Menchirashi

Standard udon noodles in a clear, savory dashi broth. Simple and comforting, highlighting the texture of the fresh noodles.

Kake udon topped with a raw egg. The hot broth gently cooks the egg, adding richness to the soup.

Udon served with crispy tempura made from chicken breast. The chicken is tender and pairs well with the dashi broth.

Udon topped with tempura squid tentacles. Savory and slightly chewy with a crispy batter.

Udon topped with sweet seasoned deep-fried tofu pouches. A classic combination of sweet tofu and savory broth.

Udon with sticky grated yam (tororo) and a raw egg. The yam creates a smooth, viscous texture that clings to the noodles.

Topped with tempura of chikuwa (tubular fish cake) and a soft-boiled egg. The runny yolk enriches the broth.

Udon served with a large, round fish cake tempura. The fish cake is savory and bouncy.

Simple udon topped with plenty of wakame seaweed. Adds a fresh ocean aroma and slight crunch.

Topped with tender stewed beef tendons. The broth gains a rich, meaty flavor from the slow-cooked beef.

Udon in a broth thickened with beaten egg, similar to egg drop soup. Soft and comforting.

Topped with sweet and savory stewed beef and earthy burdock root. A hearty combination with robust flavors.

A refreshing cold udon with slimy mozuku seaweed and fresh tomato slices. Light and perfect for hot weather.

Classic udon topped with two pieces of shrimp tempura. The shrimp is sweet and the batter soaks up the delicious broth.

Udon in a rich, creamy white broth made from simmered chicken bones. Similar to rich chicken ramen broth.

Cold noodles served on a bamboo mat with a separate dipping sauce. Dip the noodles into the sauce before eating.

Cold dipping udon served with tempura made from tender chicken strips (sasami).

Hot noodles served in the cooking water with a separate concentrated dipping sauce. The noodles are silky and soft.

Hot noodles mixed with raw egg and soy sauce. The heat of the noodles cooks the egg slightly, creating a creamy sauce.

Kamatama udon with added grated yam, making the texture even smoother and stickier.

A fusion style udon resembling pasta carbonara, using hot noodles, egg, and plenty of cheese.

A premium version of Kamatama udon featuring high-quality French butter and special eggs. Rich, savory, and luxurious.

Cold noodles with a splash of concentrated broth and refreshing toppings like radish and citrus. Mix before eating.

Cold Bukkake udon topped with chicken breast tempura.

Cold Bukkake udon topped with squid leg tempura.

Cold udon topped with tart pickled plum (ume) and pork. A salty and sour combination that stimulates appetite.

Cold Bukkake udon topped with fish cake tempura and egg.

Loaded with sticky ingredients like natto (fermented soybeans) and yam. Very healthy with a unique slimy texture.

Cold Bukkake udon topped with shrimp cake tempura.

Very simple cold noodles dressed with soy sauce. Vegan friendly. Tastes of pure wheat and soy.

Soy sauce udon with grated yam and raw egg.

Topped with tiny white fish (shirasu) and grated radish. Refreshing and slightly salty.

A tasting set allowing you to choose three smaller portions of different udon styles.

Udon stewed in an iron pot with broth and various ingredients like tempura, egg, and vegetables. Served bubbling hot.

Hot steamed rice topped with a raw egg and soy sauce. A simple Japanese comfort food.

Rice bowl topped with a tempura-fried soft boiled egg.

Rice bowl topped with savory stewed beef tendons.

Classic beef bowl with thin slices of beef simmered in sweet soy sauce.

Rice bowl topped with grated sticky yam.

Rice bowl topped with small boiled white fish (shirasu).

Hand-pressed rice ball wrapped in seaweed. A staple Japanese snack.

Deep fried tube-shaped fish cake.

Deep fried egg with a runny yolk.

Tempura made of pickled red ginger. Spicy and sour.

Earthy burdock root tempura. Crunchy and aromatic.

Chicken breast tempura.

Squid tentacles tempura.

Tender chicken strip tempura.

Shrimp tempura.

Round fish cake tempura.

Shrimp cake tempura.

A mixed platter of various tempura.

Grated ginger.

Fresh lemon slice.

Fresh raw egg.

Dried seaweed sheets.

Small green Japanese citrus, very aromatic.

Sticky fermented soybeans.

Spicy citrus paste.

Spicy oil.

Green onions.

Sticky grated mountain yam.

Umeboshi paste.

Seaweed with a distinct texture.

Spicy cod roe.

Cooked seasoned beef.

Sweet fried tofu.

Tender beef tendons.

Seaweed.