Sanuki Udon Mugifuku

Egg, Daikon, Thick Fried Tofu, Thick Burdock

Octopus tempura (processed food)

Softly simmered pork trotters

At our store, we do not keep noodles on hand; they are served freshly boiled. Therefore, it may take about 10 to 15 minutes. Additionally, due to differences in boiling times for items like (kamaage) and (kamatama), the order in which we serve the udon may vary. We will do our utmost to serve the udon in the best possible condition without keeping you waiting as much as we can. Thank you for your understanding.

The first bite feels light, but the broth gradually seeps in afterward. The noodles are served cold without warming them, and hot broth is poured over them. The noodles retain their elasticity more than when served hot or cold.

Warm/Plain/Cold

Fresh raw wakame directly shipped from producers in Tokushima. Hot / Plain / Cold

Double meat serving + 890 yen hot / regular / cold * Cold will be served separately as the fat solidifies.

It is topped with a sweet and spicy thick broth. It originated from pouring the broth of zaru udon over it. (Served with grated daikon) Hot/Cold

Double meat serving + 890 yen hot/cold * Cold will be served on a separate plate as the fat solidifies.

This is a type of tororo made from the deliciousness of Yamato yam and the ease of eating Nagaimo, using the variety Nebaristar. Tsukimi +80 yen hot/cold.

This is udon sashimi. Please enjoy it by drizzling the table-side dashi soy sauce and sudachi juice carefully, about 2 to 3 rounds. (Served with grated daikon) Warm/Cold

Tsukimi + 60 yen hot/cold

Cold

The noodles are taken directly from the pot about one minute before they are fully cooked and served with warm dipping broth. You can enjoy a chewy texture.

Please enjoy the boiled noodles mixed with a raw egg and drizzled with table soy sauce 2 to 3 times, similar to egg over rice. Warm.

Double meat serving + 890 yen warm

Meat topping + 890 yen warm

Tempura made from chikuwa sourced from Kanonji, Kagawa Prefecture.

This is a chikuwa made by combining small shrimp from the Seto Inland Sea with minced pollock.

Since it is seasoned with salt koji, there may be some browning, but you can enjoy it with a fragrant taste.

Approximately 20 cm

Eggplant, sweet potato, lotus root, pumpkin, etc. *The contents may change depending on the season.