Machida, Tokyo, Japan｜Marugame Seimen Machida Pario

Lately, I've been seeing a lot of employees wiping down tables after eating. I have a good impression that they are more careful about hygiene than before.

stable taste

I took out the udon noodles. The crunchiness of the udon was amazing, and I was surprised that the tempura wasn't oily even though it was cold. Oil is good, isn't it? It's the same as a long-established tempura restaurant.