🧐Tokyo’s legendary udon restaurant🧐

yoshi

My friend wanna go to Udon restaurant in Tokyo!

Could you recommend good Udon restaurant in Tokyo?

unagi

Maruka is the one of the best Udon restaurant.

I do love Maruka’s Udon!

Maruka

Jinbochou Tokyo

Maruka, located in the Jinbocho area of Tokyo, specializes in Sanuki udon, a type of udon noodle from Kagawa Prefecture that is known for its chewy texture. The restaurant’s reputation for serving high-quality udon has made it a must-visit spot for both locals and tourists. Its menu includes a variety of udon dishes, ranging from traditional to more innovative offerings, allowing customers to enjoy udon in many different forms. The restaurant’s ambiance, characterized by its traditional Japanese decor, including the large noren at its entrance, enhances the dining experience, making it not just about the food but also about appreciating Japanese culture.

Maruka’s popularity means that customers often have to wait in line, especially during lunchtime when the demand for its udon spikes. This is a testament to the quality of its offerings, as well as the high esteem in which it is held by food enthusiasts. Despite the wait, many find the experience well worth it, as the udon served at Maruka is considered to be among the best in Tokyo. Given its status and the high volume of patrons, it’s recommended to visit during off-peak hours if possible to avoid the long queues.

unagi

I strongly recommend to order

Tempura

Their tempura is completly amazing.

My favorite tempuras are chikuwa !

Chikuwa is a traditional Japanese food made from fish paste, known as surimi, which is seasoned and molded around a bamboo stick before being cooked, usually through steaming, boiling, or grilling. The process gives chikuwa its distinctive tubular shape, which is hollow in the center. The name “chikuwa,” literally meaning “bamboo ring,” is derived from its bamboo-like appearance.

The main ingredient of chikuwa is white fish that’s been finely ground into a paste, mixed with salt, sugar, egg whites, and sometimes added flavorings or enhancers like MSG. This mixture is then kneaded until smooth and elastic before being shaped around bamboo or metal rods to form its characteristic tube shape.