Teuchi Udon Shikokuya

The simplest warm udon. You can directly taste the umami of the dashi and the firmness of the noodles.

Udon topped with large, sweet and savory fried tofu. A classic flavor.

Udon topped with tempura bits (tenkasu). Enjoy the crispy texture and rich oil flavor.

Udon mixed with multiple ingredients (like Kitsune and Tanuki).

Udon topped with chopped, unseasoned fried tofu. A light Kansai-style flavor.

Chopped udon topped with plenty of chopped green onions.

Udon with a fluffy egg drop in dashi. Gentle on the palate.

Udon with thickened dashi and beaten egg. Warms the body.

A style of eating freshly boiled hot udon mixed with a raw egg. Please enjoy with soy sauce.

Udon with pork. The sweetness of the pork fat melts into the broth.

Udon with chicken. "Kashiwa" means chicken.

Udon topped with Ehime's local specialty, Jakoten (fried ground fish paste).

Udon topped with burdock root tempura. Characterized by the flavor and texture of burdock root.

Udon topped with squid tempura.

Udon topped with a mixed kakiage of vegetables etc.

Udon topped with eggplant tempura. The eggplant, soaked in broth, is delicious.

A hearty udon with both pork and eggplant tempura.

Udon topped with chikuwa tempura. A classic udon topping.

Udon with meat and chopped fried tofu.

Chopped meat udon generously topped with chopped green onions.

Curry udon with meat and chopped fried tofu. Spicy and rich.

Udon with fried mochi. Also called Chikara udon.

Udon mixed with pork and other ingredients (like Kitsune and Tanuki).

Warm udon with duck meat and green onions. The duck fat creates a delicious broth.

Satisfying udon topped with both pork and kakiage.

Chicken simmered in egg udon.

Udon with duck meat and chopped fried tofu.

Beef udon made with beef slices. Enjoy the umami of the beef.

Luxurious udon topped with various ingredients.

Beef simmered in egg udon.

Udon topped with shrimp tempura.

Luxurious udon with shrimp tempura simmered in egg.

Udon topped with beef and kakiage.

Hearty udon simmered in a clay pot. Served piping hot.

Creative udon using pork and tomatoes. The acidity and umami match well.

A style of serving boiled udon in hot water and eating it with a dipping sauce.

Cold udon with a thick broth poured directly over it.

Cold Kitsune udon.

Cold Tanuki udon.

A style of eating cold udon by dipping it into broth in a separate bowl.

Cold mixed udon.

Cold chikuwa tempura udon.

Cold burdock root tempura udon.

Cold jakoten udon.

Cold fried mochi udon.

Cold squid tempura udon.

Bukkake udon topped with kakiage.

Cold kakiage udon.

Cold udon served with a warm dipping sauce containing pork.

Cold udon served with a warm dipping sauce containing duck meat.

Cold pork kakiage udon.

Chilled udon topped with shrimp tempura.

Chilled udon topped with peeled shrimp tempura.

Chilled udon topped with eggplant tempura.

Chilled udon with pork and eggplant tempura.

Egg over rice.

Egg over rice with natto.

Plain white rice.

A bowl of rice topped with the restaurant's curry.

Tendon topped with kakiage.

Take-out Inari sushi.

Inari sushi with plenty of ingredients.

Sushi mixed with ingredients in vinegared rice.

Classic potato salad.

Squid tempura for appetizer.

Lotus root tempura for appetizer.

Assortment of various fried fish cakes.

Yebisu draft beer.

Bottled beer that you get yourself from the refrigerator.

Kagoshima Prefecture's local sake, Kinryo.

Refreshing lemon sour.

Sour made with fresh ginger.

Kinkyu shochu mixed with green tea.

Kinkyu shochu mixed with oolong tea.

A healthy sour with perilla and black vinegar.

Suntory Kakubin whisky with soda.

Large portion of udon.

Udon refill.