Seasonal Menu List

Dotonbori Imai Limited menu of November

November Odamakimushi About 50 years ago in Osaka, every noodle restaurant used to set a huge steamer in front, and start cooking Odamakimushi. This menu is Udon IN Chawanmusi. In case you do not know what Chawanmushi is, it is kind a like pudding made with Japanese clear soup. If you do not have time, do not order this menu. Because, it takes 15minutes to be steamed and ready. But if you have time, relax and enjoy hot Sake till it’s ready.

Seasonal Menu List

"The hot pot dish, soba and dim sum which strive every season's trends are the true value of Dotonbori Imai who is representing the food culture in Osaka."

Spring Season Summer Season Autumn Season Winter Season

Dotonbori Imai Limited menu of January

The shrimp fritter, the Duck loin, broiled rice cake, decorative cord and the in white and red, Pickled lobster in soft shrimp, baked rice cake, red and white water draw, and Japanese mustard spinach,one of the seven herbs, pine needle citrus. This is the dish such as the seven lucky gods are dancing in vessels. I will almost sing out "Well, it's the beginning of year ..."! !

Dotonbori Imai Limited menu of February

Speaking of February, it is the coldest season of the year. "Mizorean" has a cold sound, isn't it? But it is very warm. Boil the broiled conger eel with soup stock. The graded turnip blooms such as wet snow covers over the soup. Don't you think it can make you warm? The conger eel compatible with turnip too.

Dotonbori Imai Limited Menu in March

Please enjoy the rape blossoms unique texture and bittersweet taste together with soba noodle which is cooked properly with the chopped shiitake mushrooms and special sesame sauce. It is a bit chilly for cold noodle, but why not try to anticipate the spring that is coming soon?

Dotonbori Imai Limited menu of April

"Bamboo shoots noodle was renewed! " We serve plenty of crispy texture bamboo shoots, special to this season, which is remaining spring taste of acidity on the soba and make it as slightly sticky soup with the seaweed and Imai's soup stock. Please enjoy the taste and scent of mountain and ocean in mid spring together with the buds of Japanese pepper.

Dotonbori Imai Limited Menu in May.

People of Naniwa called May as "Uojima (Fish Island)" before. Because in May, a lot of red sea bream rush for spawning and they became like a red island. Only for this period, people could enjoy the expensive fish in reasonable price. We cut it thick to keep the original taste of sea bream and poure plenty of Imai's hot soup stock such as a sea bream Chazuke.

Dotonbori Imai Limited Menu in June.

Did you know that willow's leaves are white in back? Now is the season that the willow who has been standing for a long time at the entrance of Imai, seems happy to be beaten by rain and glittering. It is a soba that imaged the willow's leaf which is also a symbol of our store. We combined tea soba with the sarashina. Please enjoy it with a cool bamboo vessel also with your eyes.

Dotonbori Imai Limited Menu in July.

Shiranami Soba July in Osaka, everybody goes crazy about one of the biggest festival in Japan, Tenjin Maturi. At this time in Osaka, it is the best time to eat HAMO (Pike Conger). So, HAMO is called The Festival fish. Not like any other fish, HAMO requites highly trained skill to be prepared. This menu is a handmade SOBA (Buckwheat noodle) in ice cold soup with specially prepared HAMO. Any farther explanation will not be needed. You just try! You will be in love with it.

Dotonbori Imai Limited Menu in August.

Shisokiri Soba This is the most refreshing menu we have. There is no doubt about it. 200 pieces of Shiso leaves (Japanese basil) are mixed into 1Kg of Sobako (buckwheat flour), which is about for 12 serves. You can enjoy unexpected refreshing flavor and the hand-made texture every bite.

Dotonbori Imai Limited Menu in September.

Sprinkle slight salt to the tile fish and steam it with sake. And we cook it with the matsutake mushrooms quickly with soup stock and put it on soba. It is a dish that you can enjoy tilefish's delicious taste and fragrance of matsutake. Even it is still a hot season , but why don't you feel autumn ahead?

Dotonbori Imai Limited Menu in October.

We put a chestnut bran which is filled with duck, cooked by hot and sweet miso, on soba. And we sprinkle chestnuts and ginkgo on it and pour slightly sticky soup. When you will open the lid of the bowl, you will find the tasty full moon in a scene of falling leaves.

Dotonbori Imai Limited menu of November

November Odamakimushi About 50 years ago in Osaka, every noodle restaurant used to set a huge steamer in front, and start cooking Odamakimushi. This menu is Udon IN Chawanmusi. In case you do not know what Chawanmushi is, it is kind a like pudding made with Japanese clear soup. If you do not have time, do not order this menu. Because, it takes 15minutes to be steamed and ready. But if you have time, relax and enjoy hot Sake till it’s ready.

Dotonbori Imai Limited menu of December

Yuzuan soba This definitely is a menu for matured person. Bitter and sour taste of Yuzu (citrus) perfectly melts in to the soup with Umami of tilefish. If you like the taste of Yuzuansoba, you must have been through quite a while of tasty life.
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