Soba Udon Monju, Narimasu Branch

A set of soba noodles and a mini donburi. You can choose from curry don, chicken don, or tempura don for your mini donburi. Enjoy a variety of flavors easily.

A set of cold zaru soba and a mini donburi. Zaru soba is characterized by its smooth texture and is recommended on hot days.

Warm soba noodles topped with crispy kakiage (mixed vegetable tempura). The kakiage, containing vegetables and small shrimp, is substantial. Enjoy the fragrant aroma of freshly fried tempura.

Warm soba noodles generously topped with agedama (tempura bits). The richness from the agedama and the savory broth meld together, creating a simple yet satisfying bowl.

Warm soba noodles topped with freshly fried eggplant tempura. The juicy eggplant pairs well with the flavorful broth. Enjoy the seasonal flavor.

Warm soba noodles topped with chrysanthemum greens, known for their unique aroma and slight bitterness. The flavorful broth and the aroma of chrysanthemum greens stimulate the appetite.

Warm soba noodles topped with tempura of chikuwa (fish cake). The combination of chewy chikuwa and soba offers a nostalgic flavor.

Soba noodles generously topped with grated tororo yam. The smooth texture of the tororo and the flavor of the soba are a perfect match. It is also said to be good for vitality.

Warm soba noodles generously topped with wakame seaweed. The oceanic aroma and crisp texture of the wakame seaweed pair well with the soba. It has a light flavor.

Soba noodles generously topped with grated daikon radish. The refreshing spiciness of the daikon radish enhances the flavor of the soba. Available hot or cold.

Spicy soba noodles combining Japanese dashi broth and curry. The thick curry soup coats the noodles well, stimulating the appetite. It has a slightly spicy flavor.

Basic soba noodles served in warm broth with dipping sauce. You can fully enjoy the savory broth, and you can also customize it with toppings to your preference.

Soba noodles with wild vegetables harvested from Japanese mountains. The crisp texture and slight bitterness unique to wild vegetables harmonize with the flavorful broth. This dish allows you to feel the changing seasons.

Warm soba noodles topped with sweet and savory simmered aburaage (fried tofu pouch). The sweet and savory flavor that seeps from the aburaage blends with the flavorful broth and soba, creating a deep taste.

Luxurious soba noodles topped with freshly fried shrimp tempura. The plump shrimp and crispy batter, combined with the soba, deliver a universally satisfying taste.

Warm soba noodles with a raw egg dropped in, named because the egg yolk resembles a full moon. Breaking the egg and mixing it with the broth creates a mellow and gentle flavor.

A luxurious soba dish topped with both tempura and a raw egg. The crispy tempura and creamy egg blend with the flavorful broth, offering a rich taste and texture.

Tempura made with a mix of vegetables and small shrimp. It has a crispy texture and a savory aroma, recommended as a topping for soba or udon.

Tempura of chrysanthemum greens. It has a unique aroma and a slight bitterness, and is particularly fragrant when freshly fried, pairing excellently with soba.

Fried green beans. Enjoy their crisp texture and subtle sweetness. Their light mouthfeel makes them a perfect palate cleanser.

A classic Japanese fried dish made with mashed potatoes and minced meat. It's crispy on the outside and fluffy on the inside, and pairs well with sweet sauce or soba broth.

Sushi made by stuffing vinegared rice into sweet and savory simmered aburaage (fried tofu pouch). It features the juiciness of the aburaage and the refreshing taste of the vinegared rice, popular as a light meal with soba.

Hand-pressed rice balls with various fillings. Recommended when you want a quick bite or as a side dish with soba.

White rice, the staple food of Japan. Enjoy it with soba or side dishes.

Tempura of seasonal eggplant. It features a crispy exterior and a melt-in-your-mouth interior, and is also delicious when dipped in broth.

Tempura of chikuwa (fish cake) that has been shaped into a stick, grilled, and then fried. It features a chewy texture and the savory flavor of fish, making it an easy-to-enjoy topping.

Tempura of fresh squid. The tender, chewy texture of the squid and the fragrant batter are a perfect match. It's also recommended as a snack with drinks.

Tempura of plump shrimp. The batter is crispy, and the shrimp is juicy, offering a luxurious taste. It's a popular topping for soba and donburi.

A Japanese home-style favorite curry rice. Its mild spiciness pairs well with rice. It's also recommended to eat with soba.

Grated daikon radish. It has a refreshing spiciness and refreshes your palate when added to fried foods or noodles.

Agedama (tempura bits). Adding them to soba or udon enhances the richness and aroma from the oil, making the dish more satisfying.

Sweet and savory simmered aburaage (fried tofu pouch). It's juicy and slightly sweet, commonly enjoyed as a topping for soba or udon.

Wakame seaweed, rich in oceanic aroma. It has a crisp texture and is rich in minerals. Recommended as a topping for soba or udon.

A general term for edible plants harvested from Japanese mountains. They have a unique flavor and crisp texture, and adding them to soba or udon allows you to enjoy seasonal tastes.

Grated yam (nagaimo). It has a sticky texture and a smooth mouthfeel. It is said to be good for vitality when added to soba or rice.

Fresh raw egg. Add it to warm soba or rice to enjoy a mellow flavor and richness. Please break the yolk and mix it into the broth before eating.