Nambaudon

Udon mixed with pork belly full of smoky flavor topped with special mazesauce. Be sure to mix the leftover seasoning with rice too :)

We serve udon topped with duck tenderloin that has been sous-vide for a long time and then torched.

The brisket is simmered in a savory soy sauce and then grilled with a torch before being placed on top of the udon.

Meaning parent and child, we serve it with domestic chicken thigh and egg.

The rich flavor of curry, chewy udon, and the perfect harmony of smoky chicken thigh topping is exceptional.

I will serve you with the rich, deep, and refreshing taste of the basic Kansai-style broth.

Square tofu puffs, not regular sliced tofu, are used as toppings for the udon.

A dish perfect for winter, combining the rich taste of fish cake and the flavor of the broth.

Made with only domestic chicken thighs, simmered in a flavorful soy sauce and grilled with a torch, served on top of udon.

Domestic chicken tender is sous-vide for a long time and then grilled with a torch before being served on udon.

The basic flavor is spicier than regular ramen.

The basic flavor is spicier than regular ramen.

The basic flavor is spicier than regular ramen.

The basic flavor is spicier than Pura Ramen.

The basic flavor is spicier than regular ramen.

Udon mixed with special mazesauce. Be sure to mix the leftover seasoning with rice too :)

Udon mixed with special mazesauce topped with smoky beef brisket. Be sure to mix the leftover seasoning with rice too :)

Udon mixed with a special mazesauce topped with fragrant duck tenderloin. Be sure to mix the leftover seasoning with rice as well :)

The rich flavor of curry and the chewy texture of udon create a perfect harmony.

The rich flavor of curry, chewy udon, and the perfect harmony of the smoky beef brisket topping is exceptional.

The rich flavor of curry, chewy udon, and the perfect harmony of smoky pork belly topping is exceptional.

A handmade kaeshi broth is prepared, and the bonito flavor is exceptional.

We serve handmade chilled broth and sous-vide domestic chicken tenderloin separately.

Served with handmade cold broth and sous-vide duck tenderloin cooked for a long time.

Served separately with handmade Hayashi broth and seared beef brisket.

A rice bowl mixed with soft boiled eggs, butter, flavored soy sauce, and sesame oil.

A rice bowl with chadol (brisket) and a soft poached egg.

A rice bowl with tender duck tenderloin and a poached egg.

Softly boiled dumplings served on top of a special sauce.

The dumplings are gently boiled and served with a special sauce and rayu (spicy oil) (caution: spicy)

We serve udon topped with brisket simmered in a flavorful soy sauce.

The duck tenderloin is sous-vide for a long time and then torched to serve.

Made with only domestic chicken thighs, simmered in a flavorful soy sauce and grilled for a smoky taste, served on top of udon.

This is udon made with domestic chicken breast that has been sous-vide for a long time, resulting in a soft and mild flavor.

Instead of regular sliced yuba, square whole yuba is used as a topping for the udon.

Coke is indeed Coca-Cola 355ml

Cider is indeed Chilsung Cider 355ml from the Big Dipper.