Sanuki Udon
YAMABUKI
The boiled noodles are served in an Udon-bowl filled with 'soup broth'. This type of dish is called Kake-Udon. However, in the wide sense, 'Kake Udon' generally means Udon noodles in hot soup broth, including Udon noodles with various toppings.
Original soup udon.
Soup udon with onsen egg
Soup udon with deep-fried tofu skin
Soup udon with deep-fried mixed vegetables
Soup udon with deep fried chicken
Soup udon with seared pork belly char siew
Soup udon with deep-fried sakura prawn and mixed vegetables
Soup udon with stewed sliced beef
Soup Udon with deep-fried prawn served with vegetables
Cold bukkake udon is Udon noodles that’s served as they are after cooling down in cold water, it has a much chewier feature than hot udon. You can enjoy more authenthic texture of sanuki udon noodle. It’s served in a dish with various toppings and after pouring in chilled thick soup broth.
Cold udon served with thick broth
Cold udon with onsen egg served with thick broth
Cold udon with deep-fried mixed vegetables served with thick broth
Cold udon with deep-fried chicken serverd with thick broth
Cold udon with deep-fried sakura shrimp and mixed vegetables served with thick broth
Cold udon with stewed beef serverd with thick broth
Cold udon with deep-fried prawn served with thick broth
Kamaage uAdon is directly put into the bowl without cooling in water. It’s much chewier but doesn’t process a firm texture. Mix together to eat with original sweet soy sauce-base sauce.
Kamaage udon with egg york - called as Japanese carbonara
Kamaage udon with seasoned cod roe and butter with egg york
Hokkaido style chicken soup curry udon
Soup curry udon with pork and cheese mille-feuille cutlet
Soup curry udon with stewed beef
Soup curry udon with crispy deep-fried chicken.
Soup curry udon
Udon noodles are served as they are after cooling down in cold water without warming in hot water, so noodles are much chewier. It’s eaten with relatively thick soup broth, seasonings to enjoy the taste of the noodles.
Cold udon served with thick dipping broth
Udon dresssed in mentai mayonaise source
Cold udon served with warm stewed beef thick dipping broth
The secret of good tempura is in the batter and the fresh ingredients. We are using different type of batter depends on the ingredients and keep it cool just before using, and fry it in oil at exactly the right temperature. Our restaurant’s corting of tempura is thin and crispy and contains less oil. It enhances the taste of inside ingredients. Let’s start eating as soon as the tempura is served!
Japanese pumpkin
Japanese sweet potato
Kidney bean
Rotus root
Eggplant
Half-boiled egg
Velvet shank
Fish sausage
Deep-fried mixed vegetables kakiage
Deep-fried small sakura prawn and mixed vegetables
Assorted vegetables tenpura
Prawn
Assorted prawn and vegetables tenpura
Seaweed
Onsen egg
Half-boiled egg seasoned in soy source base source
Deep-fried tofu skin
Edamame
Deep fried chicken
Seared japanese style pork belly-char siew
Grilled mackerel marinated citrus sudachi source
Pork and cheese mille feuille cutlet
Stewed beef
Salmon sashimi
Seared salmon
Roast pork marinated berry source
All rice bowl served with soup
Deep-fried mixed vegetables rice bowl
Deep fried chicken rice bowl with ponzu source
Deep fried sakura prawn and mixed vegetables rice bowl
Seared japanese style pork belly-char siew (Boiled pork seasoned in soy source base source) bowl rice
Stewed beef rice bowl
Hokkaido style chicken soup curry rice assorted with fried eggplant and kidney bean
Salmon sashimi rice bowl
Seared salmon rice bowl
Deep fried Ebi-Ten rice bowl
Stewed beef rice bowl topped with Ontama
Pork and cheese mille-feuille cutlet curry rice
Stewed beef curry rice
