The Least Useful Guide to Fukuoka

The other day, I had a chance to have a meal at Marugame Udon for the first time.

Udon is one of Fukuokans’ soul foods, but this nationwide udon chain restaurant offers Sanuki-style featuring chewy noodle and buffet-style service. You order your udon and tempura at the counter and pour the broth from a tap (!) at the end of the counter.

Unlike Fukuokan udon restauratns, there was no Kashiwa meshi or beef topping. Instead, a variety of tempura and some unfamiliar toppings, such as Mentaiko, grated taro were on offer.

My first Marugame came with tempura of soft-boiled egg and gobo.

…I appreciate their skill to tempura a soft-boiled egg. I don’t think I can cover boiled egg with tempura butter and deep-fry it while keeping its yolk soft.

However, everything was surprisingly, and hopelessly, lukewarm and the broth had no flavour. For my taste...it was depressing.

I don’t blame Marugame for that. It’s only a matter of taste, and I just happen to prefer piping-hot udon. 

Next time I would go for West udon where udon is hot and the broth has a lots of character (derived mainly from iriko (dried sardines), I guess).