Udon-ya Take
うどん屋 武
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
คะแนน
รีวิว
เมนู
Cold udon noodles topped with chicken seasoned with salt koji and plenty of vegetables. The dipping sauce can be sesame oil or ginger flavored.
Mix well Parmesan and Cheddar cheese, and egg yolk in warm udon, the rich cheese goes perfectly with udon.
Udon with plenty of lycopene-rich tomatoes
Originally a summer limited menu, but became a regular menu due to its immense popularity. It is very spicy, but the spiciness becomes addictive.
Added the richness of pork belly to the katsuobushi dipping broth.
Our homemade ajitama has a sweet and savory soy sauce flavor that is deeply infused. Please try it as a side dish for udon noodles.
Seasonal vegetables, mushrooms, homemade seasoned egg, and other ingredients sourced at that time are deep-fried in a light batter to make tempura. The ingredients may vary depending on availability. Prices range from 100 yen.
Coffee made by a barista.
