아츠리키카마모찌리우동 후쿠마스야
圧力釜もっちりうどん 福桝屋 / Pressure Cooker Udon Noodle Fukumasuya
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A summer limited edition menu available from June to September. A deep-fried whole eggplant topped with spicy minced meat, white spring onions, all mixed with thick broth and served with chewy udon noodles.
Tenderly cooked duck breast and green onions make a perfect match! The umami flavor melts into the broth and coats the noodles. It goes well with yuzu pepper. This is a popular item with many fans saying, 'When you think of Fukumasuya, you think of this!'
New seasonal udon dishes appear about once a month. Prices vary depending on the menu. Excluding tax, prices range from 980 to 1980 yen. Examples include: Luxurious salad udon with fragrant vegetables and shrimp, Aromatic noodles with fresh burdock and chicken tenderloin, Thickly sliced simmered pork with grated yam udon, Duck and green onion flavored noodles, Oyster and ginger miso hot pot udon, Warm egg spicy hot pot udon, New Year's udon with whole shrimp and rapeseed blossoms, Three-day beef sukiyaki hot pot udon, Udon with grated egg and kombu-marinated cherry sea bream, Chicken and Sichuan pepper udon with homemade chili oil, Sesame nut tantan udon, Chicken lemon grated udon
Kake udon is a simple dish made with freshly shaved bonito flakes, sardines, kelp, and other carefully selected ingredients in a rich natural broth, served with chewy udon noodles.
Koro Udon is the name for cold udon with a unique broth in this region. There are various theories, but it is written as '香露' in kanji. It is slightly sweet with a strong dashi aroma, and it is popular even in winter. This is our popular broth at the store.
Zaru udon allows you to enjoy the chewy noodles as they are. Dip them in a refreshing sauce that pairs well with ginger to fully savor the deliciousness of the noodles.
A dish of six bite-sized pieces of Nagoya Cochin chicken marinated in a special sauce, allowing the subtle dashi flavor to soak in, served in a generous portion
A dish of 2 plump shrimp tempura prepared in-house, along with a variety of 4 vegetable tempura (featuring Maiko-san's shiitake mushrooms, eggplant, grilled sweet potato [seasonal], and shishito peppers)
Made with high-quality sea bream chikuwa directly delivered from the mountainous kamaboko shop in Kagawa Prefecture.
A popular pudding made with local specialty 'Inasa Milk'. Topped with homemade sweet red beans.
Sweet potatoes that have been slowly cooked to bring out their sweetness, then deep-fried in tempura batter! A must-try dish at Fukumasuya! A popular item that comes with shrimp tempura and chicken tempura, along with thinly sliced sweet potato tempura.
A sustainable drink made with Mikawa Sei oranges from Mikawa, and honey from Nagasaka Bee Farm.
This is an SDGs drink made using Mikahi green mikan and honey from Nagasaka Beekeeping.
A summer limited menu available from June to September. Deep-fried whole eggplant topped with spicy minced meat and shredded white leeks, served with thick broth that clings to the chewy udon.
Tender duck breast cooked at low temperature pairs perfectly with green onions! The umami dissolves into the broth and clings to the noodles. Yuzu pepper complements it well. This is a popular product with many fans who say, 'This is what Fukumasuya is known for!'
A new seasonal udon dish appears about once a month. Prices vary depending on the menu, ranging from 980 to 1980 yen excluding tax. [Examples] • Luxurious salad udon with fragrant vegetables and shrimp • Aromatic noodles with new burdock and chicken neck meat • Moon-viewing tororo udon with thick braised pork • Flavorful dipping noodles with duck and green onions • Ginger miso nabe udon with oysters • Hot egg tantan nabe udon • New Year's udon with large shrimp and rapeseed blossoms • Nabe udon with Mikakubo beef sukiyaki • Udon with fresh wasabi and sakura sea bream marinated in kelp with egg yolk • Homemade chili oil chicken pepper udon • Sesame nut tantan udon • Chicken lemon grated udon
A simple udon made with chewy noodles and a natural broth using carefully selected ingredients such as freshly shaved bonito flakes, dried sardines, and kelp.
Koro udon is the name given to cold udon noodles in a soup unique to this region. there are various theories, but in kanji it is written as "karo." it is slightly sweet with a strong aroma of dashi, and has many fans who enjoy koro even in winter. this is a popular soup in our restaurant.
Zaru udon allows you to enjoy the chewy noodles as they are. It is a dish that maximizes the deliciousness of the noodles by dipping them in a refreshing sauce that pairs well with ginger.
Six pieces of bite-sized chicken tempura made from Mikawa Nishiki chicken, marinated in a special sauce that lightly infuses the flavor of dashi.
Two plump shrimp tempura processed in-house, along with four types of vegetable tempura (including maitake mushrooms from Mr. Yamamoto, eggplant, baked sweet potato [seasonal], and shishito peppers, etc.)
Uses high-quality sea bream chikuwa directly shipped from Yamachi Kamaboko in Kagawa Prefecture.
A very popular pudding made with the local specialty 'Inasa Milk'. Topped with homemade azuki beans.
Tempura made with sweet potatoes that have been slowly roasted to bring out their sweetness! You must try the sweet potato tempura when you visit Fukumasuya! A very popular dish. *Thinly sliced sweet potato tempura is included with shrimp tempura and chicken tempura.
