Kobinchou

Udon topped with freshly fried chicken karaage (panko). The crispy coating and juicy chicken pair perfectly with the flavorful dashi broth.

Udon topped with chicken tempura. The coating is light, and the chicken is tender.

A style where a rich broth is poured directly over the noodles. Enjoy the chewy texture of the noodles with the condiments.

A simple dish where freshly boiled udon is drizzled with soy sauce. You can directly taste the wheat's flavor.

Cold noodles served in a separate bowl with a rich dipping sauce.

Standard udon in hot broth, served with wakame seaweed and pickled plum.

Udon topped with large, sweet and savory simmered aburaage (fried tofu pouch). The umami of the broth and the sweetness of the aburaage are in harmony.

Udon topped with grated Yamato yamaimo (grated yam). The sticky grated yam coats the noodles well.

Hot udon generously topped with large pieces of sweet and savory simmered beef.

Niku udon topped with onsen tamago (soft-boiled egg). Breaking the egg creates a milder flavor.

Hot udon topped with tempura, such as shrimp and vegetables.

A Western-style udon dish where freshly boiled noodles are mixed with egg, butter, and black pepper. It has a rich flavor similar to carbonara.

A style of eating where freshly boiled hot noodles are mixed with a raw egg and soy sauce. The egg becomes semi-cooked, allowing you to enjoy a rich flavor.

Boiled noodles served in a bowl with the boiling water, without being cooled. Eaten by dipping in the broth. Characterized by its chewy texture.

Kamatama butter udon topped with mentaiko. The richness of the butter and the spiciness of the mentaiko are a perfect match.

Shrimp tempura udon in a child-friendly size.

Various toppings you can add to your udon.

Lunchtime Chicken Panko Udon.

Udon with spicy curry broth and meat. A rich and appetizing bowl.

A set menu featuring negitoro donburi and udon.

A healthy set featuring tororo rice bowl and udon.

A hearty set featuring a mini donburi with shrimp and vegetable tempura, and udon.

A local specialty of Kagawa Prefecture. Bone-in chicken thigh seasoned with spices and grilled in chicken fat. 'Oya' is a mature chicken, with a firm texture and strong umami, while 'Hina' is a young chicken, tender and juicy.

A specialty of Uwajima, Ehime Prefecture. A fried fish cake made by grinding small fish, bones and all, concentrating the fish's umami. Served lightly grilled.

Oden simmered in udon broth. The gentle broth permeates the ingredients.

Yakisoba perfect for finishing a meal. The fragrant sauce or miso coats the noodles, whetting your appetite.

A variety of side dishes to enjoy with your drinks.

A premium beer characterized by its華やかな (gorgeous/floral) aroma and deep richness.

A refreshing drink made by mixing whiskey with soda. Pairs well with fried foods.

A refreshing and easy-to-drink alcoholic beverage made by mixing shochu with lemon and soda.