Nakau New Menu Summary 2022! Coupons, oyakodon, udon, unagi (eel), To go, etc.

Here is a summary of new menu items released by Nakau in 2022. The new menu includes a special oyako-don, a limited-time-only rice bowl, udon, unagi, enjoy set, and more. Check prices, release dates, and To go (to-go) information!

The official Nakau app will deliver special coupons. You can also purchase and pay for items without using a ticket machine, dine in the restaurant (in-store mobile ordering), and order To go with your smartphone (order now and order by date and time).

All prices include tax.
Includes limited-time-only menu items that have already been discontinued.
Some menu items may not be available at all stores.

Charcoal Grilled O

yakodon: The chicken used in Nakau's signature dish, oyakodon, is grilled over charcoal to lock in the flavor and enhance the taste. Chicken thighs grilled over charcoal are plump and elastic, making them very satisfying. You can enjoy the juicy flavor of the chicken with the melty egg and the aroma of the charcoal fire that wafts through your nose.


The price is 550 yen for a small portion, 590 yen for a medium portion, and 660 yen for a large portion. Available on January 26. To go available.

Chicken Salt Udon

The clear soup is based on Nakau's signature Kansai-style udon broth, with the addition of a "Moshio" salt sauce that contains the delicious flavors of chicken oil and garlic. The noodles are served with smooth udon noodles, tender chicken meat, and crunchy green onions. The addition of pepper garlic, which is served as an optional garnish, allows you to enjoy a variety of flavors.


The price is 490 yen for a standard portion and 350 yen for a small portion. Available on January 12. To go available.

Oyakodon with Crab Ankake

: Nakau's signature oyakodon topped with a fluffy crab ankake sauce made with red snow crab and other ingredients. The crab ankake is made to resemble soft, light snow, and the addition of egg whites to the bonito broth-based sauce creates a white ankake with the flavor of crab.


Priced at 610 yen for a small portion, 650 yen for a medium portion, and 720 yen for a large portion. Available for To go.

Duck Soba (ordinary):

"Nihachi Soba" is used for this menu item. Three types of duck meat are used: firm meat, tender thigh meat, and tsukune, a meat ball filled with flavor. Price: 640 yen.

Kitsune Soba (ordinary

) boasts soft and juicy Kansai-style "Oage" (fried bean curd). Priced at 480 yen.

Beef soba (

ordinary): The delicious flavor of beef is infused into the soba broth. The price is 580 yen.


Nakau offers soba to-go. The To go containers are made separately for soba and soba broth to prevent the noodles from sticking, and can also be heated in a microwave oven.

Tuna Tataki Don

: A bowl of rice topped with a bowl of seafood, in which tuna is roughly chopped to bring out its flavor and deliciousness. The firm texture of the tuna is retained, making this dish very satisfying. The rice is topped with chopped nori (seaweed) and a thinly-sliced egg made with Nakau's special eggs, and a condiment of richly flavored wasabi (wild horseradish).


Prices are 650 yen for a small portion, 690 yen for a medium portion, and 1,180 yen for a special portion. The release date is December 22. To go available.

Tuna Yukke-don

: Yukke-style spicy sauce with a punch of garlic and Nakau's special egg gives this dish a spicy and mild taste.


Prices are 760 yen for a small portion, 800 yen for a medium portion, and 1,290 yen for a special portion. The release date is December 22. To go available.

Tuna Yamakake-don: A bowl of

rice topped with tuna and yam that goes well with the tuna.


Prices are 800 yen for a small portion, 840 yen for a medium portion, and 1,330 yen for a special portion. It will go on sale on December 22. To go is available.

Kamo Udon

: A winter staple menu item sold by Nakau during the year-end and New Year's holidays. The udon noodles are served in a sauce that combines the richness and flavor of duck with Nakau's udon broth, making it a perfect match for udon noodles. The "Kamo Soba" (two-hundred-eighths soba) is also on sale at the same time.

Three types of ingredients are used to give the duck a variety of flavors: the meaty "mune-meat," tender "momo-meat," and "tsukune," which is filled with the delicious flavor of duck. It is garnished with fluffy fried bean curd, green onions, and aromatic yuzu citrus.


The "Kamo Udon" is priced at 590 yen for a bowl and 640 yen for a bowl of "Kamo Soba". The new menu will go on sale on December 1. To go is available. A set meal with a bowl of rice is also available.

Charcoal-grilled Chicken Stacks

: A sumptuous stack of charcoal-grilled chicken thigh meat, chicken soboro (minced chicken), and a broiled egg made with a special egg, served with a bowl of chicken dango soup. The chicken thigh meat is cut into a satisfying size and grilled over charcoal to lock in the flavor.


The aroma of the charcoal-grilled chicken and the sweet sauce will whet your appetite. The chicken meatballs are coarsely chopped to retain their texture, and the chicken dumpling soup, which contains two tsukune (small pieces of chicken bones), is made from a combination of thick paitan (chicken broth) and Nakau's signature dashi (soup stock).

The price is 790 yen for a medium portion and 860 yen for a large portion. The product will go on sale on December 1. To go available.

Ikka Yukke-don (squid rice topped with yukke)

: Rice topped with chopped nori (seaweed) and a generous portion of squid marinated in a sauce, along with a special egg and a yukke-style spicy sauce. The texture of the marinated squid is perfectly matched with the garlicky flavor of the yukaye-style spicy sauce.


The rich and thick "kotsukuremo" egg is mixed with the squid to enjoy both the spicy and mild flavors. It is recommended to taste the pickled squid at first, and then break up the egg and eat it while mixing it with the yukke-style umami spicy sauce.

Prices are 650 yen for a small portion, 690 yen for a medium portion, and 1,180 yen for a special portion. The first day of sales is November 17. To go available.

Oyakodon

with Three Kinds of Mushrooms

: Nakau's signature dish, oyakodon, is a combination of three kinds of mushrooms (shimeji, eringi, and maitake) seasoned with butter and soy sauce, which are in season during the fall. The aroma of the butter and soy sauce that covers the oyako-don stimulates the appetite, and the rich flavor of the butter, soy sauce, and mushrooms spreads out.


Prices are 550 yen for a small portion, 590 yen for a medium portion, and 660 yen for a special portion. The dish will go on sale on November 2. To go available.

Katsuo

no Tataki Don: A bowl of

rice topped with a generous portion of "Katsuo no Tataki" made from bonito landed in Kesennuma. The surface of the bonito is seared and cut into thick slices, then marinated in a special sauce to give it a flavor that makes the rice go faster. The savory flavor of the seared skin and the rich, meaty red meat can be enjoyed, and when combined with the optional grated ginger, the dish is refreshing.


Prices are 650 yen for a small portion, 690 yen for a medium portion, and 1,180 yen for a large portion. The new menu will go on sale on October 20. To go available.

Torotama Katsuo no Tataki Don

: Thick and rich with a special egg topping. The price is 770 yen for a bowl of rice. Available on October 20.


Torotaro Katsuo

no Tataki Don

: Flavorful yam goes perfectly with the Katsuo no Tataki. The price is 840 yen for a bowl of rice. The release date is October 20.

Mentaiko Cream Udon

: A fusion of Japanese and Western flavors. The udon is topped with Nakau's signature udon broth and white cream sauce, and is topped with a generous amount of Hakata mentaiko cod roe, butter, chopped nori seaweed, and green onions.


The sauce is a combination of udon broth made mainly from katsuo (bonito) and kombu (kelp), which is carefully brewed daily at the restaurant, and a rich white cream sauce, giving it a creamy and gentle taste. The authentic Hakata mentaiko (cod roe) is mild and goes well with the creamy sauce. As you mix and eat the sauce, the flavor of the Hakata mentaiko and the richness of the butter combine to create a thick sauce.

The price is 390 yen for small and 590 yen for medium. Available on September 1. To go is available.

Mapo Tofu Oyako-don:

The fourth in the "Creative Oyako-don Series" that proposes a new way to enjoy Nakau's signature dish, oyako-don. The specially prepared Bean Paste Bean Curd is made with six kinds of seasonings: bean paste, sweet soy sauce, soybean paste, soybean flour, hot pepper paste, Chao Zhou hot pepper oil, and Shaoxing wine. The deliciously spicy mapo doufu and the gentle flavor of oyakodon go perfectly together.


The price is 680 yen for a medium portion and 750 yen for a large portion. The "Mebo Tofu Donburi" is priced at 540 yen for a medium portion. The dish will go on sale on August 18. To go is available.

Marinated Tuna Tekka-don

: Nakau's most popular seafood bowl series is back for a limited time only. The bowl is topped with rice, a "special egg" broiled egg, flavorful chopped nori seaweed, and a generous portion of tuna cubes marinated in a special sauce based on white soy sauce.


The price is 790 yen for the regular portion and 1,280 yen for the "Gokai" portion. The dish will go on sale on August 4. To go is available (with refrigerant).

Eel Gokai-mori

"I want to eat eel without any worries! This luxurious menu has been on sale since 2020 in response to customers' requests to "eat unagi (eel) with no worries! A whole eel (three pieces) is generously arranged to overflowing.


The eel is grilled slowly, steamed, and then broiled three times with a special sauce to make it aromatic and fluffy. The juicy flavor of the fatty eel can be enjoyed with Nakau's original special Kyoto-style sansho pepper.

The price is 1,780 yen. On sale on July 7. To go available.

Eel Musoumori

"I want to eat more eel! This is a menu item with four pieces of eel on top for those who want more eel. The price is 2,160 yen. Available on July 7. To go available.

Sudachi Oroshi Udon (udon noodles with grated sudachi

) This seasonal menu item has been popular since its first appearance in 2000. The udon is a thin slice of udon noodles specially designed for chilling and refreshing, topped with Nakau's special soy sauce sauce and garnished with green onions and grated radish.

The standard size udon is served with a whole piece of Tokushima-grown sudachi (citrus fruit), while the small size udon is served with a half-cut piece of sudachi squeezed into the udon. The subtle spiciness of fresh grated daikon and the refreshing acidity of the fragrant sudachi make this dish perfect for summer.


The price is 350 yen for the small size and 490 yen for the medium size. Available on June 23. To go available. Can be combined with a bowl of rice or other dishes, or as a set.

Shio Dashi Oyako-don

: Oyako-don made with special salted broth instead of soup stock. The blend of mild "Setouchi salt" and rich "rock salt from the German Alps" enhances the flavor of the kelp and gives the dish a salty yet gentle taste.


The texture and sweetness of the generous amount of white onion accentuate the flavor. The large pieces of chicken and the soft and fluffy egg are intertwined with the special salted broth. You will not be able to stop eating.

Prices are 500 yen for a small portion, 550 yen for a medium portion, 620 yen for a large portion, and 750 yen for a special portion. The first day of sales is June 2. To go is available.

Unaju (eel):

After the eel is slowly grilled and steamed, it is dipped in sauce and grilled three more times to create a savory and fluffy texture. You can enjoy the juicy, fatty taste of the eel together with the broiled egg that is made with our special egg.


The price is 880 yen. The "Toku Unaju" is priced at 1,380 yen. The release date is May 12. To go available.

Unagi Oyako

: A new menu item introduced in 2022. You can enjoy Nakau's oyakodon and unagi at the same time. The price is 1,260 yen. Available on May 12. To go available.

Unatoro-jyu

: A combination of unagi (eel) and yam that goes well with it. The price is 1,030 yen. Available on May 12. To go available.

Nakau's Hitsumabushi

: A set of delicious Kyoto-style broth made from bonito, kelp, and dried sardines, and condiments. The price is 1,000 yen. On sale on May 12. To go is not available.

Chilled "tantan-yashi" udon noodles

with a tantan-yashi sesame sauce made by micro-roasting sesame seeds and heating them evenly to bring out the sweetness of the sesame seeds. The sesame seeds are "kneaded twice" to create a fine, smooth paste with a rich aroma. The original "tanzan sesame sauce" combined with special raayu (Chinese chili oil) stirs up your appetite.


The price is 350 yen for a small portion and 490 yen for a standard portion. The new product will go on sale on April 21. To go available.

All cold udon products use "thinly sliced udon" specially designed for cold udon. The udon noodles are cut thin so that they are well mixed with the sauce, and they are not too hard even when cold.

The "Chilled Hayashi Dandan Udon" and the following products are available.

Chilled udon haikara (small) 200 yen
Chilled special kakiage udon (medium) 450 yen
Coloured udon (medium) 400 yen
Coloured udon (large) 500 yen

enjoy set Koupenchan

The "enjoy set" can be ordered with the main item for an additional 240 yen. The set includes 3 pieces of Tatsuta-age, egg pudding, and a toy, and can be ordered by anyone.


Koupen-chan strap mascot" (5 kinds in total) with Koupen-chan's lines written on the back of the tag that resembles Nakau's products will be available. During the period, the present of "children's set" will also be changed to "Koupen-chan Strap Mascot".

The release date is March 31. To go orders are also available. Side menu items are not included in the "enjoy set.

Asari Kuri-Mu oy

ako-don: A creative oyako-don with a Japanese and Western theme. Nakau's oyakodon is combined with a rich cream sauce made with abalone, which contains taurine, calcium, zinc, and other nutrients.


The rich cream sauce, which combines cream, butter, and milk with the flavor of scallion and garlic, is a perfect match for the oyakodon, which is made with Nakau's special sauce. The spicy pepper accentuates the gentle flavor of the cream sauce, adding a pleasant change of taste.

Prices are 630 yen for a small portion, 680 yen for a medium portion, and 750 yen for a large portion. The release date is March 10. To go available.

Umatoma oyakodon

is the second in the "Sosaku oyakodon" series. It is served with a special spicy arrabbiata sauce with a delicious flavor of tomatoes and garlic. The dish takes on a more Western flavor when topped with the optional aromatic basil sauce.


The price is 630 yen for a medium portion and 700 yen for a large portion. The new product will go on sale on February 10, 2012. To go available.

Cheese-Uma Toma Oyako-don

: A menu item designed for cheese lovers. Priced at 750 yen for a medium portion and 820 yen for a large portion. Available on February 10. To go is available.

Oyako Curry

: A combination of Nakau's oyakodon and chicken curry, which uses tender chicken thigh meat, the aroma of 18 spices, and the sweetness of onions. It can be eaten separately or mixed together in various ways to suit your taste and mood.


Prices are 680 yen for a standard serving and 750 yen for a large serving. The release date is January 20. To go available.

Check out the article on the Tasting＞＞＞" Oyako Curry"

Kodawari Tamago Katsu Curry

A menu item that combines curry with the popular toppings of "Kodawari Tamago" and "katsu" (pork cutlet). The price is 720 yen for a medium portion and 790 yen for a large portion. The menu will go on sale on January 20. To go available.

Torotama Negi-Ra oyako-don:

Nakau's signature dish, oyako-don with green onions, sesame oil, chili pepper, fried garlic, and other ingredients combined with the crunchy texture of eating raayu (Chinese chili oil). The gentle taste of oyako-don and the refreshing aroma of green onions are a perfect match, and the spiciness of the raayu stirs up your appetite.


The "kotsukore tamago" (egg) that is added after the bowl gives the dish a mellow and rich flavor. The bowl of rice is served three times in one: first with the "oyako-don" portion of the classic "oyako-don," then with the "negi-rau rice," and finally with a mix of both to enjoy the change in taste and texture.

The price is 650 yen for a regular bowl and 720 yen for a large bowl. The first day of sales will be January 13. To go is available.