Oyaji no seimenjo

Udon generously topped with thick wakame seaweed from Naruto, Tokushima Prefecture. The oceanic aroma and chewy texture of the wakame seaweed pair well with the warm dashi broth. A simple yet deeply flavorful dish.

Cold zaru udon served with tempura of Awaji pike conger eel (white fish) from Tokushima Prefecture. The pike conger eel is plump and has a delicate flavor. Enjoy it lightly with the cold dipping sauce.

Bukkake udon topped with tempura of Awaji pike conger eel from Tokushima Prefecture and sudachi. Pour the rich broth directly over it. The richness of the pike conger eel tempura and the sourness of the sudachi are in perfect balance.

Udon topped with pike conger eel tempura, grated daikon radish, and sudachi. Instead of broth, pour the special table-side dashi soy sauce over it, in the Kagawa style. You can directly enjoy the flavor of the noodles themselves.

Cold udon topped with slices of sudachi, a specialty citrus from Tokushima Prefecture. The refreshing aroma and sourness fill your mouth, making it a light meal even on hot days.

An affordable morning set meal. Comes with udon, rice, and your choice of natto or raw egg. A simple and nutritious Japanese breakfast style.

A great value lunch menu featuring udon and a daily mini-don. You can choose from 3 types of udon. It's filling and recommended for when you want a substantial meal.

Warm udon generously topped with sweet and savory simmered beef. The beef's flavor melts into the broth, creating a rich and savory taste. A hearty bowl.

Bukkake udon topped with sweet and savory beef. Eat with the rich broth poured over it. The sweetness of the beef and the saltiness of the broth combine to whet your appetite.

Beef Bukkake Udon topped with Onsen Tamago (a soft-boiled egg). Breaking the egg and mixing it with the noodles and beef creates a mellow and creamy flavor.

The most standard hot udon. The clear golden broth is rich in seafood flavor. You can simply enjoy the chewy texture of the noodles and the savory dashi.

Warm udon topped with a large, sweet and savory deep-fried tofu pouch (kitsune). When you bite into it, the sweet broth overflows from the tofu pouch, mixing with the udon broth for a gentle flavor.

A raw egg cracked into hot udon noodles. The egg white becomes semi-cooked in the hot broth, and breaking the yolk creates a rich flavor. Named because it resembles the moon.

A style where rich broth is poured directly ("bukkake") over boiled udon noodles. It's common to serve with condiments like grated daikon, ginger, and green onions.

Bukkake udon topped with grated yam (tororo) and egg yolk. The sticky tororo coats the noodles well, providing a smooth texture. Said to be good for vitality.

Boiled udon noodles, chilled in cold water, served on a zaru (bamboo sieve). Dip into the rich dipping sauce. One of the best ways to enjoy the chewy texture and smooth surface of the noodles.

Udon served with a curry-flavored dashi broth. The spicy aroma and the savory dashi stimulate the appetite. The thick broth coats the noodles well, warming the body.

Hot udon noodles straight from the pot, mixed with a raw egg. The egg becomes semi-cooked, creating a creamy texture similar to carbonara. Enjoy with dashi soy sauce.

A style where udon noodles, just out of the boiling water, are served in a bowl of hot water without being cooled. You can enjoy the unique chewy texture and the aroma of wheat. Dip into the warm dipping broth.

A perfectly sized curry rice to eat with udon. Features a Japanese-style curry flavor with a rich dashi base.

A mini-sized bowl topped with sweet and savory simmered beef over rice. Perfect as a side for udon.

A mini-don topped with crispy kakiage (vegetable tempura). Drizzled with a sweet sauce.

Simple white rice. Recommended to eat with tempura or oden, or to mix with leftover curry udon broth.

A classic udon dish. A combination of rice and a rich broth with a savory dashi flavor. Simple and home-style taste.

A hearty dish of curry rice topped with freshly fried tonkatsu. The crispy cutlet and curry are a perfect match.

Fresh raw egg. Can be cracked into udon to make Tsukimi Udon, or added to Kama-tama Udon for extra richness.

A soft-boiled egg with a runny yolk. Topping it on Bukkake Udon or Curry Udon adds a mellow flavor.

An additional topping of sweet and savory simmered beef. Easy to pair with any udon, adding volume and richness.

A large, sweet and savory deep-fried tofu pouch. When placed on Kake Udon, it becomes Kitsune Udon. It's juicy and sweet.

Grated daikon radish. Recommended when you want to eat udon refreshingly. It also aids digestion.

Wakame seaweed. Known for its oceanic aroma and chewy texture. A classic udon topping.

Grated yam. The sticky texture coats the noodles well. Enjoy the smooth, slippery texture.

An extra serving of chopped green onions. The crisp texture and aroma enhance the flavor of the udon.

Cut lemon. Squeezing it over udon adds a refreshing acidity for a clean aftertaste. Recommended for cold udon.