For more details, please visit the blog: https://tokyo-tabearuki.com/mangetsuudon. This review covers: 1. Tokyo Tabearuki Musashino (Niku-Jiru) Udon article, 2. What is Murayama Mangetsu Udon?, 3. How to get to Murayama Mangetsu Udon, 4. Murayama Mangetsu Udon's appearance, signing in and waiting time, business hours, 5. Murayama Mangetsu Udon's menu, and the atmosphere inside the restaurant.

It is a quite distant place in the outskirts of Tokyo, but it is a udon restaurant that always has long lines. First, it is important to secure a parking space, but the parking lot is often full during lunch peak hours. For some reason, we had to register and wait for our turn, but a group that came later was asked for their order first and seated without being guided, so we ended up waiting, and eventually the later group was served first, which was a bit frustrating. I don't know if it was a reservation system or not, but we had to wait quite a bit until we were served. We ordered the standard Nikujiru Nami (udon with meat juices) and Kashiwa Tempura. The standard refers to the type of meat, which is a thick cut that provides a satisfying chew, but there is a slight greasiness in the soup. The noodles have a good texture and are adjusted by dipping them in the broth. The Kashiwa Tempura has a nice aroma and is pleasantly juicy. The tempura of large leaf (?) on top of the udon was not freshly fried and was a bit tough. Thank you for the meal today as well.

I visited a restaurant in the local city of Musashimurayama, which has 100 famous restaurants. I tried the Juicy Mushroom Udon for 920 yen, with an extra-large portion for 120 yen and seared meat for 200 yen. It was past 1 PM on a weekday, but the place was packed! I was surprised by its popularity. The udon was delicious and I was very satisfied. This town doesn't have any special features, so I'm happy to find such a great restaurant here. I will definitely come back!

I went to Musashimurayama City to sell my car that I've had for 12 years. I considered selling it before the earthquake, but ended up being able to drive it for a long time! Since I was in Musashimurayama, I visited "Murayama Mangetsu Udon," a restaurant selected as one of the best 100 restaurants. It was my second visit since helping out in Tachikawa 9 years ago. I ordered the "Niku-Ju Tsuke Udon for ¥820" with "extra-large size for an additional ¥120." The juicy meat juice goes well with the unique firm and chewy Musashino Udon noodles! The tempura was freshly fried and crispy, and the side vegetables were a nice palate cleanser. Delicious!

On a holiday, I went for a drive towards Saitama and visited this restaurant, which has been featured in a popular guidebook. I went there to try their Musashino Udon. I arrived 30 minutes before opening and was the fifth group in line. I filled in my name and car number, and was able to wait in my car. A staff member came to take our order before they opened, and when it was time for us to enter, they called us in. It was great to be able to wait comfortably even on a hot day. We ordered: - Nikujiru Tsuke Udon 820 yen - Goma Tsuke Jiru 800 yen - Shishito Tempura 130 yen - Banana Tempura 130 yen The udon noodles were long and chewy, offering a satisfying texture. When you bite into them, you can taste the wheat flavor clearly, but there is no powdery feel, and they go down smoothly. The broth had a pleasant sweetness and a clean, elegant aftertaste. It was delicious even when sipped on its own without being too salty. It contained tender braised pork, aburaage, green onions, eggplant, and shiitake mushrooms. The ingredients were generously sized and full of flavor. The kombu tempura and crisp vegetables on the side were also delicious, and I couldn't stop eating. Finally, we finished by drinking the hot water served to make sure nothing was left. The hot water itself had a strong bonito flavor, and it was very tasty. The Goma Tsuke Jiru had a rich aroma because you grind the sesame seeds right before adding them. The dipping sauce itself was smooth and light. The Banana Tempura was served with chocolate syrup. The batter was light and crispy. The sweet bananas with a high sugar content had a great aroma and were delicious. It was a delightful dessert. The Nikujiru Tsuke Udon was a hearty portion. It had a taste that remained delicious until the last bite. I would like to visit again on a whim. (⁠*⁠˘⁠︶⁠˘⁠*⁠)⁠.⁠｡⁠*⁠♡

The udon I had nearby before seemed to lean more towards Sanuki udon rather than Musashino udon. I prefer that one. I don't think it's not delicious. It has a firm and chewy style of noodles. The dipping sauce with meat juices is also good. The tempura bamboo shoot topping I had was written on the menu as being from my hometown, Takewara in Kagawa Prefecture. However, while the firmness of the noodles is good, Musashino udon lacks the moist and glossy texture that Sanuki udon has. It reminded me of Yoshida udon that I had before and didn't suit my taste. The strong wheaty texture was too much for me. Chewiness is important, but for me, the udon I like needs to have a moist texture. However, this is just a matter of preference, so it can't be helped. What was good was that the cold water was replaced with barley tea, and they had a self-service pot like in a little league baseball game, so you could refill with cold barley tea as much as you liked, which was nice! Also, when the udon was ready on the second floor, I thought it was a bit inconvenient that we were informed by an intercom and had to go downstairs to pick it up ourselves. Well, this may also be a matter of preference, but in terms of service level, the second floor was not so great! However, they did inform us about that system at the beginning. Also, because it's a popular restaurant, the small parking lot gets really crowded, and the guidance from the young staff was not very helpful. For popular places, parking guidance is important!

A must-visit restaurant when talking about Musashino Udon. The large serving of meat and mushroom tsuke udon for 1040 yen is from a super famous shop that ranked 2nd in the udon category on Tokyo's Tabelog. It's a perfect udon that combines the firmness of Musashino Udon with the chewiness of Sanuki Udon. Unlike the typical Musashino Udon with just firmness, it's different from the chewy texture of Yoshida Udon. The best of Musashino and Sanuki! The strong firmness of the udon with an edge, along with the chewiness, allows you to enjoy the wheat flavor and a hint of salt even when eaten as is. Surprisingly, you can keep eating just the udon. Although I thought the dipping sauce with plenty of ingredients was a bit lacking, the flavor doesn't lose to the robust udon. There's no need to go heavy on the dipping. Similar to a soba shop with a spicy (strong) broth, it's okay with a light dip. They also include a set of udon broth to be poured in after the meal, like the soba water at a soba shop or the soup-wari at a tsukemen shop. Located in a somewhat remote area that's difficult to visit without a car, it's a popular spot worth visiting.

My wife and I went to Mangetsu Udon in Musashimurayama. We were able to enter without waiting for too long. [Order] Beef dipping udon (warm) 820 yen, large size +120 yen Chicken tempura 200 yen Raw egg 80 yen The large size was described as 3 portions, but the smooth and slippery udon had a great texture, and we finished it quickly. The dipping sauce with roasted pork had plenty of summer vegetables floating in it, giving it a satisfying taste. It seems they use unbleached wheat from specific regions, and I would like to visit again if I have the chance. Thank you for the meal.

On a Sunday morning, I walked north for about an hour from Musashi-Sunagawa Station on the Seibu Line, turned left onto Ome Kaido, walked for another 10 minutes, and wiggled a bit to find this restaurant. I arrived around 11:05 AM and was able to easily find a seat even though half of the first floor was occupied. I ordered the Meat Dipping Udon for 820 yen and the Service Set for 280 yen, which included Firecracker Rice and Kakiage (mixed tempura of vegetables and seafood) that was substituted with Bamboo Ring Tempura. I also had Chicken Tempura for 200 yen. The wait was a bit long. The portion was amazing! The udon noodles were thick and delicious, the Firecracker Rice was tasty, and the Chicken Tempura made of breast meat was tender and very delicious. They even provided hot water to dilute the dipping sauce, and I finished everything. It was so delicious! It's not an easy place to get to, but I would love to visit this restaurant again. Thank you for the meal!

This is a popular udon restaurant located in Musashimurayama City, Tokyo. It has been selected as one of the top 100 udon shops. I visited on a Sunday afternoon. The restaurant is situated in a residential area, down a slightly narrow road. There are about 6 parking spaces in front of the shop. I was lucky to find one empty spot, but most people were directed to a different parking lot nearby. We arrived right at noon and had to wait for 3 groups ahead of us, but we were able to enter relatively smoothly. They offer various types of udon including "kake" and "kamatama," but the main attraction is their "tsuke" udon. The udon, with a firm texture finished in cold water, is a staple of Musashino udon. There are different types of dipping sauces for the tsuke udon, such as meat sauce, mushroom, sesame, and mantan. They also offer a double dipping option where you can enjoy two types of dipping sauces. I opted for the double dipping sauce, which costs 1,220 yen for a large serving, plus 120 yen. I chose the meat sauce and mantan. The mantan is a dipping sauce similar to tantanmen. The udon arrived, showcasing the signature Musashino udon - thick, firm noodles with a robust texture. It's a hearty type of udon. I started by enjoying the classic meat sauce, which was incredibly delicious. The rich sauce pairs well with the strong and chewy noodles. Next, I tried the mantan sauce. This sauce is served separately with sesame sauce, chili oil, meat miso, and tempura bits that you can add to adjust the flavor to your liking. The mantan was also outstanding, with a spicy kick and the richness of sesame sauce allowing me to enjoy the udon heartily. I also ordered tempura: corn tempura for 130 yen and chicken tempura for 200 yen. The corn tempura was a seasonal item and had a delicious sweetness from the corn. Finally, I finished the meal by diluting the remaining sauce with udon broth and drinking it all up. It was truly delicious. Thank you for the meal.

Visited for a casual lunch with my wife on a holiday. A noodle shop located in a residential area about a 5-minute drive from AEON Mall Musashimurayama. This udon shop, which serves countryside udon made from 100% domestically produced wheat, deeply moves the hearts of Tama residents. Winner of the '20 and '22 Udon Top 100 consecutive awards. After navigating through a somewhat daunting narrow road wondering if we were on the right path, we arrived at the store around 2 p.m., which suddenly appeared in black tones. There was no wait, but the place was full, so we looked at the menu while waiting. We were seated 5 minutes later. The two-story interior had 5 counter seats on the first floor and a capacity of 15 seats with 5 connectable 2-person tables. As first-timers, we chose the classic Kin Udon and the Meat Juice Mushroom Tsuke Udon. We also shared orders of Zucchini Tempura, Corn Tempura, and Mochi Tempura. The dishes arrived in about 10 minutes. The udon, shining brightly, had a firm texture and a scent of wheat when eaten as it is. The dipping sauce had a powerful flavor of kelp and dried bonito. The abundance of ingredients such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, eggplant, green onions, and pork provided a satisfying eating experience, especially the thick-cut pork belly which was well-cooked. The tempura had a thin and crispy batter. We were particularly surprised by the exceptionally sweet corn and the juicy zucchini tempura. The tempura menu varies depending on the day, but we would definitely love to try it again next time. We were able to fully experience the skills of a shop that has long been cherished in the station-less town of Musashimurayama. We would like to visit again soon. Thank you for the meal. We will be back.

Double dipping sauce (meat juice, cold noodles with toppings) (1220 yen + large size + 120 yen) ⭐4.1 Musashino udon noodles are thick and slightly firm, with a strong chewiness that is not too hard, allowing you to taste the wheat flavor. The cold dipping sauce is lightly flavored with sesame and a hint of spiciness from the chili oil, which is delicious. It is light but you can still feel the strong aroma of sesame. The meat juice is a light and flavorful broth. Personally, I preferred the cold dipping sauce, so next time I might just go for that as a standalone dipping sauce.

【Tabelog Udon EAST Top 100】We visited the selected restaurant "Murayama Mangetsu Udon" as a couple. It is located about a 7-minute drive (2.2km) from AEON Mall Musashimurayama, just a little off Route 5 (Shinjuku Ome Line). Parking available. (Since there is no station in Musashimurayama City, it is based around the only landmark, AEON Mall.) Visited on a weekday at 11:50. Only 1 parking space left in front of the store. 2 groups waiting, 3 groups waiting when leaving at 12:40. Write down your name, and after a 10-minute wait, you are guided to your seat. Unlike the image of a popular traditional udon shop, the interior is stylish and modern. '80s Western music hits play continuously in the background, setting a great atmosphere. Husband ordered "Double Dipping Sauce (meat sauce + Mantan cold sauce) Large serving (3 portions)" for ¥1,340 and "Daily Zucchini Tempura" for ¥120. I ordered "Double Dipping Sauce (meat sauce + Mantan warm sauce) Regular serving (2 portions)" for ¥1,220 and "Soft-boiled Egg Tempura" for ¥150. Challenged the popular double dipping sauce with meat sauce and Mantan sauce as recommended in another review. The hand-cut udon made from 100% domestically grown wheat is quite thick and light brown in color. The udon strainer includes lightly blanched vegetables (spinach, cabbage, bean sprouts, carrots) called "kate," along with a leafy mini carrot tempura. When slurped as is, the udon has a strong salty taste. It has a chewy texture with a good mouthfeel. The classic meat sauce has a good ginger flavor, with a subtle sweetness and a rich broth. Adding the "kate" on top enhances the crunchy texture and further increases the deliciousness. The creamy eggplant and flavorful shiitake mushrooms were delicious, but the highlight was the pork. The thick-cut pork is simmered until tender, melting in the mouth with a sweet fatty flavor and no unpleasant smell. Not heavily seasoned like chashu, it allows the true deliciousness of the meat to shine through. The richness of the pork melts into the dipping sauce, creating an irresistible combination with the udon. Adding the table's spicy seasoning changes the taste, adding a refreshing spiciness that remains enjoyable until the end. And as a special treat, the popular Mantan sauce. You are carefully instructed on how to enjoy it when served. Starting with the rich sesame sauce, then adding the included homemade chili oil, tempura crisps, and spicy ground meat, you can vary the flavors by adding vinegar. The sesame sauce has a rich aroma and flavor of white sesame with a hint of sweetness. Adding the homemade chili oil, tempura crisps, and spicy ground meat transforms it into a tantanmen-style dish. The richness is enhanced with added spiciness and umami, elevating the pairing with the thick noodles. As the dipping sauces have different tastes, we enjoyed alternating between them without getting tired of the flavors, finishing the meal with satisfaction. The staff were attentive, making it a delightful dining experience. Despite being in a remote location, the fact that it's always crowded even on weekdays is understandable for such a lovely and delicious restaurant. I was intrigued by the "Limited Quantity Guerrilla Revival! Shrimp Dipping Sauce Udon" that someone nearby ordered, so I look forward to visiting again soon.

Visited a little before 11 a.m. on Sunday. Managed to grab the last parking spot. A young man took our order in advance. The turnover was quick, so we were seated around 11:15 a.m. The interior is relatively compact with a counter and tables. It's a clean-looking udon shop. I ordered the mushroom udon. It came with three slices of chashu in a rich sauce with mushrooms. I wondered if I should have gone with the plain udon to fully enjoy it. The udon noodles were thick and chewy. The saltiness was mild. The sauce felt a bit salty, but considering the reasonable price of 900 yen and how other menu items might offer a different experience, I would like to visit again.

I visited this popular restaurant during the rainy season, hoping it would be less crowded. Arriving about 15 minutes before opening on a weekday, there were already four cars parked in the lot, but I was second on the waiting list. It seemed like regular takeout customers also came early to make their purchases. After writing my name down and waiting in the car, a staff member brought the menu and took our orders. Not too hungry since it was still 11 AM, I ordered the Double Dipping Sauce (meat juice + sesame) Udon Regular for 1170 yen, while my husband got the Meat Kinoko (mushroom) Dipping Udon Regular for 920 yen. The udon portion size ranges from small (1 serving) to super large (6 servings), with options for firmness, kettle-cooked, hot serving, and thick noodles. For our first visit, we opted for the standard choices. The regular udon is slightly thick and firm, served cold. The dipping udon came with condiments (green onions, ginger, myoga), tempura crumbs, seaweed, boiled vegetables (spinach, cabbage, carrots), and a bit of mountain vegetable tempura, making it very hearty. The udon is made from domestic wheat, providing a chewy texture and a beige-gray color, similar to my favorite greige shade, just like my living room rug (laughs). The meat juice had a deliciously sweet broth, which I finished by drinking all of the remaining hot water. The thick pork belly slices were tender and flavorful. The sesame dipping sauce was rich and creamy, with a small mortar containing black and white sesame seeds that you can grind yourself for added flavor. Since the double dipping sauce portion wasn't enough, I regretted not getting the large size. This place is known as "Ryo Udon" under the Musashino Udon chain. They offer a wide variety of menu items, including seasonal udon and daily tempura specials. They even have banana tempura, so I'd like to try it for dessert next time.

I have loved this restaurant since a long time ago! I hadn't visited since the renovation, but the udon at Mangetsu Udon was delicious with the same unchanged taste after many years. I think it's inevitable to wait due to its popularity.

Kata Udon is a type of udon that comes with vegetables from Murayama, and it seems that Nikujiru Udon (udon with meat broth) is popular. The noodles are made with local flour and have a delicious color. I ordered the Nikujiru Udon in a large serving with extra toppings, and double dipping sauce. The noodles have a strong chewy and springy texture, with a wheat aroma that becomes more pronounced as you chew. The meat broth is a combination of eggplant, fried tofu in sesame oil, and pork in a savory broth that pairs perfectly with the noodles. Next, I tried the extra topping dipping sauce, which is a sesame paste dipping sauce with minced meat, spicy oil, tempura flakes, and a special vinegar added at the end. It's spicy and delicious, and the flavor changes are irresistible. The shichimi pepper on the table has a good seaweed flavor, and the condiments like pickled vegetables and sesame seeds were also delicious. I found a great restaurant. I'd like to try the curry udon next time.

Exploring Tokyo's gourmet scene! In Musashimurayama City, Tokyo, Mitsuki Edition, the popular Musashino Udon, which is a specialty of Tokyo NO.1, is always crowded and popular "Murayama Mangetsu Udon" finally visited for the first time! It was a sunny spring day, perfect for a drive, and we decided to stretch our legs a bit and visit this highly anticipated restaurant on a day off with my partner. We were considering going to a day trip hot spring along the way. We stopped by for lunch at Mitsuki, Musashimurayama City, on the side road off the Ome Kaido from Higashimurayama City towards the Fussa US military base. We found a two-story house with a blackboard-covered wall, a parking lot in front of it, which was full, so we had to wait for a while. The restaurant opened in October 2003 and has been listed in the top 100 on Tabelog, winning the award twice. Established in 1986, the grandfather started the business in milling and sales. They are committed to using domestically produced wheat, including Nokorin 61, and their flour is 100% homemade, freshly ground, freshly made, and freshly boiled. In 2003, the former owner's father changed careers to open a Musashino Udon shop and gained popularity, and the second-generation couple took over to continue the famous Musashino Udon, the most popular in Tokyo! The long-awaited first visit to the always crowded and popular "Murayama Mangetsu Udon" took about 15 minutes of waiting before we were seated at a table on the second floor. The second floor is called using an intercom, and you have to go pick up your order. I ordered the W dipping sauce, meat sauce, and Mantan (cold) for ¥1220. The popular Mantan is a dipping sauce with a spicy Szechuan-style flavor. My partner opted for the simple classic Mori-tsuke Udon for ¥650, with additional toppings of chicken tempura, mushroom tempura, and burdock tempura. We started with water on the table to quench our thirst and waited for about 15 minutes. First, my partner's Mori-tsuke Udon arrived, with a glossy, lightly browned Musashino Udon with a distinctive taste. It was served with locally grown vegetables lightly boiled and a side dish of konjac for some reason. The chicken tempura, mushroom tempura, and burdock tempura followed, and then my W dipping sauce, meat sauce, and Mantan arrived at the table. Next to the robust Musashino Udon, the konjac looked delicious. The dipping sauce was rich with plenty of pork belly, fried, and green onions in the Mantan. The sesame sauce, ground pork, chili oil, and tempura flakes added a rich flavor to the dish. The udon had a strong texture, was chewy, and had an excellent taste with a fragrant wheat aroma. The broth had a bonito flavor, a good taste of dark soy sauce, and was exquisitely delicious. The pork belly was tender, juicy, and had a good meaty flavor. The sesame sauce, chili oil, ground pork, and tempura flakes in the dipping sauce created a rich and spicy Szechuan-style flavor, which was deliciously spicy and flavorful. Mixing the konjac into the dipping sauce added a crunchy texture, making it incredibly delicious. Truly, the representative of Musashino Udon, which is popular in Tokyo, this is the strong and chewy gem of Musashino Udon! A udon dish with a strong texture and flavor that you'll get addicted to! Definitely worth a revisit! Delicious and exquisite dish!

I visited a popular udon restaurant. We had to wait for a few groups, but the quick movements of the staff and the system of taking orders while waiting made the wait not too long. I ordered the meat juice dipping udon, the full-topped dipping soup, and the double dipping soup where you can enjoy two different flavors, along with additional orders of quail egg tempura and carrot tempura. It was a shame that the tempura was sold out. Both dipping soups were delicious, but personally, I didn't like the thick and chewy udon noodles. I recommend it to those who like that style.

I visited around 2 p.m. on Sunday＼(^o^)／ I went by car, but I wonder if you can go by walking or public transportation? (￣◇￣;)（lol）It's located on the outskirts of quite a suburban residential area(>_<) The appearance is like a cozy house restaurant, but it's actually a house-style udon shop＼(^o^)／ There are table seats and counter seats on the 1st floor(>_<) There were group customers on the 2nd floor(>_<) ⚪︎ Niku-jiru Tsuke Udon (Hot Soup) 820 yen + Enoki Tempura, Kabocha Tempura, boiled vegetables on top of thick Zaru Udon, with pork belly, fried eggplant, shiitake mushrooms in the dipping sauce, condiments, konjac, and a side soup with Enoki tempura added＼(^o^)／ The udon is thick and firm Musashino Udon＼(^o^)／ First, I tried a bite without adding anything... delicious♪( ´θ｀)ノ The firm and chewy thick noodles are tasty, and the wheat aroma spreads in the mouth as soon as you take a bite! The flavor is also delicious♪( ´θ｀)ノ It might be the first time I find udon alone this delicious(>_<) When dipped in the soup and eaten... hmm, this is also delicious＼(^o^)／ The dashi is rich!? yet comforting with a wonderful taste♪( ´θ｀)ノ The fried eggplant is flavorful too＼(^o^)／ The pork belly is super tender and amazing(>_<) Eating with the boiled vegetables gives a feeling of eating a hot pot(>_<)（lol）It was an incredibly delicious udon＼(^o^)／

#FullMoonUdon - Tsukemen (meat broth + rich broth) warm broth ¥1,220 (small size -¥100) - Kake Udon ¥720 - Mochi Tempura First visit ( •ᴗ• ) I've been curious about this place for a while!! I went there right away *･ I arrived around 1 pm and was able to enter immediately. I was prepared to wait in line, but it was great ❤️ My mother also praised the rich broth, it was amazing ❤️ The meat broth was delicious, of course ( •̤ᴗ•̤ )♡ It's been a while since I've had udon that I thought was incredibly delicious ᐠ( ᐢ ᵕ ᐢ )ᐟ The meat in the broth is like chashu now! (laughs) It's thick, large, and full of meat, and it even had my favorite eggplant in it. The tantan udon with the eggplant was a style where you could add your own condiments and adjust the spiciness yourself, similar to eating with chili oil, it was incredibly delicious~ The children had kake udon! The broth was also very flavorful and delicious~ ❤️ I might not have had udon with such a strong broth since my grandmother made it (I'm from Kagawa prefecture) www I was also happy that there was mochi tempura and it was delicious ᐢｰ̀ ̫ ｰ́ᐢ I was guided to the second-floor seats where I could watch TV and it felt like being at home (laughs) I relaxed www When the udon was ready, the intercom rang and I went downstairs to pick it up ^.ˬ.^ I'll definitely go back ✌(・＿・)✌ When I left the restaurant, there was a line (；'ω'∩) Maybe I got lucky with the timing. Thank you for the meal ❥