Udon Noodle Nao

Enjoy a refreshing broth made with bonito, kelp, and chicken, topped with lemon. This is a recommended menu item at our restaurant!

This is a creative udon dish that is seasonal and limited time only!

The combination of oboro kelp and Nankoume plum tempura is perfect.

All of our eggs are sourced from Oita Prefecture and are of the Ranou variety.

Mini udon, rice ball, jelly (choose from kitsune or kabukake)

Udon noodles with shrimp, shiso leaf, eggplant, lotus root, seaweed, and plum

Udon noodles with shrimp tempura, shiso leaves, eggplant, lotus root, seaweed, and plum

Udon noodles served refreshing with sudachi and fresh soy sauce.

The chicken from Awaji Island is thick and has a bouncy texture.

Generous portion

Shrimp, shiso leaf, eggplant, lotus root, seaweed, plum

A dish made with rice topped with raw egg and soy sauce, using eggs from Oita Prefecture and salmon flakes from Shibetsu Town, Hokkaido

Please choose from mentaiko, salmon, or plum