Udon Kisin

Immature soybeans served in their pods, boiled or steamed. Mild flavor and slightly crunchy texture. Squeeze the pod to eat the beans inside.

Sweet and savory fried tofu pouches stuffed with mochi (glutinous rice cake). Chewy texture and rich umami flavor. An interesting variation of classic inari sushi.

Dried daikon radish, then rehydrated and simmered in soy sauce broth. Crunchy yet tender texture with a mild, earthy flavor. A classic Japanese side dish.

Vegetables marinated in a mild Japanese vinegar. Crunchy, acidic, and refreshing. Perfect for cleansing the palate between dishes.

Watercress mixed with a rich black sesame sauce. The peppery taste of watercress complements the nutty and earthy flavor of sesame. Served cold as a side dish.

Blanched spinach seasoned with black sesame sauce. Tender and flavorful with a strong roasted sesame note. A healthy and popular dish.

Fresh avocado served with a ponzu (citrus and soy) or wasabi sauce. Creamy with a tangy and savory touch. A light and modern starter.

Seasonal vegetables gently simmered in a light broth based on dashi and soy sauce. Delicate flavor that highlights the natural taste of the vegetables. Served warm or cold.

Sweet potatoes sautéed and simmered in a sweet and savory sauce. Firm but tender texture with a caramelized flavor. A comforting dish.

Freeze-dried tofu rehydrated and simmered in broth. Unique spongy texture that absorbs a lot of cooking liquid. Mild and juicy flavor.

Fried burdock root (gobo). Crispy on the outside with a distinct earthy and woody flavor. Served hot as a savory snack.

Grilled or sautéed sweet peppers (shishito or padron), topped with dried bonito flakes (katsuobushi). Slightly smoky and salty. Be careful, some peppers can be spicy.

Refreshing salad of cucumbers and wakame seaweed marinated in sweet vinegar. Crunchy and slippery texture. A Japanese summer classic.

Green salad seasoned with a soy sauce-based dressing, topped with crispy tempura bits (agedama). A mix of fresh and crunchy textures.

Green salad topped with a creamy sesame sauce, served with crispy bits. Rich nutty flavor and creamy texture.

Crispy salad of daikon and celery mixed with a black sesame sauce. Fresh, crunchy, and aromatic. An original flavor combination.

Hot udon noodle soup served with fried mochi. The mochi becomes melting and chewy in the hot broth. A comforting and hearty dish.

Udon in a clear broth flavored with nori seaweed, served with a sour umeboshi plum or spicy wasabi. A simple and refined dish highlighting the dashi broth.

Classic udon served with a generous portion of wakame seaweed. The seaweed adds a subtle marine flavor and a silky texture. Very healthy and light.

Brothless udon served with spicy minced pork and sansho Japanese pepper. Mix well before eating to coat the noodles. Spicy and numbing.

Udon topped with thin slices of beef simmered in a sweet and savory sauce. The beef's cooking juices enrich the broth. Rich and flavorful.

Udon served with tender braised pork slices (chashu). The pork is melt-in-your-mouth and adds fat and flavor to the dish. Similar to a ramen topping but with udon.

Udon served with a large inari (fried tofu) stuffed with mochi. The tofu absorbs the hot broth. An interesting combination of textures between the noodles, tofu, and mochi.

Udon served in a rich and creamy sesame broth with spicy pork. Intense nutty flavor with a kick of spice. Very satisfying.

Udon served in a thick Japanese curry sauce. May contain melted cheese or fried mochi depending on the chosen variation. Spicy, rich, and creamy.

Hot udon served with an assortment of tempura (shrimp and vegetables) on the side or on top. The batter soaks up the flavorful broth. A classic luxury dish.

Refreshing cold udon served with wakame seaweed. The noodles are rinsed in ice water for a firmer texture. Dip or pour sauce over.

Cold udon served like a salad with fresh vegetables and a soy sauce dressing. Light and perfect for summer.

Cold udon in a salad with a creamy sesame sauce. The rich sauce coats the cold, firm noodles well.

Cold udon topped with coarsely grated daikon. The radish provides a pungent freshness and a crunchy texture that contrasts with the smooth noodles.

Cold udon served with slices of cold or warm braised pork. A hearty dish that remains refreshing thanks to the cold noodles.

Cold udon served with crispy tempura on the side. The contrast between the hot fritters and the cold noodles is delicious. Dip the tempura in the cold sauce.

Slow-cooked egg, resulting in a milky white and a creamy, runny yolk. Often served in a small bowl of dashi broth. To be slurped or mixed.

Marinated soft-boiled egg in a soy and mirin mixture. The white is firm and colored, the yolk is creamy and flavorful. A classic accompaniment.

Block of mochi (rice cake) fried until crispy outside and chewy inside. Served hot, often with a little salt or sauce.

Special inari sushi where the vinegared rice is replaced or mixed with mochi. Soft, chewy, and slightly sweet.

Boiled and salted soybeans, served in pods. A simple and healthy appetizer to share.

Small portion of rice topped with slowly simmered beef tendon. The meat is tender and gelatinous, rich in collagen and flavor.

Braised pork slices (chashu) served alone. Tender and flavorful, perfect to accompany a drink.

Avocado prepared with Japanese seasonings (soy sauce, wasabi, or ponzu). Simple and creamy.

Chicken pieces marinated in ginger and soy, then fried. Very crispy on the outside and juicy on the inside. Served with lemon.

Two large fried shrimp tempura. The batter is light and does not mask the delicate flavor of the shrimp.

Assortment of light Japanese fritters. Usually includes shrimp and various seasonal vegetables. To be dipped in the hot tsuyu sauce.

Portion of steamed Japanese white rice, or vinegared rice (sushi style) mixed with vegetables.

Large bowl of rice topped with beef tendon stew. Rich and sticky dish, very flavorful. A complete meal.

Bowl of rice topped with tender braised pork slices and its sauce. The sweet soy sauce soaks into the rice below.

Japanese curry rice with beef. The curry is thick, brown, and moderately spicy, with a sweet and deep flavor.

Also called Tendon. Bowl of rice topped with shrimp and vegetable tempura, drizzled with a special sweet and savory sauce.

Japanese ice cream in traditional flavors. Matcha is herbaceous and slightly bitter, black sesame is rich and nutty.

Soft glutinous rice cake filled with sweet paste. Elastic and soft texture. Served at room temperature.

Ball of ice cream wrapped in a thin layer of mochi. Combines the coolness of the ice cream with the softness of the mochi. Yuzu is a fragrant Japanese citrus.

Dinner menu including three courses. A light starter, a main udon dish of your choice, and a dessert. A complete way to discover the menu.

A more complete tasting menu available every evening. Includes additional tapas for a richer experience.