Udon Noodle Shop Maruka
うどん 丸香
valutazione
Recensioni
fotografia
menù
Cold udon with cold kake broth poured over it.
Hot freshly boiled udon mixed with Kagawa-produced raw egg and dipping soy sauce.
Topped with yam on Kamatama
Topped with Calpis special butter and coarsely ground black pepper
Premium kamatama udon made with Tosa Jiro chicken eggs from Shikoku. Due to the size of the eggs, the basic serving for small is one egg. Medium is 880 yen, large is 960 yen.
Raw egg topping
Topped with yam and wasabi
Topped with raw egg, yam, and wasabi
It is eaten in the same way as zaru udon.
1.5 balls included (0.5 balls extra)
2 pieces included (1 additional piece)
Daily special bamboo tube tempura.
Chicken tempura. 2 pieces.
Daily changing vegetable tempura. A combination of 2 to 3 types every day. Contains 3 to 4 pieces.
Salted rice ball wrapped in seaweed. Available only during weekday lunch hours. Closed on Saturdays.
Used for cold udon, squeezed on top. The price ranges from 10 to 50 yen.
Please use it with dipping, kamatama, or fried foods.
Kagawa's legendary restored chili pepper
You can add dashi to dipping udon and boiled udon. Note: Adding dashi to kake udon is not allowed.
