Circle Noodle

Signature. Parmesan reggiano, bacon from patak meat products, and poached egg on top.

Stick sliced Angus beef, onion, scallion, shmeji mushroom, and homemade teriyaki sauce.

Noodle soup served in individual hot nabe (clay pot). Toppings chicken, shiitake mushroom, spinach, and onsen tamago. Variety of tempura is served on the side.

Chicken, pork, or deep-fried shrimp. Fingerling potato, onion, and shimeji mushroom.

Chilled inaniwa noodle served on zaru (bamboo tray). Served with cold dipping sauce. Freshly grated ginger and green onion as yakumi (topping).

Quick-pickled whole cucumber with UMF (Japanese plum) and sushi vinegar.

Crispy deep-fried natural tofu served in flavorful tempura sauce topped with green onion and grated fresh ginger.

Japanese-style soy-flavored fried chicken (non-GMO) meat.

Hand-made crispy pot-stickers filled with grounded pork, purple cabbage, chives, and wrapped in a thin dough.

2 pcs of shrimp and vegetables.

Steamed Japanese sweet potato.

Kakiage is a type of tempura in which different ingredients are mixed together in tempura batter before being deep-fried. Various vegetables and seafood can be used.

Ripened Japanese pumpkin.

The collar of the salmon broiled until the skin is crisp.

The collar of the yellowtail broiled until the skin is crisp.

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Kyoto-style saikyo miso is an excellent match with the plumpness of the fish.

Noodle soup served in individual hot nabe (clay pot). Toppings chicken, shiitake mushroom, spinach, and onsen tamago. Variety of tempura is served on the side.

Hot sanuki udon noodle soup.

Chilled noodle. Served with cold dipping sauce. 1 shrimp, 1 squid, and vegetables.

3 pcs of shrimp tempura with kake udon.

Hand-stretched dried udon is slightly thinner than sanuki udon.

Chilled inaniwa noodle served on zaru (bamboo tray). Served with cold dipping sauce. Freshly grated ginger and green onion as yakumi (topping).

Tea milkshake, vanilla milkshake, or banana vanilla milkshake.

Ground fresh radish, tempura flake, homemade chili sauce, and onsen tamago.

Ground fresh radish, okra, yama kake, bonito flake, tempura flake, home-made spicy sauce, and hanjuku tamago tempura.

Natta, okra, yama kake, bonito flake, tempura flake, and onsen tamago.

Circle style hiyashi chuka, thin-sliced omelet, tempura flake, homemade chili sauce, cucumber, and sesame dressing.

Chilled noodle served on zaru (bamboo tray). Served with cold dipping sauce. Freshly grated ginger and green onion as yakumi (topping).

Chilled noodles. Served with cold dipping sauce. 1 shrimp, 1 squid, and vegetables.

Chilled noodles. Served with cold dipping sauce.

Green and yellow zucchini, shimeji mushroom, onion, homemade tomato sauce.

Toma-veggie with onsen tamago (poached egg).

Shrimp, squid, green and yellow zucchini, shimeji mushroom, and tomato sauce.

Sauteed shiitake and shimeji mushroom mixed with clear dashi broth placed over soft shell crab tempura and udon.

Onion, scallion, shmeji mushroom, and homemade teriyaki sauce.

Stick sliced Angus beef, onion, scallion, shmeji mushroom, and homemade teriyaki sauce.

Signature. Parmesan reggiano, bacon from patak meat products, and poached egg on top.

Berkshire kurobuta pork udon. Thinly sliced pork belly sauteed with onion, spinach, shimeji mushroom, and scallion.

Berkshire Kurobuta pork udon. Kakuni is braised pork belly that is slowly cooked until the meat is tender and packed full of umami. Despite flaunting thick layers of fat, it is surprisingly not as greasy.

Chicken, pork, or deep-fried shrimp. Fingerling potato, onion, and shimeji mushroom.