Sanukiya

Hot soup udon noodles with pork belly slices and vegetables. The specialty is the broth that combines the refreshing aroma of yuzu with the richness of miso, creating a unique and delicious flavor.

Hot soup udon with two crispy tempura shrimp. The tempura shrimp are crispy on the outside and tender on the inside, perfect for dipping in the soup or enjoying separately.

Udon noodles with minced pork, miso sauce, and a soft-boiled egg. The miso broth is rich and mellow, becoming smoother when mixed with the soft-boiled egg yolk.

Classic beef udon noodles, with simmered thin slices of beef and onion. The broth has a sweet and savory beef flavor, with a mild and warming taste.

Hot soup udon made with duck. The duck fat aroma infuses the broth, creating a unique and rich flavor.

Udon noodles sprinkled with crispy tempura bits (tenkasu). The tempura bits soak up the broth, becoming soft and adding an oily richness and texture to the simple soup noodles.

Hot soup udon with plenty of kelp. The kelp is rich in umami, tender, and creates a refreshing and healthy soup noodle dish.

Udon noodles with a large piece of deep-fried tofu skin. The tofu skin is simmered in soy sauce and sugar, absorbing the sweet and savory sauce, bursting with juice when bitten.

Udon noodles drizzled with a rich beef curry sauce. Japanese curry is mild and thick, coating every noodle, with a fragrant aroma.

Hot dipping udon noodles with tempura. A rich hot sauce is poured over the noodles, enjoyed with crispy fried items.

Udon noodles with minced pork, miso sauce, and a soft-boiled egg. Mix the hot sauce thoroughly with the toppings for a rich and flavorful dish.

Udon noodles with beef slices and grated daikon. The refreshing grated daikon balances the richness of the beef, and the hot sauce adds layers of flavor.

Udon noodles with soy-sauce-stewed duck and a soft-boiled egg. The duck is tender and flavorful, complementing the hot sauce perfectly.

Udon noodles with Japanese fried chicken. Crispy and juicy fried chicken is an excellent accompaniment to the noodles, served with hot sauce.

Udon noodles with two tempura shrimp and a soft-boiled egg. Similar to Oyakodon, the tempura shrimp are cooked with egg and served over the noodles with sauce.

Classic Kama-tama Udon style. Mix udon noodles with a soft-boiled egg, tempura bits, and grated daikon while hot. The heat of the noodles partially cooks the egg, creating a smooth texture.

A refreshing cold udon noodle salad. Served with fresh vegetables, tempura shrimp, and a soft-boiled egg, drizzled with cold sauce, perfect for summer.

Cold udon noodles with abundant tempura. Includes tempura shrimp and various fried vegetables. The cold noodles are chewy and springy, and dipping them in the cold sauce is very refreshing.

Cold udon noodles similar to shabu-shabu pork salad. Boiled pork belly slices with raw onion and vegetables, drizzled with a rich sesame dressing, refreshing and appetizing.

Cold udon noodles with grated yam and kelp. The grated yam is viscous and smooth, the kelp is savory, mixed with a soft-boiled egg and cold sauce for a unique texture.

Sour and refreshing cold udon noodles. Crushed umeboshi provides a distinct sour and salty flavor, paired with refreshing grated daikon, very appetizing and suitable for summer.

Cold udon noodles with sweet and savory deep-fried tofu skin. The tofu skin is juicy and pairs well with the cold noodles and sauce for a simple yet delicious dish.

Cold udon noodles sprinkled with crispy tempura bits. The noodles are chewy, the tempura bits are crispy, and the cold sauce adds a rich flavor.

Zaru cold udon noodles with assorted tempura. Dip the noodles into the special cold sauce. Tempura includes shrimp and vegetables, crispy and delicious.

Dipping noodles with crushed umeboshi and grated daikon. Crushed umeboshi and grated daikon are added to the dipping sauce for a uniquely sour and refreshing flavor.

Zaru Udon with tempura bits. A simple dipping noodle style, the noodles are chewy, and the tempura bits add aroma.

The most basic Japanese cold dipping noodles. Udon noodles are served on a bamboo mat and dipped in a special savory cold sauce (Tsuyu), allowing you to taste the wheat aroma and chewiness of the noodles themselves.

A simple Japanese clear soup with kelp, with a delicious and light flavor.

A single piece of Japanese tempura shrimp, golden and crispy on the outside, tender and fresh on the inside.

An extra serving of udon sauce or broth, available in cold or hot.

Kaedama (extra noodles service). For those who are still hungry, an additional serving of udon noodles is provided, available hot or cold.

Large portion upgrade, increase the portion of rice or noodles.

Onsen tamago (hot spring egg), with a semi-solid yolk and a smooth texture, often used in mixed noodles or rice bowls.

Extra kelp topping, adds umami and texture.

Deep-fried tofu skin simmered in a sweet and savory seasoning.

Tempura bits (Tenkasu), crispy small balls of batter that add texture.

Japanese pickled plum, extremely sour and salty, very appetizing.

Grated white radish, refreshing and slightly spicy, helps to cut through richness.

Grated yam, with a viscous texture, offering a unique mouthfeel and health benefits.

Fermented soybeans, with a stringy, viscous texture and a unique fermented aroma, a traditional Japanese health food.

Fried chikuwa, a hollow fish cake product with a chewy texture.

Tempura Donburi (Ten-don). Rice topped with two tempura shrimp and five types of fried vegetables, drizzled with a special sweet and savory sauce.

Tempura shrimp simmered with onion and egg, served over rice. The batter absorbs the sauce, and the egg is soft and tender.

Classic Katsudon. Thick-cut fried pork cutlet simmered with egg and onion in a sweet and savory sauce, served over rice. A generous portion.

Fried chicken katsu-style topping rice bowl. Crispy fried chicken pieces combined with a soft-boiled egg, served over hot rice.

Japanese Gyudon. Thinly sliced fatty beef and onion simmered in sauce until flavorful, topped with a soft-boiled egg. Mixing it all together is recommended.

Soy-sauce-glazed duck topping rice bowl. Duck is seasoned and cooked in soy sauce, served over rice with a unique flavor.

Japanese seasoned rice (Takikomi Gohan) cooked with diced chicken and burdock root, rich in aroma.

Miso pork topping rice bowl. Rice topped with seasoned minced pork miso sauce, savory and goes well with rice.

A refreshing small bowl of rice with crushed umeboshi and refreshing grated daikon, perfect for cleansing the palate.

Steamed short-grain white rice.

Lunch special upgrade option. Add a surcharge to any udon dish to receive a combination of fried chicken, Japanese omelet, and chicken and burdock rice.

Premium lunch upgrade option. Add a surcharge to any udon dish to receive fried chicken, Japanese omelet, chicken and burdock rice, and a drink.

Japanese fried pork cutlet, crispy on the outside and tender on the inside, usually served with shredded cabbage.

Pork cutlet simmered (Katsu-toji). Fried pork cutlet simmered with egg and onion in a sweet and savory sauce, served as a single dish without rice.

Japanese Karaage (fried chicken), marinated and fried until golden and crispy.

Assorted tempura platter, including two tempura shrimp and various seasonal vegetable tempura.

Shrimp tempura simmered with egg (Ten-toji). A single dish of shrimp tempura simmered with a soft-boiled egg, rich in texture.

Reishabu (Japanese boiled pork salad). Lightly boiled pork belly slices with raw onion and vegetables, drizzled with a rich sesame dressing.

A refreshing and healthy tofu salad with fresh vegetables and sesame dressing.

Japanese Kakuni. Pork belly slow-cooked until tender and flavorful, served with a braised egg, with a balanced sweet and savory taste.

Agedashi Tofu. Tofu cubes lightly dusted and fried, served in a savory broth, with a slightly firm exterior and a tender interior.

Japanese Korokke. Mashed potatoes mixed with minced beef, breaded and deep-fried, crispy on the outside and soft on the inside.

A salad based on kelp, mixed with sesame oil and raw onion, with a fresh flavor.

Hiyayakko (cold tofu). Chilled soft tofu, usually served with grated ginger, chopped scallions, and soy sauce.

Japanese Tamagoyaki, a sweet, thick rolled omelet with a fluffy texture.

Salt-boiled edamame, a classic Japanese appetizer.

Assorted Japanese pickles, including various pickled vegetables, crisp and appetizing.

Onsen tamago (hot spring egg), can be ordered as a single item.

A cold side dish of grated yam and kelp, with a viscous and refreshing texture.

Volvic mineral water.

Badoit Red sparkling mineral water.

Classic Coca-Cola.

Diet Coke.

Orange juice.

Ramune, a traditional Japanese marble soda.

Kirin Ichiban Shibori draft beer, with a pure malt aroma and a crisp, clean taste.

Sake tasting set, includes three different Japanese sakes, suitable for guests who want to try different flavors.

A renowned Junmai Daiginjo sake, with a rich fruity aroma and a delicate, sweet taste.

A Junmai Ginjo with a unique style, balancing acidity and umami, with a flavor similar to white wine.

Junmai sake from Kochi Prefecture, with a dry and crisp taste and a clean finish.

Daiginjo from Niigata Prefecture, with a light body and a delicate floral and fruity aroma.

A classic Ginjo sake from the Kubota series, famous for its clean and dry style, perfect for pairing with food.

Brewed with CEL-24 yeast, it has a rich pineapple-like fruitiness and an excellent balance of sweetness and acidity.

Sparkling sake, with fine bubbles and a crisp taste, perfect as an aperitif.

Mugi shochu, with a soft taste and a barley aroma. Served by the glass (100ml).

Sweet potato shochu, made from sweet potatoes, with a unique sweet aroma and rich flavor. Served by the glass (100ml).

Japanese plum wine, sweet and sour, with a delicate plum aroma, perfect served with ice.