Mocchiri Udon e Oikatsu Kine no Ne Mamioka

The owner, hailing from Kitakyushu, prefers the chewy udon from Fukuoka. The quest began to see if we could add the chewiness of Fukuoka to the firmness of Sanuki and the delicious dashi of Kansai. For many generations, delicious noodles have been a challenge. The noodles are made using high-quality wheat from Kitakyushu called 'Chikugoizumi.' This soft-textured, flavorful, and aromatic high-quality wheat is blended secretly to create gentle and chewy udon. Water content: 44% to 46%, salt concentration: 13% to 16%, cooking time: 15 to 18 minutes, adjusted for each season. Udon is named after its local area, such as Sanuki udon, Osaka udon, and Inaniwa udon, and is loved in those regions. We wanted to name it after Nara, so we named it 'Akishino Udon' in honor of the chef's hometown, making it a beloved specialty udon originating from Nara.

【 Ibusuki Bonito 】Many people associate bonito flakes with Makurazaki. However, there are many bonito flake shops in Ibusuki, located in the southwest of Kagoshima Prefecture, and we have carefully selected handmade products. We use the finest bonito flakes, which account for only 1% of the total distribution. It's the best. 【 0.01mm Ultra-Thin 】The bonito flake shaver we use was proposed by the third-generation president of a shaver company in Osaka. It shaves the bonito, recognized by Guinness as the hardest food in the world, into ultra-thin slices of 0.01mm. The 0.01mm ultra-thin bonito allows you to experience the original flavor of bonito directly. The aroma and taste provide an emotional experience. 【 Exceptional Dashi 】Using natural ma-kombu that is not commonly distributed and the finest bonito flakes from Ibusuki. This dashi, made from exceptional ingredients, is familiar to Kansai people. Even on its own, it is excellent, but the dashi for Akishino Udon is enhanced with an additional 0.01mm bonito, adding depth to the flavor, making it truly an exceptional dashi.

〜Secret of Deliciousness〜✔︎ The cold udon noodles are made with Akishino udon, maintaining the chewy texture while being finished as a smooth, easy-to-swallow thin noodle. You can fully enjoy the rich aroma of carefully selected high-quality wheat.✔︎ Special dipping sauce for zaru udon The 'special sauce for zaru udon' combines a broth made from thickly shaved bonito flakes and kelp with rich Miyadaki soy sauce, creating a perfect pairing with the thin noodles. Please enjoy it with plenty of freshly grated ginger. [Limited Time 'Zaru Udon' Menu] - Fresh young corn and small shellfish tempura udon - Tempura zaru udon - Chicken and shrimp tempura zaru udon - Chikuwa and egg tempura zaru udon - Lightly salted chicken tempura zaru udon - Chicken tempura zaru udon with ripe yuzu pepper - Chicken tempura zaru udon with Kishu Nanko plum

[Zaru Udon, Summer's Special Arrangement] Refreshing yet full of flavor. This summer-only special dashi sauce features the juicy umami of tomatoes complemented by the crisp acidity of aromatic vegetables. Additionally, a finishing touch of 'Oikatsu' enhances the aroma and richness. You might wonder, 'Do tomatoes really go with udon?' This dish could turn that question into a surprise. Even on hot days when your appetite may wane, this is a light and enjoyable dish.

A la carte 2,068 yen (tax included) Set meal 2,618 yen (tax included) Rice bowl 1,958 yen (tax included) Commitment to Deliciousness - Three Techniques by the Craftsman - To enjoy the anago, which is in season during summer, at its best, we at Kine no Oto are committed to three key points. 1. Craftsman's Skill (Careful Preparation) By carefully applying 'marbling', we suppress the unique odor of anago and maximize its umami. 2. Fluffy Cooking With a slightly sweet seasoning crafted by our artisans, we cook the anago to an astonishingly soft and fluffy texture. 3. Fried Fresh to Order After receiving your order, we coat it in tempura batter and fry it all at once. We deliver it in the best state, crispy on the outside and fluffy on the inside, freshly fried.

[Single Item] 1,628 yen (tax included) [Set Meal] 2,178 yen (tax included) [Rice Bowl] 1,518 yen (tax included)

This is a luxurious dipping udon served with fragrant grilled seasonal eggplant and flavorful Ooyama chicken, accompanied by a rich yet refreshing sesame sauce specially made by Kine no Oto.

A feast of Wagyu sukiyaki and udon. Enjoy the flavors of our popular sister restaurant with ease. <Contents> Wagyu sukiyaki / Small udon / White rice / Seasonal small bowl / Pickles / Ohagi from Kine no Oto

A different flavor from the gentle broth of udon! This is a hearty katsutoji. <Contents> Katsutoji / Small Udon / White Rice / Seasonal Small Dish / Pickles / Kine no Oto Ohagi

From udon to tempura and sweets. A little bit of everything style popular among women. <Contents> 5 types of tempura / small udon / white rice / seasonal small bowl / pickles / Kine no Oto ohagi

A cute small serving meal. You can experience the delicious broth of Kine no Oto. <Contents> 3 types of tempura / small udon / white rice / Kine no Oto sweet rice dumplings

Our proud Tori Ten, meticulously prepared to achieve a juicy finish.

The tempura, which is carefully paired with the broth, is a great supporting actor that enhances the deliciousness of the udon.

Ebi tempura is extremely popular among people of all ages. It turns udon into an instant delicacy, the 'King of Tempura.'

A special dish made from a whole purchase of Yamato beef, selecting the cuts that pair well with udon. It retains the quality umami and aroma of fat characteristic of Wagyu, while being simmered sweet and savory.

A meat udon topped with a fluffy piece of kitsune. The sweetness that melts from the fried tofu combines with the meat and broth, creating a moment of bliss.

Beef udon with maitake tempura topping! A dish where the crispy texture and umami of the maitake tempura harmoniously come together.

Gentle broth, chewy udon, and slightly sweet fried tofu. This is a classic of Kine no Oto.

Fluffy fried tofu and delicious broth make this a classic udon dish.

Using the high-quality Nanko plum from Minabe Town, Kiyokawa, in Wakayama Prefecture, known for its slightly sweet and rich flavor.

Beef tendon mixed with bonito broth creates an addictive deliciousness.

The creamy egg sauce pairs well with the chewy udon.

This dish is popular for its mild texture of onsen egg and tororo.

This is a luxurious tenmusu made with delicious rice from contracted farmers and fragrant seaweed. Ebi tempura... 363 yen, chicken tempura... 330 yen, kisu tempura... 363 yen

Small Udon / Rice Ball / One Chicken Tempura

You can have a refill of the udon.

This katsudon is finished with a punchy umami flavor, contrasting with the gentle udon broth. [Katsudon only] 1,100 yen (tax included)

Using rich, bright orange eggs. It's very creamy. [Donburi only] 770 yen (including tax)

The classic popular Oyakodon is also focused on the ingredients and cooking. [Bowl only] 935 yen (tax included)

The crispy batter and sweet bowl sauce pair well, making it delicious and perfect with rice. [Bowl only] 1,210 yen (tax included)

In exquisite broth, combined with clam broth for added flavor. Bursting with umami. <Contents> - Chicken - Shrimp - Clams - Firm Tofu - Lettuce - Mizuna - Red Daikon - Enoki Mushrooms - Maitake Mushrooms - Shiitake Mushrooms - White Leeks - Udon

Quickly dip in the exquisite broth for shabu shabu. Satisfying to eat. <Contents> - Pork Loin - Pork Belly - Clams - Firm Tofu - Lettuce - Mizuna - Red Daikon - Enoki Mushrooms - Maitake Mushrooms - Shiitake Mushrooms - White Leek - Udon

You can enjoy it with broth or ponzu sauce. It can be enjoyed lightly. <Contents> - Wagyu Sirloin - Clams - Firm Tofu - Lettuce - Mizuna - Red Daikon - Enoki Mushrooms - Maitake Mushrooms - Shiitake Mushrooms - White Leeks - Udon

Pork Loin <80g> 968 yen (tax included) Pork Belly <80g> 968 yen (tax included) Wagyu Sirloin <80g> 1,650 yen (tax included) Vegetable Platter 550 yen (tax included) Rice Soup Set 220 yen (tax included) Udon 110 yen (tax included)

This is a rolled omelette made with carefully selected dashi, featuring plenty of dashi, as served in a udon shop.

The essence of a udon shop, crispy tempura. An assortment of 5 types chosen by the chef.

Crispy fried seaweed from Ariake.

Carefully prepared to be moist and tender. This is a recommended dish.

A refreshing appetizer made with soft and high-quality sea bream. A dish that pairs well with alcohol.

We have prepared a selection of carefully chosen pickled vegetables.

Served with plenty of bonito flakes on top of plum jelly. Please dip the cucumber in it.

We prepare it fresh every morning. The sweet bean paste is from a long-established Japanese confectionery shop.

It is a small size so you can enjoy it even after eating udon.