Monju

Noodles topped with 'Kakiage', a crispy tempura fritter made of chopped vegetables and seafood. The fritter soaks up the savory dashi broth, becoming flavorful and soft. A hearty and popular choice.

Simple noodles topped with 'Tenkasu' (crunchy bits of deep-fried tempura batter). The batter adds a rich oiliness and texture to the soup. A classic, comforting dish.

Topped with tempura of 'Shungiku' (garland chrysanthemum greens). The greens have a distinctive herbal, slightly bitter flavor that pairs perfectly with the savory broth and fried batter.

Noodles topped with 'Aburaage', a thin sheet of deep-fried tofu stewed in sweet soy sauce. The tofu is juicy and sweet, contrasting with the salty soup.

Topped with eggplant tempura. The eggplant becomes creamy and soft when fried, absorbing the broth's flavor.

Topped with grated 'Nagaimo' (mountain yam). It has a unique sticky, mucilaginous texture (neba-neba) that coats the noodles. Very refreshing and considered healthy.

A satisfying meal featuring chilled noodles dipped in sauce or served with broth, accompanied by a mini rice bowl of your choice.

A full meal set with hot noodle soup and a mini rice bowl of your choice. A great way to try different flavors.

Noodles topped with 'Iwanori' (rock laver), a type of seaweed gathered from rocks. It has a strong, fresh ocean aroma and savory flavor.

Cold noodles served on a bamboo strainer (zaru) with dipping sauce, accompanied by a rice bowl.

Healthy noodles topped with plenty of fresh boiled spinach and a soft-poached 'Onsen' egg. Break the egg to create a creamy sauce.

A value set meal including a bowl of hot noodles (pictured with spinach) and a mini rice bowl.