五郎八

Contains braised pork belly, pork belly, onions, and tenderly simmered eggplant.

Topped with deep-fried eggplant, this dish features a spicy sauce made with pork belly, green onions, and eggplant. For those who enjoy spiciness, add extra chili oil for an exciting kick! It's also delicious to mix in rice with the remaining sauce. *Raw egg is optional (+100)

This is a weekly changing curry udon. Currently, we have beef tendon curry and pork shabu curry as the weekly specials. It is a curry with a rich dashi flavor.

This is a seasoned rice dish with burdock, chicken, carrot, and shiitake mushroom broth.

Stir-fried udon with king oyster mushrooms, shiitake mushrooms, pork belly, cabbage, onions, tamogitake mushrooms, and enoki mushrooms, cooked with garlic and butter for a hearty punch.

Udon with plenty of flavor from beef, burdock, konjac, long green onions, ginger, and shiitake mushrooms grown in-house.

Grated daikon, okra, tororo, mekabu, and natto are packed with nutrients and help prevent summer fatigue!! *Raw egg is an option (+100)

This is a keema curry made from ground meat, eggplant, onion, bell pepper, paprika, and zucchini broth.

This is a refreshing udon with cucumber, eggplant, okra, mekabu seaweed, and ginger, packed with nutrients.

Lettuce, pork shabu, Japanese yam, perilla leaves, and grated daikon. It's refreshing yet hearty, great for recovering energy.