Tenpu Oimachi Branch

Udon noodles topped with a rich curry soup with spices. The thick soup clings well to the noodles. Be careful as it is very hot.

A tempura set meal using seasonal autumn ingredients. Enjoy crispy fried vegetables and seafood. Served with rice and miso soup.

A salad topped with fresh salmon sashimi. Can be eaten refreshingly with vegetables.

Cold soba noodles with salmon, eggplant, and nameko mushrooms. Refreshing taste with grated daikon radish.

A rice bowl with stir-fried beef and mushrooms on rice. Seasoned with a garlic-infused sauce that stimulates the appetite.

A dessert plate with sweet potato waffles. Served with ice cream, etc.

A luxurious curry udon with all the grand toppings like cutlets and tempura. A very filling dish.

A menu item with a large pork cutlet on top of curry udon. The cutlet soaks up the curry flavor, making it delicious.

Curry udon topped with plenty of cheese. The cheese melts, giving it a mellow flavor.

Curry udon topped with large shrimp tempura. The combination of crispy tempura and rich curry is excellent.

Udon noodles based on Thai-style green curry using coconut milk. It is spicy but also has a mellow sweetness.

Udon noodles in a black curry soup made with squid ink, etc. It has a deep flavor concentrated with the umami of seafood.

A luxurious rice bowl where you can enjoy both tuna slices and negitoro. Eat with wasabi soy sauce.

A rice bowl with deep-fried pork cutlet simmered with egg and dashi. The egg is half-cooked and runny.

A rice bowl topped with half negitoro and half shirasu. It has a refreshing taste.

A voluminous tempura rice bowl topped with two large shrimp tempura. Drizzled with a sweet and savory sauce.

A stamina rice bowl with sweet and savory stir-fried pork on rice. Uses pork from the Kirishima foothills.

A set meal of grilled mackerel and fried chicken. Recommended for those who want to enjoy both fish and meat.

A set meal of deep-fried thick-cut pork cutlet. Characterized by its crispy coating and juicy pork.

A set meal of deep-fried chicken with sweet vinegar and tartar sauce. Famous as a local dish of Miyazaki Prefecture.

A set meal of soy sauce and garlic seasoned fried chicken. A classic popular menu item.

A set meal of pork stir-fried in a special ginger sauce. The aroma of ginger stimulates the appetite.

A salad of boiled pork and vegetables tossed in sesame dressing. Cold and refreshing.

A salad of grilled chicken and lettuce with Caesar dressing and grated cheese.

A healthy salad made with homemade tofu. You can enjoy the smooth texture of the tofu.

A simple salad focusing on leafy greens.

A dish of carefully grilled dried mackerel with plenty of fat. The umami is concentrated.

A dish of whole squid grilled and coated in a sweet and savory sauce. Perfect as a snack with drinks.

Chicken tsukune (meatballs) grilled with cheese on top. The sweet and savory sauce and cheese pair well.

A dish of stir-fried pork belly and bean sprouts, seasoned refreshingly with ponzu sauce.

A dish of tuna sashimi topped with grated yam (tororo). Mix with soy sauce and eat.

A refreshing dish of chilled sliced tomatoes seasoned in a marinade style.

A delicacy made by marinating fresh firefly squid in soy sauce. Pairs well with Japanese sake.

A simple appetizer made by tossing cucumbers in a salt-based dressing.

A pickled napa cabbage (kimchi). It has spiciness and sourness.

Salt-boiled soybeans (edamame). Perfect as a snack with beer.

AAssortment of several types of vegetables, such as bean sprouts and spinach, seasoned with sesame oil (namul).

Sashimi or dressed dish of flounder fin (meat at the base of the fin). It is fatty and has a chewy texture.

A Korean dish made by salting cod milt with chili peppers, etc. It is spicy and has a chewy texture.

A dish with boiled whitebait placed on grated daikon radish. Eat with a little soy sauce.

A salted dish made by mixing raw octopus with wasabi. It has a pungent spiciness.

A dish made by mixing sashimi squid and natto. You can enjoy the sticky texture and the texture of the squid.

Chicken harami (peritoneum) grilled over charcoal. It has a fragrant and juicy flavor.

A dish where you mix sashimi, natto, tororo, egg, etc., and eat it wrapped in nori seaweed.

A Western-style appetizer made by mixing shrimp and avocado with tartare sauce.

Tofu in a soft, unset state. The sweetness of soybeans is strongly felt.

A set of three recommended appetizers, served in small portions.

A dish of boiled mots (offal meat) eaten refreshingly with ponzu and grated daikon radish.

Thick-cut handmade tofu, deep-fried. Crispy on the outside and fluffy on the inside.