本格手打もり家 東京店

Udon noodles topped with a massive, crispy 'kakiage' tempura (mixed vegetables and Seto Inland Sea shrimp) and grated daikon radish. The broth is poured over or served for dipping. A signature dish with satisfying volume.

Udon soup topped with a very large, thick deep-fried tofu pouch (kitsune). The tofu is cooked in sweet soy sauce and absorbs the savory broth. Known for its fluffiness and rich flavor.

Bukkake udon (sauce poured over noodles) topped with 'chikuwa' (fish cake) tempura and a soft-boiled egg tempura. The runny egg yolk adds richness to the sauce.

Bukkake udon featuring three pieces of shrimp tempura and perilla leaf (shiso) tempura. A satisfying dish for shrimp lovers.

Refreshing udon topped with pickled Nanko plum (ume), grated yam (tororo), nori seaweed, sesame, and bonito flakes. The sticky yam and tart plum create a smooth, appetizing texture.

Cold udon served on a bamboo mat with two dipping sauces: standard soy-based tsuyu and sesame tsuyu. Dip the noodles into the sauce before eating.

Hot udon soup topped with premium 'Olive Beef' (Wagyu cattle raised on olives). The high-fat beef melts into the broth, giving it a luxurious, sweet, and savory flavor.

Cold bukkake udon served with premium 'Olive Beef'. The concentrated sauce highlights the rich flavor of the high-quality beef.

A hot pot course featuring 'Olive Pork' and udon noodles, cooked together in a savory broth. A hearty shared meal experience.

A premium hot pot course featuring high-grade A4-A5 'Olive Beef' and udon. Enjoy the melt-in-your-mouth texture of the beef simmering with the noodles.

Large size mixed vegetable and seafood tempura fritter. Crispy, thick, and voluminous.

Small size mixed vegetable and seafood tempura fritter.

A deluxe assorted tempura platter featuring shrimp, fish cake, seafood, and five types of vegetables. Served with dipping sauce or salt.

Chicken tempura (3 pieces) with a light and refreshing batter. A great side dish or snack.

Chicken tempura (5 pieces) with a light and refreshing batter.

Shrimp tempura. Crispy battered shrimp.

Tempura of 'Chikuwa' (tube-shaped fish paste cake) made from Eso fish, sourced from Uwajima.

Soft-boiled egg tempura. The outside is crispy while the yolk inside remains runny.

Half-size sweet and savory deep-fried tofu pouch.

Tempura of 'Jako-ten', a fried fish cake made from small fish ground with bones and skin. Rich in calcium and flavor.

Tempura of pickled Nanko plum. A unique combination of sour plum and savory batter.

Wakame seaweed from Naruto. Known for its firm and thick texture.

Grated yam. Sticky and slippery, often added to udon for texture.

Pickled Nanko plum. Salty and sour.

Raw egg. Mix into hot udon for a creamy, rich taste.