乌冬面 丸香

Cold udon with cold kake broth poured over it.

Hot freshly boiled udon mixed with Kagawa-produced raw egg and dipping soy sauce.

Topped with yam on Kamatama

Topped with Calpis special butter and coarsely ground black pepper

Premium kamatama udon made with Tosa Jiro chicken eggs from Shikoku. Due to the size of the eggs, the basic serving for small is one egg. Medium is 880 yen, large is 960 yen.

Raw egg topping

Topped with yam and wasabi

Topped with raw egg, yam, and wasabi

It is eaten in the same way as zaru udon.

1.5 balls included (0.5 balls extra)

2 pieces included (1 additional piece)

Daily special bamboo tube tempura.

Chicken tempura. 2 pieces.

Daily changing vegetable tempura. A combination of 2 to 3 types every day. Contains 3 to 4 pieces.

Salted rice ball wrapped in seaweed. Available only during weekday lunch hours. Closed on Saturdays.

Used for cold udon, squeezed on top. The price ranges from 10 to 50 yen.

Please use it with dipping, kamatama, or fried foods.

Kagawa's legendary restored chili pepper

You can add dashi to dipping udon and boiled udon. Note: Adding dashi to kake udon is not allowed.