まことや 天白

The basic dish of our restaurant, Miso Nabe Udon. It contains shiitake mushrooms, green onions, fried tofu, and kamaboko.

Contains egg. It is placed on top of the udon just before serving, but you can request it to be firmer if you prefer.

Miso stew udon with kashiwa (chicken) included

Parent-Child = a classic dish with chicken and egg

Miso noodle stew topped with shrimp tempura

Shrimp tempura + egg

Kashiwa + Ebi Tempura

[Popular No.1] Kashiwa + Egg + Shrimp Tempura, referred to as 'All'

Domestic Mochi Pork Used - New Menu for 2024

A sophisticated dish that uses soy sauce broth instead of miso, featuring udon noodles specifically for simmering.

2 shrimp tempura + chicken + egg. If you have come all the way to Makoto and Tenpaku, this is it!

A new standard menu item marinated in miso with domestic beef offal and garlic. Please order with toppings of your choice, such as egg or shrimp tempura!

Exquisite oysters included (Available only from October to around March)

Udon topped with shrimp tempura that is larger than usual. White soy sauce broth.

Udon with fried tofu, green onions, and fish cake. White soy sauce broth

Udon topped with a larger than usual shrimp tempura and egg. Served in a white soy sauce broth.

Udon with chicken and green onions. White soy sauce broth.

Udon with egg and topped with chicken and green onions. A proud dish! White soy sauce broth.

Udon in a white soy sauce broth with a beaten egg.

Zaru udon, with its smooth and firm texture, is one of the specialties.

Zaru udon served with shrimp tempura and vegetable tempura.

Cold udon noodles topped with sauce." Koro" is written as "Koro" and is the name for the name used in the Aichi and Gifu areas.

The udon is topped with a large shrimp tempura approximately 20cm long.

Kishimen with fried tofu, green onions, and fish cake. Dark soy sauce broth.

Kishimen topped with larger than usual shrimp tempura. Dark soy sauce broth.

Kishimen topped with a larger than usual shrimp tempura and egg, served in a rich soy sauce broth.

Kishimen with egg drop. Dark soy sauce broth.

Smooth and chewy Zaru Kishimen

Zaru kishimen served with shrimp tempura and vegetable tempura

Cold kishimen noodles topped with sauce." Koro" is written as "Koro-ro" and is a name used in the Aichi and Gifu regions.

Koro Kishimen topped with a large shrimp tempura approximately 20cm long

Soba with fried tofu, green onions, and fish cake. Dark soy sauce broth.

Soba topped with a larger than usual shrimp tempura. Dark soy sauce broth.

Soba topped with a larger than usual shrimp tempura and egg, served in a dark soy sauce broth.

Soba with egg drop. Dark soy sauce broth.

Soba with wagyu offal and garlic, spicy and full of stamina. This is a dish that more and more people are coming to try.

Zaru soba with a smooth texture.

Zaru soba served with shrimp tempura and vegetable tempura

Cold soba with dipping sauce." Koro" is written as "Koro-ro" and is a name used in the Aichi and Gifu regions.

A large shrimp tempura about 20cm long is placed on the soba.

Sweet and spicy simmered chicken wings cooked in our homemade special sauce. The meat is tender and flavorful. It can be enjoyed as a snack or as a side dish with rice♪

Contains 2 pieces

Contains 2 pieces

The contents change daily.

The assortment includes two shrimp tempura and vegetable tempura, and many customers order it together with the individual miso stew.

In response to requests for a little bit to eat with miso-nikomi udon, we have prepared this.

The definitive choice for those who want a little more to eat in addition to udon dishes.

Shimeji, Maitake, Enoki, etc. (The contents may change depending on the day)

100% Mozzarella cheese used. The compatibility of miso and cheese is outstanding.