Jikaseimen Kineyamugimaru Osakigetoshititen

A set menu of a selectable mini-donburi and udon. You can choose between hot soup or cold bukkake udon, making it a very filling meal.

A warm udon with a simple broth. The clear Kansai-style broth has a gentle flavor, and you can enjoy the wheat-scented noodles. It pairs well with toppings like tempura.

Udon noodles chilled in cold water, served with a rich dipping broth. You can directly enjoy the chewy texture and smooth throat feel of the noodles.

A dish where you mix freshly boiled hot udon noodles with a raw egg. The semi-cooked egg coats the noodles, creating a rich and creamy flavor.

A basic udon served in a warm broth. Even without toppings, the umami of the broth makes it delicious.

Udon topped with sweet and savory simmered beef and tororo (grated yam). The umami of the meat and the stickiness of the tororo coat the noodles well.

Udon topped with tororo (grated yam) and onsen tamago. Mixing everything together coats the noodles with tororo and egg, resulting in a very smooth texture.

A warm udon topped with plenty of sweet and savory simmered beef. The meat juices dissolve into the broth, creating a rich flavor.

Udon noodles with a rich dipping sauce poured directly over them. Served with condiments like ginger and green onions for a refreshing meal.

A classic udon topped with a large, sweet simmered aburaage (fried tofu pouch). The aburaage soaks up the broth, giving it a juicy flavor.

A dish of udon with a rich dipping sauce, topped with a creamy onsen tamago. Breaking the egg and mixing it with the noodles creates a milder flavor.

Udon noodles topped with a Japanese-style curry flavored with dashi broth. The spiciness and the umami of the dashi combine for an appetizing aroma.

A creative udon topped with mentaiko (spicy cod roe) and butter. The richness of the butter and the saltiness of the mentaiko are a perfect match, creating a creamy, pasta-like flavor.

Udon generously topped with thinly shaved oboro kombu. The umami of the kelp dissolves into the soup, creating a refined flavor.

A simple udon topped with grated daikon radish and served with soy sauce. It's refreshing and allows you to enjoy the original flavor of the udon.

A menu item with sweet and savory simmered beef on bukkake udon. It's hearty and irresistible for meat lovers.

A donburi where deep-fried pork cutlet is simmered with dashi broth and egg. It has a flavor that goes well with rice and is satisfying even on its own.

Sweet and savory simmered beef topping.

A semi-cooked egg with a characteristic runny yolk.

Grated yam.

Grated daikon radish that adds a refreshing taste.

Spicy cod roe.

Sweet simmered aburaage (fried tofu pouch).

Thinly shaved kelp adds umami to the soup.

Fresh raw egg.

Butter that adds richness.

Lemon that adds a refreshing tartness.