Matsu’s nabeyaki udon is served in a hot clay or metal pot with thick noodles, a rich broth, and a mix of king crab, clams, kamaboko fish cake, shrimp, tempura shrimp, and egg.[13] This version is distinguished by its seafood-forward composition, layering multiple shellfish and fish elements so the broth takes on a deep ocean flavor while still showcasing the noodles.[13] As you eat, the noodles soak up the broth and stay pleasantly firm, while bites of crab, clams, and tempura give alternating textures from silky to crisp, with the egg tying everything together into a hearty meal.[13] Photos and descriptions emphasize the abundance of toppings and the generous, steaming presentation, marking it as one of the more elaborate udon options in Seattle’s Japantown-adjacent stadium district.[13][21]