Marugame Udon: Community Hotspot

A few weeks ago, my colleague offered lunch at Marugame Udon. Ever since its initial opening, it has remained one of the most popular restaurants in Stonestown Mall (with a lengthy line during peak hours) all for good reason.

Eatin’ SF will explore this restaurant’s popularity!

A Brief History of Marugame Udon

Firstly, Marugame Udon has shared Marugame, Japan’s traditional Sanuki-style udon noodles to the Bay Area. Chef Aki, Marugame Udon’s master chef, shares this art form with partners through meticulous training. This intentionality is evident when you enter the restaurant’s exhibitionist-style kitchen. 

Thus, Marugame Udon allows visitors the opportunity to view the art form through these experts’ hands: from the kneading of the noodles to the preparation of the specialized broths.

My Top 5 Picks

5. Curry nikutama

The curry nikutama is a perfect balance of curry and the Japanese-style sauce. The curry was not spicy, and, if anything, was equally filling compared to the other broth options. The downside is this way too expensive compared to the simpler Curry Udon ($9.45). As you can see, my colleague ordered the curry udon- the only difference was the lack of beef.

4. Beef Udon

Secondly, the beef udon is a classic order a lot of my first-timer acquaintances usually get. While the broth is on the simpler side of the menu options, it is still high-quality, filling, and of good value.

3. Miso Udon

Marugame Udon does not disappoint with its Miso! The miso udon is as comforting as ever whenever I order it, and perfectly harmonizes with the quality Sanuki-style noodles. The corn and bean sprouts are a palette cleanser from the broth’s saltiness, contributing to this harmony. However, the miso makes me full quicker.

2. Nikutama udon

My two other colleagues ordered the nikutama udon, which always delivers in quality. This udon is my respectable second favorite. It includes a poached egg, sweetened beef, and kake sauce. While flavorful, I noticed the ratio of this udon is more broth than noodles. Personally, I’d prefer a 50:50 ratio.

1. Tonkotsu udon

Finally, we have reached my favorite. Tonkotsu udon! I will order it in person or have it delivered to my doorstep at my convenience. This flavorful broth was potent in boiled pork bones, perfectly absorbed by the tender pork belly. The egg was perfectly cooked and the noodles were chewy.

Final verdict: Tonkotsu Udon is my favorite because of its broth perfectly matches to my preferences.

Alyssa, Eatin’ SF Team Member