egg pair perfectly with the rice, making it a very popular stamina-boosting meal in Japan.

An alcoholic beverage characterized by its refreshing mouthfeel and moderate bitterness, made with malt and hops. It pairs well with fried foods and richly flavored dishes, making it a classic accompaniment to meals.

A traditional Japanese brewed alcoholic beverage made by fermenting rice and koji. Enjoy its rich aroma and the original umami and sweetness of the rice. Enjoying it as 'sobamae' (drinking sake before eating soba) is also a stylish way to enjoy it.