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Welcome and farewell party ◎ You can also use it at various banquets ♪
Menu details
The centerpiece of Norabou's writing is home-cooked food from Sanuki farmers.We are particular about the ingredients and taste of Kagawa.All of these are gems from Kagawa, such as "raw oil beans", which are popular as a taste of broth, and "red chikuwa", which is kneaded with minced shrimp.
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Discerning Sanuki udon
Menu details
The true waist of Sanuki udon is freshly boiled, fried noodles.At Norabou, you can enjoy not only fried noodles, but also raw soy sauce, colander udon noodles, and other delicious noodles that are unique to Norabou, along with the most delicious tempura!
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tempura
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Bring out the deliciousness of the ingredients by complementing the udon! "Tempura" is indispensable for the side menu of Sanuki udon.We are pursuing the concept of tempura that goes well with udon every day.Never provide fried food.We will serve it in the best condition after being fried.
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Zara Udon
Boasting sardine soup stock, Sanuki bukkake ♪
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Kama meat bukkake udon
Enjoy the mochi-mochi noodles freshly fried from the kettle ♪
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Kama meat bukkake udon
Average: 820 yen
Speaking of Norabo, this is the noodles that are freshly fried from the kettle and have a chewy texture.The umami of the meat is entwined with the udon noodles.[Medium: 920 yen / Large: 1020 yen] [With raw egg ⇒ Average: 900 yen / Medium: 1000 yen / Large: 1100 yen]
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Kamaage udon
Average: 630 yen
The essence of Sanuki.Freshly fried noodles from a kettle.The aroma of wheat stands out.[Medium: 710 yen / Large: 780 yen]
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Kamatama raw soy sauce udon
Average: 650 yen
With umami soy sauce ♪ Freshly fried, chewy noodles.Hotly entwined raw eggs with hot udon noodles with umami soy sauce ♪ [Medium: 730 yen / Large: 800 yen]
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Spicy kamatama udon
Average: 690 yen
Secret spicy miso.Freshly fried noodles from a kettle.A secret mustard miso that contains more than a dozen kinds of spices.[Medium: 770 yen / Large: 840 yen]
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Kama cheese curry udon
Average: 900 yen
Cheese melts in a carefully simmered homemade curry.Freshly fried noodles from a kettle.[Medium: 1000 yen / Large: 1100 yen]
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Grated bukkake udon
Average: 720 yen
Refreshingly grated radish.Boasting sardine soup stock, Sanuki bukkake [Medium: 800 yen / Large: 870 yen]
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Plum shisowakame udon
Average: 850 yen
Refreshing with the acidity of plums.The proud sardine soup stock, Sanuki bukkake.Enjoy with plenty of wakame seaweed and the acidity of plums.[Medium: 930 yen / Large: 1000 yen]
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Homemade curry udon
Average: 770 yen
Homemade curry.Thick and spicy.The proud sardine soup stock, Sanuki bukkake.A delicious curry with a unique spice mix.[Medium: 870 yen / Large: 970 yen]
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Norabou Udon
Average: 890 yen
A lot of ingredients such as dried sardines from Ibuki Island.The proud sardine soup stock, Sanuki bukkake.[Medium: 970 yen / Large: 1040 yen]
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Zara Udon
Average: 600 yen
Simply enjoy the chewy udon noodles.The proud sardine soup stock, Sanuki bukkake.[Medium: 680 yen / Large: 750 yen]
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Cold tamanyu soy sauce udon
Average: 650 yen
Umami raw soy sauce and raw egg go well with udon noodles.The proud sardine soup stock, Sanuki bukkake.[Medium: 730 yen / Large: 800 yen]
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Chicken tempura grated udon
Average: 890 yen
Topped with juicy chicken tempura.The proud sardine soup stock, Sanuki bukkake.[Medium: 970 yen / Large: 1040 yen]
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Maximum banquet number is 20 people ♪ Dinner is open until 23:00!
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We also offer a course with all-you-can-drink, so you can use it in various scenes from small group banquets to company banquets.
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Good location on the 12th floor of JR Gate Tower, which is directly connected to Nagoya Station!
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Authentic Sanuki handmade countryside soy sauce
We use freshly squeezed soy sauce with plenty of umami, which is ordered from Kagawa.A phantom soy sauce that is difficult to obtain and is made at a long-established store that has been passed down from generation to generation in the town of Kompira-san.It is a delicious soy sauce that enhances the taste of udon by making full use of the umami ingredients (nucleic acids, amino acids, etc.) of dried bonito, shiitake mushrooms, and kelp.
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Directly sent from Kagawa "Sanuki green onions"
The green onions that are indispensable for the condiments of Sanuki udon are made from "Sanuki green onions" produced in Kagawa.In Kagawa, many green onions have been cultivated for a long time as a condiment for Sanuki udon, which is a specialty of Kagawa."Sanuki green onion" is fresh and rich in aroma.The leaves, which are lush with plenty of sunlight, are rich in vitamins A, C, and calcium.
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Table 4Person(s) × 4
It can also be used for company banquets! There is also one private room for 4 people ♪
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Table 2Person(s) × 20
JR Gate Tower 12th floor ♪ We also have seats by the window.Up to 20 people can be connected and used ◎
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Table 2Person(s) × 6
(2 to 12 people)
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Private rooms4Person(s) × 1
- Smoking/non-smoking
Non-smoking
Table seats (2-4 people)
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Private rooms2Person(s) × 6
- Smoking/non-smoking
Non-smoking
(2 to 12 people)
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Counter seat1Person(s) × 6
[Counter seats: 1] Atmospheric interior ♪ Good location directly connected to Nagoya Station ◎
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Counter seat1Person(s) × 6
[Counter seats: 2] Atmospheric interior ♪ Good location directly connected to Nagoya Station ◎
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Counter seat1Person(s) × 12
[Counter seats: 3] We have a counter that can be enjoyed by a small number of people ♪ Please drop in even if you are alone ◎
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Spicy miso kamatama udon
Exquisite udon noodles made with secret spicy miso ◎
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Kama cheese curry udon
Homemade curry with melted cheese ...
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Grated bukkake udon
Please enjoy the refreshing grated radish ♪
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Plum shisowakame udon
Refreshing with the acidity of plums ◎
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Dry curry udon
Enjoy the rich and spicy homemade curry ♪
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★ Authentic Sanuki handmade countryside soy sauce ★ We use freshly squeezed soy sauce with plenty of umami, which is ordered from Kagawa.A phantom soy sauce that is difficult to obtain and is made at a long-established store that has been passed down from generation to generation in the town of Kompira-san.It is a delicious soy sauce that enhances the taste of udon by making full use of the umami ingredients (nucleic acids, amino acids, etc.) of dried bonito, shiitake mushrooms, and kelp.
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The green onions that are indispensable for the condiments of Sanuki udon are made from "Sanuki green onions" produced in Kagawa.In Kagawa, many green onions have been cultivated for a long time as a condiment for Sanuki udon, which is a specialty of Kagawa."Sanuki green onion" is fresh and rich in aroma.The leaves, which are lush with plenty of sunlight, are rich in vitamins A, C, and calcium.
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Norabou Udon, which is particular about the deliciousness of Sanuki ★ At Norabou, we make noodles at all stores, boil them in a cauldron with plenty of hot water, and serve freshly made udon noodles.The soft and fragrant noodles of wheat flour, the soup stock that brings out the taste of the noodles ... I want to convey the deliciousness of Sanuki udon, and I continue to pursue the original taste of Sanuki udon.
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Since we have a strong commitment not to compromise in "dashi making", we have you make custom-made "for wild bonito" such as the thickness of dried bonito and the ratio of rough and dead bonito (mold). ..Depending on the quality of the bonito, the appearance of the blade may be slightly changed, and each bag may be packed so that there is no blurring.
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JR Gate Tower 12th floor ♪ We also have seats by the window.It can be used by connecting up to 20 people ◎ It can also be used for company banquets! There is also one private room for 4 people ♪
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Norabo is particular about draft beer !!
<< Three principles of raw barrels >> 1. [Daily cleaning] 2. [Appropriate gas pressure] 3. [Standing cooling] / << Two special items >> 1. [Clean glass and natural drying] 2. [Delicious barrel raw How to pour]
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<< Three principles of raw barrels >> 1. [Daily cleaning]
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Keeping the glasses and utensils clean is the key to selling fresh and delicious barrels.Not only the glasses, but also the dispensers and beer hoses are washed every day.
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<< Three principles of raw barrels >> 2. [Appropriate gas pressure]
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In order to keep the taste of draft beer in barrels, the carbon dioxide pressure is set according to the temperature of the barrels.
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<< Three principles of raw barrels >> 3. [Still cooling]
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The low temperature control of the barrel and the quiet handling prevent the change in the taste of the barrel.
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Norabou udon that is particular about the deliciousness of Sanuki
"Norabou" is a dialect of "norabobo".It's a lazy person who doesn't even work in the fields.I would like you to forget about your work and eat leisurely when you eat.With such a wish, Sanuki udon, Sanuki local cuisine, and local sake with a timeless taste can be enjoyed at the udon restaurant during the day and at the udon izakaya at night.