Ryoan

This is udon that has been cooled down and then reheated with hot broth poured over it.

A bowl of udon served with a broth made from boiled noodles, a favorite among connoisseurs.

Amidst the rising steam, the beautiful white noodles allow you to enjoy their chewy texture and smooth mouthfeel. We use carefully selected flour from dozens of types, sourced from a genuine Sanuki milling company.

Please enjoy freshly boiled noodles topped with a raw egg and dashi soy sauce.

In the broth of the kake udon, we added shijimi from the Kiso River.

A combination of your preferred udon and your preferred tempura. 930 yen to 1380 yen. The photo shows kake udon and kakiage.

It comes with deep-fried vegetables and more.

This dish comes with two shrimp tempura served with curry udon.

A dish of miso noodle soup topped with shrimp tempura.

Noodles 1.5 times, curry udon is +170 yen

Double noodles, curry udon is +330 yen

By thoroughly chilling the boiled noodles, you can experience a stronger elasticity and smoothness. It's also recommended to use condiments to your liking or to top it with tempura like in the photo.

It is a cold version of kake udon.

The photo includes chicken tempura. Purple daikon (spicy daikon) may not be available depending on the season.

Cold bukkake udon topped with homemade Kishu Nanko plum paste and homegrown spicy grated daikon, creating a spicy and sour addictive flavor.

Cold Ume Oroshi Udon with mountain vegetables simmered in broth added. The spiciness and sourness combined with the refreshing texture of the mountain vegetables elevate the flavor to a higher level.

You dip cold udon noodles into warm shijimi dipping sauce.

Two homegrown sudachi, sliced and placed on top. It has been finished to be a refreshing and excellent dish.

A combination of your preferred udon and your preferred tempura. 980 yen to 1380 yen. The photo shows zaru udon and seasonal tempura.

Cold noodles are dipped in warm curry. It comes with tempura.

Noodles 1.5 times. Curry Udon is an additional 170 yen.

Noodles doubled. Curry udon is an additional 330 yen.

We source various types of soba from the Shinshu region, where soba production is thriving, throughout the seasons. We carefully select only domestically produced, stone-ground flour. This soba is always freshly ground and freshly made. The photo shows it served with shrimp tempura.

It is topped with fried tempura bits and deep-fried tofu.

It is topped with spicy grated daikon.

We topped grated soba with homemade Kishu Nanko plum pickles 4L. The collaboration of spiciness and sourness is the best.

Added mountain vegetables simmered in broth to the plum grated soba. The spiciness and sourness, along with the refreshing texture of the mountain vegetables, elevate the flavor to a higher level.

You can enjoy cold soba noodles with warm duck broth.

Added wild vegetables simmered in broth to cold soba. The refreshing texture enhances the cold soba, creating an addictive flavor.

A dish arranged from the local cuisine of Yamagata Prefecture, meat soba.

Topped with slices of two homegrown, pesticide-free sudachi.

A combination of your preferred soba and your preferred tempura. From 1110 yen to 1710 yen. The photo shows zaru soba and shrimp tempura.

1.5 times the noodles

Double noodles

You can choose to put the egg in the pot or separately in a bowl.

It comes with an egg.