A note on the words: bukkake udon is served with a small amount of concentrated dashi poured straight over the noodles rather than in a bowl of soup; kake udon is the plain hot version; tenkasu are the crisp scraps of tempura batter kept as a free topping; and Yaechika is the underground shopping arcade on the Yaesu side of Tokyo Station. Prices are as of this writing (August 2026).
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Mugimaru Yaechika on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
I want to eat something good today as well. This is Hangover Meshi. At ten in the morning there are very few places open.
The place is Tokyo Station. I was a little hungry and went looking for something breakfast-ish, and there is surprisingly little.
Tokyo Station, of all places, must have something — or so I thought. The Palace Hotel is for guests only, and VIRON was full.
In the end: Yaechika, of course. I went underground and found “Mugimaru”.
I had not eaten udon in a while, so this was well timed.
Kake udon, 390 yen
Udon from 390 yen!
There are all sorts of udon, but I thought I would order the orthodox one and customise it to taste.
You order the udon first.
Decision made: pick some tempura and turn it into tempura bukkake udon.
Bukkake udon comes in regular, medium and large. I took regular.
Then comes the tempura counter.
One always takes too much. It is the system’s fault.
The tempura I chose were squid, egg and prawn. Then you pay at the end (it came to about a thousand yen in the end, naturally).
Pile on spring onion and ginger, and it is done.
It turned into a rather more lavish udon set than I had intended.
The udon itself first. Apparently the style is to use 100% “Ayahikari”, a carefully chosen wheat flour from Mie Prefecture, with the noodles made in each branch, and to serve it with a Kansai-style dashi. Made on the premises, then.
I ordered the cold bukkake, and it has the chew and the firm bite that only freshly made noodles have. Cut one portion at a time, they go down smoothly. The bukkake dashi is the crisp, tight Kansai style, and it slips into the stomach along with the firmness of the noodles. Being cold udon, the bite of the noodles stands out particularly, and the sweetness of the wheat comes through the longer you chew. Tenkasu and green onion are self-service and unlimited, so this time I had them on the side and added as I went. Yes, good!
The first topping to go with udon has to be tempura.
I always order squid tempura when it is there. The batter is crisp and the squid inside is springy. Dip it a little into the bukkake dashi and the batter drinks it up and softens, and the oil from the batter mingles with the udon broth to give it depth.
The prawn is properly sweet and the batter has a decent crunch. It asserts itself less than the squid, but it goes superbly with the bukkake dashi — soak it as you eat and the faint sweetness of the prawn spreads slowly.
And last, the “egg tempura”, which one does not often hear of. An egg battered and fried: crisp outside, and soft and runny within. Break it and the yolk flows out and mixes into the bukkake dashi. A new sensation.
I had thought it a fair quantity, but it went down easily. The season for cold udon is upon us. An udon shop opens early, serves at extraordinary speed, and lets you build a set exactly to your own taste. Perfect when you want to eat quickly.
Mugimaru Yaechika (udon / Tokyo Station, Kyobashi Station, Takaracho Station)
Tabelog lunch rating ★★★☆☆ 3.3
I ate here and paid for it myself. Nothing on this site is a comped meal.
