The buzz: Fujio Food System and MBK Group recently opened the first Tsumaru Udon Honpo in Thailand. This Osakan self-service chain claims they whip up their traditional udon, broths and tempuras on a day-to-day basis. Tsurumaru Udon shares its bright open kitchen with its sister restaurant, Fujio Shokudo.
The décor: Entering the restaurant, guests are greeted with the exuberant and efficient workflow in the open kitchen. Large colorful photos of Japanese udon line one of the walls. The blonde-wood wall panels and dining tables, along with warm lighting, give the restaurant a warm ambiance. Even homier is the traditional seating area with blue tatami mats.
The food: The restaurant say they use secret leavening agents and katsuobushi (bonito flakes) from Osaka to make their udon noodles and broth respectively. The restaurant has a limited udon menu to ensure maximum integrity of the traditional flavors of Osaka. For the most traditional experience, order kake udon (B89), udon in broth topped with chopped spring onions. If you seek more intensity, go for the bukkake udon (B89), served with a soy-flavored broth topped with bonito flakes, grated radish and spring onions. This dish is available in both hot and cold versions. For something richer, try the udon in beef curry served with thin slices of New Zealand beef shoulder (B139). Side dishes, such as prawn tempura (B39), kushikatsu (deep-fried pork skewers, B39) and sweet-potato tempura (B29), are also available. There is also an offering of Kanto-style oden, a Japanese winter stew comprising eggs, fishcake and radishes, starting at B33.
The drinks: Help yourself to free-flow iced green tea, chrysanthemum tea, lemon tea and fruit punch at B39 or a bottle of water (B20).
The crowd: The place not only attracts MBK shoppers, but also udon fanatics in search of affordable but quality noodles.
