혼카쿠쥬쿠세이우동 이치고이치멘

This is a popular udon with tori ten made from domestically produced young chicken. The tempura is served separately with a fragrant broth udon.

Please enjoy the deliciousness of the broth made from A5 rank Black Wagyu beef.

We use mackerel flakes, horse mackerel flakes, and sardine flakes sourced from specialty stores, along with genuine kelp, to create a delicious broth for our udon noodles.

This is a mild curry udon with popular tori ten, maitake ten, and a soft-boiled egg.

This is curry nanban udon with tender black-haired Wagyu beef.

This is bukkake udon topped with tempura chikuwa made from 100% ground sea bream.

This seasonal udon features Kyoto vegetables served in a warming broth made from Saikyo miso and bonito dashi. It includes shrimp taro, Kyoto carrots, Kyoto mizuna, turnips, Kyoto yuba, and mochi. It comes with two pieces of fried stuffed eggplant.

This is a specialty udon that has been enjoyed by shogi players at Takatsuki Udon 'Shobu Meshi' since the opening of our shop.

Dashi sauce (cold) hon kaeshi is a seasoning made by preparing and simmering at the shop and letting it rest. It is a combination of dashi taken daily and kaeshi. Please adjust the dashi sauce to your preferred thickness, and enjoy it with udon or tempura.

1 piece