Sanuki Udon Menki Yashima Shibuya Maruyamacho

Udon topped with plenty of green onions, pork, and kimchi, drizzled with rayu. A spicy and rich flavor with enjoyable textures from the ingredients. Recommended to mix well before eating.

A hearty udon combining Nozawana pickles, mentaiko, kimchi, and agedama with rayu. A punchy bowl where the saltiness and spiciness of various pickles coat the noodles.

Shoyu udon topped with pickled plum, perilla leaves, grated daikon radish, and pork. The tartness of the plum and perilla lightens the richness of the pork, creating a refreshing taste.

A stamina-filled udon combining kalbi meat, kimchi, and agedama. The umami of the meat and the spiciness of the kimchi pair well with the soy sauce base.

Rich udon using barley miso. The combination of pork and kimchi, with the added flavor of miso, creates a deep and profound taste.

Simple dashi broth udon. Enjoy the clear broth with its savory seafood flavor and the taste of the firm, handmade noodles themselves.

Udon topped with kelp. The umami of the kelp dissolves into the broth, creating a deep flavor.

Udon topped with shiitake mushrooms simmered in a sweet and savory sauce. The umami of the shiitake mushrooms spreads throughout your mouth with each bite.

Udon topped with pickled Nozawana greens. The crisp texture and moderate saltiness provide a nice accent.

Udon with plenty of wakame seaweed. A healthy bowl with a refreshing aroma of the sea.

Udon topped with sweet simmered thin fried tofu (aburaage). The juicy fried tofu soaks up the broth and is delicious.

Udon combined with pickled plum and perilla (shiso). Characterized by its refreshing tartness, it's easy to eat even when you don't have much appetite.

Udon topped with agedama (tempura bits) and shiitake mushrooms. Enjoy the richness and crispiness of the agedama.

Udon topped with thinly shaved tororo kombu (kelp). As it dissolves in the broth, it creates a thick texture and a rich flavor.

Udon with several types of seaweed, such as wakame and kelp. Rich in minerals and allows you to fully enjoy the aroma of the sea.

A hearty udon with kelp, shiitake mushrooms, and fried tofu. You can choose between hot or cold.

A special curry udon available only on Fridays. The spicy curry soup coats the udon noodles well. Limited quantity, so early ordering is recommended.

Boiled udon noodles topped with nama shoyu (raw soy sauce) and agedama (tempura bits). Characterized by the savory aroma of soy sauce and the crispiness of the agedama.

A spicy version of Agedama Shoyu Udon with added rayu (chili oil). Simple yet addictively delicious.

Shoyu udon topped with mentaiko. The saltiness and spiciness of the mentaiko coat the noodles well, creating a rich flavor.

Shoyu udon topped with grated Japanese yam (tororo). Enjoy the smooth texture due to the stickiness of the tororo.

Udon served with a sauce made from barley miso. The sweet and rich miso pairs well with the noodles.

Simple shoyu udon topped with grated daikon radish. The radish's spiciness makes it refreshing to eat.

Udon topped with kimchi. The sourness and spiciness of the kimchi stimulate your appetite.

Udon combined with grated daikon radish and sudachi. The refreshing citrus aroma of sudachi spreads, creating a very light and refreshing taste.

A luxurious udon topped with grilled beef kalbi. The sweetness and umami of the meat's fat make it very filling.

A Western-style udon dish topped with plenty of minced meat sauce. A unique menu item that can be enjoyed like pasta.

A style where udon noodles, cooled in cold water, are dipped in broth. You can most directly enjoy the firmness of the noodles and their smooth texture.

A style where boiled udon noodles are served hot with their broth, without being cooled in water. Eaten by dipping in warm broth. Characterized by its chewy texture.

Pumpkin tempura. Enjoy its fluffy sweetness.

Sweet potato tempura. It has a natural sweetness and can be enjoyed as a dessert.

Shimeji mushroom tempura. Good mushroom flavor and texture.

Maitake mushroom tempura. Rich in aroma and pairs excellently with the crispy batter.

Chikuwa (processed fish cake) tempura. A standard topping for udon.

Fried squid legs (geso). A popular menu item that offers a chewy texture and the umami of squid.

Stick-shaped fried squid legs tempura. Satisfying to eat.

Ground small fish, fried (Jako-ten). The umami of the fish is concentrated.

Squid body tempura. Tender and sweet.

Scallop adductor muscle tempura. Juicy and sweet.

Shrimp tempura. Plump and chewy texture, a classic tempura.

Conger eel tempura. Fluffy white fish that pairs well with the crispy batter.

Seasoned soft-boiled egg, made into tempura. The yolk flows out from the center.

Chicken tempura. Juicy and filling, providing high satisfaction.

Lotus root tempura. Characterized by its crisp texture.