Udon Sakaba Debeso
うどん酒場 でべそ / Udon-no-Sakaba Debeso
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An authentic Sanuki udon izakaya in Tokyo
valutazione
Recensioni
menù
Great Discount
(Suruga Bay)
1ヶ
Thin broth or thick broth
Nori attached
3 types... 580 yen, 5 types... 780 yen
Regular... 700 yen, Half... 500 yen
2 pieces
Regular... 700 yen, Half... 500 yen
(Salt and Pepper, Sweet Soy Sauce, Spicy Chili) 1 piece
1 stick
Made by the people of Fukuoka Prefecture
With Flavored Egg
Small Bowl
Assorted 3 types... 380 yen, Assorted 5 types... 500 yen
Debeso winter classic spicy & creamy regular
1ヶ
1 piece
1ヶ
(Half Rare)
◎ Our shop serves Sanuki udon (thick noodles), and they are cut and boiled fresh for each order, so please allow some time. ◎ Cold udon takes about 20 minutes to boil, so we recommend ordering early. ◎ As this is an izakaya, we kindly ask you to order drinks as well (we will serve water♡).
Simple thin udon with a broth that you can drink!!
Soy sauce based rich broth
Hot noodles taken from the pot topped with a raw egg!!
Hot noodles with butter and pepper ♡
Cold version of Kake
Cold version of Bukkake
Simply with grated daikon and soy sauce on cold noodles!!
Add pickled plums to the grated sauce above!!
Hot or cold udon topped with beef!!
Warm or cold bukkake topped with beef and egg!!
Warm kamabutter topped with mentaiko!!
Warm or Cold Chicken Tempura with Umeboshi and Shiso Leaves
Hot or cold bukkake topped with chicken tempura
・Medium...350 yen
・Medium...350 yen
・Medium...350 yen
・Medium...350 yen
・Medium...350 yen
Nagano Junmai Ginjo Miyama Nishiki Sweetness Richness Umami Acidity
Saga Special Junmai Akaiwa Omachi Rich Fruity Umami
Aomori Special Junmai Red Label Umami Acidity Balance
Miyagi Daiginjo Exhibition Sake Umakuchi Heavily Rich Acidity Body
Kochi Junmai Super Dry Elegant Dry Umami
Saitama Junmai Genshu Fruity Sweet Umami
Hiroshima Junmai Ginjo Dry Fresh Umami Acidity
Iwate Junmai Dry Flavor Crisp Refreshing
Tochigi Junmai Dry Sharp Umami Warm
Miyagi Honjozo Dry Crisp Warm
There may be a secret? Or maybe not? For more details, please ask the staff.
