Sanuki Mengyo - Tokyo Station

A luxurious bukkake udon generously topped with local Setouchi shrimp, tempura, meat, egg, and more. The noodles have a firm texture, and the rich broth complements the savory ingredients well. Available hot or cold.

Bukkake udon topped with a kakiage (mixed tempura fritter) of small, flavorful shrimp from Setouchi. Enjoy the crispy batter and the plump shrimp.

Udon noodles topped with tempura of various seasonal vegetables. The sweetness of the vegetables and the broth are a perfect match.

Bukkake udon topped with shrimp tempura and grated daikon oroshi. The grated daikon provides a refreshing taste.

Udon noodles topped with tempura of Olive Jidori chicken, a specialty of Kagawa Prefecture. The juicy chicken and refreshing grated daikon oroshi are a great combination.

A hearty bukkake udon topped with chikuwa tempura and soft-boiled egg tempura. Enjoy the runny yolk mixed with the noodles.

Udon noodles topped with shrimp tempura and a soft-boiled egg tempura. Enjoy the freshly fried tempura and the rich egg flavor.

A luxurious udon dish topped with shrimp tempura, onsen tamago, and tororo. The sticky tororo and the mellow egg yolk coat the noodles well.

Simple udon noodles topped with grated yam (tororo). The smooth texture of the tororo is easy to swallow, making it a healthy and gentle dish.

Udon noodles topped with a creamy onsen (hot spring) egg. Break the egg and mix it with the noodles and broth for a creamy, rich flavor.

A stamina-boosting udon dish generously topped with sweet and savory simmered beef. The beef's umami flavor melts into the broth, whetting your appetite.

A luxurious udon dish where you can enjoy beef, onsen tamago (hot spring egg), and grated yam (tororo) all at once. The textures and flavors of the various ingredients harmonize in your mouth.

Chilled udon noodles, boiled and then cooled in water, served with a cold dipping sauce. You can directly taste the firm texture of the noodles and the flavor of the wheat.

A set of zaru udon and assorted freshly fried tempura. The contrast between the crispy tempura and the cold noodles is popular.

Piping hot udon noodles served directly from the boiling water. Not cooled in water, these noodles have a unique chewy texture and smooth finish. Enjoy with a warm dipping sauce.

A set of kamaage udon and tempura. The piping hot udon and freshly fried tempura will warm both your body and soul.

Chilled zaru udon served with juicy chicken tempura.

A combination of piping hot kamaage udon and chicken tempura. The savory chicken and chewy udon are a great match.

A classic dish with tempura served on hot udon noodles in a warm broth. The rich flavor of the tempura seeps into the broth.

A hearty hot udon dish with plenty of ingredients. "Mande-gan" is a Kagawa dialect word meaning "everything" or "all sorts."

Hot udon noodles topped with kakiage (mixed tempura fritter) made with local Setouchi shrimp. The aroma of the shrimp is delightful.

Hot udon noodles topped with vegetable tempura.

Hot udon noodles topped with chicken tempura.

Udon noodles in a thick, spicy curry soup. It warms you up from the inside.

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

A healthy udon dish generously topped with wakame seaweed. Enjoy the aroma of the sea.

Hot udon noodles topped with sweet and savory simmered beef.

A hearty set of Katsudon (pork cutlet bowl) and mini udon.

A set of chicken tempura donburi and mini udon.

A set of Oyakodon (chicken and egg) and mini udon.

A set of tempura donburi topped with shrimp and vegetable tempura, and mini udon.

A set of Negitoro Donburi and mini udon.

A set of Tempura Udon and Inari Sushi.

A set of our popular Shrimp and Torotama Tempura Bukkake Udon and Inari Sushi.

A set of Chikutorotama Tempura Bukkake Udon and Inari Sushi.

Sanuki-style oden simmered in a mild broth, served with a rich miso dipping sauce.

Salt-boiled edamame. A classic appetizer.

Fresh cucumbers served with flavorful moromi miso.

A specialty from the Uwajima region of Ehime, made from ground small fish and deep-fried. It's grilled to a fragrant finish.

Assortment of shrimp tempura.

Deep-fried small shrimp from the Seto Inland Sea. You can eat them with the shells on, enjoying their fragrant flavor.

Assortment of chicken tempura.

A grilled boneless chicken thigh, a specialty of Kagawa Prefecture. Seasoned with a special spice blend, it's crispy on the outside and juicy on the inside.

Cold draft beer.

Kinryo, a local sake from Kagawa. A Japanese sake with a clean taste.

Shochu. Choose from barley or sweet potato.

Shochu mixed with oolong tea.

Whiskey mixed with soda.

Non-alcoholic beer-like beverage.

Cold orange juice.

Cold oolong tea.

Carbonated cola drink.