Matsuya to Launch Rare Noodle Item 'Mini Cold Udon' on August 4

Matsuya, known primarily for its Gyumeshi (beef bowl), has rolled out a quirky summer menu item on its official X account. Matsuya Foods will launch the store-limited “Mini Cold Udon” (290 yen for a single item) at select locations from 10:00 a.m. on Tuesday, August 4, 2026. For Matsuya, whose core offerings are Gyumeshi, curry, and set meals, noodle dishes such as udon rarely appear on the regular menu, making this a rare addition.

Cold Udon Topped with Green Onion, a Refreshing Bowl

The announcement image posted on the official X account shows cold udon piled generously in a bowl with a vermilion interior and black exterior. Thinly sliced green onion tops the clear broth, and the background features illustrations of ice and green maple leaves, giving the dish a refreshing, summer-appropriate look.

The price is 290 yen for a single item. The image notes “dine-in only (no takeout),” meaning it is available for eating in the store only and is not offered for takeout. It also states “available from 3:00 p.m. to 11:00 a.m. the following day,” meaning it will be served from the evening through the following morning, excluding the midday peak hours (11:00 a.m. to 3:00 p.m.). This is a store-limited menu item, and Matsuya’s official website store-limited menu page lists 634 of the chain’s 1,207 stores nationwide as eligible locations.

“Hiyajiru” Also Arrives on the Same August 4, as Summer Menu Items Roll Out One After Another

This Mini Cold Udon is one of the summer menu items Matsuya is lining up for the same day, August 4. At 10:00 a.m. that day, a new item called “Hiyajiru,” which can be ordered alongside regular menu items, will also launch nationwide (excluding Okinawa Prefecture and some stores). Hiyajiru previously appeared briefly in May of this year as a store-limited item, and this marks its renewed nationwide rollout.

On its official X account, a series of summer menu announcements also continued on the same day, July 31. It first mentioned that the ongoing “Samgyetang-style Soup” was nearing its end, then indicated that “Hiyajiru” was coming next, followed by successive announcements of the launches of Hiyajiru and Mini Cold Udon. This suggests a shift, timed to the hot season, from a warm soup dish to cold noodles and Hiyajiru — summer-appropriate items.