Buzen Urada Kai Udon Sakaba Saru

Simple udon in warm dashi broth. Enjoy the gentle flavor of the broth.

Warm udon topped with pickled plum and grated daikon radish. Enjoy its refreshing taste.

Udon topped with fluffy Nankan Age (fried tofu). The sweet and savory fried tofu pairs well with the broth.

Udon with plenty of seaweed. The aroma of the sea spreads.

Udon topped with grated yam. Its thick texture coats the noodles well.

Udon topped with sweet and savory simmered beef. The meat's flavor melds into the broth.

Udon topped with seaweed and a raw egg. Break the egg for a mellow flavor.

Niku udon topped with a raw egg. Rich flavor.

Curry udon with tender, slow-cooked beef tendon. Spiced to perfection.

A luxurious udon dish with meat, tororo, and egg.

Boiled udon noodles mixed with a raw egg. Served with soy sauce.

Kama tama udon topped with sweet and savory meat.

Chilled udon noodles, cooled in cold water. Please dip in the broth to enjoy. Experience its firm, chewy texture.

Zaru udon with grated daikon radish. Enjoy its refreshing taste.

Zaru udon with tororo. Add tororo to the dipping sauce to enjoy.

Cold udon noodles with a rich dipping sauce, topped with pickled plum and grated daikon radish.

Cold bukkake udon topped with tororo.

Fresh raw egg. Add to udon or rice.

Grated yam.

Freshly cooked white rice.

Egg over rice. Crack a raw egg over rice, add soy sauce, and mix.

A rice bowl topped with tororo (grated yam).

A small rice bowl topped with sweet and savory simmered beef.

A small rice bowl topped with fragrantly seared char siu.

Burdock root tempura. A famous Hakata dish with a crispy coating, burdock texture, and earthy aroma.

A luxurious dish of nori (seaweed) tempura topped with premium uni (sea urchin).

Red pickled ginger (pickled in plum vinegar) tempura. The acidity and spiciness provide a nice accent.

Cheese tempura. Melts into a gooey center.

Tempura with chikuwa (fish cake) stuffed with potato salad.

Tempura of domestic chicken thigh. Juicy and tender.

A Japanese omelet generously flavored with dashi broth. Enjoy its fluffy texture and dashi flavor.

Warm dish of simmered tofu and tarako.

Fried tofu topped with a dashi and meat ankake sauce.

Cream cheese pickled in spicy island chili soy sauce. Pairs well with drinks.

A refreshing appetizer of shirasu (whitebait) and myoga (Japanese ginger).

Lightly pickled zha cai (Chinese preserved vegetable). Enjoy its crunchy texture.

Wasabi leaves pickled in soy sauce. Features a pungent aroma.

Fragrant fried cashew nuts.

Chilled tofu topped with spicy island chili soy sauce.

A delicacy of shark cartilage mixed with plum paste. Characterized by its chewy texture and sourness.

Salt-cured fresh salmon roe from Hokkaido.

Crab miso (innards). Rich in umami, it pairs perfectly with sake.