Otafuku - Homemade Udon and Geso-tendon

A tempura bowl made with plump small shrimp and crispy tempura pieces of large-cut green onions.

A tempura rice bowl topped with a raw egg and 'half-cooked jiggly fried egg' fried in oil. It also contains vegetables and fish cake. A tempura version of egg over rice!

A tempura rice bowl with two large prawns that you don't often see in other restaurants. The prawns are so big that they don't fit in the bowl and stick out...

Daimyo Tendon is a tempura rice bowl with shrimp, squid, conger eel, eggplant, lotus root, pumpkin, and other ingredients piled high, fitting for its name 'Daimyo' which means feudal lord. *Vegetables may vary depending on the season.

A set of small-sized tempura rice bowl and mini udon. Recommended for women and those who want to eat a little. Choose from four types of toppings for the rice bowl: squid, small shrimp, squid, or salmon roe. There is also a mini donburi only option for 750 yen.

Udon noodles with fried mochi and seaweed (me-kabu). Me-kabu has a blood-thinning effect.

Udon noodles topped with large shrimp tempura and a thick egg-based sauce. Enjoy this dish warm in the winter and while breaking a sweat in the summer. Did you know that the kanji for 'udon' is read as 'unten'? The answer is 'udon'!

One of our popular menu items! Similar to a tempura rice bowl, this udon dish features tempura squid and green onions. The tempura, which can feel a bit heavy in a rice bowl, becomes light and enjoyable when combined with the broth, bringing out a subtle sweetness that makes it easy to eat in one go!

Chilled udon topped with 'five-ingredient tofu,' a mixture of carrots, onions, corn, fish paste, and egg whites that are fried together. Enjoy it with a refreshing plum sauce drizzled on top!