I have been dedicated to beef onsen tamago bukkake all this time, but the ultimate menu that may be the origin is perhaps kake udon. Today, I compactly put together kake small udon, chikuwa tempura, and fried chicken, and surprisingly, it was extremely delicious. First, the kake udon has a well-balanced kake dashi, which is also excellent as a soup. The noodles, to be honest, may be classified as lacking firmness, but personally, I prefer it that way. Due to its simplicity, you can also taste the flavor of the green onions, and it pairs perfectly with the tempura flakes, transforming into a high-quality tanuki udon. I have always liked chikuwa tempura, but I used to think it tasted the same no matter where I ate it. However, when I tried the chikuwa tempura from a certain supermarket's deli yesterday, it was mediocre. Upon further consideration, even Marugame Seimen's chikuwa tempura, which I thought was not particularly delicious. Thinking about it, among the chikuwa tempura available at chain restaurants, Hanamaru Udon's chikuwa tempura is the pinnacle, with an addictively delicious taste that you can eat as much as you want. Moreover, the chikuwa tempura is packed with umami, so it is recommended to eat it separately without putting it on the udon until the end. The fried chicken seems to have returned to the style of the fried chicken from the chain restaurant Torisen, which I used to push aggressively, and I am very grateful for the reproduction of the taste of a specialty store in the midst of a decrease in specialty fried chicken shops. It is delicious. As it gets colder and the delicious season of kake udon approaches, I think I will rely on this compact set many times. Thank you for the meal.

As summer is coming to an end and the weather is not as hot as before, I decided to try the Teppan Beef Onsen Tamago Bukkake Udon in warm temperature instead of cold. The air conditioning in the restaurant was very cool, so I thought it was a good choice. However, to my surprise, the noodles were too soft and mushy. They were overcooked. If they were this soft, it would have been better to have them cold. Lately, the beef simmering has improved, with less tough parts, making it a reliable menu option at any branch. But today, due to an operational issue, the quality of the noodles was a bit disappointing. This is a mistake that would never happen at Marugame Seimen, so I hope they pay more attention to their operations. Nonetheless, the taste was still excellent and incredibly delicious. So, I'll just accept it this time. Thank you for the meal.

I had the small size of Beef Warm Tamago Bukkake Udon at Hanamaru Udon. Unlike Marugame Seimen, I knew that the small size at Hanamaru Udon would have a small portion, but today I wanted to eat less carbs and enjoy protein, so I ordered it knowingly. In the small size, the ratio of beef is high, and the sweet and savory flavor of the beef stew is strong no matter which part you eat, making it a very luxurious dish. Also, the warm tamago alone with the small udon might have been too much, but combined with the beef stew, it creates an exquisite taste like a top-notch sukiyaki. It was truly delicious. I ended up feeling a bit unsatisfied, so I added a lot of tenkasu, but the beef stew was so delicious that I ended up finishing the soup. Compared to Marugame Seimen's beef udon, Hanamaru Udon's dish is almost the opposite. Marugame Seimen has freshly made noodles with a strong texture and great chewiness, while the beef quality is not the best. The grated daikon and ponzu sauce are excellent options. On the other hand, Hanamaru Udon focuses on consistency in their factory-made noodles, resulting in a surprisingly soft texture that doesn't feel like Sanuki Udon. The beef stew is so well-cooked that you can't really tell the meat quality, and the warm tamago is also delicious. Both dishes are so delicious and reasonably priced at around 700 yen, making udon chains truly appreciated. Thank you for the meal today.

Today's lunch was on the lighter side. By avoiding meat and tempura, I ended up choosing cold soba noodles with grated radish. It was incredibly delicious and perfect for summer. While Marugame Seimen is currently popular, I must admit that their noodles are better. However, the convenience of having Nakau near me makes it the winner in my book. With a coupon discount, the meal only cost 330 yen, making it a great value. Thank you for the meal.

Ordering the Beef Warm Tamago Bukkake Udon in medium size will definitely make you happy, but when you're not that hungry, I often go for the grated Bukkake Udon in small size with Chikuwa Tempura and Hanamaru Karaage. Both options are extremely satisfying and have become my go-to menu items. However, I started thinking if it's okay to always stick to the same choices. By choosing Cold Bukkake Udon instead of grated, and opting for Ooebi Tempura instead of Hanamaru Karaage, I took a chance. The result was not a success, but I want to appreciate the fact that I tried something different. The Cold Bukkake Udon, as mentioned on their website, is not just the broth of Bukkake Udon served cold, it is actually very salty to ensure it still tastes good when cold. It pairs well with the udon and tempura, but drinking the broth alone is too salty to enjoy. It's a refreshing summer menu that suits the hot weather well and has a good texture, but personally, I prefer the broth of the Bukkake Udon with soy sauce. Despite that, the fact that the price of the Cold Bukkake Udon remained almost the same while other menu items increased in price was appreciated. As for the Ooebi Tempura, the visual appeal and the experience of eating shrimp tempura elevate the satisfaction level, but the shrimp itself is not high-quality. It's not bad, but it lacks flavor and the texture is not satisfying, using mass-produced Vannamei shrimp. Overall, the best takeaway from this experience was realizing that my usual menu choices are the best, and I look forward to ordering my next go-to menu item on my next visit.

Hanamaru Udon in Roppongi is a great spot to enjoy some cold udon on a hot day. Located next to Roppongi Hills, you can find udon heaven downstairs. I searched for "Roppongi udon" and ended up here. It had been a while since I last had Hanamaru, but it was still delicious. I prefer it over Marugame Seimen. They even have a branch in Marugame, so it's legit. The menu seems to have expanded, with onigiri now available in a convenience store style.

Today was a scorching hot day, so I decided to have chilled beef and soft-boiled egg udon. Normally, I always go for the hot version, but today was just too hot, so I was determined to have it chilled! However, when I entered the restaurant, the air conditioning was working really well, so I could have gone either way. But, I stuck to my initial decision. It's been a while, but the udon was as delicious as ever, and despite the price increase, the beef was so tasty that it moved me. The deliciousness of the broth, the crunchiness of the tempura crumbs on top, the richness of the meat udon, the perfection of the soft-boiled egg udon, and the combination of beef and soft-boiled egg creating a sukiyaki-like flavor, all layered on top of each other, creating the ultimate masterpiece of flavor. It's the strongest contender in the world of udon and undoubtedly ranks high in the world of noodle dishes. Thank you for the meal!

I finally got to eat the yuzu beef tsukemen that I had been wanting to try so badly, towards the end of the fair period. I visited my regular Akihabara store about 3 times since the fair started, but they were ignoring the fair and offering their own knock-off versions like yuzu pork tsukemen and negi pork tsukemen, which were inferior substitutes for the yuzu beef, so I was really annoyed. However, the Roppongi store did not disappoint and properly served the yuzu beef tsukemen. First of all, I am grateful for that. The rich dipping sauce, delicious beef simmered in, chopped yuzu and plenty of green onions, drizzled with sesame oil, topped with a small bag of chopped nori, as well as the free zone toppings like tempura crumbs, fried egg, grated ginger, all complement each other well, creating a classic and delicious flavor. The noodles are also a great value with the option of getting a medium portion for the same price as a small, and the choice between hot or cold noodles. This customization is a fantastic evolution compared to regular zaru udon or kama-age udon. It's truly a delicious menu, but unfortunately, it falls short compared to the beef onsen tamago bukkake in terms of flavor and portion size. There are three main reasons for this. 1) The presence of the onsen tamago is obvious and contributes minimally to bridging the price gap. 2) The effort of dipping and eating does not make a significant difference in taste. 3) The fact that the beef is mixed with the dipping sauce is the main reason for the disappointment. If I were the product development manager at Hanamaru Udon, I would definitely serve the beef on the udon instead of in the dipping sauce, because it tastes better that way. Just like how disappointing it would be if the tonkatsu in katsu curry was swallowed by the curry, or if the chashu in ramen sank to the bottom of the soup. Therefore, the way it is served can make a huge difference, and this menu missed the mark by not serving the beef on the udon. I am considering asking them to serve it that way next time, but I wonder if even a monster customer like me would hesitate to do so...

Today, due to certain circumstances, I couldn't have the meat udon I usually get, so I ordered a different kind of udon instead. I got the grated radish cold udon with vegetable tempura topping. Normally, I always go for the warm egg and meat udon, with either fish cake or fried chicken as toppings, so this was a refreshing change. In conclusion, it was delicious. The tempura, while not as outstanding as Marugame Seimen's, was still good in terms of taste and portion size, making it worth a repeat visit. However, the tempura batter was quite crispy, which meant it absorbed the broth quickly. The subtle broth in the warm udon was sucked up in an instant, leaving the flavor a bit diluted, so I had to add water and soy sauce from the table to balance it out, along with drinking a lot of water. If I had to add this much liquid, I might as well have gone for the cheaper grated radish soy sauce udon from the start. Despite the effort, the tempura soaked in broth was delicious, with the sweetness of the carrots and pumpkin melting into the dish. Next time, I'll try the plain udon or cold udon, and make sure to have plenty of broth from the beginning to fully enjoy the dish. That being said, I still prefer the meat udon, so it might be a while before I have tempura again. Nonetheless, I'm looking forward to tonight's barbecue.

It's been a while since my last visit. Just like many other places, Hanamaru has been gradually increasing their prices, and I'm really struggling with the price hike on my favorite kitsune udon. However, the meat udon dishes have remained the same price recently, which gives me a sense of value, especially with my favorite gyudon with onsen tamago. Priced at 720 yen, it feels like a miracle in this era of stagflation in Japan. This time, I ordered the ultimate menu item at Hanamaru Udon, the beef gyudon with onsen tamago in medium and warm temperature. It was served perfectly without any mistakes in the cooking process or any unlucky tough meat parts. Let me explain why this menu is considered the ultimate. Normally, there is a 70 yen price difference between regular udon and bukkake udon, but the meat udon and meat bukkake udon are priced the same. Also, the amount of meat added is the same, giving an advantage to the meat bukkake. Additionally, the choice between grated daikon and onsen tamago plays a role in determining the better option, and the onsen tamago that turns into sukiyaki when mixed with the meat wins in my opinion. I won't even compare it to the pork salt option. Choosing the medium size for the noodles is important as the small size at Hanamaru Udon is not satisfying for adults, even with two tempura pieces added. While the tempura is delicious, it's not as cost-effective as the tempura at Marugame Seimen, so opting for a larger size would be a better value. If you have a craving for tempura, you can easily satisfy it with the free tempura crumbs available at most Hanamaru locations. The medium size with two noodles provides a substantial amount of food, thanks to the flavorful broth that enhances the quality of the noodles, making it enjoyable to eat. Lastly, the choice between warm or cold noodles depends on personal preference and the season, but for Hanamaru's bukkake udon, the warm temperature complements the texture of the noodles and the sukiyaki-like flavor of the beef and onsen tamago, making it my recommended choice. Overall, I highly recommend this ultimate chain restaurant menu to everyone, regardless of age or gender.

This Roppongi store is conveniently located, and I have visited it over 10 times, but this is my first review. I usually go for the beef warm tamago bukkake chuka (medium, warm), but this time I decided to try the chikuwa ten coupon at the end of the year and opted for the small, cold version to match. The result was a big hit. I understand that warm and cold bukkake are completely different dishes, but I felt once again that Hanamaru's noodles are improving year by year and are now at a level that can rival Marugame Seimen. I highly recommend it to everyone. Thank you for the meal.

Since my trip to Kagawa last month, I've been thinking a lot about Sanuki udon. I want to try as many places in Tokyo as possible. I learned from shica1007's review that Hanamaru Udon in Kagawa is cleverly used even late at night, so I wanted to taste it again, as I haven't been there in a while. Today, I had a chance to visit this place as I had an appointment nearby in the early afternoon and was looking for a quick lunch. I ordered kake small, bukkake small, and chikuwa isobeage. The kake udon was disappointing as the noodles were too soft. The broth was not bad, but not particularly delicious either. The bukkake udon, on the other hand, had firm noodles with a strong texture, and the broth was tasty. I used to always prefer warm broth, but if there's such a difference in the udon, I think bukkake is the better choice. The chikuwa isobeage was disappointing as the chikuwa itself was tough and bland, perhaps over-fried. It made me realize once again that the chikuwa tempura at good restaurants is a different story.

I thought I could find something other than Hanamaru Udon in Roppongi, but once I stepped away from the buildings, there was hardly anything there. As the event was approaching, I decided to satisfy my hunger and ended up with a canned beer. Since it's a place I don't visit often, I tried the recommended white sesame tantanmen. First, the chewy noodles surprised me! Then, the crispy and tender chicken tempura surprised me again! I ordered two glasses of water. The tantanmen was delicious, with a spicy and tasty broth that made me want more water. I couldn't finish it all, but it was good. Thank you for the meal!

It's been quite a while since I last visited Hanamaru Udon. I went for lunch and noticed that the price for a small size has gone up quite a bit. I chose the small size of beef udon, with plenty of tempura flakes and fried egg on top. I guess customizing the small size with toppings is still the way to go here...

There are many chain stores of Sanuki udon, but I think Hanamaru Udon has a very high overall quality in terms of the taste of the broth, the quality of the noodles, and the variety of condiments. It's very convenient to have a casual restaurant of this caliber located near Roppongi Hills. I always add fried dishes to my order, and even though they are not freshly fried, they are still deliciously crispy. The restaurant has a small interior, but I appreciate that they offer not only single seats but also face-to-face two-person seats.

I have been a big fan of Hanamaru Udon for a long time. I often come to this Roppongi shop for lunch or to fill up before drinking. Whenever I'm hungry and come across it, I'm almost always drawn in by this udon shop. On this day, I enjoyed the usual delicious broth and firm noodles. The firmness of the noodles is just right! The shop is small but the seating is spacious! The best time to go is in the evening. It may be fast food, but the taste is top-notch!

In December, my stomach hasn't been feeling great and I've lost my appetite, but I knew I had to eat something. So, I decided to go for some ginger! I felt like my body was craving it, so I remembered this place offers free ginger toppings and rushed over. I ordered a small pork miso udon and loaded it up with tons of grated ginger. It turned into a ginger soup almost, but it was so warm and comforting. It felt good for my throat and the ginger's antibacterial properties might help my stomach too. Ginger really warms you up from the inside. So, that's another way to enjoy it! Enjoyed my meal!

On this day, I couldn't take a lunch break and left the office around 4 pm after finishing some work. It was almost like having an early dinner! By 4:30, I wanted to be back at work, so Hanamaru Udon was the perfect choice. I originally planned to just have plain udon, but I couldn't resist the "Bacon Tempura" I found at the tempura corner. I also ordered a small "Mentaiko Oroshi Shoyu" to go with it. The "Bacon Tempura" was so big that it overflowed from the plate. It was oily because it's a fatty food, but with the cold Mentaiko Oroshi Shoyu udon, it was refreshing. I finished my meal by 4:20 and was able to quickly return to work. Hanamaru Udon is convenient because you can come, eat, and leave quickly. Thank you for the meal~

For a slightly early lunch, I went to Hanamaru Udon. I usually prefer Marugame Udon, but during the season for salted pork, I choose Hanamaru Udon. I ordered the Warm Tamago Bukkake Cold Udon for 313 yen, and the Set Salted Pork Don for 270 yen. You can help yourself to toppings like tempura flakes, ginger, wasabi, and sesame. I like to add a lot of tempura flakes. The noodles here seem a bit softer compared to Marugame, but the set meals offer good value for money.

You can quickly enter, eat quickly, and leave quickly at "Sanuki Udon Hanamaru Udon". While there are Udon restaurants all over Kagawa prefecture, chain stores can also be convenient in other areas. I ordered the cold "Toro Tamamekabu Bukkake (small)" which is a seasonal favorite. The mekabu and bonito flakes are served separately, so you add them later. Mekabu, which is the base of wakame, is said to be good for the body because of its slimy texture. It contains alginic acid and fucoidan, which are said to help with salt and cholesterol excretion and boost resistance, respectively. Regardless of the trivia, it's important to get proper nutrition during the summer or humid rainy season when your appetite may decrease. Thank you for the meal~