Ikiiki

Cold udon served with shrimp tempura and pumpkin tempura, mixed with tsuyu sauce according to personal preference.

A premium dish made from domestically sourced chilled pork that is brined and then aged, coated in moist breadcrumbs and deep-fried. (The light brown sauce in the photo - miso onion sauce is sold separately.)

Udon noodles served hot straight from the pot, accompanied by French Isigny butter and Parmigiano Reggiano cheese, then mixed with tsuyu sauce to taste.

Udon mixed with Japanese-style braised pork and spinach, served with a raw egg and rice.

Udon topped with special spicy seasoning, beef brisket boiled in a lively broth, and bean sprouts.

A daily limited udon that allows you to enjoy the sweetness of sweet shrimp and the unique freshness of sea urchin, along with the scent of the sea.

Udon noodle soup topped with shrimp tempura and pumpkin tempura, made with broth brewed in the traditional Sanuki style.

Warm udon noodles topped with yubu in a broth made using traditional Sanuki methods.

Udon noodles served hot straight from the pot, accompanied by egg and bonito flakes, and eaten with tsuyu sauce.

Warm udon topped with lemon and grated daikon, brewed in a traditional Sanuki-style broth.

Cold udon noodles with a chewy texture, served with tsuyu sauce poured over them, mixed according to personal preference.

A light broth udon flavored with soy sauce, made with a traditional Sanuki-style dashi.

Cold udon served with dipping sauce, allowing you to enjoy a clean and light taste along with the flavor of the dipping sauce.

A rice bowl topped with a fried chicken leg that has been brined and sous vide, along with a soft-boiled egg and vegetables.

A rice bowl topped with a Chinese-style seafood sauce made with barley shrimp, mussels, and pork, along with vegetables and a raw egg.