We used this restaurant for dinner on September 11, 2023. It's located on Keiyo Street, and we noticed that it had replaced a yakiniku restaurant that used to be there. We hadn't had udon in a while and felt like having some, so we decided to visit. The restaurant is spacious, with separate queues for dine-in and take-out, which is convenient. We ordered the Teriyaki Chicken Bukkake (regular) and Sansai Oroshi Udon (regular). It had been a while since we last had Marugame Seimen udon. The noodles were long, chewy, and delicious. If we crave udon again, we will definitely come back here. I hope this review is helpful.

Time: 20:00 Crowdedness: 100% Food: Kama-age Udon (Large) 240 yen Kashiwa Tempura 180 yen Parking: Available Impression: Every 1st of the month is "Marugame Day" where you can get Kama-age Udon at half price, so I went right away! I was prepared for a line, and there was one, with about 10 people ahead of me. But, as expected from an udon shop, the turnover was fast, and I got my order in about 10 minutes. After much deliberation, I chose the half-priced Kama-age Udon (Large) and Kashiwa Tempura. The Kashiwa Tempura from Marugame was tender and flavorful, just how I like it. The udon had a good chewy texture, smooth and springy, which I enjoyed. The only downside was that on Marugame Day, it was too busy, and the cleanup and restocking seemed a bit lacking. But, it's understandable given how busy they were.

Marugame Seimen opened along Keiyo Street at 11 am, and the parking lot was already full with many cars. The entrance is divided into takeout on the left and dine-in on the right. It's nice to see the noodles being prepared at each store and the open kitchen. Today, I kept it simple with just a single serving of tempura and my favorite inari sushi. I had the grated daikon and sudachi 1/4 with the Oroshi Kamaage Udon (cold) for 490 yen. After paying, I added as much dashi, tempura flakes, and green onions as I liked, and enjoyed my meal.

I visited the newly opened Marugame Seimen. Although I thought it would be the same as other locations, the new store was clean, spacious (actually quite large), and had a nice layout. The entrance for takeout and dining in were separate, and the flow from ordering to eating was smooth. I ordered the Kamaage Udon with lotus root, asparagus, and chicken tempura. You can add green onions and grated ginger, and help yourself to water and broth. There are counter-style tables for one person and larger tables for groups, with seating for about 100 people (maybe a bit too many). The staff were all friendly and the atmosphere was pleasant.

I watched a commercial and wanted to try the Tomatama Curry Udon with a friend, so we came for lunch. We went during off-peak hours, but the parking lot was full and we waited for about 5 minutes. Both of us ordered the Tomatama Curry Udon. They also had other options like cold curry udon with soy milk or warm udon with cheese. When you order the Tomatama Curry, you also get a mini rice. The Tomatama was spicy and refreshing. I finished all the soup with the mini rice. It was really delicious!

Today's lunch was here. I felt like having udon, so I drove from my remote work home to this place. This restaurant facing the Keiyo Highway just opened in March 2023. There used to be a Ichinoe branch nearby along the Keiyo Highway, which I frequented, but it closed last year. However, a new Edogawa Harue branch opened about 1 km away from the old one. Today, in the mood for udon, I went there. The parking lot, combining the first and second lots, accommodates about 30 cars. It seemed sufficient for a restaurant, but this time there was almost no space. There were 2 cars waiting for a spot in the first lot, so I went to the second lot and managed to park. The interior felt similar to the old Ichinoe branch, but it seemed like there were even more staff in the kitchen. Udon was being made one after another, creating a lively atmosphere. This time, I had the "Kama-age Udon (Special) with Beef Dipping Sauce". Originally priced at 950 yen, I had it for 630 yen as it was a special price for Kama-age Udon day, which I didn't know about. The lively atmosphere in the restaurant may have been due to this event. The Kama-age Udon dipped in beef sauce exceeded my expectations. I generously added the free topping of green onions to the sweet and savory soy sauce-based dipping sauce, then dipped the freshly boiled hot udon and ate it. The udon elegantly balanced the rich flavor of the dipping sauce. The smooth texture was also enjoyable. It was delicious. I will visit again when I feel like having udon.

I decided to visit Marugame Seimen, which opened just last month, to try their new menu item, the Tomatama Udon. This week they started serving a cold version of it, so I went specifically for that. I arrived around 11:10, a bit late after their 11:00 opening time. The parking lot was already full of cars, but I managed to find a spot and went inside. The place was bustling with customers, but there was still plenty of space inside. I lined up to order the Cold Tomatama Curry Udon set with a side of small rice. After paying, I added some green onions at the counter and sat down to enjoy my meal. The cold udon was delicious, with a nice level of spiciness that was different from the curry's heat. I even finished off the remaining soup by mixing it with the rice. It was a satisfying meal.

This place is located in Haruecho, Edogawa-ku, but the nearest station is quite far. There used to be a Marugame Seimen in Edogawa-ku, around Ichinoe. I really miss it when it's gone... Marugame Seimen. This time, I happened to come across it and went there. The store has just opened... There is a parking lot and bicycle parking space. When I went there at 11 o'clock, there was a line. Inside, I ordered the Bukkake cold noodles for 390 yen and the tempura for 170 yen. The udon noodles here are made fresh and have a good chewiness. The broth is good, but nothing special. However, the combination of these elements is really good. The combination of tempura and broth was also very good. By the time I left, there were about 20 people waiting in line. Truly amazing. Thank you for the meal.

[The restaurant is crowded on holidays] Although it may be because it is still new, when I visited during lunchtime on a weekday, it was still crowded. The parking lot is next to the restaurant, and the adjacent area was less crowded than when I arrived. It was quite busy. While waiting in line, I considered what kind of udon to get. I thought about trying the tan-tan style udon or maybe the Mentaiko Kamatama, but in the end, I decided on the Kitsune Udon for 540 yen. After ordering the Kitsune Udon verbally, I passed by the fried food section on my way to the checkout. Seeing many freshly fried items made me want to add some, but this time I refrained from adding any fried food, feeling a bit disappointed in terms of variety due to my weight restrictions... The Kitsune Udon had a sweet fried tofu topping, which I prefer over the tempura topping when it comes to instant noodles. I noticed that many other customers were adding a lot of toppings. I also learned that you can get coupons through the Marugame Seimen app, so it might be essential to have the app when visiting this place. Thank you for the meal!

In March 2023, this place has undergone various changes. It used to be Yakiniku Shichirinbo, before that was Kaikatei, and before that... Today, being a holiday, both the parking lot and the restaurant were full. My go-to dish at Marugame Seimen is the Kamatama Udon with mentaiko, boiled egg, and plenty of green onions. It's delicious! The area in front of this shop seems like it could cause a traffic jam due to Marugame Seimen. It's convenient to have udon here. There is only one udon specialty shop nearby, so having a second one here is nice. No photo this time. Next review coming soon. Bon appétit!

"Meat udon with shrimp tempura =========="

I love Marugame Seimen. Today, due to the heat and busyness, I used takeout and had tempura and lotus root as side dishes. At home, I boiled thin Inaniwa udon noodles, topped them with green onions and grated ginger, and enjoyed them as udon. Thank you for the meal.