Tsukimi-yama: cold udon with raw egg and grated yamaimo. Nice sanuki udon with chewy and solid texture. In my first visit, I didn’t expect the tsuyu sauce for the udon to be that salty and I added too much without tasting it first….it was my fault but the waitress was kind enough to change the whole thing for me. Considering it was packed at lunch time, service was friendly!
Omusubi: rice ball cooked with the water used to boil the udon.
Curry udon(winter menu) and vegetable tempura.
Kama-tama: hot udon with egg. Kashiwa-ten: chicken tempura.
Niku-udon: udon with pork. Tori-meshi: rice cooked with chicken. Niku-udon and Tori-meshi are Saturday-only menu.
Kake: udon with hot soup. Maruten: Satsuma-age with squid in it. Geso-ten: octopus leg tempura.
Bukkake udon. Ebi-ten(on the side). The staff told me Ebi-ten is kamaboko with “whole shrimp” in it, but I didn’t expect it to mean “whole shrimp with shell and head and everything”. Not used to eating shrimp’s shell….
Kama-age: hot udon to eat with warm dipping sauce.
Kama-tama-yama: Hot udon with raw egg and grated yamaimo – this is my favourite! Gobo-ten: I thought it was tempura of gobo(burdock root) but it was actually a cold kamaboko with gobo inside.
Tsuke: cold udon to eat with cold dipping sauce. Tai Chiku-ten: chikuwa tempura. The fish used is “Tai”.
As common for this kind of cheap udon places, the tempura are not made on order – only if you are lucky that your tempura will come hot. Once I tried asking the staff “Can you bring me whatever tempura that are just fried and still hot?” and she said she couldn’t do that. ^^;;; From what I have tried, the vegetable tempura was hot, octopus leg tempura and Tai chiku-ten were warm, but the chicken tempura was already cold and didn’t taste so good. There is always queue at lunch time and you will usually have to share the huge long tables with strangers.
Menu(J): 1, 2.
Also an English review here.
Add: 3-16-1 Ogawamachi, Kanda, Chiyoda-ku
How nice of them to replace your bowl even though you screw on your own…^^;;; Are the ‘whole shrimp’ cooked so much that the shell are soft and edible?
I actually ordered another bowl of udon so that I can mix the two bowls and make them less salty(I will be very stuffed but I think I can finish them), but the waitress looked puzzled so I told her that I screwed up and she changed it for me. ^^;;;
You will be surprised, Japanese actually eat the shell even though they are not soft or fried crispy! Amazing!