Senkichi Curry Udon

Udon with a yellow, creamy curry soup made from a blend of seafood dashi (like bonito) and milk. Mildly spicy. It's customary to add rice to the remaining soup and eat it risotto-style.

A dish based on Senkichi Curry Udon, with added special spicy spices. The sharp stimulation pairs well with the creamy soup.

Curry udon packed with vegetables like cabbage and carrots. The champon-style seasoning and sesame oil flavor stimulate the appetite.

Rich curry soup simmered with beef. A rich, European-style curry flavor infused with the umami of the meat.

Soupless curry udon. A style where you mix the rich sauce and ingredients (meat, egg, green onions, etc.) with the noodles. We recommend mixing in rice at the end for "oimashi" (extra rice).

A Western-style curry udon with the tang of tomato and added cheese. A new flavor that can be enjoyed like pasta.

Hot curry udon stewed in a clay pot. The umami of oysters melts into the soup. A winter classic.

Spicy version of curry udon stewed with oysters.

Stewed curry udon with beef and a soft-boiled egg. The flavor becomes milder when the egg is broken.

Spicy version of beef and soft-boiled egg stewed curry udon.

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

A bowl of rice topped with vegetable kakiage (tempura).