Sanukiya

A simple bowl with hot dashi broth. Topped only with green onions as a garnish, allowing you to purely savor the flavor of the broth and the texture of the noodles.

Noodles topped with finely chopped aburaage (fried tofu pouch). The aburaage soaks up the broth, releasing a burst of flavor with every bite.

A bowl topped with large, sweet and savory simmered aburaage (fried tofu pouch). A Kansai-style classic, the sweetness of the aburaage and the saltiness of the dashi are a great match.

Noodles topped with tenkasu (fried tempura bits). As they simmer, the tenkasu melts, adding a rich depth to the soup with a fragrant flavor.

A bowl with a raw egg cracked into it. The egg white becomes slightly white from the heat, and when the yolk is mixed with the noodles, it creates a mellow flavor.

Noodles gently simmered with beaten egg in dashi broth. The tenderness of the egg and the warmth of the broth permeate the body.

A bowl generously topped with wakame seaweed. The oceanic aroma whets the appetite, offering a light and healthy meal.

A bowl topped with thinly shaved tororo konbu (grated kelp). It dissolves into the broth, creating a thick texture and adding the kelp's acidity and umami to the dashi.

Noodles finished with a hot, thickened sauce. It stays warm for a long time, the thick sauce clings to the noodles, and it warms you to the core.

Warm noodles with chicken and green onions (Nanban). The chicken's flavor infuses the broth, creating a rich taste.

A hearty bowl with sweet and savory simmered meat (pork or beef). The meat's cooking liquid adds depth to the soup, making it very satisfying.

Noodles finished with a thickened sauce and a swirl of beaten egg. The fluffy egg and thick soup cling to the noodles, creating a gentle mouthfeel.

A traditional bowl beautifully arranged with ingredients such as kamaboko (fish cake), shiitake mushrooms, and vegetables. It is said to be named because the arrangement of ingredients resembles the face of Okame (a traditional mask).

A spicy bowl with curry poured over dashi-based broth. The umami of the Japanese-style dashi and the aroma of the curry stimulate the appetite.

A hearty bowl with baked mochi (power mochi). The fragrant, chewy mochi pairs well with the dashi broth, making it very satisfying.

Noodles topped with "Oya" (chicken and egg mixture). The chicken's umami and the egg's sweetness create a gentle flavor.

Noodles topped with beef or pork simmered with egg. Called "Tanin" (other) because it is not "Oya" (chicken and egg).

A spicy menu item with mapo tofu served over udon. The Chinese-style spiciness and the smooth texture of the udon are surprisingly compatible.

Hearty champon-style udon with plenty of meat, seafood, and vegetables. Enjoy the rich soup infused with the flavors of various ingredients.

A luxurious dish of shrimp tempura simmered with egg. The tempura batter absorbs the broth and egg, creating a fluffy and melty texture.

A luxurious noodle dish topped with two large pieces of shrimp tempura. The crispy batter and plump shrimp are a perfect match for the warm dashi.

A simple style where cold noodles are dipped into a rich broth. You can directly enjoy the firmness and flavor of the noodles.

Cold noodles topped with finely chopped nori seaweed. The aroma of the seaweed adds a nice accent and pairs well with the broth.

Noodles topped with tenkasu (tempura scraps) in a cold kake broth. The crispy texture and the cool throat-feel are perfect for summer.

Cold noodles topped with sweet simmered aburaage (fried tofu pouch). Enjoy the firm noodles with cold broth and the juicy sweetness of the aburaage.

A bowl with a raw egg cracked into cold noodles. Mixing the egg with the noodles mellows the broth, creating a rich flavor.

Colorful cold noodles topped with various ingredients. It has a refreshing taste yet is satisfying.

A luxurious dish with two pieces of shrimp tempura served on cold noodles. The temperature difference between the freshly fried tempura and the cold noodles is delightful.

A luxurious set of zaru noodles and assorted tempura (shrimp, squid, vegetables). A decadent menu where you dip the noodles in the broth and enjoy the crispy tempura in between.

Wheat noodles, thinner than udon and thicker than somen. Served chilled in ice water, their smooth texture is refreshing.

Cold udon generously topped with mushrooms. The mushroom flavor and texture pair well with the cold dashi, evoking the taste of autumn.

A cold udon topped with stamina-boosting ingredients like meat and vegetables. It stimulates the appetite even on hot days and recharges your energy.

A rice bowl topped with onions and other ingredients simmered in dashi and bound with egg. Although it contains no meat, the savory dashi and sweet egg make it a perfect accompaniment to rice.

A rice bowl with chopped aburaage and vegetables simmered and bound with egg. The sweet and savory broth from the aburaage pairs well with rice.

A classic rice bowl with chicken simmered with egg. The combination of the firm chicken and the melty egg is exquisite.

A rice bowl with beef or pork simmered with egg. It is named "Tanin" (other) because it uses meat other than "Oya" (chicken and egg). The richness of the meat pairs well with the egg.

A stamina menu item with sweet and savory simmered beef served over rice. The rice soaked in extra broth and the flavor of the beef are irresistible.

A hearty rice bowl with freshly fried pork cutlet simmered in dashi broth and egg. The dashi-soaked batter and the savory meat fill your mouth.

A rice bowl topped with shrimp tempura and a sweet and savory sauce. The crispy shrimp tempura and the sauce-soaked rice are a perfect match.

A tempura bowl topped with more luxurious tempura, such as shrimp and vegetables. You can enjoy various types of tempura at once.

A luxurious rice bowl topped with shrimp tempura and squid tempura. Enjoy two types of seafood tempura with sweet and savory sauce over rice.

A curry rice seasoned with a Japanese-style broth, unique to soba restaurants. Characterized by its thick roux and nostalgic flavor.

A hearty curry topped with crispy fillet cutlet. The flavor of the cutlet and the spiciness of the curry make it a perfect match for rice.

Gomoku Gohan (mixed rice). A flavorful rice cooked with dashi and various ingredients like vegetables.

A small portion of gomoku gohan (mixed rice). Just the right amount to accompany noodles.

Plain white rice. Goes well with any side dish or noodles.

A small portion of plain white rice. Perfect when you want just a little bit of rice.

Udon simmered in a donabe (earthenware pot) or similar vessel. The noodles are thoroughly infused with flavor and can be enjoyed piping hot.

Udon simmered with tenkasu (tempura scraps). As it simmers, the tenkasu melts, adding a rich depth to the soup.

Udon simmered with aburaage (fried tofu pouch). The aburaage, infused with the hot soup, bursts with flavor when eaten.

Udon simmered in the style of Nanban, using chicken. The chicken provides a good dashi broth, and it pairs excellently with green onions.

A hearty bowl of udon simmered with pork. The sweetness of the pork fat dissolves into the soup, creating a deep flavor.

Udon noodles in a "kenchin-jiru" style, with root vegetables like daikon radish and carrots stir-fried and simmered in dashi broth. A dish full of the natural flavors of vegetables.

Udon simmered in a miso-based broth. The rich aroma and depth of the miso warm the body.

Braised udon with oden ingredients. A unique menu where you can enjoy simmered oden and udon at the same time.

Udon simmered in a sweet and savory sukiyaki-style sauce. The ingredients like beef and tofu, and the sweet and savory flavor coat the udon well.

A hearty udon simmered bubbling in a donabe (earthenware pot). Contains shrimp tempura, egg, vegetables, etc., and is popular as a winter delicacy.

Udon beautifully arranged with various ingredients such as shiitake mushrooms, kamaboko, datemaki (sweet rolled omelet), and green vegetables. It is also known as a regional dish of Kyoto and Kagawa.

A set meal of udon with rice and small side dishes. While it's a carb-on-carb combination, the dashi-infused udon makes an excellent side dish.

A set of Mabo Udon with rice. The spicy mapo tofu pairs excellently not only with udon but also with white rice.

A set meal of hearty champon udon with rice. We also recommend pouring the rich soup over the rice.

A set meal of braised udon with oden ingredients and rice. The piping hot oden can also be enjoyed as a side dish with rice.

A set meal featuring stamina-boosting dishes with plenty of meat and vegetables. For when you want to eat heartily and gain strength.

A set meal featuring crispy fried pork cutlet. The juicy meat is perfect with rice.

A set meal featuring an assortment of various fried dishes (fry). Its crispy texture and generous portion are appealing.

A set meal of pork grilled with a special ginger sauce. The aroma of ginger stimulates the appetite, a classic accompaniment to rice.

A set meal featuring a rice bowl with chopped tuna and green onions, along with noodles. Enjoy both refreshing seafood and noodles.

A set of noodles with a rice bowl topped with kakiage (mixed tempura) of small shrimp and vegetables. The crispy kakiage and the sauce-soaked rice are delicious.

A set meal featuring a platter of assorted tempura, including shrimp and vegetables. Enjoy freshly fried tempura with tentsuyu (tempura dipping sauce) or salt while eating rice.