Nakau

A past diner’s account of a seafood rice bowl describes the savoury flavour of whitebait alongside the sweetness of sakura shrimp. The diner chose the bowl of sashimi, whitebait and fresh sakura shrimp, topped with white sesame, spring onion and shredded nori, and added the wasabi and umami-rich dashi soy sauce served on the side. They finished with a spicy kick from mala sauce. The account gives a clear sense of how the toppings and sauces can change the flavour from one bite to the next.

Nakau’s signature oyakodon is made with carefully selected eggs and prepared individually in the restaurant. There are several variations, including charcoal-grilled chicken, soft-cooked egg, cheese, spring onion with chilli oil, and a beef-topped version. Choose a bowl centred on egg, or add another topping or flavour to suit your mood. Diners have also commented on the egg’s light, soft texture, the dashi flavour and the tender chicken.

Breakfast sets are built around carefully selected eggs, fried eggs or grilled silver salmon, with options to add natto, a small chicken side or a small beef side. One diner who ordered the breakfast set with a small chicken side described eating it with a raw egg, nori, miso soup and pickles. It offered a way to enjoy the chicken from an oyakodon as a side dish instead. Breakfast is listed as available from 5 to 10, making it a convenient option when you want to choose a morning meal quickly.

Beyond rice bowls, the menu includes haikara udon, described as udon topped with fried batter bits, as well as kitsune udon and Japanese-style curry udon. A small serving of chilled haikara udon also appears in the menu listings. It can work as an accompaniment to a rice bowl or as a lighter meal on its own. The branch is listed as open from 4 until 3 the following day, covering everything from breakfast to a late-night meal.