面乃匠 いづも庵

A dish featuring a whole onion from Awaji Island deep-fried in tempura style, garnished with local organic calendula petals for a vibrant presentation. The onion, fried slowly at low temperature for about 10 minutes, becomes crispy on the outside and creamy in the center. Enjoy the flavor of Awaji Island's onion by dipping firm, thin udon noodles into a bonito-based broth infused with the essence of the onion.

Plenty of roasted duck meat from Awaji Island and tender white leeks. The elegant broth infused with duck fat is enhanced with a touch of yuzu pepper, creating a rich flavor that pairs well with thin udon noodles. ・Single item: 1,380 yen

Awaji beef, Awaji Island onions, and Awaji rice are used in this Awaji Island beef bowl. It is served in a stone pot to keep it hot until the end. Please enjoy it with a special Japanese-style broth and the crispy rice crust.

Awaji beef, chicken, Kitazaka egg, shrimp, green onion, shiitake mushroom, enoki mushroom, kamaboko. By adding eight types of ingredients, the umami seeps into the udon broth, resulting in a delicious nabeyaki udon. ・A la carte: 1,270 yen

Made with Awaji beef and onions from Awaji Island. A spicy Japanese-style curry blended with twelve types of spices clings to thick udon noodles. ・Single item: 1,270 yen