Udon Manpuku

Kake udon is a type of udon where the deliciousness of the broth stands out the most. It is a dish that makes you involuntarily moan with delight due to the smooth texture of the udon and the umami of the broth.

Authentic wakame udon made with locally sourced Naruto wakame. Enjoy the rich aroma of seaweed and the savory flavor of Manpuku broth.

The combination of the sourness of plum and the spiciness of grated daikon on the smooth udon noodles is exquisite. Highly recommended dish.

Boiled udon noodles are scooped up directly from the pot after boiling, providing a chewy texture unique to udon that has not been rinsed with water. Please note that it may take some time to prepare as we cook the noodles upon receiving the order.

Made with the famous Etchu Meisui red eggs from Hikari-ga-ma Farm. It pairs well with Manpuku's aged udon and offers a collaboration with authentic dashi broth. Enjoy!

When it comes to udon, tempura udon is a must-try. Manpuku's tempura udon is known for its half-cooked egg tempura. Please mix the umami of tempura with the runny yolk of the half-cooked egg. You will involuntarily sigh in delight.

Our curry udon comes with a side of small rice. After scooping up the udon, be sure to add the rice and enjoy. Please give it a try when you have the chance.

Comes with a large piece of kakiage. You can enjoy the kakiage by eating it crispy on its own or by placing it on top of the udon to let it soak up the broth. Delicious either way.

A combination of tempura udon and curry udon. Mixing the half-cooked egg tempura broken into curry with udon creates an indescribable deliciousness. And of course, it ends with rice.

Amagama Udon is a kettle-cooked udon that is characterized by not being rinsed with water. The combination of chewy udon noodles and tempura is exquisite and irresistible.

The tripe in Manpuku is made from domestic pork tripe, using Takayama Kojiya's aged miso and natural dashi, simmered slowly to make it soft. It melts in your mouth.

Cold udon noodles. The natural dashi from Manpuku becomes even more flavorful when chilled. This dish allows you to enjoy the pure umami of natural dashi.

Zaru udon is a dish that is synonymous with summer. The umami of Kancho soy sauce from Kanazawa Ohno and the rich flavor of Manpuku's original natural dashi blend together, spreading the aroma of the dipping sauce in the mouth.

Mix plum, grated daikon, slippery udon noodles, and Manpuku's proud natural dashi well and stir it in at once. You can enjoy the unity of flavors.

Enjoy dipping hot tempura into cold udon noodles. The tempura starts off crispy and gradually absorbs the broth. Highly recommended dish.

Cold udon noodles topped with hot and crispy freshly fried tempura. Enjoy the harmony of Manpuku's natural dashi and tempura flavors.

Cold udon noodles served with dipping sauce. Enjoy with crispy tempura freshly fried, either dipped in sauce or with salt. A tantalizing dish that whets the appetite.

When it comes to onigiri in Toyama, it's konbu (kelp) onigiri. Nori (seaweed) onigiri is also available.

A rice ball filled with a whole shrimp tempura. Perfect with Manpuku udon.

Mini Katsudon made with our original natural dashi. Comes with small udon noodles. (Can be served hot or cold)

A dish of freshly fried tempura, mixed with natural dashi-flavored eggs for a light and fluffy texture. Served with a side of small udon noodles. (Can be served hot or cold)

Curry rice from a udon shop. This curry is made in a Japanese style using natural dashi and broth. It also includes Kyoto Kanri curry powder. Please try it once.

Comes with three large pieces of fried chicken. When you bite into it, the hot chicken fat oozes out. Enjoy it with Japanese-style curry. Also comes with a side of small udon noodles.

A classic pork cutlet curry dish. It features freshly fried tonkatsu (pork cutlet) combined with Japanese-style curry. A guaranteed delicious combination. Comes with a side of small udon noodles. (Can be served hot or cold)

Actually, it is a hidden popular menu of Banfuku. It is recommended when you want to eat a large chicken karaage and rice udon heartily.

We used freshly fried tonkatsu with the special egg from Hikari-ga-ma Farm, the Echizen famous water red egg, and the original sauce from Banpuku. The creamy egg is irresistible. It comes with a large bowl of udon and salad.

Freshly fried tempura wrapped in Koshihikari rice and topped with a red egg from Hikarigama Farm, enhancing the flavors on the plate. Served with large udon noodles and salad.