Maruka

The best udon place!
The noodle, soup, variety everything is great.
The line is long and we have to wait but it deserves.
I usually order Niku udon. Beef on top of udon. Also I add tempura. You should try all.

Probably the best Kagawa-​style Udon you will find in Tokyo.
This place is good for a quick lunch so I would not recommend coming here for a long leisurely lunch and chat. The restaurant turnover is incredibly quick, so even if there is a long line, the wait is never too bad.
Personal favorites of mine here include:
«Kamayamatama» Which is soupless udon noodles topped with beaten egg, grated Japanese Nagaimo (a mountain yam that becomes thick and viscous when grated), scallions and a dash of wasabi. This is my usual order.
«Bukkake Udon» (Summer only) A chilled soupless udon noodle dish topped with grated daikon, vegetables and scallions. Cooling and slightly spicy, it is perfect for hot days.
«Niku Kare Kama» Curry udon with a nice curry sauce topped with their signature stewed beef. Their curry is fragrant and wonderfully smooth. Served with chili powder and optional pickled shallots, this is good for cold winter days.
For sides (Extra cost) I usually order the vegetable tempura (vegetables vary depending on season) as well as the sudachi (a tart japanese citrus fruit)
The noodles here have a fantastic texture — they are bouncy and chewy which makes slurping them up extra fun.
Definitely a good lunch spot!

A very popular «Kagawa» style Udon restaurant.
I had a business meeting in Kanda, so I thought to check out this super famous Udon shop near Jinbocho station. Now, Udon fans in Tokyo are not as crazy as Ramen fans, so there isn’t too many places with a long line. Maruka is special. There is always a line out the door.
TIP 1: Expect a line and don’t fear it. The line moves quickly.
TIP 2: While in the line, choose what you want to eat. The store attendant will come around taking the orders. (This is partly why the line moves quickly)
TIP 3: Go with Kitsune Udon. I have never seen fried bean curd (atsu-​age) so big. It pretty much covered the entire bowl.
TIP 4: Eat & go. Don’t chitchat and stick around. There are people in the line waiting for a seat.
Kagawa Prefecture in Shikoku Island is very famous for udon noodles. Characteristic is that the noodle is dense and chewy. Sort of like al dente of udon. It does not meat that more stiff the better. Kagawa people (and many Tokyo people) love their udon this way, but people in Kyoto or Fukuoka tend to like their noodles softer. It is really just a matter of preference. The chef here received training in Takamatsu, Kagawa, before opening this restaurant in Tokyo.
While I though that the noodle here was good, I cannot say it was SO much better than the chain Udon joints. Places like «Hanamaru» or «Marugame» also makes al dente style Udon and is very good. One thing that Maruka has over these chain shops is that their tempura came to me fresh and crisp. At those chain places, tempura is pre-​cooked and often is stale.

If you’re looking for somewhere where you leave thinking that was good but don’t feel a big urge to go back, this place fits the bill. It’s definitely delicious, so hopefully there won’t be the usual long line when you go.
『美味しかったな！でも、また行かないといけない気持ちがあまりない』って言いたくなったら、ここはいいです。絶対美味しいですので、人が少なかったらいいね。