Full Menu
Prices include tax. Please check in-store for the latest, most accurate menu.
All the flavor of a motsunabe hotpot, in a bowl of udon — topped with plenty of cabbage and garlic chives.
Simmered at your table on a tabletop burner. Finish it, of course, with udon.
Made the way our Fukuoka-born okami makes it: a sweet white-miso base (nothing like Nagoya’s red miso), with garlic and our own udon dashi.
Three carefully chosen mushrooms under a silky, thickened ankake broth. A warm bowl made for autumn.
The three mushrooms
Grown in the deep mountains of Fukui, over 1,000 metres up. Cultivated from the rare wild “black maitake” that appears only occasionally in old-growth forest.
Flavour, aroma and bite — all three in balance.
Unusually rich in β-glucan, along with dietary fibre and amino acids.
A pleasantly crisp, springy texture.
Known for its unusually long stem — where much of the flavour sits. Harvested stem-and-all with a special machine.
Crisp in a way ordinary nameko never is.
Come taste autumn while it lasts.
Garnishes can be left off or served on the side. Our selection of shōchū and plum wine is listed on a separate menu.
Orders and the latest menu — in-store.
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