Yotsugi Seimenjo

The homemade noodles that are kneaded with feet have excellent firmness! Additional charges apply.

This popular product is made by pureeing highly nutritious komatsuna and thoroughly blending it in. It's rarely made, so if you see it on the blackboard, be sure to try it! There is an additional charge for plain udon.

It is recommended to eat plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

This popular product is made by pureeing highly nutritious komatsuna and kneading it in generously. It's rarely made, so if you see it on the blackboard, be sure to try it! It's recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

Definitely for small children.

This is a basic menu item that allows you to subtly taste the saltiness of the udon.

You can enjoy various combinations of toppings based on the basic soup.

A dish that makes you want to shout 'Udon!' It's a masterpiece that condenses the deliciousness of the noodles.

Topping with mentaiko is a must. It's good to mix a small rice with the leftover sauce.

The deep-fried tofu soaked in broth is the best!

Refreshing with the taste of plum while the richness of the egg is irresistible. Perfect for women who feel cold even in summer!

This is a magical curry that you can finish drinking. Shrimp tempura and a small rice are recommended.

This udon is rich in red miso flavor, and many people find it deliciously addictive.

A local dish from the southern Kawachi region of Osaka, this udon uses 'yukasu', which is deep-fried beef intestines that are crispy.

This is a Meat Nanban inspired dish familiar in the Sumida and Taito areas.

This is a udon dish with the rich flavor of fried pork fat, styled like carbonara. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.

The flavor of shijimi from Lake Shinji is irresistible. A must-try for those who enjoy drinking.

This is a very delicious fried udon with a soy sauce flavor. It is a limited time menu item available on weekdays after 17:30 and on weekends and holidays after 15:00.

A sophisticated flavor enjoyed by adults, featuring Kujo leeks directly sourced from Kyoto farmers paired with duck.

This is what winter is all about! It's piping hot!

This is a miso noodle soup with white miso flavor.

This is a delicious miso nabe udon with the deep richness of Haccho miso.

Perfect for when you want to eat some udon after drinking.

Dissolving a suitable amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.

The broth is delicious! It's perfect for summer.

A classic menu item that you can drink all the broth.

This is a recommended menu item for the scorching heat, featuring udon noodles chilled to perfection in a broth with ice. 【How to Enjoy】1. Place the udon in the dipping sauce and enjoy. 2. Drink the broth from the bowl at your preferred timing. 3. Adjust the thickness of the broth by adding more dipping sauce.

The fox with a shimmery coat is exquisite.

The tataki pickled plums are refreshing and delicious.

Udon for green onion lovers, featuring crunchy Kujo green onions directly sourced from Kyoto farmers.

The spiciness and sourness of kimchi, the deliciousness of cold pork shabu, and a rich soup! A perfect udon for hot summer days.

This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.

This udon is popular for its rich flavor of white sesame and red miso.

It's not minced meat! You can also choose warm udon.

The meat and green onions are delicious

Definitely add rice to the rich dipping sauce!

Definitely a great addition to various udon dishes! Regular size is an additional 60 yen.

First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice dish.

A delicious tempura rice bowl filled with various vegetables.

It is very popular, featuring two large shrimp directly delivered from Toyosu Market along with vegetable tempura. Adding extra shrimp tempura is also recommended!

Perfect for finishing off a drink! It includes one large shrimp directly sourced from Toyosu Market and vegetable tempura.

The rich sauce infused with the aroma of garlic is delicious.

We made the creamy eggs with a nostalgic rich flavor.

It's strange that we haven't prepared this until now.

A combination of shrimp, bell peppers, eggplant, and sweet potatoes. The vegetables may vary depending on the season.

The rich and flavorful sauce with a garlic taste pairs well with drinks!

The best partner that goes well with various udon dishes.

A classic dish that can be enjoyed deliciously all the way to the tail.

It is packed with shrimp.

Cut short for easy eating

You can add it to kake udon, or combine it with rice for a TKG (Tamago Kake Gohan).

It is recommended to order when you want to eat something light.

Unassuming but a hidden powerhouse! It goes well with warm dipping sauce, but it's recommended to dissolve it in a suitable amount in cold dipping sauce.

Please tell me about udon that goes well with something other than kamatama (laughs)

This is a shochu highball supervised by the owner of the renowned grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant itself. Therefore, it is a must-have drink when hopping from Uchida. Moreover, a portion of the proceeds is donated to 'children's cafeterias in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya shochu.

It's Sapporo.

Sapporo Lager, commonly known as 'Red Star'.

We have prepared three types of sake selected by Sugihira Sake Shop in Yotsugi. They are served in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.

The classic 'Sakura Masamune' from famous sake breweries.

The classic 'Sakura Masamune' from a famous sake bar.

This is shochu with hot water from 'Kinmiya Shochu'.

A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.

This is an Oolong Highball made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out, making it delicious.

This drink contains umeboshi used in tataki umeboshi mixed with shochu highball. You can get refills for the middle and outside, and umeboshi (60 yen), making it a great deal.

This is a matcha split with 'Kinmiya shochu'. The aroma of matcha is splendid. It pairs well with tempura.

It is called Delicious Lemon High. It is produced by 'Hoppy Beverage' and has a different taste from Hi-Sour.

It's a staple at taverns.

This is a very delicious sudachi high based on sake. When sudachi arrives from my hometown, we serve cut sudachi as a complimentary treat.

You can enjoy a non-alcoholic way by ordering only the outside instead of the set. If you subtract 250 yen (medium) from various drinks, it will be the price for the outside.

If you order just Naka and add Amakusa plum, you can make a Ume split (laughs)

What you get is a surprise.

The homemade noodles that have been kneaded with feet have excellent firmness! Additional charges apply.

This popular product is made by pureeing highly nutritious komatsuna and thoroughly mixing it in. It's rarely made, so if you see it on the blackboard, be sure to try it! The additional charge from plain udon is

It is recommended to eat plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

This popular product is made by pureeing highly nutritious komatsuna and kneading it in generously. It's rarely made, so if you see it on the blackboard, be sure to try it! It's recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

Definitely for small children.

This is a basic menu item that allows you to subtly taste the saltiness of the udon.

You can enjoy various combinations of toppings based on the basic kake (soup).

A dish that makes you want to shout 'Udon!' It's a masterpiece that condenses the deliciousness of the noodles.

Topping with mentaiko is a must. It's good to mix a small rice with the leftover sauce.

The deep-fried tofu soaked in broth is the best!

The refreshing taste of plum combined with the richness of egg is irresistible. Perfect for women who feel cold even in summer!

This is a magical curry that you can finish completely. Shrimp tempura and a small rice are recommended.

To provide at a reasonable price, there may be yellow sudachi at certain times. If you are concerned, please inquire before ordering.

This udon has a rich flavor of red miso that continues to captivate many people.

A local dish from the Minamikawachi region of Osaka, this ramen features thin noodles topped with crispy fried beef intestines known as 'aburakasu'. It is served in a mini size for easy enjoyment at the end of your meal, so we cannot offer large portions or extra katsu.

A local dish from the southern Kawachi region of Osaka, this udon uses 'yukasu', which is deep-fried beef intestines that are crispy.

This is a Meat Nanban inspired dish familiar in the Sumida and Taito areas.

This is a udon dish with the rich flavor of oil residue, styled like carbonara. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.

The flavor of shijimi from Lake Shinji is irresistible. A must-try for those who enjoy drinking.

This is a very delicious fried udon with a soy sauce flavor. It is a limited time menu available on weekdays after 17:30 and on weekends and holidays after 15:00.

A sophisticated flavor enjoyed by adults, featuring Kujo leeks directly sourced from Kyoto farmers, paired with duck.

This is what winter is all about! It's piping hot!

This is miso nabe udon with white miso flavor.

This is a delicious miso nabe udon with the deep richness of Haccho miso.

Perfect for when you want to eat some udon after drinking.

Dissolving a suitable amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.

The broth is delicious! It's perfect for summer.

A classic menu item that you can drink all the broth.

This is a recommended menu item for the scorching heat, featuring udon noodles chilled to perfection in a broth with ice. [How to Enjoy] 1. Place the udon in the dipping sauce and enjoy. 2. Drink the broth from the bowl at your preferred timing. 3. Adjust the thickness of the broth by adding more dipping sauce as desired.

The fox with a shimmery coat is exquisite.

The tataki pickled plums are refreshing and delicious.

To provide at a reasonable price, there may be yellow sudachi at certain times of the year. If you are concerned, please inquire before ordering.

Udon for green onion lovers, featuring crunchy Kujo green onions directly sourced from Kyoto farmers.

The spiciness and sourness of kimchi, the deliciousness of cold pork shabu, and a rich soup! A perfect udon for hot summer days.

This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.

This udon is popular for its rich flavor of white sesame and red miso.

It's not minced meat! You can also choose warm udon.

The meat and green onions are delicious

Definitely add rice to the rich dipping sauce!

Definitely a great addition to various udon dishes! Regular size is an additional 60 yen.

First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice.

A delicious tempura rice bowl filled with various vegetables.

It is very popular, featuring two large shrimp directly sourced from Toyosu Market, along with vegetable tempura. Adding extra shrimp tempura is also recommended!

Perfect for finishing off a drink! It includes one large shrimp directly from Toyosu Market and vegetable tempura.

The rich sauce infused with the aroma of garlic is delicious.

We made the creamy eggs with a nostalgic rich flavor.

It's strange that we haven't prepared this until now.

A combination of shrimp, bell peppers, eggplant, and sweet potatoes. The vegetables may vary depending on the season.

A rich and flavorful sauce with a garlic taste that pairs well with drinks!

The best partner that goes well with various udon noodles.

A classic dish that can be enjoyed deliciously all the way to the tail.

It is packed with shrimp.

Cut short for easy eating

You can add it to kake udon, or combine it with rice for a TKG (Tamago Kake Gohan).

It is recommended to order when you want to eat something light.

Unassuming but a hidden powerhouse! It goes well with warm dipping sauce, but it's recommended to dissolve it in a suitable amount in cold dipping sauce.

A fox that has absorbed the sweet, juicy broth.

Please tell me about udon that goes well with something other than kamatama (laughs)

The homemade noodles that have been stepped on with feet have an exceptional firmness! Additional charges apply.

This popular product is made by pureeing highly nutritious komatsuna and thoroughly mixing it in. It's rarely made, so if you see it on the blackboard, be sure to try it! The additional charge from plain udon is

It is recommended to eat plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

This popular product is made by pureeing highly nutritious komatsuna and kneading it in generously. It's rarely made, so if you see it on the blackboard, be sure to try it! It's recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

Definitely for small children.

This is a basic menu item that allows you to subtly taste the saltiness of the udon.

You can enjoy various combinations of toppings based on the basic kake.

A dish that makes you want to shout 'Udon!' It's a masterpiece that condenses the deliciousness of the noodles.

Topping with mentaiko is a must. It's recommended to mix a small rice with the leftover sauce.

The deep-fried tofu soaked in broth is the best!

Refreshing with the taste of plum while the richness of the egg is irresistible. Perfect for women who feel cold even in summer!

This is a magical curry that you can finish drinking. Shrimp tempura and a small rice are recommended.

To provide at a reasonable price, there may be times when yellow sudachi is used. If you are concerned, please inquire before ordering.

This udon has a rich flavor of red miso that continues to captivate many people.

A local dish from the Minamikawachi region of Osaka, this ramen features thin noodles topped with crispy fried beef intestines known as 'abura-kasu'. It is a limited-time menu item available on weekdays after 5:30 PM and on weekends and holidays after 3:00 PM.

A local dish from the southern Kawachi region of Osaka, this udon uses 'abura kasu', which is crispy fried beef intestines.

This is a Meat Nanban inspired dish familiar in the Sumida and Taito areas.

A local dish from the southern Kawachi region of Osaka, this udon uses 'yukasu', which is crispy fried beef intestines. With kakitama (scrambled eggs) included, you can enjoy the broth until the very last drop! It warms you up!

This is a udon dish with the rich flavor of fried pork fat, styled like carbonara. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.

The flavor of shijimi from Lake Shinji is irresistible. A must-try for those who enjoy drinking.

This is a very delicious fried udon with a soy sauce flavor. It is a limited time menu item available on weekdays after 17:30 and on weekends and holidays after 15:00.

A sophisticated flavor enjoyed by adults, featuring Kujo leeks directly sourced from farmers in Kyoto, paired with duck.

This is what winter is all about! It's piping hot!

This is miso nabe udon with white miso flavor.

Perfect for when you want to eat some udon after drinking.

Dissolving an appropriate amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.

The broth is delicious! It's perfect for summer.

A classic menu item that you can drink all the broth.

This is a recommended menu item for the scorching heat, featuring udon noodles chilled to perfection in a broth with ice. [How to Enjoy] 1. Place the udon in the dipping sauce and enjoy. 2. Drink the broth from the bowl at your preferred timing. 3. Adjust the thickness of the broth by adding more dipping sauce as desired.

The fox with a shimmery coat is exquisite.

The tataki pickled plums are refreshing and delicious.

To provide at a reasonable price, there may be times when yellow sudachi is used. If you are concerned, please inquire before ordering.

Udon for green onion lovers, featuring crunchy Kujo green onions directly delivered from Kyoto farmers.

This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.

This udon is popular for its rich flavor of white sesame and red miso.

It's not minced meat! You can also choose warm udon.

The meat and green onions are delicious

Definitely add rice to the rich dipping sauce!

Definitely a great addition to various udon dishes! Regular size is an additional 60 yen.

First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice.

A delicious tempura rice bowl filled with various vegetables.

It is very popular, featuring two large shrimp directly sourced from Toyosu Market, along with vegetable tempura. Additional shrimp tempura is also recommended!

Perfect for finishing off a drink! It includes one large shrimp directly sourced from Toyosu Market and vegetable tempura.

The rich sauce infused with the aroma of garlic is delicious.

We have prepared the creamy eggs with a nostalgic rich flavor.

It's strange that we haven't prepared this until now.

A combination of shrimp, bell pepper, eggplant, and sweet potato. The vegetables may vary depending on the season.

The rich and flavorful sauce with a garlic taste pairs well with drinks!

The best partner that goes well with various udon noodles.

A classic dish that can be enjoyed deliciously all the way to the tail.

It is made with a lot of shrimp.

Cut short for easy eating.

You can add it to udon noodles or combine it with rice for a TKG (Tamago Kake Gohan).

It is recommended to order when you want to eat something light.

Plain but a hidden powerhouse! It goes well with warm dipping sauce, but it's recommended to dissolve it in a suitable amount in cold dipping sauce.

It is a fox that has absorbed a sweet, juicy broth.

Please tell me about udon that goes well with something other than kamatama (laughs)

This is a shochu highball supervised by the owner of the renowned grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant itself. Therefore, it is a must-have drink when hopping between bars from Uchida. Moreover, a portion of the proceeds is donated to 'children's cafeterias in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya shochu.

It's Sapporo.

Sapporo Lager, commonly known as 'Red Star'.

We have prepared three types of sake selected by Sugihira Sake Shop in Yotsugi. They are available in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.

The classic 'Sakura Masamune' from famous sake breweries.

The classic 'Sakura Masamune' from a famous sake brewery.

This is hot water shochu made with 'Kinmiya Shochu'.

A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.

This is an Oolong Highball made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out, making it delicious.

A refreshing drink with the effervescence of carbonated soda and the aroma of Okinawa Bayarise's Shikuwasa-infused seasonal citrus. The smoothness of Kinmiya shochu harmonizes perfectly, resulting in a crisp and easy-to-drink flavor.

This drink contains umeboshi used in tataki, mixed with shochu highball. You can get refills for the middle and outside, and umeboshi (60 yen), making it a great deal.

This is a matcha split with 'Kinmiya shochu'. The aroma of matcha is splendid. It pairs well with tempura.

It is called Delicious Lemon High. It is made by 'Hoppy Beverage' and has a different taste from High Sour.

It's a staple at taverns.

This is a very delicious sudachi high based on sake. When sudachi arrives from my hometown, we serve cut sudachi as a complimentary service.

You can enjoy a non-alcoholic way by ordering only the outside instead of the set. The price for the outside will be obtained by subtracting 250 yen (for the middle) from various drinks.

If you order just Naka and add Amabuki's plum, you can make a plum split (laughs)

This is a shochu highball supervised by the owner of the renowned grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant itself. Therefore, it is a must-have drink when hopping from Uchida. Moreover, a portion of the proceeds is donated to 'children's cafeterias in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya.

It's Sapporo.

Sapporo Lager, commonly known as 'Red Star'.

We have prepared three types of sake selected by Sugihira Sake Store in Yotsugi. They are available in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.

The classic 'Sakura Masamune' from famous sake breweries.

The classic 'Sakura Masamune' from a famous sake brewery.

This is hot water shochu made with 'Kinmiya Shochu'.

A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.

This is an Oolong Highball made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out, making it delicious.

A refreshing drink with the effervescence of carbonated soda and the aroma of Okinawa Bayarise's Shikuwasa-infused seasonal citrus. The smoothness of Kinmiya shochu harmonizes perfectly, resulting in a crisp and easy-to-drink flavor.

This drink contains umeboshi used in tataki, mixed with shochu highball. You can order refills with either the inside or outside umeboshi (60 yen), making it a great deal.

This is a matcha split with 'Kinmiya shochu'. The aroma of matcha is splendid. It pairs well with tempura.

It is called Delicious Lemon High. It is made by 'Hoppy Beverage' and has a different taste from High Sour.

It's a staple at taverns.

This is a very delicious sudachi high based on sake. When sudachi arrives from my hometown, we serve cut sudachi as a complimentary service.

You can enjoy a non-alcoholic way by ordering only the outside instead of the set. The price for the outside will be obtained by subtracting 250 yen (for the middle) from various drinks.

If you order just Naka and add Amakusa plum, you can make a Ume split (laughs)

This is a shochu highball supervised by the owner of the renowned grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant itself. Therefore, it is a must-have drink when hopping from Uchida. Moreover, a portion of the proceeds is donated to 'children's cafeterias in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya.

It's Sapporo.

Sapporo Lager, commonly known as 'Red Star'.

We have prepared three types of sake selected by Sugihira Sake Shop in Yotsugi. They are available in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.

The classic 'Sakura Masamune' from famous sake breweries.

The classic 'Sakura Masamune' from famous sake breweries.

This is shochu with hot water from 'Kinmiya Shochu'.

A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.

This is an Oolong Highball made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out, making it delicious.

A refreshing drink with the effervescence of carbonated soda and the aroma of Okinawa Bayarise's Shikuwasa-infused seasonal citrus. The smoothness of Kinmiya shochu harmonizes perfectly, resulting in a crisp and easy-to-drink flavor.

This drink contains umeboshi used in tataki, mixed with shochu highball. You can get refills for the middle and outside, and umeboshi (60 yen), making it a great deal.

This is a matcha split with 'Kinmiya shochu'. The aroma of matcha is splendid. It pairs well with tempura.

It is called Delicious Lemon High. It is made by 'Hoppy Beverage' and has a different taste from Hi-Sour.

It's a staple at taverns.

This is a very delicious sudachi high based on sake. When sudachi arrives from my hometown, we serve cut sudachi as a complimentary addition.

You can enjoy a non-alcoholic way by ordering only the outside instead of the set. If you subtract 250 yen (for the middle) from various drinks, it will be the price for the outside.

If you order just Naka and add Amakusa's plum, you can make a Ume split (laughs)

The homemade noodles, kneaded with feet, have exceptional firmness! Additional charges apply.

This is a popular product that incorporates a generous amount of pureed, nutrient-rich komatsuna made in-store. It's rarely made, so if you see it on the blackboard, be sure to try it! The additional charge from plain udon is

It is recommended to eat plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

This popular product is made by pureeing highly nutritious komatsuna and kneading it in generously. It's rarely made, so if you see it on the blackboard, be sure to try it! It's recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

Definitely for small children.

This is a basic menu item that allows you to subtly taste the saltiness of the udon.

You can enjoy various combinations of toppings based on the basic soup.

A dish that makes you want to shout 'Udon!' It's a masterpiece that condenses the deliciousness of the noodles.

Topping with mentaiko is a must. It's good to mix a small rice with the leftover sauce.

The deep-fried tofu soaked in broth is the best!

Refreshing with the taste of plum while the richness of the egg is irresistible. Perfect for women who feel cold even in summer!

This is a magical curry that you can finish drinking. Shrimp tempura and a small rice are recommended.

This udon has a rich flavor of red miso that continues to captivate many people.

A local dish from the southern Kawachi region of Osaka, this ramen features thin noodles topped with crispy fried beef intestines known as 'abura-kasu'. It is a time-limited menu item available on weekdays after 5:30 PM and on weekends and holidays after 3:00 PM.

A local dish from the southern Kawachi region of Osaka, this udon uses 'abura kasu', which is deep-fried beef intestines that are crispy.

This is a Meat Nanban inspired dish familiar in the Sumida and Taito areas.

This is a udon dish with the rich flavor of oil katsu, inspired by carbonara. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.

The flavor of shijimi clams from Lake Shinji is irresistible. A must-try for those who enjoy drinking.

This is a very delicious fried udon with a soy sauce flavor. It is a limited-time menu item available on weekdays after 17:30 and on weekends and holidays after 15:00.

A luxurious bowl featuring clams accompanied by the rich aroma of seaweed. The special broth enhances the umami of the ingredients, gently permeating the body. This udon evokes the feeling of the season and soothes the heart.

A sophisticated flavor enjoyed with duck and Kyotan Kujo leeks delivered directly from local farmers.

Perfect for when you want to eat some udon after drinking.

Dissolving a suitable amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.

The broth is delicious! It's perfect for summer.

A classic menu item that you can drink all the broth.

The fox with a shimmery coat is exquisite.

The tataki pickled plums are refreshing and delicious.

Udon for green onion lovers, featuring crunchy Kujo green onions directly delivered from Kyoto farmers.

This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.

This udon is popular for its rich flavor of white sesame and red miso.

It's not minced meat! You can also choose warm udon.

The meat and green onions are delicious

Definitely add rice to the rich dipping sauce!

Definitely a great addition to various udon dishes! Regular size is +60 yen.

First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice.

A delicious tempura rice bowl filled with various vegetables.

It is very popular, featuring two large shrimp directly sourced from Toyosu Market along with vegetable tempura. Additional shrimp tempura is also recommended!

Perfect for finishing off with a drink! It includes one large shrimp directly sourced from Toyosu Market and vegetable tempura.

The rich sauce infused with garlic aroma is delicious.

We made the soft eggs with a nostalgic rich flavor.

It's strange that we haven't prepared this until now.

A combination of shrimp, bell pepper, eggplant, and sweet potato. The vegetables may vary depending on the season.

The rich and flavorful sauce with a garlic taste pairs well with drinks!

The best partner that goes well with various udon dishes.

A classic dish that can be enjoyed deliciously all the way to the tail.

It is packed with shrimp.

Cut short for easy eating

You can add it to udon noodles or combine it with rice for a TKG (Tamago Kake Gohan).

It is recommended to order when you want to eat something light.

Unassuming but a hidden powerhouse! It goes well with warm dipping sauce, but it's recommended to dissolve it in a suitable amount in cold dipping sauce.

A fox that has absorbed a sweet, juicy broth.

Please tell me about udon that goes well with something other than kamatama (laughs)

The homemade noodles, kneaded with feet, have exceptional firmness! Additional charges apply.

This popular product is made by pureeing highly nutritious komatsuna and thoroughly kneading it into the dough. It's rarely made, so if you see it on the blackboard, be sure to try it! There is an additional charge for plain udon.

It is recommended to eat plain udon quickly, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

This popular product is made by pureeing highly nutritious komatsuna and kneading it in generously. It's rarely made, so if you see it on the blackboard, be sure to try it! It's recommended to eat it early, but it can be stored in the refrigerator for about a week. For cooking instructions, search for 'Yotsugi Seimenjo' on YouTube.

Definitely for small children.

This is a basic menu item that allows you to subtly taste the saltiness of the udon.

You can enjoy various combinations of toppings based on the basic kake.

A dish that makes you want to shout 'Udon!' It's a masterpiece that condenses the deliciousness of the noodles.

Topping with mentaiko is a must. It's good to mix a small rice with the leftover sauce.

The deep-fried tofu soaked in broth is the best!

Refreshing with the taste of plum while the richness of the egg is irresistible. Perfect for women who feel cold even in summer!

This is a magical curry that you can finish drinking. Shrimp tempura and a small rice are recommended.

This udon has a rich flavor of red miso that continues to attract many fans.

A local dish from the Minamikawachi region of Osaka, this ramen features thin noodles topped with crispy fried beef intestines known as 'abura-kasu'. It is available as a limited-time menu item after 5:30 PM on weekdays and after 3:00 PM on weekends and holidays.

A local dish from the southern Kawachi region of Osaka, this udon uses 'abura kasu', which is crispy fried beef intestines.

This is a Meat Nanban inspired dish familiar in the Sumida and Taito areas.

This is a udon dish with the rich flavor of fried pork fat, styled like carbonara. It is recommended to add rice to the leftover soup. For groups, sharing is recommended.

The flavor of shijimi from Lake Shinji is irresistible. A must-try for those who enjoy drinking.

This is a very delicious yaki udon with a soy sauce flavor. It is a limited time menu item available on weekdays after 5:30 PM and on weekends and holidays after 3:00 PM.

A luxurious bowl featuring clams accompanied by the rich aroma of seaweed. The special broth enhances the umami of the ingredients, gently permeating the body. This udon evokes the feeling of the season and soothes the heart.

A sophisticated flavor enjoyed with duck and Kyotan Kujo leeks delivered directly from local farmers.

Perfect for when you want to eat some udon after drinking.

Dissolving a suitable amount of the topping, tataki umeboshi, into the dipping sauce makes it refreshing and delicious.

The broth is delicious! It's perfect for summer.

A classic menu item that you can drink all the broth.

The fox with a shimmery coat is exquisite.

The tataki pickled plums are refreshing and delicious.

Udon for green onion lovers, featuring crunchy Kujo green onions delivered directly from Kyoto farmers.

This is a luxurious version of bukkake udon with shrimp tempura and a soft-boiled egg.

This udon is popular for its rich flavor of white sesame and red miso.

It's not minced meat! You can also choose warm udon.

The meat and green onions are delicious

Definitely add rice to the rich dipping sauce!

Definitely a great addition to various udon dishes! Regular size is +60 yen.

First, mix the udon broth evenly into the rice. Next, place a raw egg on top and enjoy the rice while breaking it apart. Please try this delicious egg over rice.

A delicious tempura rice bowl filled with various vegetables.

It is very popular, featuring two large shrimp directly sourced from Toyosu Market along with vegetable tempura. Additional shrimp tempura is also recommended!

Perfect for finishing off with a drink! It includes one large shrimp directly sourced from Toyosu Market and vegetable tempura.

The rich sauce infused with garlic aroma is delicious.

We made the soft-boiled eggs with a nostalgic rich flavor.

It's strange that we haven't prepared this until now.

A combination of shrimp, bell peppers, eggplant, and sweet potatoes. The vegetables may vary depending on the season.

The rich and flavorful sauce with a garlic taste pairs well with drinks!

The best partner that goes well with various udon dishes.

A classic dish that can be enjoyed deliciously all the way to the tail.

It is packed with shrimp.

Cut short for easy eating.

You can add it to udon noodles or combine it with rice for a TKG (Tamago Kake Gohan).

It is recommended to order when you want to eat something light.

Plain but a hidden powerhouse! It goes well with warm dipping sauce, but it's recommended to dissolve it in a suitable amount in cold dipping sauce.

A fox that has absorbed a sweet, juicy broth.

Please tell me about udon that goes well with something other than kamatama (laughs)

This is a shochu highball supervised by the owner of the renowned grilled offal restaurant 'Uchida' in Tateishi, which is not served in the restaurant itself. Therefore, it is a must-have drink when hopping from Uchida. Moreover, a portion of the proceeds is donated to 'children's cafeterias in Katsushika Ward.' Let's drink and support the children in need! Some customers enjoy the 'Great Discovery Highball' made with added Kinmiya.

It's Sapporo.

Sapporo Lager, commonly known as 'Red Star'.

We have prepared three types of sake selected by Sugihira Sake Shop in Yotsugi. They are available in a casual glass size, so please try all the varieties. The prices are announced daily on Twitter.

The classic 'Sakura Masamune' from famous sake breweries.

The classic 'Sakura Masamune' from a famous sake brewery.

This is hot water shochu made with 'Kinmiya shochu'.

A familiar shochu highball made with soda and Kinmiya shochu! If you tell the staff 'Ume', it will be transformed into an authentic downtown shochu highball.

This is an Oolong Highball made with 'Kinmiya Shochu'. The bitterness of the Oolong is mellowed out, making it delicious.

A refreshing drink with the effervescence of carbonated soda and the aroma of Okinawa Bayarise's Shikuwasa-infused seasonal citrus. The smoothness of Kinmiya shochu harmonizes perfectly, resulting in a crisp and easy-to-drink flavor.

A classic combination of Kagome tomato juice (unsalted) and Kinmiya shochu. Enjoy a refreshing yet rich drink. To make it easy to order refills, we offer 'Soto' (outside) and 'Naka' (inside). 'Soto' = tomato juice, 'Naka' = shochu only (for additional shochu). It's also recommended before finishing with udon!

This drink contains umeboshi used in tataki, mixed with shochu highball. You can order refills with either the middle or outside umeboshi (60 yen), making it a great deal.

This is a matcha split with 'Kinmiya shochu'. The aroma of matcha is splendid. It pairs well with tempura.

It is called Delicious Lemon High. It is made by 'Hoppy Beverage' and has a different taste from High Sour.

It's a staple at taverns.

This is a very delicious sudachi high based on sake. When sudachi arrives from my hometown, we serve cut sudachi as a complimentary service.

You can enjoy a non-alcoholic way by ordering only the outside instead of the set. If you subtract 250 yen (medium) from various drinks, it will be the price for the outside.

If you order just Naka and add Amakusa's plum, you can make a plum soda (laughs)