Before heading to the dome for the game, I decided to grab a bite to eat at this place. I arrived at the location just before it opened at 16:50, with only one young female customer waiting ahead of me. A young female staff member came out to greet me and handed me the menu, explaining how to line up. After a while, she asked for my order, and I chose Kitsune Udon (¥720) and Chikuwa Tempura (on this day, it was Eso Tempura for ¥240). As more people started lining up, the place quickly filled up with over 20 customers by opening time. The staff guided us to our designated seats at the counter. Payment was to be made later. The customers were mostly young, possibly due to the location. The food was served promptly on a tray within 2 minutes of seating. The Kitsune Udon was delicious, although the sweet tofu may have overshadowed the udon noodles. The broth was excellent, almost making me want to drink it all. The Chikuwa Tempura was crispy and had a great texture. I finished everything quickly. The restaurant lived up to its reputation, and I would recommend the Kake Udon with Ebi Tempura as a classic choice. It was delicious. Thank you for the meal.

Meat Udon 820 yen Large portion of Udon (large) 120 yen Onsen Tamago (hot spring egg) 100 yen Shrimp Tempura 380 yen Chicken Tempura 340 yen I will summarize my revisit briefly. This time, I tried the Meat Udon that I didn't choose last time when I visited. One thing I noticed is that the Udon here tastes better with hot broth than with cold broth. When I had the cold Udon last time, maybe because Udon was the main focus, it didn't taste as good. However, this time with warm broth, the Udon tasted quite delicious. The broth here is really tasty. The Meat Udon I had this time had a subtle bonito flavor. The most surprising part was the generous amount of meat and bonito flakes. The meat, with its sweet sukiyaki-like seasoning, really elevated the dish to a different level. The Onsen Tamago felt unnecessary with the warm Udon. As for the Chicken Tempura and Shrimp Tempura, you get two Chicken Tempura pieces that are about the size of a clenched fist. The crispy coating and moist chicken inside paired well, especially with the black pepper sprinkled inside. The Shrimp Tempura was hot and juicy, with a firm texture. It was a satisfying dish. My impression has changed from when I had the cold Udon. I'm already thinking about what to try next time I visit.

Arrived around 1:30 pm and there was a line of about 10 people. After I lined up, more people came and the line grew to about 20 people. I must have had good timing. While waiting in line, the staff handed me a menu. The menu stated that no photography was allowed inside the store and that only cash was accepted, no electronic payments. I felt a bit sorry for the staff having to deal with that. After a while, they came to take my order. I chose the natural seaweed udon and shrimp tempura. They asked if I wanted it hot or cold, and also asked about the portion size. I said I wanted a smaller portion, and they said it would be about 80% of the regular size. I wanted to ask for a bit more, but I didn't want to push it, so I agreed to that amount. There was no place to put my bag, so I sat with my backpack on. Soon, my seaweed udon was served, with a generous amount of seaweed on top. But there was no spoon. When I asked the staff, they brought me a wooden spoon-like container called an "otama". I was puzzled as no one else seemed to be using it. The seaweed was crunchy with a slight salty taste, and it went well with the soup made from dried bonito stock. The "otama" allowed me to drink the soup just right. Looking around, everyone was drinking directly from their bowls. The udon was chewy, and when I added some ginger, it gave a nice kick, although it may not be to everyone's taste. I only added a little bit. The shrimp tempura was huge! The batter was crispy. When I poured the sauce on top, the batter softened and it wasn't too salty, just right. Even though I asked for 80%, I still couldn't finish it. Honestly, 60% would have been enough. It was a delicious meal.

I visited around 3 pm on Saturday. There were a few customers already there, but I was able to get a table right away. I tried the green chili soy sauce udon for the first time. It was delicious even without any toppings, as the green chili flavor coated the noodles well. The thick slices of bamboo shoots were also tasty as always.

I had been curious about Maruka for a long time and finally visited on a rainy weekday. Despite the rain, there was still a wait of about 8 groups around 17:05. However, the turnover rate was good so I didn't have to wait long to get in. It was my first time visiting, so I ordered the classic hot udon with duck and duck tempura. The broth was incredibly delicious, with a strong aroma of iriko that made me want to drink up all the soup. The udon had a good chewiness without being too firm, and was very tasty. The duck tempura was juicy and tender, with a flavorful seasoning that made it delicious even on its own.

It's been a while since I last visited Maruka. Whenever I come here, the food is always delicious. The cold udon with sudachi citrus, shrimp tempura, and fish cake tempura in a clear broth is so satisfying. The refreshing aroma and flavor of sudachi really enhance the dish. I finished every last drop! I also love the udon noodles - they have just the right chewiness and are pleasantly soft. The shrimp tempura was unexpectedly large and had a nice firm texture. The fish cake tempura was also consistently delicious. I want to come here every week!

I visited this restaurant for lunch on a regular day. Around 11:30, there were about 40 people waiting in line, but the turnover was good and I was able to enter in about 30 minutes. The operation is very efficient. Also, you choose your menu in advance, so you are served within 2-3 minutes after being seated. I ordered the following: - Kama-tama Calpis Butter Udon (medium) - Today's chikuwa tempura The butter had a nice aroma and a good amount of pepper, making it delicious. It's a must-try for butter lovers. I ordered the medium size, but the small size might have been enough. The chikuwa tempura was also a satisfying size. I ordered the Calpis Butter which I had been curious about for a while, but there are many other appealing menu items, so I would like to visit again. Thank you for the meal.

I had the opportunity to visit the bustling area of Jimbocho, filled with famous and popular restaurants, and I was unsure of what to eat. However, I decided to visit Udon Maruka and aimed for it. It was 11:40 am, and there was already a long line of about 20 people in front of the restaurant. The turnover seemed fast, so I decided to wait in line. I was given a menu in a clear folder by the staff, and after some hesitation, I ordered the cold seaweed udon and chikuwa tempura. After about 10 minutes, I was able to enter the restaurant. The interior had 5 seats in 5 rows (including the counter). The udon arrived quickly, indicating efficient operations. The broth had a fragrant bonito flavor, and it was covered with a layer of seaweed. The udon was not visible underneath. I took a bite and found it to be chewy with a strong texture. It smoothly went down my throat. The seaweed had a firm texture with no sliminess. I enjoyed the combination of seaweed, green onions, and udon. The match with the broth was excellent, and I finished the dish without adding any condiments. The chikuwa tempura was a daily special, and on this day, it was made with small dried fish. I ate it without dipping it in the broth.

Maruka @ Kanda Ogawamachi. In the midst of a sudden heavy rain shower, the weather quickly turned cloudy with thunder in the afternoon. I thought that now would be a good time to visit a popular restaurant without having to wait in line, and my intuition was right. I was able to enter without queuing up. I ordered soy sauce udon with sudachi (a type of citrus fruit) on the side. When I looked at the receipt and saw "Sudachin," I was momentarily confused and amused. Normally, udon comes with dashi soy sauce, but I prefer regular soy sauce. I feel bad for always making this request, but I really enjoy it this way. Ever since I first tried Sanuki udon in Takamatsu about 40 years ago, I have been hooked on this way of eating it. It was so delicious! The long queues at this restaurant have been even more intense recently, so I haven't been able to go for a while. I thoroughly enjoyed my bowl of udon yesterday, and it made me very happy!

I visited before the store opened on a weekday. It was around 11:55 am and I was the first in line for the second round. It seems like there is still a line even on weekdays. This time, I ordered cold udon with tempura chikuwa on top. The udon had a delicious broth, which was great. The tempura chikuwa was very filling. The noodles had a good texture, but I felt it was a bit too much to wait in line in the heat, so next time I would like to visit when it's less crowded.

This udon restaurant in Kagawa serves noodles that are stretchy and smooth with a rounded flavor. The chicken tempura, made with both thigh and breast meat, is delicious. The moistness of the breast meat makes it so tasty you could eat endless amounts. The udon with green chili peppers was a bit spicy towards the end, but not overwhelmingly so. It was a bit tricky to eat, maybe adding a bit more soy sauce would have been good.

It had been a long time since I last had udon. I saw a udon special on TV in the morning and suddenly craved it. I had some business near Takebashi, so I decided to try a popular udon place there. I arrived 10 minutes before opening and was 19th in line. I got inside after a 10-minute wait. They handed me the menu while I was waiting in line. I ordered the Kama-tama (udon with poached egg) with Calpis butter for 700 yen and a cold udon for 500 yen. I also added some sudachi for 30 yen. The poached egg was already mixed in, and the Calpis butter added a nice tangy and rich flavor to the chewy udon. It was delicious. I also wanted to try some soup, so I ordered a second bowl of plain udon. The green onions were fresh and the soup, with added ginger and sudachi, was amazing. The cost performance was also great, which I appreciated. I'll definitely come back again, avoiding the long lines.

Here is a popular udon restaurant called "Maruka". I went around 1:30 pm and there was a long line (O_O)! I waited about 30 minutes at the end of the line before finally getting inside. I ordered: - Mujina Udon (cold) ¥720 - Vegetable Tempura ¥400 - Small bottle of beer ¥380 The Mujina Udon, also known as cold udon, had a clear and fragrant broth with a refreshing taste. It seemed to be made with dried young sardines. It was really delicious. The toppings included thinly sliced fried tofu, chopped fried tofu and squid, shrimp tempura, green onions, and wasabi. The sliced fried tofu made it easy to eat! (I wish all kitsune udon were served like this) Thank you for the meal. I would like to visit this restaurant again, but the long line every time makes it a bit inconvenient.

Kake Kitsune Udon at Kanoya, I went in at 5:30 pm and was able to get in without waiting in line. The soup was delicious and nostalgic. The noodles were not too firm or too soft, just the right texture with a good bite. The Kitsune (fried tofu) was served in a large portion, covering the noodles completely. The Ebi-Ten (shrimp tempura) seemed to emphasize the quality of the ingredients, but it was a bit disappointing. It had a slightly transparent, frozen-like rubbery texture, lacking in flavor. The kitchen area was visible through glass walls, giving a sense of a busy battlefield. Photography was not allowed inside the restaurant, but it was okay to take pictures of the food. I would like to try other menu items like Kama-Tama (udon with a raw egg) if I have the chance.

First visit. You always have to wait in line here. It's one of the most popular udon shops in Tokyo. The turnover is good, so you're seated quickly. However, most of the regular menu items were sold out, but they had individual tempura items available, which was a relief. Upgrading to a larger size of noodles is only 60 yen, which is quite a deal! The udon was very beautiful, with evenly thick noodles. It seemed like I could eat more. The broth had a slightly thick texture, with a fragrant flavor of dried fish as the main component. It wasn't piping hot, but it was at an easy-to-eat temperature. The chicken tempura had a satisfying crunch and a delicious chicken flavor, even when dipped in the broth. The total came to 1,480 yen including tax. Thank you for the meal.

Around 6:00 in the evening, there were about three customers lined up in front of the store, but the turnover was good so we were able to get in quickly. I was unsure of what to eat, but I decided to order the natural seaweed udon. The noodles were delicious as always, and the broth was a bit salty but flavorful, so I ended up drinking it all despite knowing it's not the healthiest choice. There was plenty of seaweed in it, giving a nice texture. It would be nice if they had a lighter option though.

I tried the Niku Udon Kamatama Jiro and Kashiwa Tempura Niku Udon for the first time, and the meat was surprisingly delicious! It made me want to have it with rice as Gyudon. The Kamatama Jiro also had a rich flavor from the egg. Personally, I prefer cold udon over warm udon because you can taste the richness of the broth, so I think cold udon is the best.

I recently got into udon and wanted to try various kinds, so I decided to visit Maruka, a famous place for Sanuki udon in Tokyo. There was a sign saying to arrive before 10:40 to avoid lines, so I got there around 10:45 and was fourth in line. You have to order in advance. I ordered the atsukake and kashiwa tempura. They don't provide a ladle, so you drink the broth directly from the plate. The aroma of the dried bonito was delicious. As for the udon itself, hmm, I'm not sure if it's worth the wait. I preferred the udon I had at another place in Shibuya last time, as it was more chewy and tasty. The kashiwa tempura was a mix of breast and thigh meat, and it was too big, filling up my stomach. I'm not a fan of tempura bits, so I was a bit disappointed by the oiliness. I don't think I'll be coming back here.

Today I was in Jinbocho for work. There are so many famous restaurants around here, it's always hard to decide where to go. Today, I went to Maruka, which has a high rating for their udon. Even though it was past 3 pm, there were 8 people waiting outside. I had the cold udon with medium noodles and quail tempura, topped with green chili pepper. The quality of the noodles was amazing, with a wonderful aroma of broth. The quail tempura was delicious, crispy and juicy. I finished my noodles so quickly that I wished I could have ordered more. Next time, I'll definitely go for a large portion. I need to work on my diet! Thank you for the delicious meal. It was an excellent restaurant! I will definitely come back! 😊

This shop is cash only!! I arrived around 5:30 PM on Tuesday and there was a line. I was given a menu and had to wait a bit. I ordered hiyakake and ebi ten separately, and they were served pretty quickly. I couldn't take a picture of both together because I had already started eating the udon when the ebi ten arrived. The broth was really flavorful and the noodles were nice and slippery. They didn't provide a ladle. The ebi ten had a good salty flavor with a hint of pepper. It was delicious on its own. There were a lot of couples at the shop, which made me feel a bit lonely as I was dining alone.