The other day, I posted a blog about trying Marugame Seimen’s “Buta-Ten Bukkake” udon. At that time, I was curious about their “Sansai Udon,” so I recently went back to try it. In this post, I’d like to share that experience.
This time, I tried the seasonal “Sansai Udon.” To be honest, when I had the “Buta-Ten Bukkake” last time, it didn’t leave the best impression, and I found myself thinking, “Maybe I should’ve gone with the Sansai Udon instead…” That lingering thought made me want to give it a try, so I revisited the restaurant after a short break.
So, this time I went to try the “Sansai Udon,” which is 300 yen cheaper than the “Buta-Ten Bukkake” regardless of the size. The regular size costs 590 yen. However, prices and availability may vary depending on the location, so I recommend checking the official website before visiting. Lately, Marugame Seimen has become a bit troublesome in this regard—occasional exceptions are one thing, but now it feels like this kind of inconsistency has become the norm.
By the way, I wonder how many people actually get takeout from Marugame Seimen. There aren’t any branches within a reasonable distance for me to bring it home, and even if there were one within 10 minutes, I’m not sure I’d bother taking it to-go. I’m curious about how much demand there really is for takeout.
When I ordered the Sansai Udon, it was handed to me with just the noodles and mountain vegetables in the bowl, and the hot broth was poured in separately at the register. In other words, it seems they use a special broth specifically for the Sansai Udon, not the same one as their regular udon.
And here’s the actual Sansai Udon I received. I added toppings like green onions and grated ginger to suit my taste. Even the color of the broth gave off a slightly different vibe than usual.
If I had to sum it up in one phrase, it would be: “Simple is best.” It was incredibly easy to eat and genuinely delicious. The mountain vegetables were more plentiful than I expected, giving it a satisfying bite. Most of all, the flavor had a gentle, comforting quality—something that would likely taste great even if you weren’t feeling your best. The broth played a big role in creating that impression. The combination of mountain vegetables and the broth really brought out the best in the udon, making it a dish I believe anyone could enjoy.
I don’t want to speak too negatively about the “Buta-Ten Bukkake,” but honestly, considering this dish is 300 yen cheaper and offers such quality, I’d absolutely recommend choosing the Sansai Udon instead.
Since availability may vary depending on the location, I suggest checking whether your local branch carries it—and if you spot it, definitely give it a try!