Teuchi Udon Kotobukian

A classic simple udon. Enjoy the aroma and taste of the rich broth. The condiments are chopped green onions and ginger. You can also add tempura bits if you like.

A combination of mori udon and a variety of tempura. Includes shrimp, eggplant, sweet potato, pumpkin, shishito peppers, perilla leaves, and maitake mushrooms. The combination of vegetables may vary depending on the season.

This is a unique way of eating udon from the Kanto region. Cold udon is dipped into warm broth before eating. The broth contains pork, green onions, fried tofu, and maitake mushrooms. It is a popular menu item all year round.

This is a combination of cold udon noodles and cold broth. It is also called Hiyahiya. It is topped with one slice of fish cake and komatsuna.

This is udon with cold noodles topped with warm broth. The udon becomes slightly lukewarm, which is suitable for enjoying the flavor of the broth and the udon itself. This is a popular way to eat in Kagawa.

Cold udon is served with dashi soy sauce. The dashi soy sauce is infused with the essence of bonito and kelp. Condiments that go well with it are grated daikon, green onions, and tempura bits.

Please enjoy simply with grated daikon, tempura bits, and a set of condiments (green onions, ginger). Served with lemon.

A popular combination of kakiage and bukkake at our shop. It pairs perfectly with the classic kakiage (onion, carrot, sweet potato, pumpkin, etc.). The tempura is served separately. Accompaniments include chopped green onions, ginger, grated daikon, and lemon.

Kashiwa (chicken) uses healthy Oyama chicken breast and comes with four pieces of tempura. It is prepared to be soft and juicy. It is one of the top two popular menu items among bukkake dishes. The tempura is served separately.

Large shrimp is served with perilla leaves and shishito peppers on a separate plate. Depending on the season, shishito peppers may be replaced with homegrown Manganji peppers.

A big hit menu. Two pieces of Ooyama chicken tempura, half-cooked egg tempura, and a special quality chikuwa, all together in a popular tempura trio. Also garnished with perilla leaves. A powerful menu. Highly recommended.

The ingredients include black-haired wagyu tendon meat, onions, and carrots. Potatoes were intentionally not added to consider the compatibility with udon. It is finished with a slightly spicy flavor, but surprisingly, children also enjoy eating it.

Comes with 4 pieces of popular Ooyama chicken kashiwa tempura and shiso tempura. It pairs perfectly with the tempura.

It comes with the popular Trio Tempura. It's a great value menu. Please eat heartily. Includes 2 pieces of Ooyama chicken tempura, egg tempura, premium chikuwa, and perilla tempura.

The rice is made from Niigata Uonuma Koshihikari.

The rice is made from Koshihikari grown in Uonuma, Niigata.

This is warm mori udon. Please enjoy it dipped in warm dipping sauce.

This is Mori Udon, a combination of cold udon and warm broth.

This is warm udon with meat juice. It can also be served hot.

Topped with one slice of fish cake and komatsuna. A classic basic dish.

Large, thick fried tofu cooked sweetly is placed on top of the udon. Very impressive. Limited menu from October to March.

Vegetable kakiage is served with the udon. You can place it on the udon or eat it as is. Enjoy it in your preferred style.

Our popular tempura Oyamatori chicken breast 'Kashiwa Ten' is served with four pieces on top of the udon. It can be served separately or placed on top, and you can eat it as is. It is a popular menu item.

We combine thinly sliced pork for shabu-shabu, deep-fried tofu, and Fukaya green onions in our proud dipping sauce. During the off-season for green onions, we use greenhouse-grown white bijin onions. This is the most popular menu item during the cold season.

Kake udon is served with a trio of tempura (2 pieces of chicken tempura, half-boiled egg tempura, and chikuwa tempura). The combination of freshly fried tempura with kake is classic.

Large ebi tempura, perilla tempura, and shishito tempura are served separately with the kake udon. You can place them on top or eat them as they are. It is a flavorful ebi tempura.

This is a warm version of raw soy sauce udon. Be careful not to overdo the soy sauce.

Please enjoy simply with grated daikon, fried tempura bits, and a set of condiments (green onion, ginger). Served with lemon.

A popular combination of kakiage and bukkake at our shop. It pairs perfectly with the classic kakiage (onion, carrot, sweet potato, pumpkin, etc.). The tempura is served separately. Accompaniments include chopped green onions, ginger, grated daikon, and lemon.

It comes with four pieces of Kashiwa tempura (chicken tempura) made with healthy Daisen chicken breast. It is finished to be soft and juicy. It is one of the top two popular menu items among bukkake dishes. The tempura is served separately.

Large shrimp and perilla tempura, along with shishito pepper tempura, are served on a separate plate.

A big hit menu. Two pieces of fried chicken, half-cooked egg tempura, and a special quality chikuwa, all together in a popular tempura trio. Also garnished with shiso leaves. A powerful menu. Highly recommended.

A combination of assorted tempura (shrimp, eggplant, sweet potato, pumpkin, shishito pepper, perilla leaves, maitake mushrooms) and bukkake udon. For those who love tempura.

A large assortment of seasonal vegetables including one shrimp, eggplant, sweet potato, pumpkin, shishito peppers, perilla leaves, and maitake mushrooms.

Four pieces of tempura made with Oyama chicken breast, served with perilla leaves; it is healthy and tender.

The shrimp used is size 6-8 black tiger. Served with perilla leaves and shishito peppers.

2 pieces of chicken tempura, half-cooked egg tempura, premium chikuwa tempura, shishito pepper tempura, 2 pieces of maitake mushroom tempura, and perilla leaf tempura. This is an upgraded assortment of the popular trio tempura set.

Eggplant, Sweet Potato, Pumpkin, Shishito Peppers, Perilla Leaves, 2 Maitake Mushrooms, Seasonal Vegetables

Crispy finish with onion, carrot, sweet potato, pumpkin, and green onion.

Using top-quality chikuwa sourced from Sakade City, Kagawa Prefecture. This is a unique chikuwa made with the finest white fish paste.

This is a tempura made with soft-boiled eggs. Be careful of the oozing yolk.

Enjoy the soft texture of red squid. Served with perilla leaf tempura.

Crispy sweet potato tempura. Available from one piece depending on size. The photo shows two pieces. One piece does not come with perilla leaves.

We serve easy-to-eat bite-sized maitake tempura starting from one piece.

I tried putting curry udon on rice. It's delicious curry even with rice. The rice is 150g of Uonuma Koshihikari.

Using Uonuma Koshihikari

Using Uonuma Koshihikari

Koshihikari rice with carefully selected raw eggs and dashi soy sauce.

A generous serving of green kale with cucumber, soft-boiled egg, and a sesame dressing made from soy milk.

A combination of silken tofu, daikon, and mizuna, topped with plenty of bonito flakes and a refreshing soy sauce.

Carefully Selected Raw Eggs from Iwate

Regular egg boiled. It is soft-boiled.

Using 100% glutinous rice for the mochi.

This is a classic korokke. We will serve it fresh and hot. It will take about 5 minutes.

Komatsuna Ohitashi

Daily special, please inquire with the staff.

High-quality black Wagyu beef tendon is simmered with daikon, carrots, burdock, and konjac. This is a limited quantity menu item. Please be aware that there may be days when it is not available.

Tender Ooyama chicken breast is prepared as Chicken Nanban. Served with a green curl salad. The sweet and sour taste of tartar sauce and Nanban sauce makes it irresistible. Perfect as a companion for beer or sake.

It is composed of luxurious ingredients such as long green onions, shrimp tempura, egg, pork, fried rice cakes, fox fried tofu, and fish cake.