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Marugame Udon is placing traditional Japanese noodle-making skills at the centre of its UK operations, with a specialist training programme designed to develop culinary expertise across its nine restaurants.
Founded in Japan in 2000, the restaurant group specialises in Sanuki-style udon noodles, with its UK teams receiving practical training in the techniques used to prepare the noodles from scratch.
Across its nine UK restaurants, Marugame uses more than three tonnes of flour each week, with noodles prepared throughout the day using just flour, water and salt.
Fresh batches are made approximately every 20 minutes, producing the distinctive texture associated with traditional Sanuki-style udon.
To maintain consistency across its restaurants, every manager completes comprehensive udon-making training within their first two weeks of employment.
Managers are subsequently assessed and signed off by Marcin, Marugame’s Udon Guru, who trained in Japan under the company’s Global Head Office udon master.
The training extends beyond restaurant management through Marugame’s Udon Expert programme, which develops specialist noodle-making knowledge among employees at individual locations.
The initiative provides capacity to train up to 30 team members each month, with designated Udon Experts delivering hands-on instruction to new employees.
Training follows traditional Japanese recipes and techniques, supported by original materials developed in Japan and adapted for the company’s UK operations.
The programme is intended to ensure that employees across the restaurant estate understand the preparation methods and quality requirements involved in producing fresh udon.
Marugame’s approach reflects the Japanese philosophy of kodawari, which emphasises dedication to craftsmanship, attention to detail and the continuous development of skills.
The training also supports the restaurant group’s open-kitchen format, allowing customers to observe the noodle-making process, from dough preparation through to the finished dish.
Marugame’s canteen-style restaurants serve freshly prepared udon alongside tempura and a selection of toppings, drawing on the traditions of everyday Japanese dining.
The company has also introduced Udon Masterclass and Tasting Sessions, providing customers with opportunities to learn about the techniques involved in preparing traditional Sanuki-style noodles.
As Marugame continues to develop its UK operations, the restaurant group is using its training programme to maintain consistency, develop employee expertise and preserve the traditional preparation methods associated with its Japanese heritage.
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