Best Dishes at Kirimugiya Jinroku

The signature oyako tenzaru (egg and chicken noodle dish) features house-made udon with a thin, shattering tempura batter coating. The standout is the soft-boiled egg with its intact amber and oozy yolk center. The cold noodles are refreshing and pair perfectly with the warm tempura.

The tempura at Kirimugiya Jinroku is excellent, featuring a thin, shattering batter that stays crispy even when dipped in sauce. The vegetables include mushrooms, eggplant, and other seasonal items. Many diners order tempura as a standalone course before or after their udon.

The summer seasonal special features cold udon topped with mentaiko (spicy cod roe) and soy sauce. The briny, spicy roe contrasts beautifully with the smooth noodles. The chill brings out the umami of both the roe and the dipping sauce.

The house-made udon noodles are chewy and smooth, prepared fresh daily. The broth is made from carefully selected ingredients with no additives. This simple bowl lets the quality of the noodles and broth shine without distractions. The noodles have a distinctive texture that sets them apart from other udon restaurants.

The autumn seasonal special features house udon served hot with a mushroom dipping broth. The mushroom umami deepens the savory profile of the broth. The hot noodles are dipped into the concentrated mushroom dip for maximum flavor absorption.