Nanba Udon Yeoksam Direct Branch

We grill the duck tenderloin that has been sous-vide for a long time over charcoal and serve it on top of udon.

The brisket is simmered in a seasoned soy sauce and then grilled over charcoal before being served on top of udon.

Meaning parent and child, we serve domestic chicken thigh and egg.

The rich flavor of curry, chewy udon, and the perfect harmony of smoky chicken thigh topping is exceptional.

The rich flavor of curry combined with chewy udon and the delightful topping of beef brisket infused with smoky aroma is exceptional.

I will serve you with a rich, deep, and refreshing broth flavor that is the most basic Kansai-style.

Instead of regular sliced yuba, square whole yuba is used as a topping for the udon.

A dish perfect for winter, combining the rich taste of fish cake and the flavor of the broth.

Made with only domestic chicken thighs, simmered in a flavorful soy sauce and grilled over charcoal, served on top of udon.

Domestic chicken tender is sous-vide for a long time and then grilled over charcoal, served on top of udon.

Simple solution with Inari 1p + Mazewood

Simple solution with Inari 1p + Oyakodon Udon

Simple solution with Inari 1p + Niku Udon

Simple solution with Inari 1p + Kamo Udon

Inari 1p Kitsune Udon

The basic flavor is spicier than Pura Ramen.

The basic flavor is spicier than regular ramen.

The basic flavor is spicier than Pura Noodles.

The basic flavor is spicier than regular ramen.

The basic flavor is spicier than regular ramen.

Three types of shrimp

Two types of shrimp

This udon features a rich katsuobushi flavor in the tsuyu, combined with a delightful assortment of tempura made from large shrimp, cocktail shrimp, and barley shrimp.

The rich flavor of curry and the chewy texture of udon create a perfect harmony.

The rich flavor of curry, chewy udon, and the harmony of smoky pork belly topping is exceptional.

Udon mixed with special sauce topped with fragrant brisket. Be sure to mix the leftover seasoning with rice too :)

Udon topped with pork belly full of smoky flavor, mixed with special sauce. Be sure to mix the leftover seasoning with rice as well :)

Udon mixed with a special mazé sauce topped with fragrant duck tenderloin. Be sure to mix the leftover seasoning with rice as well :)

We serve udon topped with brisket simmered in a flavorful soy sauce.

The duck tenderloin is sous-vide for a long time and then the skin is seared and served on top.

Made with only domestic chicken thighs, simmered in a flavorful soy sauce and grilled for a smoky taste, served on top of udon.

This is udon made with domestic chicken breast that has been sous-vide for a long time, resulting in a soft and mild flavor.

Instead of regular sliced yuba, square whole yuba is used as a topping for the udon.

We serve handmade chilled broth and sous-vide domestic chicken tenderloin separately.

Served with handmade cold broth and sous-vide duck tenderloin cooked for a long time.

Served with handmade hayashi broth and seared beef brisket separately.

We serve handmade chilled broth and sous-vide domestic chicken tenderloin separately.

We serve handmade cold broth and sous-vide duck tenderloin separately.

Served with handmade cold broth and lightly seared beef brisket.

A rice bowl mixed with soft boiled eggs, butter, flavored soy sauce, green onions, and sesame oil.

Softly boiled water dumplings are served on top of a special sauce.

Softly boiled dumplings served with a special sauce and chili oil (caution: spicy)

This is a spicy dadegi made by hand. It contains 99.9% chili powder. Use the remaining dadegi in your ramen.

A soft boiled egg made with care using the secret method of Nanba Udon, cooked sous-vide for a long time.

Coke is indeed Coca-Cola 355ml

Cider is indeed Chilsung Cider 355ml from the Big Dipper.

Fanta is indeed pineapple, isn't it? 355ml