Cold weather deserves hot soup and one of my favourite spots for a bowl of hot noodles is from Marugame Udon. They are known as Japan’s favourite handmade udon kitchen, where the udon noodles are made on location, boiled to order and served with freshly fried tempura. This is currently Vancouver’s only location of the franchise, with another in Richmond in the works.
And tonight we were one in a line of many for dinner. Not only does the food come out quick, but it hits the spot with classic broths and limited edition specials.
A few weeks back I came in for a quick meal and demolished a bowl of their limited time only Tomatama Curry Udon. It was two things I love in one. The sweetness of a Japanese style udon combined with the brightening tang of stewed tomatoes. Together in a gelatinous broth that coated each thick strand of slurp-able udon. It was so good that I came back a few weeks later for more, only to realize time was up and the feature had been retired.
So I looked to their classic options instead. But first we got a behind the scenes look at what goes into their famous noodles. It starts off as a brick of refrigerated dough to be machine rolled and flattened, then weeded into a cutter to create individual strands of udon hung on a spindle.
This then gets boiled in a large sink, where the noodle is twirled and spun to boil and cook. It is then fished out via net and poured into pre-weighed portions for easy service.
This allows the team to keep up with traffic. Customers arrive and order at the counter, claiming a tray. Their chosen udon gets assembled. The above pre-sectioned udon is poured over with your choose broth, then topped with meat or seafood. You are also given an option of green onions over it all.
From here, you move your bowl on tray down the countertop rails and stop before the line up of tempura. You get to pick out what you want from the likes of chicken tempura in cutlet and nuggets form, fish cake, mushroom, and gyoza; to name a few.
They also have bits of tempura batter that you can use to sprinkle over your bowls for extra crunch. Where you pay extra per tempura item, this comes at no extra cost.
I got the squid, pumpkin croquet, zucchini, and soft boiled egg as the ones that peaked my interest the most. You place them on separate plates so that they don’t get soggy in the soup.
As for udon flavours I got the curry as my usual go to. It is available with chicken katsu or tender shredded meat, like I got with the Curry Nikutama Udon. I decided to get the stewed meat over the Katsu, figuring I could just add on a cutlet from the self help tempura buffet and have the best of both worlds.
Honestly there is so much food in a large order that I didn’t really need to add on any tempura. Although they do act as a nice side to change the taste and texture, adding some levity in between bites. And for the month of January, and potentially in the foreseeable future their tempura is 50% off from 2-5pm every weekday. Even more reason to load up and/or try them all.
For a bowl more flavourful and a tad spicy I also ordered the Tan Tan Udon. This is served in a Spicy Japanese-style Rich Sesame Broth, Topped with Slow Cooked Spicy Ground Pork and Soft Boiled Egg. Between the two I preferred this one for its bolder flavour, and will be sure to order it again next time.
I did like using both udons broths as dips for my tempura. However, there is a collection of sauces and seasonings that you can help yourself to from their self serve bar. This is also where you claim cutlery and fill up glasses of water for yourself, which speaks to their fast food concept.
My friend on the other hand got a more simple broth with the Kitsune Udon made with Original Kake Udon and topped with Sweet Fried Tofu. Here, the tempura is what gave her meal character.
In conclusion they are a great spot for delicious warming udon and with 50% off tempura they are giving you an additional reason to visit.
Marugame Udon Canada
589 Beatty St, Vancouver, BC V6B 6A3
(604) 568-5500
ca.marugame.com
