I ate Marugame Seimen's "Menta Cream Kamatama". The rich white sauce is entwined with thick udon noodles, and the taste of spicy cod roe and eggs is mixed, making it a cup of udon that is like pasta or stew.


A menu with a twist on the classic Marugame Seimen "Menta Kamatama". Not only mentaiko and eggs, but also cream soup is added to the freshly boiled glutinous noodles that have been scooped up directly from the kettle. The soup is made by matching the white sauce that is pulled every few hours in the store with the white sauce so that you can feel the Japanese flavor in the creaminess.


Before mixing mentaiko and eggs with udon, try eating udon with a simple flavor of cream soup. It is thick and very well entwined with noodles. It has a gentle and gentle taste, and the dashi stock is certainly good, but the overall atmosphere is Western. It is associated with macaroni gratin and white stew that appear in family restaurants.



Then melt the egg and mix well with the mentaiko to eat. Originally, the soup alone has a soft taste, but when the eggs are entwined, it becomes more mellow and richer. The mashed cod roe has a strong roe flavor, but the spiciness is not so great, but the aftertaste is still spicy on the tongue. It may be a bit like spaghetti carbonara or cod roe spaghetti.


Furthermore, if you wrap the green perilla with the udon noodles, the refreshing herb flavor will accentuate each time you chew, and you will be able to enjoy the rich udon noodles comfortably. Even if it is average, the volume is enough for lunch and dinner, but it is not enough to be used in the chest, so depending on how hungry you are, you may want to add a side menu.