by Alexa P. on Wed, January 12, 2011

I love my noodles. Give me soba, udon, pan mee, kuey teow, or pasta any day of the week and I'll be satisfied. If they’re homemade, even better! This is why when I heard about the homemade udon at this little joint I knew I just had to try it out.

Bouncy chewy udon

Foodster's Verdict

  • Kids
  • Air Conditioned
  • Address

    L-18-G-1 Palm Square Jaya One 72A Jalan Universiti
    Tel: 03 7957 6368

  • Open

    11am - 10pm

  • Pros

    Homemade udon and delicious broths

  • Cons

    The fried items were soggy

  • Price Range


  • Parking


  • Certification

    Pork Free

While I simply adore Japanese food, I’ve always found it to be on the expensive side. A simple meal for two at the fast food spots can easily run a bill of RM50 and there are times where the quality does not match up to the hefty price tag. What’s a girl to do when she simply must have her Japanese noodle fix?

Marufuku is the sister restaurant of the very popular Sanuki Udon in Taman Desa. Sanuki makes the udon daily and delivers it over to them. This ensures quality control and freshness. There are quite a few udon dishes to choose from; you can have it hot or cold, in a soup or dry, in a clay pot, or even with curry. The sheer variety makes eating here a treat. Being a bit of a health nut, it’s also comforting to know that this chewy noodle is lower in calories than rice, pasta, bread and even soba. That makes the slurping up of this delicious dish a guilt free experience.

Prices here are another major attraction. The most expensive bowl of udon is RM10. We were able to enjoy a meal for 4 at RM50 complete with a bowl of udon each and a few sides to share.

My personal favourite is the Niku udon, a hot fish broth topped with thin sliced strips of beef and green leafy veg. While it’s a fish broth, it has a beefy richness to it resulting in a deep intricate essence. Of all the bowls at our table this broth had the most flavour by far. The beef slices are thin and tender, although there is a bit more fat left on the strips than I would like.

The Nabeyaki udon was another hit with our group. This is served in a clay pot; a light fish broth topped with a prawn tempura, fish cake, fried tofu, shitake mushroom, spring onions and an egg. The egg is broken in to the hot soup raw and slowly cooks as you stir through the soup. This gives the soupy a silken creaminess.

If you’re looking for something simple yet tasty, Kitsune udon is the way to go. This is udon in a broth topped with aburaage, a sweetened fried tofu. The muted flavours are soothing and they allow for the udon to be the star of the show. The least favourite is the Oyako udon served with chicken in a miso broth. This was quite tasteless overall.

The homemade udon is definitely the highlight in all of these dishes. The consistency of it is pleasurable, bouncy without being tough, and it is not mushy or gummy. The clean bite and chewiness is a delight.

In addition to these noodle soups, we ordered a few sides to nibble on, the kakiage pumpkin, edamame, and prawn tempura. Both the kakiage pumpkin and prawn tempura were unfortunately a bit soft and soggy, a product of frying too early and letting them sit out. These need to be made to order. The edamame is good though, not overly salted with a refreshing bite.

This is a great spot to indulge in your Japanese fix and in the evenings they even serve yakitori. I'll be back to try that one out real soon...