It's always a relief to find a Marugame Seimen in a new office building I'm visiting. After a business meeting, I can just pop in to satisfy my hunger... Marugame Seimen truly is an urban oasis.

And now, Marugame Seimen is introducing something you absolutely should not eat before meeting anyone for work.

A Heap of Raw Garlic! 'Niku Kara Maze Udon' Newly Released

The 'Niku Kara Maze Udon,' launching October 6th, is a dish featuring fresh udon noodles mixed with raw garlic, raw chives, and a special spiced minced meat.

--- ■Niku Kara Maze Udon Sales Period: October 6th - Late November (tentative) Price: Regular 890 yen, Large 1080 yen, Extra Large 1270 yen ---

This product was co-developed with Masahiro Matsuoka, known for the 'Tomatama Curry Udon' series. It's another bold creation from 'Aniki' (Big Bro).

It looks like a Taiwanese Mazesoba, doesn't it?

Let me start by saying, I love garlic. Ordering gyoza without garlic is unthinkable for me. I even add fried garlic to my Sukiya gyudon whenever I feel like it. ...However, even for me, raw garlic usually gives the impression that 'even a small amount will hit hard.' And this dish also comes with surprisingly pungent raw chives. For an udon shop where broth is usually paramount, this is quite wild.

What's more, since it's a product designed by Matsuoka-san, you'll notice some unusual toppings if you look closely. First, the red bits on the udon. These are apparently 'Gari Tomato.' I initially thought they were some kind of spicy ingredient.

Tomato vinegar is served on the side

And then there's the red condiment served separately. This isn't chili oil, but 'tomato vinegar.' It's meant to be a flavor changer to mellow out the intensity. The 'Tomatama Curry Udon' also incorporated tomatoes, and here they are again. Matsuoka-san must really like tomatoes.

I Ate It Right Away! More Powerful with Every Mix

I got to try it early at the tasting event! Breaking the egg and mixing in the minced meat...

Dig in!

Whoa!

The key, without a doubt, is the special minced meat piled high in the center. It's seasoned with multiple spices like curry powder, cayenne pepper, and white pepper, layered with the umami of enoki mushrooms and shrimp paste.

When the minced meat hits your palate, it's spicy and delivers a sharp kick. With the egg, the pungent minced meat becomes slightly milder at first, but the spiciness quickly catches up...

A sharp spiciness hits you

"Oh, it's not as spicy as I thought... no, it is spicy!"

Then, when a piece of raw garlic lands in your mouth, BAM! Because it's raw, the aroma and flavor are incredibly potent. The raw chives are no slouch either.

"Isn't that raw garlic a bit too sharp? Whoa, the chives are intense too!"

...and my internal monologue gets really busy!

The impression changes depending on which part you eat

As you eat, mixing little by little, the initial impression varies depending on where you scoop from: some bites are strong with garlic, others are pungent with chives, and some are mellowed by the egg.

Driven by the intensity, I mix again. Gradually, each flavor blends into a harmonious whole.

Actually, the Gari Tomato plays a great role. While the minced meat and garlic are stimulating, it subtly adds a refreshing touch, preventing it from being just an overpowering assault. It's intense, yet there's a gentleness or depth that makes you think, 'This is really good.'

Finally, everything blends together

Eventually, the ingredients and sauce mix together into a thick, gooey consistency. And this, oh, this is the kind of dish that makes you crave rice. The accompanying 'Hitokuchi Gohan' (a small serving of rice) truly shines here.

Eat this gooey mix with a bite of rice!

Also, the tomato vinegar is an excellent flavor changer.

It mellows the intensity

I don't often hear the term 'tomato vinegar,' so I wondered what it would be like. Unlike flavor changes that add richness or layer on new tastes, this one, when mixed with the spicy elements, feels like the sharp edges of the spiciness are smoothly rounded off. It becomes milder and changes the overall impression.

The Noodles are 'Kama-nuki' and Fluffy

Using Kama-nuki noodles

By the way, the noodles are Marugame Seimen's familiar, satisfying thickness. And this time, they're 'Kama-nuki' noodles, scooped directly from the pot after boiling. Since they haven't been rinsed with cold water, they're wonderfully soft and fluffy.

So thick!

Perhaps because they absorb the sauce, they feel even thicker than usual. The chewy, springy noodles soak up the flavor, making them incredibly satisfying. Towards the end, I felt the flavors permeated even more, becoming truly integrated.

Tempura bits are delicious

Personally, since Marugame Seimen offers free tempura bits (tenkasu), I highly recommend adding a generous amount. Because it's spicy, the umami and textural accent from the tenkasu make it easier to keep eating.

I Want to Master How to Eat It Through Several Tries

We also featured this on ASCII Gourmet's YouTube channel, 'Donburi Channel'!

As I ate, a torrent of different flavors came one after another, an overwhelming sensory experience. My mind went blank halfway through (laughs). I devoured it in a frenzy. As someone who loves both spicy food and garlic, I was thoroughly satisfied!

It's not just spicy and punchy; the addition of tomato elements for freshness is a real highlight. While it looks similar to Taiwanese Mazesoba, it's not a direct copy, truly showcasing Marugame Seimen's unique style. It feels like a meticulously crafted dish, as expected from Matsuoka-san.

...But after finishing, I started thinking: when should I break the egg? When should I add the rice? Should I add the tomato vinegar or not? There were so many ways to eat it.

Furthermore, I even thought about pouring the free dashi broth over the gooey remnants at the end. There are so many ways to enjoy it!

To find my personal optimal way to eat it, I definitely need to have this again. After a few tries, I'm determined to master its enjoyment!

▼Related Article: Marugame's 'Umami Kara Buta Tsukejiru Udon' (Spicy Pork Dipping Udon) becomes a regular menu item, with 1 to 3 servings for the same price! 3 servings for 990 yen (from October 6th) *Prices in the article include tax