Nakau

If you’re choosing oyakodon at Nakau, start with the classic. The menu at this branch describes its oyakodon as made with carefully selected eggs and prepared by hand in the restaurant, one bowl at a time. Diners who have tried it have also described it as tasty and good value. For a bowl centred on the flavour of the egg, it’s a natural choice.

There are several ways to enjoy oyakodon, including charcoal-grilled, soft-yolk and cheese-topped versions. Choose the classic or compare it with a more indulgent variation, depending on your mood. For something other than a rice bowl, the menu also offers Haikara Udon with crunchy fried batter bits, as well as chilled Haikara Udon. These are options to consider if you want a lighter meal or simply feel like something different from oyakodon.

Breakfast is available from 5 to 10. Options include a fried egg breakfast and a silver salmon breakfast, as well as combinations with natto or a small side dish, making it easy to choose according to your preference. The restaurant is open daily from 4 until 3 the following day. You can stop in for breakfast or a later meal, with oyakodon and udon among the choices.