Musashino Udon Miraiya

Cold udon noodles served with a hot dipping soup containing pork and vegetables. The soup is savory and rich, similar to tonjiru (miso soup with pork). Dip the chewy noodles into the warm broth to eat.

Chilled udon noodles served on a bamboo mat with a cold dipping sauce. Simple and refreshing, highlighting the texture and flavor of the wheat. Mix wasabi and green onions into the sauce.

Hot udon noodles served directly from the pot, mixed with raw egg and soy sauce. The heat of the noodles slightly cooks the egg, creating a creamy, carbonara-like coating.

Udon noodles topped with fresh salad vegetables and a special homemade dressing. A lighter, refreshing meal option combining cold noodles with crisp greens.

Warm udon noodles served with warm broth poured over them. Savory and comforting. Mix well before eating.

Warm bukkake udon topped with a generous amount of grated daikon radish. The radish adds a refreshing, slightly spicy kick that cuts through the savory broth.

Warm udon with grated daikon and sour plum paste (ume). The plum adds a tart, aromatic flavor that pairs well with the dashi broth.

Warm udon with grated daikon and yuzu kosho (citrus chili paste). Offers a distinctive citrus aroma and a spicy kick characteristic of Kyushu cuisine.

Various tempura (battered and fried) items. Popular toppings for udon.

Radish sprouts. Adds a fresh, peppery crunch.

Green leafy vegetables (daily special). Adds nutrition and color.

Raw egg. Often mixed into hot udon or soup for creaminess.

Grated daikon radish. Refreshing condiment.

Fermented soybeans. Has a strong aroma and sticky texture.

Thinly sliced pork belly boiled shabu-shabu style. Adds protein and savory flavor to the noodles.

Pork shabu-shabu set including belly meat, thigh meat, and vegetables. Cook the meat and vegetables in the broth yourself at the table.

Shumai dumplings made with extra coarse ground meat for a satisfying texture. Juicy and savory.

Pork spare ribs cooked to be tender and flavorful. Eaten by hand.

Thinly sliced pork belly steamed in a bamboo basket (seiro). Cooking by steam keeps the meat tender and removes excess fat.

A finishing set of udon noodles to be eaten after the shabu-shabu.

Rice porridge set to finish the meal. Rice and egg are cooked in the remaining flavorful broth.