Takamoto Seimenjo

Noodle dish served in warm dashi broth made from bonito flakes and kelp. Topped only with condiments like chopped green onions, allowing you to simply enjoy the flavor of the dashi and noodles.

Soba or udon noodles served in cold dashi broth. You can strongly feel the firmness of the noodles, making it a refreshing dish.

Soba or udon with a raw egg cracked on top. Named after the egg yolk resembling the moon. The egg becomes semi-cooked in the hot broth, creating a mellow flavor when mixed with the noodles.

Soba or udon topped with tempura scraps (tenkasu). Enjoy the richness of the tenkasu and its crispy texture, or its softened texture after absorbing the broth.

Noodle dish topped with plenty of wakame seaweed. The oceanic aroma and the chewy texture of the wakame complement the dashi for a refreshing dish.

Noodle dish topped with thinly shaved kelp (tororo kombu). The umami from the kelp dissolving into the broth and its viscous texture are characteristic.

Noodle dish topped with sweet and savory simmered aburaage (fried tofu pouch). When you bite into it, the sweet broth from the aburaage overflows and pairs well with the dashi.

A classic standing soba dish topped with potato croquette. The croquette absorbs the broth, breaks apart, and adds richness to the soup.

Soba or udon topped with chrysanthemum tempura. Enjoy the unique slightly bitter taste of chrysanthemum and the fragrant tempura.

A popular noodle dish topped with kakiage tempura (vegetables like onion and carrot fried in batter). The oil from the tempura melts into the dashi, making it a substantial dish.

Noodle dish topped with chikuwa (fish cake) tempura. The chikuwa tempura, flavored with aonori (seaweed flakes), pairs well with soba or udon.

A hearty noodle dish topped with fried chicken. The juicy fried chicken absorbs the broth, making it delicious.

Soba or udon topped with grated yam (tororo). Its sticky texture clings well to the noodles. Believed to be good for vitality.

A luxurious bowl topped with kakiage tempura and a raw egg. The richness of the tempura combined with the mellow egg creates a rich flavor.

Soba noodles served with curry diluted with dashi. The spicy curry soup clings well to the soba, warming you up.

Soba noodles generously topped with sweet and savory simmered pork or beef. The meat's flavor melts into the dashi, making it a satisfying dish.

Our signature menu item. Udon topped with sweet and savory simmered meat, with an excellent balance between the meat's fat and the dashi.

Udon noodles served with our special curry. The thick curry soup clings well to the udon, keeping it hot until the last bite.

A set featuring curry rice (donburi) and noodles. It's a filling option, recommended when you want a hearty meal.

A set of rice and noodles topped with kakiage. The kakiage, seasoned with tendon sauce, is a great accompaniment to rice.

A luxurious set featuring curry don with two pieces of fried chicken. Highly satisfying.

A hearty set featuring kakiage don, served with two pieces of fried chicken.

A Japanese snack of rice formed into a triangle, often containing fillings and wrapped in nori seaweed.

Sweet and savory simmered aburaage (fried tofu pouch) stuffed with vinegared rice. Inarizushi.

Cooked white rice.

A staple of Japanese breakfast: warm rice with a raw egg cracked over it, mixed with soy sauce.

Raw chicken egg. Can be cracked into soba or udon for a 'tsukimi' (moon-viewing) style or to mellow the flavor.

Hard-boiled egg. Can be eaten as is after peeling or used as a noodle topping.

Tempura scraps (tenkasu) left over after frying tempura.

Thinly shaved kelp.

Potato croquette made from mashed potatoes and fried.

Sweet and savory simmered aburaage (fried tofu pouch).

Tempura made by deep-frying ingredients like vegetables coated in batter.

Chikuwa Tempura

Chrysanthemum Tempura

Fried chicken seasoned with soy sauce and other seasonings.

Beef simmered in a sweet and savory sauce.