Business · Companies · 8 hrs ago
Sukesan Udon launches limited-time Napolitan udon at 25 Japan locations
Sukesan Udon has launched its first Napolitan udon, a dish that pairs thick udon noodles with tomato sauce.
The chain, which began in Kitakyushu, is known as a local favorite and has more than 100 locations across Japan.
The new dish is available at 25 locations: 10 in Kansai and 15 in Kanto.
It combines the noodles with sausages, onion and green pepper, and is served on a hot plate with a fried egg.
Customers can also choose cheese or chicken cutlet versions, at higher prices than the basic dish.
The menu went on sale October 22 and is available for a limited time, with the end date varying by location.
The dishes are limited in quantity, cannot be taken away, and may sell out.
Sukesan Udon began selling its first-ever Napolitan udon on October 22 at 25 locations in Japan’s Kansai and Kanto regions.
The limited-time dish combines chewy udon noodles with a thick tomato sauce, sausage, onion and green pepper.
It is served on a hot iron plate with a fried egg.
Three versions are available, priced from 955 to 1,197 yen.
The sale is quantity-limited, and the end date may vary by location.
- Who
- Sukesan Udon, a Japanese udon chain, is offering the dish.
- What
- It launched Napolitan udon, with cheese and chicken-katsu versions also available.
- When
- Sales began October 22, 2026, at 9 a.m., for a limited time.
- Where
- At 25 locations in the Kansai and Kanto regions of Japan.
- Why
- Not stated.
This story does not have two clearly opposing sides.
Sukesan Udon announced the limited-time menu and its participating locations.
Sales began at the 25 participating locations.
- Participating locations
- 25: 10 in Kansai and 15 in Kanto
- Napolitan udon price
- 955 yen, including tax
- Cheese Napolitan udon price
- 1,155 yen, including tax
- Chicken-katsu Napolitan udon price
- 1,197 yen, including tax
- Availability
- Limited quantity; end date may vary by location
3 sources
What people are saying
the first new menu in Sukesan Udon's history