Marugame Seimen Chitose Funabashi

Freshly boiled udon topped with sweet and savory coarsely ground meat, cheese, and egg yolk. Mix well while hot to enjoy a rich, carbonara-like flavor.

The simplest menu, combining udon with a clear, golden broth. Enjoy the gentle aroma of the broth and the firmness of the noodles. Add green onions or ginger to your liking.

Kake udon topped with a large, sweet simmered deep-fried tofu pouch (kitsune). The sweet broth from the tofu blends with the soup, creating a profound flavor.

A hearty udon dish topped with sweet and savory simmered beef, onions, and a hot spring egg. Served with a rich bukkake broth.

A refreshing bowl of cold udon with grated daikon radish and sudachi (a type of citrus) from Tokushima Prefecture. The citrusy tang and aroma make it a light and refreshing dish.

Cold udon topped with mountain vegetables like bracken and zenmai, and grated daikon radish. The texture of the mountain vegetables pairs well with the flavor of the broth.

The freshly boiled udon is served in its boiling water in a wooden tub, without being cooled. By dipping it into the warm dipping broth, you can enjoy the udon's original chewy texture.

A menu item where freshly boiled udon is mixed with mentaiko (spicy pollock roe) and a raw egg (or hot spring egg). The spiciness of the mentaiko and the mellowness of the egg are a perfect match.

Udon cooled in cold water and served on a bamboo sieve. Dip it in the rich dipping broth. You can most directly savor the firmness and smooth texture of the noodles.

A simple menu with udon served with grated daikon radish and sudachi. Drizzle with the special dashi soy sauce available at your table. It has a refreshing taste.

Udon topped with sticky grated yam (tororo) and a hot spring egg. The smooth texture of the yam and the richness of the egg coat the noodles well.

Udon where a rich broth is directly 'bukkake' (poured) over the noodles. The broth has a strong flavor and pairs well with condiments like ginger and tenkasu (tempura scraps).

A style of eating freshly boiled hot udon mixed with a raw egg and drizzled with soy sauce. The egg becomes semi-cooked, offering a mellow flavor.

Udon in a thick curry soup with a rich Japanese dashi flavor. It's spicy yet has the umami of the dashi, coating the noodles well.

Udon topped with sticky grated yam (tororo). Drizzled with dashi soy sauce for a simple enjoyment of the yam's flavor and texture.

A sauceless noodle dish with freshly boiled udon topped with spicy minced meat, green onions, seaweed, and egg yolk. Mixing everything together allows you to enjoy a complex flavor.

A bento box set featuring cold udon, tempura (chikuwa tempura, vegetable tempura, etc.), and side dishes. Eat by pouring broth over it.

A classic udon bento box enhanced with shrimp tempura. Enjoy the firm texture of the plump shrimp.

A classic udon bento box that includes our popular chicken tempura (kashiwa ten). The juicy chicken pairs perfectly with the udon.

A set of chicken meshi, a flavorful mixed rice cooked with chicken and burdock root, and udon. It's a substantial meal, recommended when you want a hearty dish.

A flavorful mixed rice cooked with chicken and burdock root. Seasoned with a soy sauce base, it's the perfect accompaniment to udon.

A chewy donut made from udon dough. You can choose from sweet or spicy flavors.