Izo Sumiyoshi

This is exquisite udon with mentaiko carbonara.

Gentle cream udon with grilled bacon and mentaiko

Enjoy the deliciousness of sea bream with plenty of condiments in a light manner.

Crispy on the outside, creamy on the inside. Rare finish that brings out the ingredients.

A dish that allows you to enjoy the lingering taste of Japanese flavors with a spicy and numbing Mapo tofu enhanced by a delicate layer of bonito flakes.

Homemade potato chips with olive-scented yogurt sauce dip

This is a popular bukkake udon dish from Kobe Nagata, featuring tender simmered domestic beef tendon and fried eggplant.

Please enjoy the strong sticky grated Yamato yam mixed well with bonito flakes, seaweed, warm egg, and wasabi.

Three large pieces of chicken tempura that have been well-marinated are served. The hearty chicken tempura pairs perfectly with lemon.

This is a bukkake udon topped with a large, satisfying tai chikuwa tempura and a soft-boiled egg tempura.

This bukkake features domestic beef that has been slowly cooked to tenderness, perfectly matched with oni oroshi.

This udon is packed with nine types of ingredients including shrimp, squid, chicken, Chinese cabbage, and mushrooms. It has a fragrant aroma of yuzu.

This is curry udon made with wheat flour and two types of curry powder. It is a popular udon that evokes a sense of nostalgia.

This is udon with Hakata's specialty burdock tempura and beef. It is a classic and beloved udon in Hakata.

This is a luxurious nabe yaki udon with ten ingredients including shrimp tempura, fried rice cakes, chicken, and mushrooms. It warms you from the core of your body.

Using a generous amount of fragrant Kyoto green onions, it is blended with a special salt sauce and bonito broth. Black pepper pairs well with it.

This is a two-layer white curry udon with a white potato and fresh cream potage underneath and spiced black curry on top.

This is a grilled fisherman's rice bowl made with sea bream served with plum salt sauce and homemade sesame ponzu.

This is burdock tempura that is quickly fried in high-temperature oil with a thin batter. It can be enjoyed crispy as is.

This is Zaru Udon with two shrimp tempura and vegetable tempura. Please add the condiments and enjoy.

This is Bokkake Udon, originating from Nagata in Kobe, made with domestic beef tendon simmered until tender and seasoned with a sweet and spicy flavor.

This is the most popular katsudon. The dashi made from carefully prepared bonito stock every morning and the aged tare provide a rich and deep flavor.

This is a traditional oyakodon made with two fluffy chicken eggs in aged dashi. The chicken, cut into larger pieces, absorbs the flavor and is delicious.

This is a rice bowl topped with a soft-boiled egg that is creamy and smooth. Because it is a simple bowl without any additional ingredients, you can truly enjoy the flavor of the broth.

A hearty Edo-style tempura rice bowl topped with two shrimp tempura, a large anago (conger eel) tempura, a soft-boiled egg tempura, and vegetable tempura.

A seafood bowl delivered directly from the fishing port, freshly caught at Tairi Port in Akashi. Please enjoy it with our homemade sesame sauce.

Please enjoy it topped with soft-boiled egg tempura and tempura scraps, drizzled with raw soy sauce.

This is rice topped with grated yam and mixed with broth.

A classic onigiri with two types of filling served with a udon set.

Seafood sushi served in a small cup. Truly a treasure box of the ocean's bounty. Served with udon. For the final meal.

This is a Kansai-style small fox udon with a sweet seasoning.

This is a small bowl of udon with freshly fried shrimp tempura.

This is a Small Chicken Tempura Bukkake topped with juicy chicken tempura.

Please enjoy the cold udon with our homemade blended raw soy sauce.

For 2 people and up

For 2 people and up