Hitashiro

Curry udon is made with a dashi base and a variety of spices and seasonings. Kitsune udon uses fried tofu purchased from a long-established tofu shop. Akakara-niku tsuke udon is made with a dashi base, garlic, numerous spicy spices, fish powder, and various other ingredients.

We use chicken from Koshu Kenmi Chicken, which is also used in Michelin-starred restaurants. We are particular about our oil, tempura flour, and offer a variety of tempura such as tulip (chicken wing tempura) and vegetable tempura.

Curry udon is made with a broth base and a variety of spices and seasonings. Kitsune udon uses fried tofu sourced from a long-established tofu shop. The red spicy meat dipping sauce is also broth-based and made with garlic, a variety of spicy seasonings, fish powder, and other carefully selected ingredients.

The chicken used is Kōshū Kenmi chicken, which is also used in Michelin-starred restaurants. We are particular about the oil and tempura flour used for vegetable tempura and others.