Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Marugame Seimen
(丸亀製麺)- Nearest station：
- Categories：
- Budget：
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Restaurant information
Details
| Restaurant name |
Marugame Seimen
|
|---|---|
| Categories | Udon、Curry Udon、Tempura |
|
0138-43-0521 |
|
| Reservation Availability |
Cannot be reserved |
| Address |
北海道函館市亀田本町36-6 |
| Transportation |
JR Goryokaku Station 493 meters from Goryokaku. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
～￥999
|
| Method of payment |
Credit Cards Not Accepted |
Seats/facilities
| Number of seats |
82 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Counter |
Feature - Related information
| Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| Service |
Take-out |
| With children |
Kids are welcome |
| Website | |
| PR for restaurants |
Marugame Seimen's "Attention to Detail"
Marugame Seimen's udon noodles are made with just these three ingredients: 100% Hokkaido flour, salt, and water. The udon noodles are boiled in a large boiling pot using the shop's noodle making machi |
I think this is my first time to go to a suburban Marugame Seimen. I often drive past Marugame Seimen when it's really crowded, but I wondered why it was so popular. I decided to go to this restaurant nearby for lunch. I arrived at 11:30 on a weekday. The parking lot was not even half full yet. When I entered the restaurant, I first saw the udon being made with a noodle machine. I then walked past a large pile of bags of domestic wheat and arrived at the udon ordering counter. It was exactly the right route. I put my bag on the seat, returned to the ordering counter, and ordered a regular-sized beef udon (690 yen). I received a bowl of boiled udon and a yellow tag, and proceeded to the toppings counter. I put chicken tempura (120 yen), octopus tempura (170 yen), minced meat cutlet (190 yen), and inari (130 yen) on top of my bowl and proceeded to the cashier. I asked them to put the fried meat and onions in my bowl and paid. I got too carried away and ended up paying 1,300 yen. Over 1,000 yen for udon was too much. Next, I went to the udon corner and poured the udon into a bowl, put on some green onions and tempura flakes, sprinkled some chili pepper on it, put my chopsticks and a towel on it, and returned to my seat. Once again, I was satisfied with the portioned udon. When I tried the udon, the one at this restaurant wasn't very hard. I don't know if it varies by restaurant or by season, but it felt a little soft. The broth was sweet. Maybe it was the sweetness from the fried meat or the onions. I didn't think I needed the onions. The green onions and tempura flakes were okay. I poured tempura sauce on the chicken tempura and tentacle tempura, and they were just as delicious! The inari was not too sweet and was delicious. I poured the sauce on the minced meat on top, but it was too fried. I ate it all up, wolfing it down. It was a warm day, but it got even hotter and I started to sweat. The secret to its popularity is that it is cheaper than Family restaurant and Conveyor belt sushi and has a healthier image than Ramen. Thank you for the meal. 2022.11.20 3.02