Men-an

A piping hot udon dish simmered in a clay pot. It contains plenty of ingredients such as shrimp tempura, egg, and vegetables, and is characterized by its flavorful broth. It warms you from the inside on a cold day.

Soba or udon served in a flavorful curry broth. The thick, spicy soup clings well to the noodles.

Soba or udon topped with fragrant fried mochi. Enjoy the texture and volume of the fried mochi soaked in broth.

A hot noodle dish generously topped with shiraganegi (finely shredded white part of green onions). The crisp texture and flavor of the green onions add a nice accent.

A hot soba or udon dish with simmered pork and green onions. The flavor of the meat dissolves into the broth, creating a rich taste.

A simple noodle dish topped with fresh spinach. The mildness of the vegetables and the flavor of the broth combine for a refreshing meal.

A simple Tsukimi soba/udon with a raw egg cracked into it. The egg becomes semi-cooked in the hot broth, offering a mellow flavor.

A hearty noodle dish topped with a large tonkatsu. The breading soaks up the broth, allowing you to enjoy it with the juicy pork.

A ramen topped with plenty of green onions. The simple soy sauce-based soup pairs well with the aroma of the green onions.

A cold noodle dish topped with onion kakiage. The sweetness of the onion and its crispy texture pair well with the cold broth.

Cold soba or udon topped with spinach. It is refreshing and healthy.

A cold noodle dish topped with kakiage tempura and egg. You can enjoy the richness of the tempura and the mellowness of the egg simultaneously.

A cold noodle dish topped with grated yam (tororo). It is smooth and provides stamina.

Cold soba or udon topped with kakiage (mixed vegetable tempura). The tempura can be enjoyed refreshingly with the cold broth.

Chinese noodles served with a Japanese-style dipping sauce, similar to zaru soba. It is refreshing and easy to eat even on hot days.

A cold bukkake noodle dish topped with tenkasu (tempura bits), cucumber, etc. Characterized by the richness and crispiness of the tenkasu.

A cold noodle dish topped with natto. The sticky texture clings well to the noodles, making it a healthy and popular choice.

Cold soba or udon generously topped with grated daikon radish. It has a radish-like spiciness and a refreshing quality, making it very light.

A cold noodle dish topped with fried mochi. Enjoy the difference in temperature and texture between the hot fried mochi and the cold noodles.

Cold soba or udon topped with sweet and savory simmered aburaage (kitsune). The broth from the aburaage blends well with the noodles.

A cold noodle dish generously topped with thinly sliced white green onions. The sharpness and crispness of the green onions enhance the refreshing taste of the cold broth.

A cold noodle dish topped with simmered sansai (mountain vegetables) such as bracken and zenmai. Enjoy its simple flavor and unique texture.

A classic Japanese summer noodle dish with cold Chinese noodles topped with ingredients like cucumber, ham, and shredded egg, served with a tangy sauce.

A set of katsudon (pork cutlet simmered with egg) and tanuki soba (with tempura bits). A satisfying and hearty menu.

A set of small katsudon and tanuki soba. Ideal for those who want to try both but prefer a smaller portion.

A set of small-sized curry rice and soba (hot 'kake' or cold 'mori'). A classic combination.

A set of mini curry rice and tempura soba. The spiciness of the curry and the broth of the tempura soba complement each other well.

A set of mini-sized gyudon and soba (hot 'kake' or cold 'mori'). Enjoy the combination of sweet and savory beef and soba.

A set of mini gyudon and tempura soba. A luxurious set where you can enjoy both meat and tempura.

A set of mini katsudon curry and noodles. Enjoy crispy katsudon curry and refreshing noodles at the same time.

A set of mini-sized kakiage don (tendon) and noodles. The combination of kakiage rice with sauce and flavorful noodles is excellent.

A set of classic soy sauce ramen and a mini bowl. Choose your favorite bowl; recommended when you want a substantial meal.

Tempura made by coating and frying vegetables and other ingredients. It is a popular topping for soba and udon.

Tempura of garland chrysanthemum (a leafy vegetable with a unique aroma). Enjoy the slight bitterness and the crispy texture of the coating.

Shrimp tempura. A luxurious topping where you can enjoy the plump texture of the shrimp.

Fried squid tempura. A dish where you can savor the squid's flavor with every bite.

Chikuwa (fish paste product) tempura. Often flavored with aonori (seaweed flakes), it is a standard topping.

Eggplant tempura. It pairs well with oil and has a melt-in-your-mouth texture.

A small portion of rice. Perfect when you want a little rice with your noodles.

Sushi made by stuffing vinegared rice into sweet and savory simmered aburaage (kitsune). A standard accompaniment to noodles.

A croquette made from mashed potatoes, coated and fried. The connoisseur's way to enjoy it is by dipping it in the broth.

Fried pork. Can be ordered as a single item, placed on soba, or eaten as is.

Sweet and savory simmered aburaage (fried tofu pouch).

A raw egg. You can crack it into soba or udon to enjoy it in a 'tsukimi' (moon-viewing) style.

Seaweed (wakame). Adds a taste and texture of the sea.

This is a small-sized katsudon. It can also be ordered as a single item.

A small-sized curry rice.

A small-sized gyudon.

A small-sized katsudon curry.