Yorimichi

A simple noodle dish served in warm dashi broth. It has few toppings, allowing you to enjoy the umami of the dashi and the taste of the noodles themselves. It's typically slurped while hot.

A noodle dish topped with a generous amount of wakame (seaweed). You can enjoy the oceanic aroma and the crisp texture of the wakame. It has a refreshing taste.

A noodle dish topped with thinly shaved tororo kombu. As it dissolves in the broth, it softens and its unique thickness and strong kelp umami spread throughout the soup.

A noodle dish sprinkled with agedama (tempura batter bits). The oil from the agedama dissolves into the broth, adding richness and sweetness. You can enjoy the transition from a crispy texture to a soft, broth-soaked texture.

A noodle dish topped with sweet and savory simmered deep-fried tofu pouches. When you bite into them, the sweet broth overflows, pairing perfectly with the dashi-based soup.

A noodle dish with a raw egg cracked into it, named because the yolk resembles the moon. Breaking the egg into the soup mellows the flavor, and you can enjoy the rich taste by mixing it with the noodles.

A noodle dish topped with kakiage (a mixed tempura of vegetables, etc.). It's a hearty dish, and the fragrant oil from the tempura melts into the soup, adding depth of flavor.

A noodle dish topped with chrysanthemum tempura. The refreshing aroma and slight bitterness unique to chrysanthemum leaves provide a good accent to the flavorful broth.

A noodle dish topped with tempura of gobo (burdock root) shaved finely or cut into sticks. Characterized by the earthy aroma of burdock root and its crisp texture, this is a popular topping.

A unique menu item featuring a potato croquette placed on warm soba or udon noodles. The highlight is the batter soaking up the soup and softening, while the sweetness of the potato melts into the broth.

A noodle dish topped with tempura of chikuwa (fish cake) cut in half lengthwise. You can enjoy the chewy texture of the chikuwa and its savory flavor.

A noodle dish topped with fried horse mackerel (fish). The fluffy texture and fish flavor pair well with the warm dashi broth.

A noodle dish topped with squid tempura. This classic tempura topping allows you to enjoy the plump, chewy texture and savory flavor of the squid.

A noodle dish topped with shrimp tempura. Characterized by its crispy batter and the sweetness of the shrimp, this is a slightly luxurious menu item.

Sushi stuffed with vinegared rice inside sweet, simmered deep-fried tofu pouches. Served as a set of two, it's a popular side dish for soba and udon.

An additional option to make the noodles a large portion. Recommended for those who want to eat a generous amount.