Sanuki Udon Chihana

A dish with boiled udon noodles topped with seasoned mentaiko (spicy pollock roe), butter, and raw egg. The richness of the butter, the saltiness of the mentaiko, and the mellowness of the egg coat the noodles for a creamy and rich flavor. Please mix well while hot.

A hearty set meal featuring hot kake udon, rice, and tempura. Enjoy the gentle flavor of the broth and freshly fried tempura. Recommended for those who want a substantial meal.

A luxurious set meal featuring Nikujiro Udon topped with sweet and savory beef, served with rice, chikuwa tempura, and a raw egg. The soup, infused with the rich flavor of the beef, pairs perfectly with rice. The raw egg can be enjoyed in the udon or over the rice.

Udon generously topped with sweet and savory simmered beef. The fat and sweetness of the beef dissolve into the broth, creating a rich and addictive flavor. You can choose between hot broth or bukkake (sauce-poured style).

A menu item featuring Nikujiro Udon topped with onsen tamago (soft-boiled egg). Breaking the egg and mixing it with the beef and noodles creates a mellower, richer flavor. Recommended for those who enjoy a rich sukiyaki-like taste.

Udon set with crispy and juicy chicken tempura. The mild flavor of the chicken and the fragrance of the batter pair well with the udon broth. A satisfying and filling dish.

A luxurious udon dish featuring chicken tempura and a soft-boiled egg tempura with a runny yolk. Enjoy the texture of the freshly fried batter and the rich egg yolk. Recommended when you want a hearty meal.

Udon topped with chikuwa tempura and soft-boiled egg tempura. A classic combination at udon restaurants in Kagawa. The flavor of the chikuwa and the runny egg are a perfect match.

Simple udon topped with a large chikuwa (fish cake) tempura. Enjoy the fragrant taste of the fried chikuwa and its seafood flavor. A simple yet highly popular menu item.

Simple udon in piping hot, clear broth. The aroma of the carefully prepared broth from dried sardines, kelp, and bonito flakes stands out. You can purely enjoy the taste of the noodles and the umami of the broth.

A style of eating where a concentrated broth is poured directly over the noodles. Served with grated daikon radish and lemon for a refreshing aftertaste. Recommended for those who want to directly experience the firmness of the noodles.

Udon with a raw egg cracked into hot kake udon. It's called 'Tsukimi' (moon viewing) because the yolk resembles the moon. Breaking the egg mellows the soup, giving it a gentle flavor.

Udon topped with large, sweet and savory deep-fried tofu pockets (kitsune). The fried tofu soaks up the broth, releasing a burst of flavor with every bite. One of Japan's representative udon dishes.

Tempura made with chicken breast and tenderloin. Crispy on the outside, moist on the inside. Delicious as a topping for udon or on its own.

Tempura of a whole soft-boiled egg. The yolk flows out when broken with chopsticks. Characterized by its rich flavor.

Fresh raw chicken egg. Can be cracked into hot udon or served over rice for a tamago kake gohan (egg over rice).

Tempura of 'chikuwa', a grilled fish paste. One of the most popular tempura items to accompany udon.

Eggs boiled to a perfect soft-boiled state, with both the yolk and white being runny. This mellows the dashi broth and coats the noodles well.

Plain white rice. Can be eaten with tempura or added to leftover udon soup for a zosui-style dish.

Chilled beer. Pairs well with fried foods like tempura.

Chilled sake. This rice wine does not overpower the delicate flavor of the udon broth.

A refreshing Chinese tea. Perfect for cleansing your palate after a meal.