Kitchen Maru

The beef curry udon, made with oden broth, makes it possible to keep enjoying the meal right through to the final course. Add the cheese risotto option to the remaining broth for another taste in a different form after the noodles. There is also nyumen—thin noodles in oden broth—and dashi chazuke, rice in broth with a choice of mentaiko, ume or kombu. These are lighter choices when you want to keep your meal centred on broth. Depending on your mood, you can have a bowl after drinks or choose something more substantial.

Visitors recommend the oden potato salad, spring rolls and fried chicken. The menu includes chicken tenderloin and cheese spring rolls, with ume or mentaiko as a topping, as well as kimchi soba spring rolls and fried chicken. The spring rolls come with a choice of flavour, making them tempting to order alongside a few small plates and drinks.

At lunch, a set meal priced at 1,000 yen features different dishes on different days. On Mondays, Wednesdays and Fridays, options include pork ginger stir-fry and tonpei-yaki; on Tuesdays and Thursdays, there are dishes such as fried chicken and fried horse mackerel. Curry rice and curry udon are available every day, and a mixed-fry set meal is also offered for 1,300 yen. It is easy to choose between a filling set meal and a quicker curry, depending on what you feel like at lunchtime.

Kitchen Maru is an izakaya suited to both a daytime meal and evening drinks with small plates. It is described as suitable for solo diners, with counter seating also available.