(That Thing I Do)

Marufuku @ Jaya One, PJ

Marufuku @ Jaya One, PJ

I’ve never been a fan of Japanese dining. The obscene menu prices and the fact that I can’t understand the Japanese transcriptions of the food have never been encouraging. While others accept the price points with various justifications and learn the Japanese names of food, I’ve been largely obstinate and never embraced their value or resistance against descriptive labeling. They’ve been running the business less than 10 years. But if you want to eat Japanese food you can go here.

Tucked away in a hidden corner, Marufuku is a hidden gem

Marufuku (open 11am to 10pm daily) , located at Jaya One (an extension of Sanuki, located at Taman Desa) , stands its ground as the antithesis to typical Japanese restaurants. Tucked in a secluded corner behind Frontera Sol of Mexico, Marufuku is a purposefully small and modest looking cafe resembling roadside food shops in Japan.

Kakiage pumpkin

The menu at Marufuku seems heavily oriented towards udon , though they do servenabemono (Japanese steamboat), yakitori , and other light snacks. Despite the format and decor leaning closely towards being a quick-bite shack, Marufuku serves Japanese alcoholic drinks like Umeshu and  sake (at no more than RM12 per serving), on top of the ubiquitous selection of canned drinks (at RM2 each) and free-flowing hot or cold green tea for a ringgit.

Where is my udon?

(6 minutes later) Where is my udon?

Each visit, I’d take my seat at an unassuming table where I’m first greeted by a menu before a wait-staff. I’d glance through the English-friendly menu and make my order without too much thought. I like how my order consistently arrives very quickly. I’d quickly dispatch my meal to sate the glutton in me, and though I’d never be stuffed out of my pants, there’s always a  “just right” sense of satisfaction in my tummy and my pocket. The low price point (between RM6 to RM10 nett) seems to defy the promise of quality udon . The udon is made fresh (in-house at Sanuki) and it is apparent from the texture and taste. My mind struggles to grasp the idea of fresh udon being served at everyday-prices while every other Japanese food establishment is butchering patrons with almost-rude menu prices.

Oyaku udon

The oyako udon came in what tasted much like miso soup . The soup elevated the flavors of chicken and the egg – it was almost as if the chicken and the egg had settled their long term rivalry on which came first . I usually tend to favor chicken less than other options, but the other varieties of udon came in fish-based broth instead. I was also lured by the promise of an egg. Yes, I love eggs and I’m weak that way.

House special udon – I dub this the “naked udon”

Their house special, which is basically just udon (served hot or cold) christened with a soft-boiled egg and topped off with spring onions, is deceptive in its simplicity. While it is served as a complete serving on its own, there is also the option to add-on limited varieties toppings at a buck each.

I’m starting to be a believer in Japanese dining again. The angels rejoice over he who was once lost and is now found. Praise be to udon .

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