Udon Suzuran

Simple udon noodles in hot dashi broth. Enjoy the chewy noodles and the aroma of the broth. Please add your preferred condiments.

Udon noodles topped with agedama (tempura bits). The richness and crispy texture of the agedama pair well with the dashi broth.

Udon noodles topped with large Nanko ume plums. The sourness of the plums dissolves into the soup, giving it a refreshing taste.

Udon noodles topped with chikuwa tempura fried with aonori (green seaweed) mixed into the batter. It has a fragrant, oceanic aroma.

Kakiage (mixed vegetable tempura) made with crispy fried onion, carrot, and mitsuba. Enjoy the sweetness of the vegetables and the volume of the tempura.

Udon noodles topped with tempura of thinly sliced burdock root. The earthy aroma and texture of burdock root are its appeal.

Generously topped with finely chopped and grilled deep-fried tofu. The aroma of the grilled tofu and its juicy, broth-soaked texture are characteristic.

Udon noodles with a spicy soup made by blending three types of miso and adding chili peppers. The rich miso and the tingling spiciness stimulate the appetite.

Udon noodles topped with sweet and savory braised pork loin. The umami of the meat dissolves into the soup, creating a rich flavor.

Udon noodles with a gentle flavor, thickened with beaten egg. The fluffy egg mixes with the dashi broth, warming you up.

A unique udon dish with shiitake mushrooms cooked in garlic olive oil. It fuses Japanese dashi with Italian-inspired flavors.

Curry udon noodles mixed with dashi broth. It has a medium-hot spiciness, and the thick soup coats the noodles well.

A dish of udon noodles with shiitake mushrooms and mitsuba (Japanese parsley), finished with a beaten egg. It has a gentle and elegant flavor, similar to chawanmushi (savory egg custard).

Curry udon noodles with an increased amount of spices compared to the regular version, for those who love spicy food.

A dish of meat udon with the added spiciness and flavor of yuzu pepper. The umami of the pork and the refreshing spiciness of the yuzu pepper are exquisite.

A hearty udon dish with spicy miso soup topped with pork and a soft-boiled egg. The noodles are also a generous 350g portion.

Udon noodles with a thick, ginger-flavored sauce. Warms you up from the core.

Udon noodles topped with a curry-flavored sauce. It stays hot until the end, so you can enjoy it warm throughout.

Bits of batter that form when tempura is fried.

A set of seasoning with yuzu flavor and chili pepper, and green onions.

Salt-pickled pickled plums. The sourness stimulates the appetite.

Tempura made from ground fish paste (chikuwa).

Tempura made by deep-frying several kinds of vegetables together in batter.

Tempura of thinly sliced burdock root.

Finely chopped deep-fried tofu.

Dried seaweed. Adds a savory aroma.

Soft and sweet green onions originating from Kyoto.

Seasoned pork.

Cold udon noodles with a firm texture, chilled in cold water, served with cold broth. Topped with basic condiments (green onions, grated daikon radish, sesame seeds, agedama).

Cold kake udon noodles with an increased portion of agedama (tempura bits). You can enjoy the crispy texture.

Cold udon noodles topped with pickled plum and kizami nori (chopped seaweed) instead of agedama. A refreshing dish.

This is cold udon topped with chikuwa isobe-age (deep-fried battered chikuwa seaweed wrap).

A hearty menu item featuring cold udon noodles topped with crispy kakiage (mixed vegetable tempura).

This is cold udon noodles topped with burdock root tempura.

This is cold udon noodles topped with grilled, chopped deep-fried tofu.

Cold udon noodles generously topped with seaweed. The oceanic aroma is refreshing.

A rare chilled curry soup udon. It is spicy yet refreshing.

Cold udon noodles topped with sweet and savory pork. Care is taken to prevent the fat from the meat from solidifying in the cold.

A collaborative menu item using our special spice salt 'Egyptian Salt'. The ethnic aroma and nutty texture are accents.

A spicy and refreshing udon dish made with coarsely grated daikon radish (oni-oroshi) and yuzu pepper.

A spicy menu item featuring cold meat udon served with yuzu pepper.

A hearty dish of chilled curry udon topped with pork.

Udon noodles in the style of Miyazaki's local dish 'Hiyajiru' (chilled soup). It has a miso-based cold broth with cucumber and aromatic vegetables, perfect for hot days.

Cold udon noodles served with a warm dipping broth with a fragrant sesame oil flavor.

Udon noodles eaten with a warm dipping broth containing plenty of pork. The umami of the pork dissolves into the dipping broth.

Udon noodles eaten with a warm, miso-based dipping broth that has a spicy flavor. It has a rich and spicy taste.

Freshly cooked white rice.

Flavorful rice cooked with dashi broth and ingredients.

A great value set that can be ordered with udon noodles. Includes white rice and 2 small side dishes made with tofu and vegetables.

A great value set that can be ordered with udon noodles. Includes takikomi gohan (mixed rice) and 2 small side dishes of tofu and vegetables.

A refreshing oolong tea with a clean taste.

Carbonated cola drink.

A sweet and refreshing carbonated beverage.

A beer-like beverage without alcohol.

A shochu mixed with a carbonated beverage. Lemon flavor is common.

A fruit liqueur made by steeping plums in shochu and sugar. It is sweet, sour, and easy to drink.

This is authentic shochu from the Hitoyoshi-Kuma region of Kumamoto Prefecture. You can enjoy the flavors of rice and barley.

A popular barley shochu. It has a clean taste with no strong characteristics.

A common lager beer in Japan. Served in a chilled medium bottle.

A cocktail made by mixing dry sherry 'Tio Pepe' with soda. It is refreshing and perfect as an aperitif.

A dry sake from Sawanotsuru, a local sake of Tokyo's Okutama region. It has a crisp finish and pairs well with meals.

This is local sake made with spring water from Okutama. Served as a chilled sake bottle (300ml).

A junmai sake that fully brings out the umami of the rice. It has a good balance of sweetness and acidity.

Limited sake that changes with the seasons (e.g., Nama-zake in spring, Hiyaoroshi in autumn). Enjoy the seasonal flavors that can only be tasted at that time.