Nakamichi

The signature dish of Nakado. Freshly cooked, piping hot udon noodles are topped with a generous serving of equally hot vegetables in a savory sauce. At first, you are overwhelmed by its appearance, but the flavor is surprisingly light, making it easy to enjoy. If you come here, you must try it at least once!

The noodles of the yaki udon are half a serving. It's perfect for those who want to add rice to the leftover sauce and enjoy it.

This is a so-called sweet sauce-flavored yakisoba. However, what is characteristic of Nakado is its appearance. The yakisoba arrives sizzling on a hot iron plate meant for steak. It's perfect for when you want to eat heartily while sweating.

Udon with warm broth. A popular and value menu item that includes a soft-boiled egg and the classic Sanuki tempura of chikuwa.

Udon in warm broth. The wakame seaweed is sourced from Naruto, Tokushima Prefecture. Due to the impact of the earthquake, the distribution of domestic wakame has drastically decreased, and prices have skyrocketed. However, we are determined to secure a supply and continue providing delicious wakame udon.

Udon in warm broth. It includes tempura made with onions, carrots, green beans, and sakura shrimp. The hot and crispy tempura is a hidden popular menu item at Nakado. You can also request it served separately so you can enjoy it crispy until the end, so please let the staff know.

Udon in warm broth. It contains two shrimp tempura and shishito pepper tempura. This is the classic udon dish.

This is udon served hot from the pot, mixed with a raw egg and soy sauce. You could say it's the udon version of tamago kake gohan (rice with raw egg). The chewy udon combined with the runny egg creates an indescribable deliciousness.

First, be surprised by its appearance. It comes bubbling in a stone pot used for stone-grilled bibimbap. The udon, boiled firm, absorbs the deliciousness of plenty of vegetables, making it unforgettable after just one bite. Adding the homemade yuzu pepper served separately makes it exquisite.

A popular Korean pure tofu stew (Sundubu Chigae) among women. We have started our original Sundubu Chigae udon, which we arrived at after tasting the authentic flavors on-site. This is a menu item available only on weekends and holidays. We appreciate your understanding in case it is sold out.

A popular nabe-yaki udon with homemade kakuteki, tteok, and tteokbokki, featuring a mildly spicy special chige nabe-yaki udon. It really warms you up on cold days.

Kamatama udon with added butter for a rich, Western-style finish, complemented by coarsely ground black pepper for a flavor reminiscent of carbonara.

This is a classic dish from Sanuki. It is eaten with cold udon noodles topped with Kagawa's delicious soy sauce and sudachi citrus juice. The harmony of sudachi and soy sauce creates an addictive flavor.

This is a hearty bukkake udon topped with a soft-boiled egg and vegetable tempura, served with cold udon noodles. It is the most popular among cold udon dishes. If you prefer soy sauce udon, you can order it by saying 'with soy sauce,' and it will be served without broth, allowing you to enjoy it with soy sauce.

Perfect for when it gets hot and you crave something refreshing. The homemade low-salt pickled plum paste is the key to the flavor. Feel free to mix in generous amounts of shredded perilla leaves, myoga ginger, and grated daikon radish.

The signature dish of Nakado. Freshly cooked, piping hot udon noodles are topped with a generous serving of equally hot vegetables in a savory sauce. At first, you are overwhelmed by its appearance, but the flavor is surprisingly light, making it easy to enjoy. If you come here, you must try it at least once!

The noodles of the yaki udon are half a serving. It's perfect for those who want to add rice to the leftover sauce and enjoy it.

This is a so-called sweet sauce-flavored yakisoba. However, what makes it characteristic of Nakado is its appearance. The yakisoba arrives sizzling on a hot iron plate meant for steak, making a juicy sound. It's perfect for when you want to eat heartily while sweating.

Udon with warm broth. A popular and value menu item that includes a soft-boiled egg and the classic Sanuki tempura of chikuwa.

Udon in a warm broth. The wakame seaweed is sourced from Naruto, Tokushima Prefecture. Due to the impact of the earthquake, the distribution of domestic wakame has drastically decreased, and prices have skyrocketed, but we are determined to secure enough quantity to continue providing delicious wakame udon.

Udon in warm broth. It includes kakiage made with onion, carrot, green beans, and sakura shrimp. The hot and crispy kakiage is a hidden popular menu item at Nakado. You can also request it served separately to enjoy it crispy until the end, so please let the staff know.

Udon in warm broth. Contains two shrimp tempura and shishito pepper tempura. This is the classic udon.

This is udon served hot from the pot, mixed with a raw egg and soy sauce. You could say it's the udon version of tamago kake gohan (rice with raw egg). The chewy udon combined with the runny egg creates an indescribable deliciousness.

First, be surprised by its appearance. It comes bubbling in a stone pot used for stone-grilled bibimbap. The udon, boiled firm, absorbs the rich flavors of plenty of vegetables, making it unforgettable after just one bite. Adding the homemade yuzu pepper served separately makes it exquisite.

A popular Korean pure tofu stew (Sundubu Jjigae) among women. We have started our original Sundubu Jjigae udon, which we arrived at after tasting the authentic flavors on-site. This is a menu item available only on weekends and holidays. Please understand that it may be sold out.

A popular nabe-yaki udon with homemade kakuteki, tteok, and tteokbokki, featuring a mildly spicy special chige nabe-yaki udon. It really warms you up on cold days.

Kamatama udon with added butter for a rich, Western-style finish, complemented by coarsely ground black pepper for a flavor reminiscent of carbonara.

This is a classic dish from Sanuki. It is eaten by pouring Kagawa's delicious soy sauce and sudachi juice over cold udon noodles. The harmony of sudachi and soy sauce creates an addictive flavor.

This is a hearty bukkake udon topped with a soft-boiled egg and vegetable tempura, served with cold udon noodles. It is the most popular among cold udon dishes. If you prefer soy sauce udon, you can order it by saying 'with soy sauce,' and it will be served without broth, allowing you to enjoy it with soy sauce.

Perfect for when it gets hot and you crave something refreshing. The key to the flavor is the homemade low-salt pickled plum paste. Feel free to mix in generous amounts of shredded perilla leaves, myoga ginger, and grated daikon radish.