Marugame Udon Builds UK Training Around Noodle-Making Craft

Marugame Udon is putting the craft of traditional Japanese noodle-making at the centre of its UK operations, with a dedicated training programme designed to build expertise across its nine restaurants.

Founded in Japan in 2000, Marugame has spent more than 26 years refining its signature Sanuki-style udon noodles. The same focus on quality and consistency now shapes its approach to training, so that teams understand the techniques behind the noodles served in its restaurants every day.

Across its nine UK restaurants, the brand uses more than three tonnes of flour every week. Each restaurant makes noodles from scratch throughout the day using just flour, water and salt to create the chewy, bouncy texture that defines Sanuki-style udon, with fresh batches prepared approximately every 20 minutes.

To maintain those standards, every restaurant manager completes full udon training within their first two weeks. Managers are then personally signed off by Marcin, Marugame’s Udon Guru, who studied in Japan with the brand’s global head office udon master.

Training extends beyond the management team through Marugame’s Udon Expert programme, which develops noodle-making specialists within individual restaurants and gives the business the capacity to train up to 30 team members each month. Every new team member receives practical, hands-on udon training from an Udon Expert.

The training follows traditional Japanese recipes and techniques, supported by original training materials from Japan that have been adapted for the UK teams, with the aim of ensuring every restaurant can maintain the same standards as the business grows.

The approach reflects the Japanese philosophy of kodawari, which describes a dedication to perfecting a craft and taking pride in sharing it with others. For Marugame, that means giving the people behind every bowl the skills and knowledge to make fresh udon to the same standard, day after day.

The process is also part of the experience for customers. Open kitchens allow diners to watch the noodles being made, from the preparation of the dough to the finished bowl, while the canteen-style format brings together freshly made udon, tempura and a choice of toppings in a relaxed setting.

Marugame also offers customers the chance to learn the craft themselves through its Udon Masterclass and Tasting Sessions, which introduce participants to the techniques used to make its Sanuki-style noodles.

As the brand continues to develop its UK business, training remains central to maintaining the quality and authenticity of its food, with specialist knowledge built into each restaurant’s team.