Try our rice in Japanese soup stock ( Dashi chazuke )

*Japanese soup stock is made by simmering dried bonito flakes ( katsuobushi ) and high quality dried kelp ( konbu ).
The stock has great flavor and umami. Although it is made with fish, it is not as fishy as you might imagine.

Do you know how to truly appreciate rice in Japanese soup stock ( dashi chazuke )?

This is how: enjoy the aroma of the stock first and then add the stock to the rice.

The owner uses a lot of bonito flakes to make the stock, as do most udon restaurants. He puts the time and effort into creating his original Japanese soup stock.
His stock has a strong flavor of bonito flakes with a hint of kelp grown in Hidaka, Hokkaido ( Hidaka konbu ). The kelp gives a depth of flavor that is a favored local taste.

When you visit Kyoto-Teramachi, please try this clear, flavorful stock & rice dish. We use five different types of rice grain ( gokokumai ); it is good source of minerals and fiber.

Broiled salmon has a fabulous aroma which matches well with kelp reduced in soy sauce (

tsukudani kombu ) and Japanese honewort ( mitsuba ). This is a one-of-a-kind salmon and rice in stock ( sake chazuke).

Nankobai and jako with aona
( Pickled plum and dried and seasoned baby sardines with other fish and greens )                                                                         900 yen

Pickled plum is a common traditional Japanese food and it gives us a cozy feeling. These plums are especially meaty and less salty than the normal fare.