GaGa Udon House

A dish combining udon with a rich and spicy curry soup. Topped with crispy chicken tempura, it's a hearty meal. Enjoy mixing the noodles and soup while it's hot.

Udon characterized by the sourness of pickled plum and the refreshing taste of grated daikon radish. It's easy to eat even when you don't have much appetite, and the umami of the broth and the flavor of the plum are exquisitely matched.

This dish features plump shrimp tempura coated in a spicy mayonnaise sauce. Its creamy and spicy flavor is addictive and perfect as a snack.

A fragrant dish of fresh squid grilled with a special ginger-soy sauce. The ginger flavor enhances the squid's umami, stimulating the appetite.

A simple yet popular dish of sweet corn stir-fried with butter and soy sauce. The richness of the butter and the aroma of charred soy sauce enhance the sweetness of the corn.

Tender pork shabu-shabu and fried eggplant are tossed with a refreshing grated daikon and ponzu sauce. It has a crisp flavor that doesn't feel greasy, perfect as a palate cleanser.

An appetizer made by mixing edamame with smooth cream cheese. The texture of the edamame and the richness of the cheese pair well, recommended as a companion to wine or beer.

Japanese gyoza with a filling of minced meat and vegetables, pan-fried until crispy. The wrappers are fragrant, and the inside is juicy with meat juices. Enjoy with soy sauce and chili oil.

A delicacy made from dried and grilled stingray fin. It has a sweet and salty flavor and a unique chewy texture, pairing well with Japanese sake or shochu.

A fusion dish that reimagines Japanese shiokara (fermented squid guts) as a Thai-style 'yam' (salad). The rich umami of the shiokara is enhanced by the stimulating spices and herbs of Thai cuisine, creating a unique flavor.

A dish originating from Oita Prefecture, made by coating chicken (mainly breast or thigh meat) in batter and frying it. It's characterized by its crispy exterior and juicy, tender interior. Enjoy it with tartar sauce.

A unique dish made by tempura-frying oden (stewed daikon radish). You can enjoy the contrast between the juicy broth that overflows and the crispy texture of the batter.

This tempura features chikuwa (fish cake) stuffed with cheese and fried. The melting cheese and the chewy texture of the chikuwa are exquisite, making it a popular menu item for both children and adults.

This is a dish of mozzarella cheese wrapped in batter and fried. Heating it causes the cheese to melt into a gooey consistency, spreading a milky flavor.

Rich cream cheese made into tempura. Drizzling the included honey allows you to enjoy a sweet and savory dessert-like flavor.

Tempura of imitation crab sticks. It's simple, but the sweetness of the imitation crab and the freshly fried batter are a perfect match.

Chikuwa tempura fried with green laver mixed into the batter. The aroma of the sea is appetizing, and it's a classic tempura topping for udon.

A mixed tempura (kakiage) made with corn and edamame. This colorful dish combines the popping texture and sweetness of corn with the flavor of edamame.

Tempura of sliced sweet potato. Heating brings out the natural sweetness of the sweet potato, offering a fluffy texture.

Sweet pumpkin tempura. Crispy on the outside and moistly sweet on the inside, this popular vegetable tempura can also be enjoyed as a dessert.

Tempura of enoki mushrooms tied together. The mushroom's umami and unique crunchy texture are appealing.

Juicy fried eggplant, which pairs well with oil. Characterized by its soft, pulpy texture, it goes well with tempura dipping sauce.

Tempura of sliced onion rings. Cooking removes the onion's pungency, making it surprisingly sweet and tender.

Tempura of whole okra pods. You can enjoy the contrast between the crispy batter and the unique slimy texture of the okra.

Tempura of beni shoga (pickled red ginger), popular in the Kansai region. It has a tangy and spicy flavor, offering a refreshing taste. It's commonly eaten with Worcestershire sauce.

A unique tempura made with fresh tomatoes. Heating increases the tomato's sweetness, creating a perfect balance with its acidity. Be careful as the inside is very hot.

A classic udon dish topped with large, sweet and savory fried tofu pouches (kitsune). The fried tofu soaks up plenty of broth, and when you bite into it, a juicy umami fills your mouth.

A refreshing udon topped with pickled plum and grated daikon radish. The flavor of the broth and the sourness of the plum harmonize, making it enjoyable until the last bite.

Udon topped with thick shiitake mushrooms simmered in a sweet and savory sauce. The rich aroma and umami of the shiitake mushrooms dissolve into the soup, offering a deep flavor.

Udon topped with grated yam (tororo) and a raw egg. 'Tsukimi' (moon viewing) refers to the egg yolk resembling the moon. The tororo and egg coat the noodles well, providing a smooth texture.

A luxurious udon featuring two types of 'tororo': tororo kombu (shredded kelp) and grated yam. The umami of the kelp and the stickiness of the yam combine for a flavorful bowl.

The simplest and most basic menu, featuring warm broth and udon noodles. You can directly enjoy the taste of the restaurant's signature broth and noodles.

A luxurious udon topped with large shrimp tempura. You can enjoy both the soft parts where the batter has absorbed the broth and the crispy parts.

Udon topped with squid tempura. The chewy squid tempura is substantial and pairs excellently with udon.

Udon in a thickened soup (ankake) containing mentaiko (spicy cod roe) and beaten egg. The slight spiciness of the mentaiko and the texture of the roe provide a pleasant accent.

Udon generously topped with tender, simmered beef. The beef's umami and cooking liquid dissolve into the soup, creating a rich and flavorful taste.

Udon topped with tender stewed pork. It's lighter than beef but offers the sweetness of pork and the richness of its fat.

Udon with a numbing spiciness characteristic of the Chinese spice 'mala'. You can choose between beef or pork, and its stimulating flavor whets the appetite.

Udon topped with thinly shaved kelp (tororo kombu). As the kelp dissolves into the broth, it becomes thick and adds a rich, oceanic umami.

Udon topped with juicy chicken tempura. The combination of light udon broth and hearty chicken tempura makes for a satisfying bowl.

A luxurious udon dish with shrimp tempura served in a fluffy, thickened soup with a beaten egg and broth. The viscous soup coats the noodles and tempura well, warming you up.

Sweet and savory seasoned fried tofu pouches. They can be added to udon for 'kitsune udon' or enjoyed as a snack on their own.

Beef simmered in a soy sauce-based sauce. A topping that can be added to udon to make it 'nikomi beef udon' or enjoyed over rice.

Tender, simmered pork. Characterized by the sweetness of the fat, it adds richness to the udon broth.

Topping of meat seasoned with 'mala' sauce, made with Sichuan peppercorns and chili peppers. The tingling spiciness and aroma add a distinctive accent.

Tempura with crispy batter and tender chicken. Recommended when you want to add volume to your udon as a topping.

Plump shrimp tempura. A classic udon topping that is also delicious when soaked in broth to soften the batter.

An egg boiled to a perfect soft-boiled state, with both the yolk and white being runny. When mixed with udon, it creates a mild and creamy taste.

A fish cake with a characteristic swirl pattern. It serves not only as a flavor accent but also as a classic, visually appealing topping for udon.

An order of extra udon noodles. If there is remaining soup, you can add these to enjoy until you are full.

A service that allows you to increase your noodle portion for free when ordering. Recommended for those who find the regular portion insufficient.