Marukame Seimen Xinguang Mitsukoshi Taipei Nanxi 3rd Store Udon Restaurant

The classic way to best enjoy the original flavor of the noodles. The freshly boiled udon noodles, not rinsed with cold water, are directly placed in hot water in a wooden bucket to maintain warmth and a chewy texture. When eating, pick up the noodles and dip them in the accompanying bonito soy sauce.

The basic version of Japanese udon. Smooth udon noodles are placed in a clear, fresh, and delicious hot broth. The broth is usually made from bonito and kelp, sweet and smooth, suitable for adding chopped scallions or grated ginger for flavor.

Udon noodles in the style of Japanese ramen. The soup base uses a tonkotsu broth simmered for a long time, with a milky white color and a rich, mellow flavor. Paired with slices of meat and chewy noodles, it's a rich and satisfying dish.

A choice for lovers of bold flavors. Special spicy sauce is added to the rich tonkotsu broth, giving the soup a distinct spicy flavor and aroma that stimulates the taste buds and is satisfyingly appetizing.

A creative udon with a refreshing flavor. The broth incorporates the natural sweetness and sourness of tomatoes, paired with tender chicken pieces. The flavor is light and not greasy, and the umami of the tomatoes enhances the overall layers.

A nutritionally balanced choice. Slices of pork and various seasonal vegetables are added to the broth udon. The natural sweetness of the vegetables makes the soup even more delicious. It's a healthy and warm dish.

A traditional flavor from the Kansai region of Japan. Characterized by a large piece of Japanese fried tofu (Kitsune) soaked in a sweet and savory sauce. The tofu is juicy and tender when bitten, forming a wonderful pairing with the refreshing broth udon.

A satisfying meat udon dish. Topped with plenty of stewed beef slices, the beef is usually simmered in a sukiyaki-style sauce until flavorful, with a sweet and savory aroma that makes the broth richer and more delicious.

A combination of rich seafood flavor and egg aroma. Uses savory and slightly spicy mentaiko (pollock roe) paired with smooth egg liquid. When eating, thoroughly mix the toppings with the hot noodles so that the sauce coats every strand of noodle, creating a unique flavor.

Smooth and rich mixed noodles. Sweet and savory stewed beef paired with a soft-boiled egg or raw egg. After mixing, the egg liquid makes the beef and udon noodles even smoother, with a rich aroma.

A simple yet delicious rich soup mixed noodles. Characterized by a half-boiled onsen egg and a special concentrated sauce. Break the egg and mix it with the noodles; the richness of the yolk and the savory flavor of the sauce blend perfectly.

A bowl of hot white rice, which can serve as the base for homemade tendon. Pair it with your choice of tempura according to your preference and enjoy with sauce.

Classic Japanese fried shrimp tempura. The coating is golden and crispy, and the shrimp meat is fresh, sweet, and springy. It's a popular choice to pair with udon or tendon.

Chikuwa (fish paste product) is coated in a batter containing nori powder and deep-fried. It has the fresh aroma of nori and the chewy texture of chikuwa, with a unique flavor.

A sauce made with mentaiko (pollock roe), savory and slightly spicy, suitable for mixing with rice or pairing with fried items to enhance flavor.