Simple but deep, popular dish “Yakisoba” is one of the attractive item for tourists from overseas recently. There are many Yakisoba restaurants in Tokyo. They are crowded both day and night.
“Yakisoba Marusyo” is one of the Yakisoba specialty restaurants leading Yakisoba boom. They have standard sauce flavor and other flavors like soy sauce, salt, organic ketchup Napolitan, and squid ink. Please enjoy different flavors. Also, there are variety of ingredients, such as “5 kinds of seafood”, “bacon and potato butter” and “garlic pork kimchi.” The owner wants customers to enjoy raw noodle with many variations like in pasta restaurant. This idea reflects their menu.
The selling point of Marusyo is house made chewy raw noodle. There are two kinds of noodle, wide and thin. Wide noodle is about 2mm wide and thin noodle is half a size of wide one. Boiled noodle needs to be cooled with cold water. Then, the noodle fried on a hot plate without oil to make nice smelling burn mark. Other ingredients are cooked with sauce in another pan and then mixed with noodle and sauce at the last. They have mayonnaise, mustard mayonnaise and okaka (finely chopped dried bonito) as toppings.
After 17:00, the restaurant serves many snacks for alcohol too. Their famous stew of cubed pork, roasted Bonjiri and BIG BAN GYOZA are enjoyed and shared in company. There is a dinner party course menu, Unlimited Yakisoba and drinks (with 5 side dishes and dessert. At least four people, price 3780 yen per person.)
Everyone would love chewy Yakisoba. It would bring enjoyable time with friends.
Mar 2018 Text: Ryoko Kuraishi Photo: Yasuo Yamaguchi