Udon Kuranosuke

A fresh raw egg. When mixed with hot udon, it creates a mellow and rich flavor. It pairs perfectly with various udon dishes such as Kama Tama Udon and Niku Udon.

A soft-boiled egg with a melt-in-your-mouth texture. Adding it to udon makes the overall dish mellow and flavorful. A versatile topping that goes well with any udon.

A refreshing grated daikon radish with a light taste. Adding it to Bukkake Udon or Niku Udon refreshes the palate and aids digestion. Its spiciness and sweetness stimulate the appetite.

Flavorful Kishu Nanko-ume (plum). Its strong acidity tightens the flavor of the udon. Recommended for when you want something light or have a poor appetite.

Seaweed with a rich ocean aroma. Adding it to udon provides a hint of the sea and a textural accent. It is healthy and goes well with any udon.

Juicy fried tofu pockets simmered in a sweet and savory broth. The broth is thoroughly infused, further enhancing the umami of the udon. Recommended as an additional topping for Kitsune Udon.

A hearty limited-time menu that allows you to enjoy Wakame Udon (Kake) and Nama Shoyu Udon (Sanuki Bukkake) at once. With 1.5 portions, it's satisfying, and you can enjoy two different flavors simultaneously.

A warm udon dish made with several kinds of seasonal mushrooms and plenty of pork, with ginger as a hidden flavor. The soup, infused with the umami of pork and the aroma of mushrooms, warms you from the core. A seasonal menu perfect for winter.

A dish where cold noodles are served with a dipping sauce containing plenty of pork and eggplant. The spiciness of the chili oil acts as an accent, stimulating the appetite. The melt-in-your-mouth texture of the eggplant and the umami of the meat are irresistible. A limited-time menu recommended for summer.

A dish of warm or cold Bukkake Udon generously topped with freshly fried chikuwa tempura and half-boiled egg tempura. The crispy tempura, firm udon, and rich egg yolk combine to offer the true essence of Sanuki udon.

A chilled Zaru Udon served with a盛り合わせ (assortment) of freshly fried tempura made with seasonal ingredients. You can enjoy both the smooth texture of the udon and the crispy texture of the tempura. A luxurious Japanese combination.

A dish where you can enjoy hot Kamaage Udon and a盛り合わせ (assortment) of seasonal tempura. The combination of warm udon and tempura is especially delicious in the cold season. A luxurious set to savor noodles and tempura alternately.

A hearty set meal featuring Sanuki Bukkake Udon, a盛り合わせ (assortment) of four tempura items, and rice. You can enjoy a balanced meal with udon, freshly fried tempura, and rice. An advantageous set to taste our popular menu items at once.

A cold Tantan Udon made with a special salad and tangy sesame broth, topped with spicy meat miso and chili oil. It is rich in vegetables and healthy, yet its richness and spiciness stimulate the appetite. Mix well before eating.

Tempura made with summer zucchini. Its sweetness increases and its texture becomes soft when cooked. It pairs perfectly with udon and offers a taste of the season.

A盛り合わせ (assortment) of freshly fried tempura including shrimp, chicken, and vegetables using seasonal ingredients. The batter is crispy, and the inside is fluffy, allowing you to fully enjoy the taste of the ingredients. Perfect as a side for udon or as a dish on its own.

Tender chicken meat fried in a light batter. Crispy on the outside and fluffy on the inside, the umami of the chicken meat fills your mouth. Perfect as a topping for udon or as a snack with drinks.

Chicken tempura fried in a special batter. The umami of the juicy, tender chicken meat perfectly matches the crispy batter. You can enjoy it as a topping for udon or as a standalone snack with drinks.

A盛り合わせ (assortment) of tempura made with 2-3 carefully selected seasonal vegetables, served freshly fried. You can enjoy the natural sweetness and aroma of the vegetables, which is satisfying yet healthy. Enjoy the vegetables that change with the seasons.

A classic tempura made with plump shrimp fried in a light batter. The sweetness and aroma of the shrimp spread in your mouth, and it pairs perfectly with udon. Enjoying it freshly fried with salt is also recommended.

A rice bowl topped with sweet and savory simmered beef. The umami of the meat dissolves into the broth, creating a rich flavor. It's hearty and recommended when you want to feel full.

Rice mixed with dried sardines (jako), with a simple and gentle flavor. The saltiness and umami of the sardines go well with the rice, creating a deep flavor that is light yet satisfying. It also pairs well with udon and is perfect as a palate cleanser.

Fried mochi with a crispy exterior and chewy interior. Served with a sweet and savory soy-based sauce. Perfect as a side for udon or a small snack.

A fragrant fish cake made by mixing ground fish paste with dried sardines and green onions. It has a firm texture and the umami of fish, making it suitable as a snack with drinks or as a topping for udon. A specialty of the Uwajima region in Ehime Prefecture.

A takeaway tempura盛り合わせ (assortment) including shrimp tempura, perilla leaf, half-boiled egg tempura, and eggplant, made with various seasonal ingredients fried fresh. You can enjoy restaurant-quality taste at home. Perfect as a side for udon or with drinks.

A set for two people, including fresh noodles and broth, allowing you to enjoy authentic udon at home. The freshly made noodles become chewy when boiled. You can choose between dipping broth and kake broth.

A luxurious Udon Suki hot pot course where you cook fresh seafood, vegetables, chicken, etc., in a special broth. The chewy udon absorbs the umami of the ingredients, warming both body and soul. Perfect for a special winter meal.

A hot pot course featuring tender duck meat and crisp Japanese parsley in a special broth. The rich umami of the duck and the refreshing aroma of the parsley are exquisitely balanced, creating a deep flavor. A dish to fully enjoy the flavors of winter.

A hot pot course featuring conger eel, which has a light yet elegant umami, as the star ingredient. Cooking the seasonal conger eel and vegetables in a special broth brings out their natural flavors. A luxurious taste perfect for special summer occasions.

A rich hot pot course featuring fresh oysters in a miso-based pot. The rich umami of the oysters melts with the miso, creating a deep flavor. A luxurious dish to warm you up on a cold winter day.