The Craft of Tsuruhan

Nothing showy. We decide the amount of dashi and the balance of condiments bowl by bowl.
Udon boiled one portion at a time, dashi drawn fresh every day, tempura fried after you order.

The dashi is the star.

Our fragrant Kansai-style dashi, made generously with soda-bonito flakes, mackerel flakes and dried sardines, is what defines the flavour: layered with umami, yet clean on the finish.

Condiments are chosen for each dish. Zaru udon gets spring onion and ginger; zaru soba, spring onion and wasabi; bukkake, sudachi with arare and sesame. We stop at the point where the outline of the dashi stays clear.

Three Pillars

Udon & Soba

Udon is boiled one portion at a time, and chilled bowls are firmed up in cold water before serving. Soba comes with spring onion and wasabi. Both hot and cold are available.

Freshly Fried Tempura

Four kinds including two prawns: egg, broccoli, burdock and pumpkin. Fried to order.

Wagyu Beef

For our sukiyaki udon, Kuroge Wagyu beef is simmered in a sweet and savoury warishita broth and served with a raw egg. Beef chunk udon and beef tendon udon have joined the menu.

Hiroshima Sake

Four Hiroshima breweries, chosen to go with our udon and soba. Served chilled, at room temperature or hot.