Tenmai

A specialty dish from Marugame City, Kagawa Prefecture. A bone-in chicken thigh seasoned with spices and slowly grilled. You can choose between "Oya" (older, chewier chicken) and "Waka" (younger, tender chicken). Served with cabbage, and traditionally eaten dipped in the spicy fat.

An appetizer of edamame pickled in our special Sanuki dashi. The dashi's flavor permeates the beans, offering a unique taste different from regular salted edamame.

A simple appetizer with cucumber stuffed into chikuwa (fish cake). Enjoy the contrast between the chewy chikuwa and the crisp cucumber.

Chilled tofu generously topped with green onions, ginger, and other condiments. Refreshing and perfect as a palate cleanser.

Eggplant simmered in a mild dashi broth. A home-style dish where the flavors are well-infused and the texture is soft.

Tenderly simmered beef tendon, finished with a refreshing ponzu sauce. A snack with a good balance of collagen-rich texture and acidity.

Chicken skin simmered in a sweet and savory sauce. A rich flavor that pairs well with drinks.

A salad-like dish of chilled tomatoes with our special salt sauce. Refreshing and perfect as a palate cleanser.

An assortment of simmered vegetables and other ingredients, served chilled. The flavors have melded, making it easy to eat even on a hot day.

Beef and tofu simmered in a sweet and savory warishita sauce. It has a sukiyaki-like flavor, with the richness of the meat infused into the tofu.

A representative Japanese home-style dish simmered with potatoes, meat, and onions in a soy sauce-based sweet and savory broth. A comforting flavor.

An assortment of oden (Japanese stew) simmered in Sanuki udon broth. Daikon radish, konjac, and fish cakes are simmered in a mild broth. Served with karashi miso (spicy mustard miso) in the Sanuki style.

A sophisticated potato salad mixed with "Iburigakko," a smoked daikon radish specialty from Akita. The smoky aroma and crunchy texture are distinctive.

A simple salad made with fresh leafy greens. Served with a dressing for a refreshing taste.

A crispy salad featuring shredded daikon radish. Dressed with a refreshing dressing.

A hearty salad topped with stir-fried beef. Enjoy a meat dish along with your vegetables.

Fresh seasonal fish dressed in our special sesame sauce. The nutty aroma of sesame pairs well with the fish's flavor. Similar to "Gomazuru" from Fukuoka.

Tenderly prepared tripe (beef stomach) dressed with green onions and a salt sauce. Enjoy its unique chewy texture.

A Japanese omelet baked with plenty of dashi. Made fluffy with expert skill, the dashi overflows when you take a bite.

Dried stingray fins, lightly grilled. Sweet and flavorful with chewing. Commonly eaten with mayonnaise.

A rolled omelet with spicy mentaiko (pollack roe) in the center. The sweetness of the egg and the saltiness/spiciness of the mentaiko are a perfect match.

Chicken grilled and coated in a sweet and savory soy sauce (teriyaki) sauce. Fragrant, juicy, and a universally loved flavor.

Tenderly grilled beef diaphragm (harami). It has a rich, red-meat-like flavor with moderate fat and a tender texture.

Steamed dish featuring the premium "Okukuji Egg" and colorful vegetables in a steamer. It brings out the natural sweetness and umami of the ingredients, offering a healthy meal.

Steamed dim sum with minced meat wrapped in dough. Juicy and full of meat juices.

Pork and vegetables steamed in a bamboo steamer. Excess fat is removed, making it light and refreshing, served with ponzu or sesame sauce.

Tofu coated in potato starch and deep-fried, then soaked in warm dashi broth. Enjoy the crispy exterior and the melt-in-your-mouth interior.

Deep-fried eggplant soaked in warm dashi broth. The eggplant absorbs the oil, becoming melt-in-your-mouth tender and pairing perfectly with the savory broth.

Fried fish and vegetables marinated in a sweet and sour sauce with chili peppers. Served freshly fried, the crispiness and the tangy sauce are a perfect match.

A dish where minced scallop paste is sandwiched between lotus root slices and deep-fried. Enjoy the crispiness of the lotus root and the sweetness of the scallop.

A creative dish of tenderly simmered braised pork belly, made into tempura. Crispy on the outside, with melt-in-your-mouth kakuni inside. Served with wasabi for a refreshing taste.

An assortment of tempura, including shrimp and vegetables. Enjoy various ingredients fried in crispy batter all at once.

Eggplant tempura. Enjoy its juicy and melt-in-your-mouth texture.

Chikuwa tempura. A classic Sanuki udon topping and a popular appetizer.

Squid tempura. Chewy squid coated in crispy batter.

Tempura made with vegetables, small shrimp, etc., coated in batter. It's hearty and offers a crispy texture with the sweetness of the vegetables.

Tempura made with chicken breast (toriten). It's light and tender, a must-have for Sanuki udon.

Tempura made with chicken thigh. It has more fat than breast meat, resulting in a juicy flavor.

Shrimp tempura. A classic tempura, allowing you to enjoy the plump texture and sweetness of the shrimp.

Premium shrimp tempura made with large shrimp. More substantial and allows you to fully enjoy the shrimp's flavor.

A luxurious dish combining warm dashi udon with tempura. The tempura is exceptional when dipped in the broth.

The simplest warm udon. Enjoy the aroma of iriko (dried sardine) broth and the firm, chewy noodles.

Warm udon topped with wakame seaweed. The oceanic aroma of wakame pairs well with the broth.

Wakame udon with added umeboshi (pickled plum). The sourness of the plum provides a refreshing accent.

Warm udon with a raw egg cracked on top. Breaking the egg and mixing it with the noodles creates a mellow flavor.

Udon topped with sweet and savory simmered aburaage (fried tofu pouch). The sweet broth from the aburaage enhances the flavor of the dashi.

Udon topped with grated yam (tororo). The stickiness of the tororo coats the broth and noodles well.

Tororo udon with added raw egg (tsukimi). The combination of tororo and egg creates an even richer and mellower flavor.

Udon topped with sweet and savory simmered beef. The beef's flavor melts into the broth, creating a rich taste.

Meat udon topped with a raw egg. The sweetness of the meat and the mellowness of the egg complement each other, offering a sukiyaki-like flavor.

Udon topped with a large kakiage. The oil from the kakiage melts into the broth, creating a rich flavor.

Warm udon topped with squid tempura. The tempura batter soaks up the dashi, making it delicious.

Udon topped with vegetable tempura. Enjoy the sweetness of the vegetables and the richness of the tempura.

Udon topped with chicken breast tempura (toriten). A classic Sanuki udon combination, very filling.

Luxurious udon topped with shrimp tempura. Enjoy the plump texture of the shrimp.

Udon served with a curry sauce infused with dashi. The spicy aroma and the flavor of the dashi stimulate the appetite.

Curry Udon topped with a raw egg. Mixing in the egg mellows the spiciness and adds richness.

A rich dish of curry udon topped with butter. The flavor of the butter matches the curry for a luxurious taste.

Luxurious meat udon using "Olive Beef," a premium brand from Kagawa Prefecture. Topped with thinly sliced Olive Beef, which is lean yet rich in flavor, prepared shabu-shabu style.

A style where freshly boiled udon is served in a tub with its boiling water, without being cooled. Enjoy the chewy texture and the aroma of wheat to the fullest. Dip it in the rich dipping sauce.

Freshly boiled udon (Kamaage) served with warm dashi broth. Since it's not cooled with water, you can enjoy its unique slippery texture and soft mouthfeel.

Hot kamaage udon mixed with a raw egg. The heat of the udon semi-cooks the egg, creating a rich, carbonara-like flavor. Served with soy sauce.

Kamatama udon with added butter and black pepper. A Western-style arrangement where the richness and aroma of butter whet your appetite.

A popular menu item: Kamatama butter with added mentaiko. The slight spiciness of mentaiko and the flavor of butter are a perfect match.

Kamatama butter with added sansho (Japanese pepper). A sophisticated flavor with the stimulating kick of sansho.

A rich, high-quality Okukuji raw egg. Perfect as a topping for udon.

An additional topping of chopped green onions. Adds flavor and a refreshing touch.

Additional topping of wakame seaweed.

Umeboshi topping. Adds a sour twist to change the flavor.

Potato croquette. Recommended to try it dipped in udon broth.

Eggplant tempura.

Sweet potato tempura. Characterized by its fluffy texture and sweetness.

Chikuwa tempura.

An assortment of 3 kinds of vegetable tempura.

A kakiage (mixed tempura) with wakame seaweed and bamboo shoots. Enjoy the textural contrast and seasonal flavors.

Chicken breast tempura.

Chicken thigh tempura.

Kisu (Whiting) tempura. Characterized by the delicate flavor of white fish.

A hearty tempura of a whole conger eel, fried whole. Enjoy the fluffy flesh and crispy batter.