Udon Iyo

Deep-fried corn. Concentrated sweetness and enjoyable texture.

Grilled dried mackerel, rich in fat. Concentrated umami, perfect with drinks.

Deep-fried small shrimp with shells. Fragrant and can be eaten like a snack.

A Fukuoka regional dish of raw mackerel dressed in a special sesame soy sauce.

Deep-fried chicken gizzard grilled with a sweet and savory sauce. Characterized by its chewy texture.

Tofu coated in potato starch, deep-fried, and served in broth. Crispy on the outside, melt-in-your-mouth on the inside.

Bite-sized deep-fried octopus. Goes well with beer as a snack.

Deep-fried horse mackerel coated in breadcrumbs. The flesh is plump and flavorful.

A salad made by mixing shredded burdock root with mayonnaise, etc. Enjoy the crisp texture.

A snack-like dish made by wrapping cheese in fried fish paste.

A refreshing appetizer of boiled chicken skin tossed with ponzu sauce.

A standard fried potato dish.

Deep-fried chicken gizzard. Salty and goes well with drinks.

Pork belly simmered slowly in a sweet and savory sauce. So tender it falls apart with chopsticks.

A traditional Japanese side dish of soybeans and kelp simmered in a sweet and savory soy sauce.

Lightly seared avocado. Enhances its creamy texture.

A delicacy that pairs well with drinks. Choose between spicy chijimi or wasabi-flavored octopus.

A refreshing pickle made by pickling myoga in sweet vinegar.

Gently simmered seasonal vegetables in dashi broth.

Warm dish of boiled konjac with sweet miso sauce.

A warm soup udon with plenty of mountain vegetables. The flavor of mountain vegetables pairs well with the dashi broth.

Udon topped with fried chicken. Served with a rich broth and accented with black pepper.

Cold udon topped with a large, sweet fried tofu. Pour the broth over and mix before eating.

Warm soup udon topped with a large, sweet fried tofu. Gentle flavor from iriko broth.

A simple menu to enjoy the taste of udon itself. Served with our special soy sauce.

Warm udon with baked mochi. Contains pickled plum and perilla leaf for a refreshing aftertaste.

Boiled udon served with a warm dipping broth. Highlights the chewy texture of the noodles.

Udon simmered with root vegetables. A deep flavor with the essence of vegetables.

Udon with creamy and spicy curry soup made with soy milk.

Cold udon topped with mentaiko (spicy cod roe), tororo (grated yam), and leaf wasabi. The spicy flavor stimulates the appetite.

Warm udon with plenty of various mushrooms. A dish rich in mushroom aroma.

Udon topped with mekabu (seaweed) and mountain vegetables. Enjoy the slimy texture of mekabu.

Tempura of chikuwa (fish cake). A standard udon topping.

Tempura of chicken breast. Juicy and voluminous.

A soft-boiled egg. It makes the udon milder when mixed in.

Grated yam. Adds stickiness and richness to the udon.

Large sweet fried tofu simmered in a sweet and savory sauce.

Mochi (rice cake). Becomes soft when added to hot udon.

Salt-pickled plum. The acidity stimulates the appetite.

A type of seaweed. Has a unique slimy texture and a sea aroma.