이떼키하쓰센야 신쥬쿠본점

I will cherish and nurture it in Tokyo.

Egg 290 yen (including tax 319 yen) Beef tendon 390 yen (including tax 429 yen) Daikon 390 yen (including tax 429 yen) Konnyaku 360 yen (including tax 396 yen) Thick fried tofu 360 yen (including tax 396 yen) Chikuwa 320 yen (including tax 352 yen) Hiraten 390 yen (including tax 429 yen)

Chef's choice of 5 kinds

Assorted 7 types

Spicy and juicy bone-in meat marinated in an original blend of paste for a whole day and then fried! Large plate (7 pieces) 2660 yen (including tax 2926 yen) Medium plate (5 pieces) 1900 yen (including tax 2090 yen) Small plate (3 pieces) 1140 yen (including tax 1254 yen) Additional piece 380 yen (including tax 418 yen)

A traditional Sanuki dish made by soaking roasted broad beans in a sweet and savory soy sauce.

Saba sushi with crispy, drained root vegetables in mustard vinegar sauce.

A specialty delicacy from Uwajima. It is made by wrapping the skin of three sea bream around a single chikuwa and then grilling it. We serve it sliced thinly, half of a piece.

Nutrient-rich satsuma-age made from small fish crushed whole and delivered fresh.

Rich in minerals. The crunchy texture is remarkable. 480 yen Tosa Katsuobushi Sake Tsukudani, a specialty of Kochi, is perfect as a side dish for sake.

For those who want to sample a little bit of Shikoku's flavors, here you go. A great set of four items: soy sauce beans, teppai, skin chikuwa, and Naruto wakame vinegar salad.

A snack-style fried udon. A hidden specialty.

Miso-marinated egg yolk. The richness is mysterious, like that of dried squid.

Crispy shredded yam with mentaiko and dashi.

A gentle flavor passed down from Aunt Bunko, made with root vegetables and pork.

Crispy on the outside with gooey cheese inside. Each one is carefully rolled.

Tempura snacks seasoned with white pepper.

Crispy on the outside, juicy on the inside. Seasoned tempura made with Daisen free-range chicken.

A simple dish of cabbage quickly stir-fried with Sanuki's light soy sauce.

Crispy stir-fried potatoes with a perfect saltiness of Zha Cai.

Stir-fried special salt sauce with plump small shrimp. Please enjoy it on shrimp chips.

It will take a little time as we will roll it upon your order.

Soft-boiled eggs and cheese melt together. A Western-style omelette with mayo and ketchup.

The flavor of sesame and perilla perfectly complements tomatoes that have absorbed the blessings of the sun.

Homemade potato salad with ham and eggs, perfect as a snack.

A bowl of fresh vegetables served with two types of dips.

Homemade dressing triples the deliciousness! Rich in iron.

Sliced autumn salmon from Hokkaido is washed with seawater, exposed to sea breeze, and dried.

Maruzen Suisan, Namerikawa City, Toyama Prefecture. The richness of the guts is irresistible to sake drinkers.

Originally a high-end delicacy made from mullet roe. This version uses cod roe, making it more affordable.

Salted fish entrails, a specialty of Kochi.

Miso-marinated tofu, which was a preserved food of the defeated Heike warriors from Kumamoto. Also known as 'yama uni'.

It's not a delicacy, but it can't be missed.

This is our most popular udon, which has been released as cup udon and is available at convenience stores nationwide.

Udon noodles simmered in a sweet and savory broth with beef, reminiscent of sukiyaki. Enhanced with a hint of sansho pepper.

For an additional 100 yen (tax included 110 yen), you can upgrade to a full lunch size.

This is a hybrid flour made by blending 'Sanuki no Yume 2009', a variety developed specifically for udon from Kagawa Prefecture, with carefully selected Australian wheat that has been traditionally used for Sanuki udon. It is flour milled by a milling company in Kagawa.

We use first-grade kombu from the southern region and a unique blend of thickly shaved bonito flakes sourced from a long-established bonito fish shop in Osaka, carefully preparing the dashi while paying attention to the heat. Finally, we enhance the flavor with flower-shaved bonito flakes. Additionally, all the soy sauce used is sourced from a soy sauce maker in Marugame City, Kagawa Prefecture.

The ingredients for the noodles are only salt, water, and wheat flour. It is necessary to adjust the water content and saltiness based on the day's climate. Recently, even in the original Sanuki style, thin and chewy noodles have become mainstream. Our shop aims for a traditional thick noodle that is not overly chewy and has a good bite.

Boil for 14 to 15 minutes in a large pot heated with strong fire. The boiling time is finely adjusted according to the condition of the noodles on that day. Once the noodles are cooked, they are quickly rinsed in cold water to remove the sliminess from the surface.

The state where the moisture content of the surface and the core becomes the same is referred to as 'noodles that have overcooked.' Naturally, we serve our noodles as fresh as possible, and noodles that have been boiled for more than 15 minutes are unfortunately discarded.