Jikaseimen Kineya Toyosusentabiruten

Shishamo fish, lightly salted overnight to condense its flavor, is deep-fried whole. The bones are soft, and you can enjoy the crispy texture and fish flavor.

Steamed shumai made with black pork from Kagoshima Prefecture. When you bite into it, juicy meat juices overflow, and the sweetness and umami of the pork spread in your mouth.

Squid grilled in a fragrant soy sauce marinade. The plump texture of the squid and the aroma of the grilled soy sauce whet your appetite.

Whole small "Iidako" (baby octopus) deep-fried. The coating is crispy, the inside is soft and plump, and the octopus flavor spreads with every bite.

A small dish of boiled "iidako" (baby octopus) and green onions mixed with a spicy mustard-miso dressing. The refreshing acidity and rich miso complement the octopus well.

A hearty hot udon dish with root vegetables like daikon radish, carrot, satoimo, and burdock root, along with tofu. The gentle sweetness and umami of the vegetables dissolve into the broth.

Beef and vegetables simmered in a sweet and savory sauce, served over rice. Enjoy with a raw egg yolk. Comes with a set udon.

Udon noodles in a thick soup with the tang of vinegar and the spiciness of chili oil, finished with fluffy eggs. It tastes like Sanratan (hot and sour soup).

A rice bowl with deep-fried pork cutlet simmered in dashi broth and topped with egg. The crispy cutlet, dashi-soaked batter, and creamy egg are a great match for the rice. Comes with a udon set.

A rice bowl with sweet and savory simmered beef and egg. Enjoy the rich flavor of the beef and the mellowness of the egg. Comes with a udon set.

A dish of chilled udon topped with grated daikon radish. Its refreshing taste allows you to fully enjoy the texture of the firm udon noodles.

Rice topped generously with minced tuna (negitoro). Served with wasabi soy sauce. Comes with a udon set.

A dish of fragrantly grilled eel and grated yam (tororo) served over rice. The exquisite balance of the sweet and savory eel sauce and the smooth texture of tororo.

A representative Japanese udon dish topped with large, sweet and savory fried tofu pouches. The sweetness that seeps from the fried tofu enhances the flavor of the broth.

Udon topped with Kishu plums and tororo kombu (grated kelp). The sourness of the plum and the flavor of the kombu harmonize elegantly for a refreshing taste.

Udon noodles generously topped with sweet and savory simmered beef. The beef's flavor dissolves into the soup, creating a rich and satisfying taste.

A healthy udon topped with pickled plum and wakame seaweed. The oceanic aroma of wakame and the sourness of plum are refreshing.

Udon noodles in a spicy and rich curry soup. The flavorful curry broth clings well to the noodles.

Cold udon topped with large shrimp tempura and grated daikon radish. Enjoy the richness of freshly fried tempura and the refreshing taste of grated daikon.

Cold udon topped with sweet and savory simmered beef, served with a rich broth. The combination of the beef's flavor and the firm noodles is excellent.

A simple style of dipping cold noodles into broth. This is the best way to enjoy the udon's original firmness, smooth texture, and wheat flavor.

Cold udon topped with chikuwa tempura and a soft-boiled egg. Mix the creamy egg with the noodles.

A zaru noodle set where you can enjoy both udon and soba at once. You can savor the differences in flavor and texture of each noodle.