Sanukiya

さぬきや

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3314-4488 (+81-3-3314-4488)

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Relish in the taste of this richly flavored, jelly-like shellfish dashi (broth) chawanmushi together with foie gras d'oie, aged balsamic vinegar sauce, and freshly grated wasabi. Eat together with a sweet Japanese sake resembling noble rot wine... and experience Japanese foie gras with faux Sauternes!

800 JPY

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Coarsely Ground Whole Wheat Flour Udon Noodles (Seasonal dish. Eat as instructed by the manager.)

Many considered making udon noodles with whole wheat flour is impossible. By pursuing a healthy and satisfying flavor, this task was achieved thanks to a fragrant and savory wheat from Hokkaido (Japanese Patent Number 5412699). Enjoy your first bite as-is.

Market price

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Lightly grilled Yonezawa beef

The vast difference between cold and hot temperatures in the Japan Sea basin helps produce the distinctive pure red flesh and sweet marbling of Yonezawa beef. One of Japan's three great beef varieties, it definitely merits a try.

1,680 JPY

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Seasonal thin whole wheat udon noodles served as the first course of the day

Whole wheat udon noodles are combined with Suginami vegetables and seasonal seafood in a soy milk broth base, creating a light dish perfect as a first dish.

1100 yen

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All 8 course dishes

The contents will change depending on the season.

6732 yen including tax

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Foie gras chawanmushi

The sweet and sour balsamic vinegar sauce enhances the smooth, melt-in-your-mouth texture of the foie gras, while the egg base seals in the sweet and savory flavor of the seafood, leaving a lingering aftertaste.

936 yen

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Maitake mushroom cream udon

Maitake mushrooms served in a creamy udon dish with a light garlic flavor.

1,380 yen

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The full-bodied Yuho grilled Yonezawa beef is perfectly supported.

The red rump (left) is served with fromage blanc sauce, and the rare aitchbone is glazed with soy sauce and topped with wasabi...

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Chicken stew udon

The cloudy white soup is full of collagen and is rich and delicious, yet refreshing.

1,270 yen

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● Today's recommended dish ● *This is just an example

Highly sugary tomatoes from Gunma Prefecture

500 yen

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Homemade smoked assortment

600 yen

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Raw Sakura Shrimp with Egg Yolk and Ponzu Sauce

600 yen

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Maitake mushroom tempura

600 yen

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Premium wakame seaweed and cucumber with ginger and vinegar

600 yen

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Turnip, bamboo shoots, fresh ginger and turban shell served in a cold jade sauce

750 yen

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Stir-fried corn thinnings and scallops

750 yen

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Warm foie gras chawanmushi

750 yen

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Tempura of wild mountain vegetables from Niigata Prefecture

750 yen

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Sweetfish tempura with liver soy sauce

900 yen

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Today's recommended fresh fish

1100 yen

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Lightly seared Yonezawa beef

1,350 yen

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● A la carte dishes ●

Board wasabi

800 yen

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Dried mullet roe

It's homemade.

770 JPY

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Bakurai

600 yen

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Braised pork

600 yen

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Moromi tofu

450 yen

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Shrimp tempura and grated daikon radish

480 yen

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Deep-fried tofu and grated daikon radish

460 yen

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Oshinko

300 yen

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● Seasonal Udon ●

Three-color salmon udon

Enjoy three-color udon noodles (yellow, white, and brown) with autumn salmon paste, salmon roe, and soft milt sour cream mousse!

1,450 yen

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Spring Colorful Sakura Udon (March to April)

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"Girls' Festival" Three-color udon noodles in rose-scattered style (late February to March 3)

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Pea udon noodles (April to June)

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Ultra-thin mozuku seaweed and mountain yam udon (June to September)

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Spicy tomato and Yonezawa beef udon

1,250 JPY

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Chilled curry udon (July to September)

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Autumn mushroom and Yonezawa beef udon (September to November)

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Maitake mushroom and pork udon (September to December)

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Whole wheat black udon noodles with milt mousse (winter course only)

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Pumpkin, whole wheat, and white udon noodles with stewed local chicken (winter course only)

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Sakura udon noodles with seafood and the scent of cherry blossoms (course menu only in April)

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Yomogushi udon with raw Sakura shrimp (course only, May to June)

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Whole wheat black udon noodles with seared Yonezawa beef (course only in summer)

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Yomogushi udon noodles with sea urchin paste (course only in summer)

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● Warm udon noodles ●

Kake Udon

700 yen

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Chopped Udon

880 yen

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Genpei Udon

850 yen

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Tempura Udon

900 yen

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Tempura udon

1000 yen

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Chicken stew udon

1100 yen

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Curry udon

1200 yen

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Maitake mushroom cream udon

1,380 yen

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Marbled Wagyu Beef Udon

1,400 yen

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Nabeyaki udon

2300 yen

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● Cold udon noodles ●

Bukkake Udon

820 yen

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Cold Tempura Bukkake Udon

1100 yen

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Udon with grated yam

950 yen

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Soy sauce udon

950 yen

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Two-color udon

950 yen

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Sesame sauce udon

950 yen

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● Rice dishes ●

Half-Tempura Bowl

400 yen

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Egg bowl

650 yen

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Oyakodon

800 yen

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Tendon

800 yen

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Tempura egg rice bowl

900 yen

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Specially selected meat bowl

1,400 yen

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The full-bodied Yuho grill is a perfect match for seared Yonezawa beef.

The red rump meat is served with fromage blanc sauce (left) and the rare aitchbone is glazed with soy sauce and topped with real wasabi...

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Steamed cod milt with a hint of truffle

We wanted you to fully enjoy the aroma of truffles and how they go perfectly with the milt.

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Oyster Cocktail

A new way to eat raw oysters.

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Autumn mushroom and Yonezawa beef udon

Our proud premium soup stock combines with various mushrooms and elegant Yonezawa beef to create a rich, delicious bowl of ramen!

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Creamy dashi tofu

We use a recently developed soy milk similar to fresh cream to create a rich, full-bodied tofu that melts smoothly in your mouth. Enjoy it with a colorful seasonal dashi paste.

500 JPY

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Sardines pickled in rice bran

The aroma of rice bran and the moderate acidity are a perfect match for fatty blue fish! You'll definitely be drinking a few more cups tonight.

500 JPY

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Deep-fried tilefish with pine cone

This is a must-try dish when you get a good tilefish. The scales of the tilefish, reminiscent of a pine cone in late autumn, are crispy and fragrant... The meat, as its name suggests, is sweet and full of refined flavor, and is sure to satisfy.

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2015 Japanese Food Industry Exhibition

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Coarsely ground whole wheat udon (prepared in the chef's recommended way, which changes with the season)

It has even been said that it is impossible to make udon noodles using whole wheat flour. We have developed this udon using wheat from Hokkaido in pursuit of a delicious, aromatic, and nutritious taste that will please your body. (Patent No. 5412699) First of all, please try it as it is.

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All 8 course meals

Please enjoy a course meal of playful seasonal cuisine. We will select the perfect sake to accompany each dish.

6,493 yen including tax

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Lightly seared Yonezawa beef

The basin on the Japan Sea coast has a wide range of temperature differences, and this allows the raising of Yonezawa beef, which has clear red meat with sweet marbling. Please come and try one of Japan's three great wagyu beef varieties.

2,392 yen

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Foie gras chawanmushi

The steamed egg custard, made with shellfish stock and overflowing with umami, is served with foie gras de au, aged balsamic sauce, and freshly grated wasabi. It is accompanied by a sweet Japanese sake reminiscent of noble rot wine... It's like a Japanese foie gras x Sauternes dish!

936 yen

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Olive Oil Health Lab

March 2017 Olive Oil Health Lab Launch Event at Shinagawa Prince Hotel

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Appetizer platter (one dish in the course)

We will incorporate seasonal delicacies into our menu, centering on our new specialty, "Truffle-flavored rich dashi tofu." Please enjoy the changing of the seasons.

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Today's recommended fresh fish sashimi - sashimi eaten without soy sauce

This dish includes three types of recommended fresh fish, served with the sauce of the day that matches the fish. From the left in the photo... Parrotfish: Homemade umami salt and lemon Skipjack tuna: Miso, egg yolk, and kadaif Horse mackerel: Spicy sesame sauce and chopped green onions

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Five kinds of sashimi

Sashimi from the 7200 yen course

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Recommended sake

"Juyondai Junmai Daiginjo Premium Morohaku Koji rice 50% polished, rice polished 45%" "Jikon Junmai Ginjo Hyogo Prefecture Aizan 50% polished" "Nabeshima Junmai Daiginjo Special A Area Yoshikawa Yamadanishiki 50% polished" "Oroku Junmai Daiginjo 2013BY Fukurotsuge Tobinori 35% polished 293 bottles limited"

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Truffle-flavored Maitake mushroom cream udon noodles served with smoked egg

Our popular menu item, Maitake Mushroom Cream Udon, has been elevated to an even richer flavor! The rising aroma of truffles meets the smoky aroma of smoked eggs, creating a delicious udon experience you've never tasted before.

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Appetizer platter (Autumn 2017)

Tofu in a rich broth with a hint of truffle in the center, from the top right... Black rockfish nigiri sushi, komatsuna with white dressing, ginkgo, bite-sized salmon roe bowl, seared bigeye tuna kama-toro and mugwort

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Appetizer platter (Autumn 2017)

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2018 Spring Appetizers

Assorted appetizers (one dish from the course menu)

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Assorted sashimi

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Olive oil kneaded mugwort udon noodles tossed with raw Sakura shrimp yolk and rich broth...

We've combined raw Sakura shrimp caught during the spring fishing season, which runs from early spring to early summer, with mugwort udon noodles! The raw Sakura shrimp, which is only available at this time of year, are plump with egg yolk and served with a rich, flavorful broth and a refreshing mugwort topping.

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Summer 2018 Appetizer Platter

The classic dish is tofu in a rich dashi broth with the aroma of truffles! Fatty sardines from summer to autumn are pickled in rice bran! Yonezawa beef nigiri, komatsuna with white dressing, river shrimp and hijiki are deep-fried dishes! Braised bracken served on a lotus flower tray... (Contents vary depending on availability)

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Summer 2018 chilled curry udon

This cold curry udon dish uses Yonezawa beef and summer vegetables boldly, with a refreshing spiciness and a hint of spice.

\ 1380

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Mushroom soup

It is full of autumn delicacies such as shimeji mushrooms, shiitake mushrooms, maitake mushrooms, nametake mushrooms, persimmon mushrooms, lotus root, shiroyomi cherries, bamboo shoots, and water chestnuts.

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2018 Autumn Sashimi

An assortment of three types of saury liver.

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Chicken stew udon

The udon noodles are simmered in a milky soup full of chicken flavor and served piping hot. The aroma of garlic will whet your appetite!

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2018 Autumn Appetizer Platter

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2018 Winter Appetizer Platter

This is the appetizer for one day's special course!

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Hairy Crab

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Truffle-scented Yonezawa beef udon noodles, made in a rich, dreamy style

Carefully selected Yonezawa beef is dipped in broth and cooked to medium rare, then served on udon noodles in a rich soy milk broth and infused with the aroma of truffles.

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Whole wheat udon noodles with blue cheese broth "Patented original manufacturing method"

The whole wheat flour is processed using a patented method to create a moist and chewy texture. It is served with a unique broth made with melted blue cheese.

1100 yen

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Sanukiya

さぬきや

Asagaya/Koenji, Nakano, Tokyo

Japanese / General , Japanese / Udon (noodles) , Alcohol / Sake

Japanese / Japanese

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3314-4488 (+81-3-3314-4488)

All reservations will be accepted via web form to ensure a smooth reservation process.

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location_onAccess: 6 minutes on foot from the South Exit of Koenji Station.

restaurantCuisine: Japanese / General,Japanese / Udon (noodles),Alcohol / Sake / Japanese,Japanese

scheduleOpen: [Weekdays, Saturday] 18:00 - 23:00 (last order 22:30)

blockClosed: Sunday

paymentsAverage price: 5,000 JPY

credit_cardMethod of payment: Credit Card Accepted
Visa / JCB / Diners Club / UC Card / American Express / NICOS / Master Card; QR Code Payments Accepted
PayPay / Rakuten Pay / d Payment / au PAY / Alipay

pin_dropAddress: 4-38-7 Koenjiminami, Suginami-ku, Tokyo map

local_taxiAddress (for taxi driver ): 東京都杉並区高円寺南4-38-7

translateEnglish services: Unknown.

listFeatures: Late-night service / Reservations / Reserved rooms / Kotatsu (heated table) / course meals / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.

psychiatrysustainable initiatives

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We use seasonal vegetables grown in Suginami Ward!

Our shop cooperates with farmers in Shimizu, Suginami Ward, and provides vegetables grown with organic fertilizer made from used dried sardine soup stock. By reducing waste, making effective use of resources, and using locally produced agricultural products, we also strive to reduce food miles.

Notation based on the Act on Specified Commercial Transactions

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Sanukiya

Menu

Foie Gras Chawanmushi (savory steamed egg custard)

Coarsely Ground Whole Wheat Flour Udon Noodles (Seasonal dish. Eat as instructed by the manager.)

Lightly grilled Yonezawa beef

Seasonal thin whole wheat udon noodles served as the first course of the day

All 8 course dishes

Foie gras chawanmushi

Maitake mushroom cream udon

The full-bodied Yuho grilled Yonezawa beef is perfectly supported.

Chicken stew udon

● Today's recommended dish ● *This is just an example

Highly sugary tomatoes from Gunma Prefecture

Homemade smoked assortment

Raw Sakura Shrimp with Egg Yolk and Ponzu Sauce

Maitake mushroom tempura

Premium wakame seaweed and cucumber with ginger and vinegar

Turnip, bamboo shoots, fresh ginger and turban shell served in a cold jade sauce

Stir-fried corn thinnings and scallops

Warm foie gras chawanmushi

Tempura of wild mountain vegetables from Niigata Prefecture

Sweetfish tempura with liver soy sauce

Today's recommended fresh fish

Lightly seared Yonezawa beef

● A la carte dishes ●

Board wasabi

Dried mullet roe

Bakurai

Braised pork

Moromi tofu

Shrimp tempura and grated daikon radish

Deep-fried tofu and grated daikon radish

Oshinko

● Seasonal Udon ●

Three-color salmon udon

Spring Colorful Sakura Udon (March to April)

"Girls' Festival" Three-color udon noodles in rose-scattered style (late February to March 3)

Pea udon noodles (April to June)

Ultra-thin mozuku seaweed and mountain yam udon (June to September)

Spicy tomato and Yonezawa beef udon

Chilled curry udon (July to September)

Autumn mushroom and Yonezawa beef udon (September to November)

Maitake mushroom and pork udon (September to December)

Whole wheat black udon noodles with milt mousse (winter course only)

Pumpkin, whole wheat, and white udon noodles with stewed local chicken (winter course only)

Sakura udon noodles with seafood and the scent of cherry blossoms (course menu only in April)

Yomogushi udon with raw Sakura shrimp (course only, May to June)

Whole wheat black udon noodles with seared Yonezawa beef (course only in summer)

Yomogushi udon noodles with sea urchin paste (course only in summer)

● Warm udon noodles ●

Kake Udon

Chopped Udon

Genpei Udon

Tempura Udon

Tempura udon

Chicken stew udon

Curry udon

Maitake mushroom cream udon

Marbled Wagyu Beef Udon

Nabeyaki udon

● Cold udon noodles ●

Bukkake Udon

Cold Tempura Bukkake Udon

Udon with grated yam

Soy sauce udon

Two-color udon

Sesame sauce udon

● Rice dishes ●

Half-Tempura Bowl

Egg bowl

Oyakodon

Tendon

Tempura egg rice bowl

Specially selected meat bowl

The full-bodied Yuho grill is a perfect match for seared Yonezawa beef.

Steamed cod milt with a hint of truffle

Oyster Cocktail

Autumn mushroom and Yonezawa beef udon