Oenosato Seimenjo

A hot sesame-based soup seasoned with doubanjiang and gochujang for a spicy kick, topped with simmered beef tendon and a boiled egg.

We combined organic tofu with homemade broth to create a deep and flavorful taste along with the umami of domestic pork. Enjoy changing the flavor by adding chili oil to your liking.

A specialty dish, Kama-tama Udon, where hot udon noodles boiled in a large pot dance, are mixed with tempura egg. Our homemade noodles, boasting firmness, have been carefully researched to achieve a unique thickness that allows the tempura egg to cling to them. The special soy sauce for Kama-tama is made by adding bonito flakes, dried kelp, and dried sardines to a white dashi made from dried bonito and mackerel, creating a soy sauce that is crisp and fragrant yet rich in umami. Please enjoy our pride and joy, the Tempura Egg Kama-tama Udon, made with the heart of the creator.

We added yuzu pepper, which is characterized by a sharp spiciness made in Tottori, as an accent to Kama Tama udon. The depth of flavor felt within the spiciness is a feature.

Udon noodles mixed with Ooyama butter, aged cheese, and Tenbi eggs, with a touch of black pepper for a spicy accent.

Warm udon noodles topped with locally made special fried tofu simmered in a gentle sweetness.

Warm udon noodles topped with flavorful garden chicken kashiwa tempura.

Cold udon noodles topped with various condiments. Enjoy the umami of soy sauce and the firm and smooth texture of the noodles.

Udon noodles topped with fried shrimp, egg, and chicken tempura.

We finish the half-cooked 'Tenmi Tamago' into crispy tempura. Enjoy the creamy and rich egg with udon noodles, or dip it in a flavorful tempura dipping sauce.

A luxurious assortment of half-cooked tempura eggs, backyard chicken, and jaw fish cakes served with tempura dipping sauce.