Jikaseimen Kineya Yoga SBS Ten

Udon topped with spicy seasoned beef. The rich flavor and spiciness are appetizing. Enjoy with warm broth.

Large portion of Spicy Beef Udon. Increased noodles and toppings for a hearty meal. Recommended when you're very hungry.

A gently flavored udon finished with fluffy beaten egg. The broth's flavor soaks into the egg, creating a soup with a good balance of acidity and spiciness.

The simplest hot udon. Directly taste the flavor of the clear golden broth and the wheatiness of the noodles. Enjoy with added green onions or ginger.

Hot udon topped with grated kelp. The umami from the kelp deepens the flavor of the broth. Eat the softened kelp and noodles together.

Udon topped with simmered wild vegetables such as bracken and zenmai. The unique flavor and texture of the wild vegetables pair well with the light broth.

A classic udon topped with large, sweet and savory simmered aburaage (kitsune). When you bite into it, the sweet broth overflows.

Udon topped with onsen tamago (soft-boiled egg). Breaking the yolk and mixing it with the noodles creates a mellow and rich flavor.

Udon with a thick, savory curry broth. Contains meat and onions, warming you up.

Hot udon topped with grated yam (tororo). The sticky tororo makes the noodles slide down smoothly.

Udon topped with kakiage (tempura made by binding ingredients like vegetables with batter). The tempura batter, softened in the soup, adds richness to the broth.

Boiled udon noodles, chilled in cold water, served on a bamboo sieve. Dip the noodles into the separate, rich dipping sauce. Best enjoyed for its chewy texture.

Cold udon noodles served with a generous amount of rich broth poured directly over them (bukkake). Mix well with condiments like lemon and green onions.

Cold udon topped with sweet and savory aburaage (fried tofu pouch). The combination of cold noodles and sweet aburaage is appetizing.

Cold udon topped with onsen tamago (soft-boiled egg). The richness of the yolk blends with the cold broth for a rich flavor.

Cold udon topped with grated daikon radish. The radish provides a sharp, refreshing taste, making it a light meal.

A set of Zaru Udon and tororo (grated yam) in the dipping sauce. The sticky tororo coats the noodles well.

Cold udon topped with wild vegetables and tororo. Enjoy the texture of the wild vegetables and the smoothness of the tororo simultaneously.

Cold udon topped with chikuwa tempura (fried fish cake) and onsen tamago. Freshly fried chikuwa tempura is fragrant and substantial.

Cold udon topped with a large kakiage (vegetable tempura). Enjoy the crispy texture of the batter.

Cold udon topped with tori ten (chicken tempura). The juicy chicken pairs well with the plain udon, making it a satisfying dish.

A set of Kakiage Don (tempura rice bowl) and hot udon. A very filling meal.

A set meal of Kakiage Don (tempura rice bowl) and cold udon. Enjoy the contrast between the hot rice bowl and the refreshing udon.

A set of hot Katsu Udon (pork cutlet simmered with egg) and hot udon. A perfect combination for a hearty meal.

A set of Katsudon and cold udon.

A set of a rice bowl topped with minced tuna and green onions, and hot udon.

A set of Negitoro Don and cold udon. Enjoy both a seafood rice bowl and noodles at once.

A rice bowl dish with a large vegetable tempura on top, drizzled with a sweet and spicy sauce.

A classic Japanese rice bowl dish with deep-fried pork cutlet simmered with onions in broth, then topped with egg.

A rice bowl generously topped with minced tuna and green onions (negitoro). Served with wasabi soy sauce.

Onigiri with flaked grilled salmon. Wrapped in seaweed.

Sushi rice stuffed into sweet and savory simmered aburaage (fried tofu pouch). A simple and nostalgic flavor.

Fresh raw chicken egg. Crack into hot udon for Tsukimi Udon or add to a donburi.

Grated daikon radish. Adds a refreshing taste when added to udon.

Half portion of chikuwa tempura (fried fish cake).

Chicken tempura. Seasoned beforehand, it can be enjoyed as is.

A whole chikuwa (fish cake) deep-fried. Often flavored with aonori (seaweed flakes).

Seasoned kelp. Pairs well as a udon topping or onigiri filling.

A soft-boiled egg with a runny yolk.

Grated yam.

Tempura primarily made of vegetables such as onions and carrots.

Large, sweet and savory simmered aburaage (fried tofu pouch).

An assortment of chicken tempura. Suitable for sharing as a snack or side dish.

An assortment of 5 types of skewers, including meat and vegetables, deep-fried.

Sweet corn tempura. May feature a fragrant soy sauce aroma.

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