Yotsugi Seimenjo
四ツ木製麺所
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A heartwarming izakaya for a luxurious time with udon and sake
Évaluation
Avis
Menu
This is a shochu highball supervised by the brother of the famous grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant. Therefore, it is a must-have drink when bar hopping from Uchida. Moreover, a portion of the proceeds will be donated to the 'Children's Cafeteria in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya.
Sapporo.
Sapporo Lager, commonly known as 'Red Star'.
We have prepared three types of sake selected by Sugihira Sake Shop in Yotsugi. They are served in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.
The classic sake from the famous sake brewery 'Sakura Masamune'.
The classic sake from the famous sake brewery 'Sakura Masamune'.
This is a hot water mix of 'Kinmiya Shōchū'.
A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.
This is an Oolong High made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out and it is delicious.
A refreshing drink with the effervescence of carbonated soda and the aroma of Okinawa Bayarise's Shikuwasa citrus. The smoothness of Kinmiya shochu harmonizes perfectly, resulting in a crisp and easy-to-drink flavor.
Kagome tomato juice (unsalted) combined with Kinmiya shochu. Enjoy a refreshing yet rich drink. To make it easy to order more, we offer 'Soto' and 'Naka'. 'Soto' = tomato juice, 'Naka' = shochu only (for additional shochu). Recommended before finishing with udon!
This is a shochu highball with umeboshi made from tataki umeboshi. You can refill with either inside or outside umeboshi (60 yen), making it a great deal.
This is a matcha split with 'Kinmiya Shochu'. The aroma of matcha is vibrant. It pairs well with tempura.
We call it Delicious Lemon High. It is made by Hoppy Beverage and has a different taste from the High Sour.
A classic at the tavern.
This is a very delicious sudachi highball based on sake. When sudachi from my hometown arrives, we serve cut sudachi.
You can enjoy it non-alcoholically by ordering only the outside instead of a set. The price for the outside will be obtained by subtracting 250 yen (medium) from various drinks.
If you order just Naka and add Amakaze's plum, you can make a plum split (laughs)
Homemade noodles that have been kneaded with feet have exceptional firmness! Additional charge is
This is a popular item made by pureeing highly nutritious komatsuna and mixing it in generously. Since it is rarely made, be sure to look for it on the blackboard! The additional charge from plain udon is
It is recommended to eat the plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.
This popular item is made by pureeing highly nutritious komatsuna and mixing it in generously. It is rarely made, so if you see it on the blackboard, be sure to try it! It is recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.
Definitely for small children.
This is a basic menu item that allows you to subtly taste the saltiness of the udon.
You can enjoy various combinations of toppings based on the basic kake.
A dish that makes you want to shout 'Udon!' It is a masterpiece that condenses the deliciousness of the noodles.
Topped with mentaiko is a must. Mixing a small rice with the leftover sauce is recommended.
The deep-fried tofu soaked in broth is the best!
Refreshing with the taste of plum while the richness of the egg is irresistible. Perfect for women who feel cold even in summer!
This is a magical curry that you can finish completely. We recommend it with shrimp tempura and a small rice.
This udon has a rich flavor of red miso that continues to attract many fans.
A local dish from the Minamikawachi region of Osaka, this ramen features thin noodles topped with crispy fried beef intestines known as 'aburakasu'. It is a limited time menu item available on weekdays after 17:30 and on weekends and holidays after 15:00.
A local dish from the Minamikawachi region of Osaka, this udon uses 'abura kasu', which is crispy fried beef intestines.
This is a Meat Nanban inspired by the Sumida and Taito area.
This is udon in the style of carbonara, enhanced with the flavor of fried pork fat. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.
The flavor of shijimi from Lake Shinji is irresistible. A must-try for those who enjoy drinking.
This is a very delicious fried udon with a soy sauce flavor. The serving time is limited to weekdays after 17:30 and weekends and holidays after 15:00.
A local dish from the Minamikawachi region of Osaka, featuring our proud Katsu Udon made with crispy fried beef intestines known as 'Aburakasu', combined with freshly fried burdock tempura.
A sophisticated flavor enjoyed with duck and Kujo leeks directly delivered from a farm in Kyoto.
Definitely for when you want to eat some udon after drinking.
Dissolving a suitable amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.
The broth is delicious! It's perfect for summer.
A classic menu item that you can drink all the broth
The crispy kitsune is exquisite.
The tataki pickled plum is refreshing and delicious.
Udon for green onion lovers, featuring crunchy Kujo green onions directly sourced from Kyoto farmers.
This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.
This udon is popular for its rich flavor of white sesame and red miso.
It is not minced meat! You can also choose warm udon.
The meat and green onions are delicious
Definitely add rice to the rich broth!
Definitely a great addition to various udon dishes! Regular size is +60 yen
First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice.
A delicious rice bowl topped with various vegetables in tempura style.
Very popular, featuring two large shrimp directly sourced from Toyosu Market, along with vegetable tempura. Additional shrimp tempura is also recommended.
Perfect for finishing off with a drink! It includes one large shrimp directly from Toyosu Market and vegetable tempura.
The rich sauce infused with the aroma of garlic is delicious.
We made it with creamy eggs and a nostalgic rich flavor.
It's strange that we haven't prepared this until now.
A combination of shrimp, bell pepper, eggplant, and sweet potato. The vegetables may vary depending on the season.
A rich and flavorful sauce with a garlic taste that pairs well with drinks!
The best partner that goes well with various udon.
A classic dish that can be enjoyed deliciously all the way to the tail.
It is made with a lot of shrimp.
Cut short for easy eating
You can add it to udon or combine it with rice for TKG.
It is recommended to order when you want to eat something light.
Plain but a hidden powerhouse! It goes well with warm dipping sauce, but it is recommended to dissolve it in a suitable amount of cold dipping sauce.
Kitsune soaked in sweet broth
Please tell me what udon goes well with it other than kamatama (laughs)
