Nakau East Ginza Shop

Known as 'Oyakodon', this classic bowl features tender chicken and egg simmered in a savory-sweet dashi and soy broth served over rice. Comforting and soft in texture.

A combination bowl featuring grilled eel (unagi) with a sweet glaze alongside the classic simmered chicken and egg topping. A rich mix of seafood and poultry flavors.

The classic chicken and egg rice bowl topped with an additional fresh raw egg. The raw egg adds a creamy richness to the hot rice and simmered sauce.

A fusion twist on the classic bowl, topped with a blend of four melted cheeses. Savory, creamy, and rich.

The standard chicken and egg bowl topped with plenty of fresh green onions and spicy chili oil. Adds a sharp, spicy kick to the mild broth.

A fully loaded bowl with spicy chili oil, fresh green leeks, and a creamy raw egg yolk. Complex texture with spicy and rich flavors.

A hearty bowl combining two popular toppings: simmered chicken and egg (Oyakodon) and simmered beef (Gyudon). Very filling and savory.

The delicious topping of an Oyakodon served on its own without rice. Tender chicken and egg in savory sauce. Good as a side dish or low-carb option.

A single piece of grilled eel glazed with sweet soy sauce. Soft, fatty, and rich in umami.

A double portion of grilled eel with sweet soy glaze. Perfect for those who love the rich taste of unagi.

Thinly sliced beef simmered in a sweet and savory sukiyaki style sauce. Served without rice.

Breaded pork cutlet (tonkatsu) simmered with egg and onions in a dashi broth. The topping of a Katsudon, served separately.

Beef simmered with egg in a savory broth. A variation of the classic chicken version, using beef instead.

Thick wheat noodles in hot dashi broth topped with crunchy fried tempura batter bits (tenkasu). Simple and comforting.

Standard hot udon with crunchy tempura bits, enriched with a fresh raw egg. The egg creates a creamy texture in the hot broth.

Known as 'Kitsune Udon', this features a large sheet of sweet, fried tofu pouch atop hot noodles. The tofu absorbs the savory broth.

Thick udon noodles served in a rich, thick curry soup. Spicy, savory, and very warming.

Chilled udon noodles served with crunchy tempura bits. Refreshing and chewy texture, great for warm weather.

Hot noodle soup topped with two pieces of crispy fried chicken tempura. A satisfying meal with protein.

Known as 'Zaru Udon', served cold on a tray with a separate dipping sauce. Dip the noodles into the sauce before eating.

A fusion dish featuring udon noodles in a rich cream sauce, topped with spicy cod roe (mentaiko) and a soft-boiled egg. Creamy, salty, and slightly spicy.

A frozen dessert made with strawberries and Japanese kudzu starch. Unique texture that is firm when frozen and softens as it melts.

Spicy noodle soup with minced meat and sesame flavors, topped with a soft-boiled egg to balance the heat. Rich and savory.

Sichuan-style spicy noodle soup with minced meat and chili oil. Features a distinct sesame nuttiness and chili kick.

Fresh raw egg. Often mixed into hot rice bowls or noodles for a creamy texture.

Egg cooked until the white is set but the yolk remains runny. A popular topping for any dish.

Small side salad with fresh lettuce, corn, and broccoli. Adds a fresh crunch to the meal.

Spicy condiment made with chili peppers and oil. Add it to noodles or rice bowls for extra heat.

Sticky grated mountain yam (tororo). It has a slimy texture and is traditionally eaten over rice or noodles.

Lightly pickled vegetables. Crisp and refreshing palate cleanser.

Chopped fresh green onions. Adds aroma and freshness to soups and bowls.

Small packet of Japanese mayonnaise. Richer and slightly sweeter than Western mayonnaise.

Bowl of rice topped generously with salmon roe (ikura). The roe pops with salty, oceanic flavor.