Oyamadai Standing Bar N

A dish of udon topped with pork shabu-shabu and a soft-boiled egg. The spicy soup whets the appetite, and breaking the egg creates a mellow flavor.

A rich, ramen-like udon dish made with plenty of pork back fat and bean sprouts. It features a punchy flavor with garlic.

Udon served with a cream sauce mixed with mentaiko and cress. The rich cream sauce is accented by the spiciness of mentaiko and the refreshing bitterness of cress.

An impressive udon dish topped with a whole peeled tomato. Generously covered with freshly shaved cheese, it tastes like an Italian pasta.

Udon made with plenty of large nameko mushrooms from Hida Takayama. The nameko's unique sliminess coats the noodles, creating a simple and gentle flavor.

A refreshing udon dish combining coarsely grated daikon (oni-oroshi) and sudachi citrus. Enjoy the citrus aroma and the texture of the daikon, perfect as a palate cleanser after a meal.

Udon topped with crispy fried chicken tempura. The juicy chicken and dashi broth have a great compatibility, making it a substantial dish.

A stamina-filled udon dish stir-fried with nira, bean sprouts, and pork, then simmered with egg. The savory vegetables and pork flavor meld into the soup.

Udon topped with fragrant aonori seaweed and sticky tororo. Enjoy the oceanic aroma and smooth texture.

A classic udon dish topped with a large, sweet and savory simmered aburaage (fried tofu pouch). The aburaage soaks up the dashi, creating a juicy flavor.

Udon topped with thinly shaved konbu (tororo konbu) and mitsuba. The umami of the konbu and the refreshing aroma of the mitsuba spread, creating a gentle flavor.

Udon topped with tempura made from Shun菊 (chrysanthemum greens) from Kyoto. It is characterized by the slight bitterness of the Shun菊 and the crispy batter.

A cold udon dish topped with plum paste, katsuobushi, and kaiware daikon. The tartness of the plum and the umami of the katsuobushi combine for a very refreshing taste.

A simple udon dish without toppings. You can purely enjoy the umami of the dashi broth and the taste of the noodles themselves.

Udon topped with sweet and savory simmered beef (sukiyaki style) and egg. A luxurious dish where you can enjoy the rich flavor of the beef.

A tantan udon with a spicy chili oil flavor in a creamy soy milk-based soup. The creaminess of the soy milk and the spiciness are a great match.

A cold udon salad topped with plenty of cilantro and chicken breast. It's appealing for its ethnic aroma and healthiness.

Udon topped with crispy sakura shrimp kakiage and wakame seaweed. As the crispy kakiage soaks in the dashi, its flavor spreads.

Udon with a thick soup combining dashi and curry. It's a warming dish that fuses spicy flavor with the essence of dashi.

A flavorful mixed rice with Shonan-caught boiled young sardines, perilla leaves, and sesame seeds. It pairs well with udon soup.

A dish of natural Indian tuna marinated in a special sauce. The rich umami of the tuna is concentrated, making it an ideal accompaniment to drinks.

Fresh raw oysters from Nemuro, Hokkaido. Enjoy their rich, creamy taste and oceanic aroma.

Homemade seasoning to accompany seafood such as raw oysters. The refreshing ponzu and fragrant green onion oil enhance the natural flavors of the ingredients.

A small dish of mozuku seaweed mixed with sanbaizu (three-vinegar dressing). Its smooth texture and sourness are refreshing and suitable as a palate cleanser.

A delicacy made by flaking sea bream meat and mixing it with miso. It has the umami of sea bream and the richness of miso, pairing well with sake.

A dish of chirimenjako (young sardines) simmered sweet and savory with sansho pepper. The spicy kick of sansho is a highlight.

An appetizer made by sandwiching karasumi (salted and dried mullet roe) between thinly sliced daikon radish. The juiciness of the daikon softens the saltiness of the karasumi, creating a perfect balance.

Lightly grilled dried stingray fin. It has a sweet and salty flavor and a unique chewy texture, commonly eaten with mayonnaise.

An appetizer combining katsuobushi shiokara (fermented bonito guts) and cream cheese. The fermented ingredients have good synergy and pair well with wine or sake.

A dish of sweet and savory simmered kanpyo seasoned with wasabi. It features a contrast between sweetness and spiciness.

Traditional Japanese pickles made by pickling seasonal vegetables in a rice bran mash. They have a sourness and umami from lactic acid fermentation.

A thick-rolled omelet baked sweet with sugar. It has a homely Japanese taste and can be eaten as a snack.

A crunchy snack made by mixing shark cartilage with plum paste. It is sometimes called "Suishō Nankōume."

An appetizer of fresh eschalots (young scallions) served with shrimp miso. The spiciness of the eschalots and the richness of the shrimp miso complement each other.

A rich salad with macaroni salad made with plenty of boiled eggs, topped with freshly shaved Parmigiano cheese.

Edamame stir-fried with garlic and butter for a fragrant finish. It has a richer flavor than regular salted boiled edamame and is seasoned to go well with beer.

These are very large peanuts called "Oomasari" from Chiba Prefecture, boiled in salt. They are characterized by their fluffy texture and sweetness.

A smooth and rich pâté made with chicken white liver. It has a mild gamey flavor and a creamy taste, served with crackers.

Steamed shumai topped with a refreshing green onion salt sauce. The umami of the meat and the flavor of the green onions pair well.

A salad topped with chilled boiled pork slices over vegetables. It can be enjoyed refreshingly with dressings like sesame sauce or ponzu.

A salad luxuriously made with high-quality Yamagata beef roast beef. The apple cider vinegar dressing enhances the sweetness of the meat.

Salt-flavored fried chicken made with the premium chicken "Shingen-dori". It's juicy and rich in flavor, with a simple saltiness that enhances the taste of the meat.

A dish of beef tripe (honeycomb) slowly simmered in a spicy miso sauce. It is tenderly cooked and has a rich flavor.

Pork spare ribs grilled in a sweet and savory sauce. The richness of the fat and the flavor of the sauce combine for a satisfying dish.

A gently flavored dish of meatballs made with Nagoya Cochin, a premium chicken, simmered in cream sauce.

A Japanese-style arrangement of Chinese mapo tofu. Based on katsuobushi broth, it's seasoned with yuzu pepper for a spicy kick and aroma.

Shingen-dori chicken thigh meat grilled over charcoal for a smoky flavor. Enjoy the aroma of charcoal and the springiness of the chicken, served with a refreshing lemon.

Japan's representative draft beer, characterized by its maltiness and refreshing aftertaste.

A traditional lager beer that has undergone heat treatment. It is characterized by its solid bitterness and full-bodied flavor.

An alcoholic beverage originating from the old town of Tokyo, made by mixing shochu with a malt-based fermented beverage. It has a beer-like taste but is low in calories.

A sour made with seasonal fruits. Enjoy the natural sweetness and tartness of the fruit.

A lemon sour made without sugar. It has a refreshing taste that allows you to directly feel the natural tartness and aroma of lemon.

A sour made with syrup infused with ginger. It has an adult taste with a kick of ginger spiciness.

A drink made by mixing Dewar's Scotch whisky with soda water. It has a smooth taste and pairs well with meals.

A highball made with homemade ginger syrup. The richness of the whisky matches the stimulation of the ginger.

A Japanese liqueur made with plenty of fruit juice. Enjoy it with soda or on the rocks. It's a sweet and easy-to-drink alcoholic beverage.

A beer-taste beverage containing no alcohol. Even those who don't drink alcohol can enjoy the atmosphere of beer.

A drink made by mixing shochu with oolong tea. It's refreshing and helps wash down the richness of meals.

A Japanese distilled spirit. The flavor varies depending on the raw ingredients such as sweet potato, barley, or rice. Enjoy it on the rocks, with water, or with hot water.

A sparkling wine. Its refreshing bubbles and acidity make it suitable as an aperitif or as an accent to a meal.