Kaijiya

Udon is a slightly thick noodle dish made with handmade soy sauce from the last soy sauce brewery in Nagoya, where the broth is made with a unique muro-bushi from the Chubu region and topped with dried bonito flakes. It has a refreshing and warm flavor of soy sauce and broth!

Kishimen is a flat noodle dish from Nagoya, made with handmade soy sauce from the last soy sauce brewery in Nagoya, which is known for its unique muro broth in the Chubu region. It is topped with dried bonito flakes and has a refreshing warm flavor of soy sauce and broth. If you are not a fan of hot dishes, letting it cool slightly will give the noodles a reddish color from the soy sauce, enhancing the flavor.

Soba is a dish made with dashi broth using a unique muro-bushi found in the Chubu region, seasoned with handmade soy sauce made by the last soy sauce brewery remaining in Nagoya, and topped with dried bonito flakes. It has a refreshing and warm flavor with the taste of soy sauce and dashi. Unlike udon or kishimen, soba is the healthiest noodle option as it does not contain wheat flour.

Tamago Toji Udon is a dish made with white dashi seasoned with white soy sauce, topped with fluffy egg and nori. The unique flavor of white soy sauce is infused into the egg, combining with the aroma of nori to create a subtle and delightful taste!

Ankake Udon is a type of udon noodles where a whole shiitake mushroom is added to the regular red udon broth, creating a thickened texture! The flavor of the shiitake in the thickened broth is exquisite, and because of the thickness, it stays warm for a long time, making it perfect for the cold winter season! To enjoy it even more deliciously, do not mix it at the beginning, but only mix the part you are going to eat with the broth. This way, the thickness remains until the end, and you can eat almost all of it without leaving much broth behind!

A simple udon made with white dashi using white soy sauce, with lotus root, thinly sliced negi, sliced aburaage, and chicken. Since it has the flavor of aburaage and negi, it might be just right for those who prefer a light taste!

Udon with thickly sliced kamaboko, two pieces of hanpen, green onion, seaweed, and a whole shiitake mushroom in white dashi made with white soy sauce! The slightly distinctive aroma of shiitake mushrooms drifts in the white dashi, creating a clear and refreshing taste. The name 'Okame' is said to come from the face of Okame, and it is also interesting to rearrange the ingredients to create a face resembling Okame. We hope you enjoy it before the udon stretches too much!

Udon with pork meat

Curry udon from a traditional udon shop with a thickened sauce

This dish is called Moon-viewing Udon because it is made to resemble an egg on the moon. The seaweed represents the night sky, with the egg placed on top. When white dashi broth is poured over it, the yolk resembles the moon and the egg white looks like lightly clouded sky. By adding garnishes like kamaboko, it creates a scene reminiscent of moon-viewing. It is recommended to first savor the taste of the white soy sauce and dashi without breaking the egg, and then enjoy the gentle flavor of the egg once it is broken!

This dish is named after the moon, with the egg representing the moon. The seaweed symbolizes the night sky, with the egg placed on top. When white dashi broth is poured over it, the yolk resembles the moon and the egg white looks like faintly clouded sky. By adding garnishes like flower clusters, green onions, and fish cakes, it creates a scene reminiscent of moon-viewing. It is recommended to first savor the taste of white soy sauce and broth without breaking the egg, and then enjoy the gentle and mellow flavor of the egg once it is broken!

Udon noodles cooked with sliced lotus root-like leeks and chicken thigh meat in a white dashi broth made with white soy sauce. It is light and yet full of chicken flavor. The combination of chicken broth and fish muroaji, mixed with white soy sauce and the aroma of leeks, creates an exquisite dish! It is popular among women as it is healthy and light. The 'namba' in Torinamba refers to leeks, and in other regions it seems to be called 'nanban' or 'nanban,' but the meaning varies. Nanban or namba equals leeks!

Udon noodles cooked in a white dashi broth made with sliced lotus root-like leeks and chicken thigh meat, topped with a beaten egg. It is light and flavorful, with a rich chicken broth flavor. The combination of chicken broth and fish muroaji, mixed with white soy sauce and the aroma of leeks, creates a perfect dish when topped with a beaten egg! The 'namba' in Oyako Namba refers to leeks, which are called 'namba' in other regions. The name has various interpretations, but in the end, 'namba' equals leeks!

Tempura Udon with Negi is a dish where udon noodles are served with a single piece of tempura made with sliced long green onions, cooked in a white dashi broth with white soy sauce, and topped with small shrimp in a generous amount of batter. Unlike the usual tempura udon which comes with two pieces of tempura, this version replaces one piece of tempura with long green onions to reduce the amount of oil, making it a healthier option. This dish is recommended for those who find two pieces of tempura too heavy but still crave tempura udon, as well as for women who prefer a lighter meal.

Tempura Udon from a traditional udon shop, where small shrimp are fried in a generous amount of batter. It is delicious to eat while the batter is still crispy, but some customers prefer to wait until the batter absorbs the broth and becomes soft before eating, which surprisingly enhances the flavor! The noodles absorb the flavor, the generous batter melts into the broth, making it a dish that you'll want to finish until the last drop! If you've fallen in love with Tempura Udon, give it a try...

Tempura soba from an old-fashioned udon shop, where small shrimp are fried in a generous amount of batter. It is delicious to eat while the batter is still crispy, but some customers prefer to wait until the batter absorbs the broth and becomes soft before eating, which surprisingly enhances the flavor! The noodles absorb the flavor, the generous amount of batter melts into the broth, making it a dish that you'll want to finish until the last drop! If you've come to like tempura soba, give it a try...

Tempura udon with a generous amount of small shrimp deep-fried in a traditional udon restaurant style, topped with fluffy beaten egg. The mildness of the egg complements the distinct flavor of the white soy sauce in the batter, allowing you to enjoy the collaboration of egg and tempura together!

Ramen from a traditional udon shop

A dish where a raw egg is added to the traditional ramen from an old-fashioned udon shop.

Ramen with miso-flavored vegetables and meat stir-fried

Ramen topped with stir-fried pork

Ramen with thickened sauce

Ramen with a thick curry flavor

Spicy ramen with ground meat

Udon noodles with a spicy kick and ground meat

Limited time offer (October to April) This is a dish where Nagoya's specialty hard noodles are boiled in miso flavor and served in a clay pot.

Simmered Udon is a seasonal dish available from October to April. It is a Nagoya specialty where firm noodles are simmered in a soy sauce broth and served in a clay pot.

A dish where miso-flavored udon noodles are simmered and served in an earthenware pot.

A dish where soy sauce-flavored udon noodles are boiled and served in a clay pot.

Yudofu Udon is a warm dipping noodle dish where udon noodles are dipped in a red dashi broth with an added dashi made from simmering soy sauce. The broth, which contains a rich soy sauce reduction, offers a unique and flavorful experience different from traditional udon dishes!

Udon with a slightly thick noodle topped with dried bonito flakes, seasoned with handmade soy sauce made at the last soy sauce brewery in Nagoya, which is unique to the Chubu region and uses muro broth for the dashi. The flavor of soy sauce and dashi is prominent, and it is a refreshing cold udon that goes down smoothly as it is served cold!

Kishimen is a flat noodle dish from Nagoya, flavored with handmade soy sauce made by the last remaining soy sauce brewery in Nagoya, which draws its unique flavor from the Muro broth specific to the Chubu region. Topped with dried bonito flakes, the cold noodles are refreshing and smooth, with a rich taste of soy sauce and broth. It is best enjoyed with Kishi Coro, a popular combination that has become a local favorite. Simply mention 'Kishi Coro' when ordering to enjoy this dish.

This is a cold soba dish made with a unique dashi stock from the Chubu region, seasoned with handmade soy sauce made by the last soy sauce brewery remaining in Nagoya, and topped with dried bonito flakes. It has a refreshing taste with the flavors of soy sauce and dashi, and the cold noodles provide a smooth and refreshing eating experience. Unlike udon or kishimen, it is made without using wheat flour, making it the healthiest noodle option.

Zaru Soba is a simple and healthy cold noodle dish where soba noodles are dipped in a broth with chopped seaweed. The broth is a traditional sweet and savory sauce that enhances the flavors of the noodles and seaweed, with a refreshing kick of wasabi as a perfect accent. It is a dish that can help you forget the summer heat! It may also be beneficial for those who are health-conscious, as it could help lower blood pressure and improve blood circulation.

Zaru Kishi is a simple and healthy tsukemen dish where chopped nori is sprinkled on somen noodles served in a sieve, dipped in broth, and eaten. The traditional sweet and savory broth enhances the aroma of the noodles and nori, with the sharpness of wasabi providing a perfect accent. Be careful as the wasabi tends to settle at the bottom. This dish is perfect for helping you forget the summer heat!

Limited time offer (May to September) Cold noodles dipped in ice water, this tsukemen is perfect for the hot summer when your appetite decreases. You can add finely chopped green onions, sesame seeds, and ginger to the slightly thickened dipping sauce according to your preference. When you eat it, the indescribable flavor of ginger permeates, giving you a refreshing coolness.

Chilled udon noodles dipped in a sauce and eaten, perfect for the hot summer when appetite decreases. The noodles are smooth and have a satisfying texture. You can add finely chopped green onions, sesame seeds, and ginger to your liking. Dip them in a slightly thicker sauce and enjoy the indescribable flavor of ginger, which will make you feel cool from the inside out!

Limited time offer from May to September. Chilled Chinese noodles are perfect for the summer fatigue season. This cold noodle dish features a variety of colors such as tomatoes, cucumbers, eggs, ham, and pickled ginger, giving a refreshing appearance. The acidity of chilled Chinese noodles permeates the body during the period of decreased appetite, stimulating the appetite. Vinegar is said to have the effect of recovering from body fatigue and sluggishness. After eating half of it, adding mayonnaise will allow you to enjoy a different taste. If you need mayonnaise, please inform the staff when ordering.

Limited time offer from May to September. A perfect summer dish with plenty of pork. This chilled ramen comes with lettuce, cucumber, and tomato on top of cold noodles. The rich and not overpowering taste is enhanced by a tangy sesame sauce on grilled pork. Ideal for replenishing stamina during the summer. Try Stamina Udon to improve your energy consumption! (While Chilled Stamina Udon comes with a sweet and savory sesame sauce, Chilled Stamina Ramen features a tangy sesame sauce, so it might be fun to try both and compare!?)

Limited time offer (May to September) Perfect for summer, this chilled udon is packed with pork. Topped with lettuce, cucumber, and tomato on cold udon, it has a rich yet not overpowering taste with sweet and savory sesame sauce on grilled pork. Ideal for replenishing stamina in the summer heat, so please enjoy Stamina Udon to improve your energy consumption! (Chilled Stamina Udon has a sweet and savory sesame sauce, while Chilled Stamina Ramen has a tangy sesame sauce, so it might be fun to try both and compare!?)

Tamago-don is a simple rice bowl dish made by simmering thinly sliced onions in a sweet and savory soy-based sauce and topping it with a cooked egg. It is one of the most affordable options on the menu, alongside the Shino-don. The combination of egg and sweet-savory sauce creates a delicious harmony, making it a satisfying meal without being too heavy!

A simple rice bowl dish made by simmering lotus root cut long green onions, thinly sliced aburaage, and kamaboko in a sweet and savory soy-based sauce. The flavors of aburaage, kamaboko, and green onions blend with the sauce, creating a rustic yet flavorful dish. I hope you can appreciate the goodness of Shinoda Donburi.

A bowl dish made by simmering pork, lotus root, and chopped long green onions in a sweet and savory soy-based sauce. Customers have also mentioned that it is delicious as is, but adding a little more broth and a raw egg turns it into a tasty sukiyaki-style dish.

Katsudon is a traditional Japanese rice bowl dish consisting of a deep-fried pork cutlet simmered in a savory and sweet soy-based broth, topped with a beaten egg. It is known for its rich flavor and is popular among those who do physical labor due to its hearty nature.

A bowl dish made by simmering chicken, lotus root, and sliced long green onions in a sweet and savory soy-based sauce.

Oyakodon is a rice bowl dish made by simmering chicken and thinly sliced onions in a sweet and savory soy-based sauce, topped with a beaten egg. The dish gets its name from the perfect harmony between the chicken (parent) and egg (child), creating a delightful and exquisite flavor. It is believed that the bond between parent and child brings out this unique taste, so please enjoy the wonderful combination!

A dish made by simmering pork, lotus root, and chopped long green onions in a soy sauce-based sauce, then topping it with a raw egg. Unlike oyakodon, this dish features an unusual combination of pork (pig) and egg (chicken), offering a unique and enjoyable flavor experience. The name 'Other Person Donburi' is a playful choice, as there is no parent-child relationship between the ingredients.

The name comes from the thinly sliced kamaboko arranged in a fan shape, resembling scattered leaves. In reality, it is a unique bowl dish made by simmering kamaboko, shiitake mushrooms, and chicken in a sweet and savory sauce, served over rice and topped with shredded nori. The dish is visually appealing and the aroma of shiitake mushrooms stimulates the appetite. For an additional 50 yen, you can also add a soft-boiled egg on top. Please inform the staff when placing your order!

Tendon is a traditional dish from a udon restaurant, consisting of small shrimp fried in a generous amount of batter. Enjoy the slightly crispy texture inside the sauce-soaked batter, along with a rich sweet and savory flavor and the exquisite taste of the oil.

Tennan Don is a bowl dish with a small piece of deep-fried shrimp tempura and sliced lotus root simmered in a sweet and savory soy-based sauce. Normally, a typical tempura bowl comes with two pieces of tempura, but Tennan Don replaces one piece of tempura with sliced lotus root to reduce the amount of oil and make it a healthier option. This dish is recommended for those who want to eat tempura bowl but are hesitant, or for women who prefer a light meal!

Tempura and egg rice bowl is a traditional dish from a udon restaurant where small shrimp is deep-fried in a generous amount of batter, then topped with beaten egg. The egg, which is cooked around the batter soaked in sauce, wraps around it to create a moist and mellow flavor that doesn't feel greasy. We hope you enjoy a different charm from the usual tempura bowl!

A bowl of curry flavored with the traditional thickened sauce from an old-fashioned udon restaurant

Rice topped with hot curry

Curry rice with pork cutlet

A dish that consists of the toppings of a katsudon.

Freshly fried cutlet for 300 yen per piece. (No side dishes included)

Comes with 5 to 6 pieces per plate. (No side dishes included)

Comes with 3 to 4 pieces. (No side dishes included)

Yaki Udon is the only stir-fried udon dish that is made by stir-frying pork, cabbage, diced onions, bell peppers, and boiled udon noodles together and seasoning them with a rich sauce. It is recommended for those who occasionally crave for yakisoba.

Small portion: 200 yen, Medium portion: 230 yen, Large portion: 250 yen