Marugame Udon Middlesex Street
Japanese restaurant · Bishopsgate ·
Handmade udon, tempura, rice bowls, quick service, great value
Handmade udon, tempura, rice bowls, quick service, great value
"Of all the overseas chains opening in London to much fanfare, Marugame Udon is the most welcome and best value of the lot. The Japanese udon chain is in Liverpool Street, The O2, and will soon be in Oxford Street as well. All welcome places for hand-pulled udon costing around £3. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Of all the overseas chains opening in London to much fanfare, Marugame Udon is the most welcome and best value of the lot. The Japanese udon chain’s Liverpool Street location offers handmade udon starting at around £3. Slide your tray around the cafeteria-style setup while telling the chefs what noodles and toppings you're after, go past the heat lamp glow of tempura, grab a drink, and pay up." - Team Infatuation
"Of all the overseas chains opening in London to much fanfare, Marugame Udon is the most welcome and best value of the lot. The Japanese udon chain is in Liverpool Street, The O2, and will soon be in Oxford Street as well. All welcome places for hand-pulled udon costing around £3." - jake missing, rianne shlebak
"Of all the overseas chains opening in London to much fanfare, Marugame Udon is the most welcome and best value of the lot. The Japanese udon chain’s Liverpool Street location offers handmade udon starting at around £3. Slide your tray around the cafeteria-style setup while telling the chefs what noodles and toppings you're after, go past the heat lamp glow of tempura, grab a drink, and pay up. By the time you eat you’ll probably have time to spare." - Jake Oliver
"A major Japanese udon chain making its long-awaited U.K. debut with a 4,000 sq ft Liverpool Street site, replacing the Wahaca at the listed address. The operator, which runs over 1,000 restaurants in Japan, emphasizes sanuki udon tradition using proprietary machines designed to mimic the hand-kneading and shaping process. Its menu centers on two classics—kamaage udon (served in a communal pot with a dipping dashi) and kake udon (served in a hot kakejiru broth of dashi, soy and mirin)—with customizable add-ons such as tempura, chicken and pork katsu, and onsen eggs, plus a self-service condiment bar the company bills as “iconic.” The concept follows a Japanese cafeteria model (no table service, noodles boiled to order) for quick service, positioning it to appeal to U.K. diners already invested in noodle culture and to expand into vacated larger restaurant spaces amid the coronavirus-driven market shift." - James Hansen
Helin A.
hiuzun
Wim H.
Robert T.
Adejumoke O.
Sudin S.
AK
Heather B.