Gokuraku

Simple udon in hot broth. With minimal toppings like green onions, you can directly enjoy the umami of the broth and the texture of the noodles. It's light and easy to eat.

Udon topped with tenkasu (tempura bits). The crispy tenkasu absorbs the broth, becoming soft and adding richness and sweetness. In the Kanto region, this is called "Tanuki".

Udon with a raw or soft-boiled egg cracked into it. Named because the yolk resembles the moon. Breaking the egg mellows the broth, allowing you to enjoy a rich flavor.

Udon topped with grated yam (tororo). The sticky texture of the yam blends well with the broth and noodles, making it smooth to eat.

Udon topped with kakiage (a mixed tempura of vegetables and small shrimp, etc., bound together with batter). The oil from the kakiage melts into the broth, creating a voluminous and rich flavor.

Udon topped with potato croquettes. The croquette's coating softens as it absorbs the broth, creating a unique combination where the sweetness of the potato matches the broth.

A set meal of grilled mackerel, a classic Japanese fish dish that goes well with rice. You can choose between "Teriyaki" with a sweet and savory sauce or simple "Salt-grilled".

A set meal of pan-fried dumplings filled with minced meat and vegetables. The wrappers are crispy and fragrant, while the inside is juicy. Eat with rice dipped in vinegar soy sauce.

A set meal of grilled beef tongue (tan) with a salt-based sauce. Enjoy the unique chewy texture and umami of the tongue. It's commonly enjoyed with a squeeze of lemon for a refreshing taste.

A set meal of deep-fried chicken cutlet with cheese sandwiched inside, coated in breadcrumbs. Melting cheese spills out from the crispy coating, pairing well with the chicken.

A set meal of thinly sliced beef and tofu simmered in a sweet and savory soy sauce-based sauce. It has a sukiyaki-like flavor, and the well-seasoned tofu makes you want to eat more rice.

A set meal of tonkatsu simmered with onions in broth and then bound with egg. It's served with the topping part of a katsudon on a separate plate. The coating soaked in broth and the egg are an excellent match.