Sengu-tei Isuzu Canteen

This is a local dish from Ise, made with our original blend of soft and chewy thick noodles using 100% wheat 'Ayahikari' from Mie Prefecture, combined with a broth made from dried sardines, bonito, and kelp, blended with tamari soy sauce and dark soy sauce, featuring a rich and mellow sauce.

This is a local dish from Ise, made with 100% wheat 'Ayahikari' produced in Mie Prefecture. It features our original blend of soft, chewy, and thick noodles, combined with a broth made from dried sardines, bonito, and kelp, along with a mix of tamari soy sauce and dark soy sauce, resulting in a rich and mellow sauce.

This is chilled Ise udon, which retains the unique soft and chewy texture of Ise udon, served with freshly boiled noodles quickly chilled in cold water for your enjoyment.

This is chilled Ise udon, which retains the unique soft and chewy texture of Ise udon, served with freshly boiled noodles quickly chilled in cold water.

Available only on the 1st of every month and on weekends and holidays (breakfast and morning only)

This is a local dish from Ise, made with 100% Ayahikari wheat produced in Mie Prefecture. It features our original blend of thick, soft, and chewy noodles, combined with a broth made from dried sardines, bonito, and kelp, along with a mix of tamari soy sauce and dark soy sauce, resulting in a rich and mellow sauce.

This is chilled Ise udon, which retains the unique soft and chewy texture of Ise udon, served with freshly boiled noodles that are quickly chilled in cold water for your enjoyment.

A type of chirashi sushi made by marinating red tuna sashimi in a soy sauce-based sauce and mixing it with sushi rice, allowing you to directly enjoy the deliciousness of fresh seafood. It is a traditional dish representative of Mie Prefecture, loved as fisherman's food in the Ise-Shima region for a long time.

Hand-formed sushi (tuna) - Ise udon

Ise Madai Hand-formed Sushi, Ise Udon

Ise Madai and Tuna Hand-formed Sushi, Ise Udon

Anago pressed sushi, Yamakake Ise udon

Rare Hokkaido white adzuki beans are lightly cooked to create a smooth texture. This is Iwatoya's original cold zenzai, modeled after the white stones of Ise Jingu.