讃岐うどん ひろ川 中目黒総本店
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A cozy, hidden gem of a Sanuki udon restaurant
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A fragrant traditional shochu reminiscent of ancient times, made on an island 3581m south of Tokyo. Recommended are the refreshing Aochu by Naoko Okuyama, the mellow three-year-old aged shochu, and the highly individualistic varieties by Hiroe Matsu, served on the rocks. Alcohol content is 30 degrees.
A fragrant traditional shochu from a prehistoric island located 3581m south of Tokyo. Recommended are the refreshing Aochu by Naoko Okuyama and the mellow three-year aged shochu by Hiroe Matsu, each with a unique character. Alcohol content is 30%.
A fragrant traditional shochu from a prehistoric island located 3581m south of Tokyo. Recommended are the refreshing Aochu by Naoko Okuyama, the mellow three-year-old aged shochu, and the highly individualistic Hiroe Matsu, served in various styles on the rocks. Alcohol content is 30%.
A restaurant located in Marugame City, Kagawa Prefecture, the home of Sanuki Udon, known as the 'sacred place'! Just a 2-minute walk from Marugame Station!! Pairs well with the chikuwa tempura at the Matatabi Udon Bar, perfect for a quick drink!! On the rocks is recommended.
The crisp and refreshing burst of delicious flavor pairs well with any dish!!
The unique flavor created by thorough dedication captivates whiskey lovers around the world!
The richness of the udon broth and the sweetness of the onion bring out the flavor of the beef to the fullest! Cold udon, cold dipping sauce, and beef will be served on a separate plate. *Without rice... 1,500 yen. Change raw egg to onsen egg... +50 yen.
Chilled udon, cold dipping sauce, and beef served on a separate plate. Comes with tempura bits!
Warm Udon
Cold Udon
Cold Udon
Warm Udon
Freshly boiled udon is a traditional way to enjoy Sanuki udon, where the boiled udon is served directly in a bowl without being rinsed in water. It allows you to savor the original aroma and saltiness of the udon, along with its fluffy and chewy texture.
Butter included... +150 yen. Add a little black pepper and you will have Kamatama Butter Udon!
(Once you taste this chikuwa, other chikuwa will feel unsatisfactory!!)
(Tempura made with a mixture of crushed shrimp and tofu!)
(This is a tempura made by mixing whole Iidako with ground batter!)
The sixth installment of the Mountain Kamaboko Tempura series features popular root vegetables sandwiched in fish paste and deep-fried. If ordered with udon, the tempura will be served on a separate plate.
This is the fourth installment of the Yamagata Kamaboko Tempura series! The king of snacks pairs well with udon too~ *If you order it together with udon, the tempura will be served on a separate plate.
From 150 yen
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