Taichō Udon Ginza Honten

A basic menu. Boiled spinach is served with green onions and a sprinkle of tempura crumbs.

For those who want to eat cold udon.

A generous amount of green onions that will make you happy.

Udon noodles topped with small raw spinach leaves.

The base is onion. Depending on the day, it may include rapeseed blossoms, cod sprouts, or seasonal ingredients.

Fried for two pieces, so it has a satisfying texture.

When you feel lonely with just plain udon, at least have this much.

The only source of protein? Is it truly indispensable for udon after all?

Better than raw, maybe.