Nakau to launch new Sichuan-style spicy tantan udon

Nakau is launching a new “Shibikara Mara Tantan Udon” starting October 28. The dish features a spicy and numbing Sichuan-style flavor profile, utilizing a soup base made from bonito and kelp broth mixed with smooth sesame paste and chili oil.

The menu item is topped with white leeks and a mala sauce containing seven types of spices, including cumin, star anise, and Sichuan pepper. Customers can also opt for an additional serving of mala sauce for 30 yen to increase the spice level.

In addition to the new mala version, Nakau will continue to offer its standard tantan udon and a version topped with a soft-boiled egg (on-tama). These items are also available as soba noodles. The rollout is expected to cover approximately 446 locations.