蕎麦 いまゐ

Curry udon topped with plenty of green onions and deep-fried tofu (aburaage). The curry soup is rich and savory, coating the thick wheat noodles. A warming and hearty dish.

Udon served in a thick, starchy egg drop soup (ankake) with yuba (tofu skin). Features red snow crab meat and a gentle ginger flavor. The texture is silky and smooth.

Udon noodles simmered in a clay pot, served piping hot. Includes shrimp tempura and chicken tempura. A classic winter dish rich in ingredients.

Udon in an egg-bound soup thickened with starch, featuring spicy cod roe (mentaiko). The spiciness of the roe balances well with the mild egg broth. Highly recommended by the shop.

Udon topped with seasonal garland chrysanthemum (shungiku) tempura and sweet-and-savory simmered meat. The bitter greens contrast nicely with the rich meat flavor.

A set menu featuring a mini tempura rice bowl and noodles. The bowl is topped with battered and deep-fried seafood or vegetables over rice with savory sauce. Choose between soba or udon.

A set menu featuring a mini pork cutlet rice bowl and noodles. The cutlet is simmered with egg and onions in a savory dashi sauce. Choose between soba or udon.

A set menu featuring a mini chicken and egg rice bowl (Oyakodon) and noodles. 'Oyako' means parent and child, referring to the chicken and egg simmered together. Choose between soba or udon.

A set menu featuring Japanese curry rice and noodles. Soba shop curry is typically made with dashi stock, giving it a unique savory flavor compared to standard curry. Choose between soba or udon.

Simple hot noodles in savory dashi broth. The most basic way to enjoy the flavor of the noodles and the soup. Topped with chopped green onions.

Noodles topped with fresh seaweed (nori) tempura. The seaweed is crispy on the outside and retains the scent of the ocean. Served in hot broth.

Noodles served with 'Kakiage', a large tempura fritter made of mixed vegetables and sometimes seafood. The tempura soaks up the savory broth, adding richness.

Cold noodles served on a bamboo mat (zaru) with a separate cold dipping sauce. Dip the noodles into the sauce before eating. Refreshing and chewy texture.

Cold noodles served with chicken tempura and chikuwa (tube-shaped fish cake) tempura. A filling dish that combines cool noodles with crispy fried sides.

Hot noodles served with a large piece of sweet deep-fried tofu (aburaage). The tofu absorbs the broth and releases a sweet savory flavor when eaten.

A dish featuring noodles with a variety of toppings (literally 'three flavors'). Offers a mix of tastes and textures in one bowl.

Hot noodles served with duck meat and green onions (nanban). The duck fat enriches the broth with a distinct savory flavor.

Cold noodles served with a hot dipping sauce containing duck meat and green onions. Dip the cold noodles into the rich, warm duck broth.

Cold noodles topped with fresh yuba (tofu skin) and wild mountain vegetables. A healthy, light option with subtle flavors.

Noodles served with chicken tempura. The juicy chicken is battered and fried, served either on top or on the side of the noodles.

Noodles served with chikuwa tempura. Chikuwa is a tube-shaped fish cake that becomes savory and delicious when deep-fried.

Hot noodles served with a mix of tempura, typically including shrimp and vegetables. The classic tempura noodle dish.

Cold noodles on a bamboo mat served with a side of tempura. Enjoy the crispy tempura and refreshing noodles separately with dipping sauce.

Cold noodles topped with slimy nameko mushrooms and grated daikon radish (oroshi). Refreshing and slippery texture, perfect for light eating.