Local people often say, "Fukuoka is more about udon than ramen." During this stay, I searched online and found this restaurant about a 15-minute walk from the hotel where I was staying. Arriving just before the evening session at around 5:00 pm, I walked from the hotel, exploring the area with not much to see, and arrived 50 minutes before the opening. Since there were only small rice dishes as side menus other than udon, I thought about how to satisfy my hunger while waiting. I decided on the famous kashiwa rice along with udon, but then, should I order two udon dishes? If I order two udon dishes, should I go for cold and hot? Is it foolish to order two udon dishes right away, showing myself as a clueless tourist? I stood in front of the restaurant, pondering alone. I decided on the warm Niku Gobo Udon, which includes the essential gobou tempura in Kyushu, and the cold Yamakake Reimen. I realized that about 30 minutes had passed. Although it was a popular restaurant, it was a weekday, and the next customer arrived 10 minutes before opening. By the time the restaurant opened, there were nearly 10 people in line, a mix of locals, Korean tourists, and Japanese tourists. After the opening, I took a seat at the counter in order. I thought about waiting to order after seeing what others ordered, but I was worried that ordering later would delay the serving process significantly, so I decided to order first. It felt like everyone was listening intently to my order, especially the Korean tourist next to me, who was staring at me, trying to use my order as a reference. I had the urge to act like a regular and say something like "Niku Gobo" in an abbreviated way, but I was too embarrassed to do so if they asked me to repeat it. I started with the safe choice of "Niku Gobo Udon" and "Kashiwa Rice." I wanted to follow up with "Yamakake Reimen," but lacked the courage, so I ended my order with a simple "please." None of the other customers ordered two items, so maybe it was for the best. I thought the serving would be quick since I ordered first, but I had to wait for 15 minutes. Is the secret to Fukuoka udon's lack of firmness due to boiling it for a long time? Nevertheless, the aroma of the broth was appetizing. Just one bite made me decide to finish it all due to its deliciousness. Truly a popular restaurant. While I used to seek the strong firmness of Sanuki udon when eating out, the unexpected lack of firmness in this udon was surprisingly delicious. The kashiwa rice, soaked in the broth, was also satisfying. I finished it in no time. And without caring about the people around me, I immediately ordered the Yamakake Reimen. I noticed the Korean person next to me looking surprised and staring at me. I thought the cooling process might take longer than the "Niku Gobo," but surprisingly, it was served quickly. The initial setting for the cold noodles was thin noodles. I mixed in the raw egg topping and slurped it up. The seasoning here also had a strong broth flavor. I'm glad I took the plunge and ordered it. The total for the three items was 1630 yen. This price at a famous restaurant in Fukuoka is truly impressive.

On Saturday afternoon, as I lined up in front of the restaurant, I saw people coming out one after another with happy faces after finishing their meal. My expectations grew as I heard the sound of "udon" being made. Shrimp, burdock, golden broth, soft noodles, and favorite toppings, all deliciously enjoyed! I finished it all! Thank you for the meal!

I arrived around 12 o'clock on a regular day ^ ^ There was 1 person waiting outside and 5 people waiting inside! I waited for about 10 minutes and was able to sit at the counter! I ordered Niku Gobou Tempura Udon and Kashiwa Gohan! The udon broth is Kansai-style but the noodles are soft like Hakata noodles and delicious! The Kashiwa Gohan was also delicious! Thank you for the meal ^ ^

The lingering summer heat can make you crave hot dishes like nabe yakisoba, despite the intense heat. While many places offer nabe yakisoba, a lot of them do not offer a large portion option. However, Hakanegu Udon does offer a large portion, and the dish is quite filling. In the summer, there are usually fewer people, making it easier to get a seat. I ordered the nabe yakisoba for 750 yen with a large portion for an additional 100 yen. You can watch them prepare it at the counter, adding more broth from a jug to the simmering pot. The dish comes in a larger pot than the regular size, filled with ingredients like tororo kelp, burdock tempura, shiitake mushrooms, fried tofu, and meat. The udon noodles are chewy and satisfying. The portion size is quite generous, with various ingredients blending well with the special broth. Enjoy a hearty meal of nabe yakisoba to combat the remaining summer heat and air conditioning fatigue!

Located about a 10-minute walk south of the east exit of JR Hakata Station, in Station Minami 2-chome, is "Hagakure Udon," a shop that has been selected as one of the top 100 udon restaurants for 4 consecutive terms in the western Japan division. The udon noodles here are flat and soft, with a delicious flavor of bonito dashi. I visited on a Saturday afternoon around 2 pm and found that there was a line outside the shop, but the wait inside was not as long as expected. It's a popular spot for lunchtime, so be prepared to wait a bit. Once you reach the front of the line, the staff will take your order. I ordered the simple "kake udon." The noodles were quickly boiled, and the dish was served promptly. The udon was delicious, with a flavorful bonito dashi broth that was impressive. The noodles, although flat, paired well with the broth. I was pleasantly surprised by the quality of the udon, which exceeded my expectations. The service and atmosphere of the shop were also good. I highly recommend visiting "Hagakure Udon" if you are in Hakata. The accessibility from Hakata Station is excellent. Overall, it was a great dining experience.

When it comes to Hakata, udon is often mentioned instead of ramen. In fact, there are many udon shops in Hakata, and this is one of them. I visited 3 minutes before the opening at 11:30, and there were three people waiting. The location is a bit away from Hakata Station, not in the bustling area, but there are many tourists around. Everyone seems to come here on purpose. The interior has a counter and small raised tables, and it's cozy. I ordered the Gobo Tempura Udon, of course. The Gobo tempura here is sliced burdock root fried one by one. There are various types of tempura, like kakiage-style or long pieces, depending on the shop, but personally I prefer the thicker slices. The noodles here are medium-thick and flat, with a chewy texture typical of Hakata. The broth is light and easy to drink. This is truly Hakata udon. The Gobo Tempura for 480 yen may seem expensive compared to the past, but it's actually cheap nowadays.

I was finally able to go. This is a must-visit udon restaurant in Hakata. It's so famous that I was a little nervous, but I finally made it. There was a line during lunchtime, so I stopped by towards the end of lunch. Even then, it was still half full, but I was able to relax. The udon had classic toppings like tempura, meat, and fried tofu, and they also had kettle-cooked udon. This time, I had the meat udon. It arrived in just a few minutes. The noodles were flat and incredibly soft. They were also slightly transparent, soaking up the broth. It was incredibly delicious. The super soft noodles were irresistible. The broth was also so good that I could drink it all. It was a truly satisfying udon experience. Thank you for the meal. I will definitely go again.

I fell in love with the thin noodles at Hagakure Udon. The chewy texture of the cold noodles is very appealing. This time, I tried the "Yamakake" cold noodles, which also feature thin noodles. They grate the yam upon ordering. Some places serve it with the grated yam already on top, but the freshly grated yam has a nice stickiness to it. This stickiness, when mixed with the thin noodles, creates an amazing texture. I didn't add wasabi in the photo. Normally, it comes with the dish. The noodles are heavy with plenty of grated yam and egg, creating a very chewy texture. It's a delightful challenge as my hands get tired from the heaviness of the noodles. The gentle sweet broth, combined with the grated yam and egg, along with the heavy noodles, is sure to bring enjoyment, especially for those who order the large portion.

Fukuoka City, Hakata-ku, Hakata Minami. A famous Hakata udon shop featured in the Michelin Guide. Established in 1985, this long-standing shop is about a 10-minute walk from Hakata Station Chikushi Exit. People start lining up around 11:00 am on weekdays. Five minutes before opening, there were about 10 people in line. The curtain was lowered at opening time and customers entered. The shop quickly became full. There are counter seats and raised tatami table seats. During busy times, customers may be asked to share tables. The not-so-spacious interior is efficiently managed by 7 staff members. The menu includes Niku Gobo (meat and burdock) for 680 yen (tax included) and Gobo Ten (burdock tempura) for 480 yen (tax included). The broth is gentle and the noodles are soft. There is no mention of drinks. The burdock tempura seemed a bit oily and persistent from being fried in advance. I was so absorbed in eating. Payment is based on trust, with a female staff member asking, "What did you have?" Some may feel a sense of warmth from this trust, but others may be disappointed by the casual wording. The chef was very friendly. Thank you for the meal.

There is a popular udon restaurant near Hakata Station. I went there around 11:00 on a weekday and was surprised to see only 2 people waiting in line outside. However, when I opened the door, I found the inside packed with waiting customers. Luckily, there were chairs outside for us to sit while waiting for our turn. After a short wait, I was seated and looked at the menu to decide what to order. When it was almost my turn to be seated, I was asked for my order in advance. I ordered the most popular udon with burdock tempura. The tempura was piled high on the counter, showing its popularity. I was seated in a tatami room, and the udon I had was soft and delicious. The broth was a bit stronger than I expected, but it was tasty. There was no order sheet, so I simply told the staff what I had eaten. The payment was done with small change from a pouch, without using the cash register.

This place is always crowded. But in the intense heat, there are fewer customers lining up, so it's quite empty in the summer. The menu is still reasonably priced. I was always curious about the cold noodles. It comes in a glass bowl and looks refreshing. I also ordered the kashiwa rice. It has plenty of ingredients and the rice soaked in broth is delicious. The cold noodles are a large serving. It seems that quail eggs are always included in the cold noodle sauce. They go well together. The noodles are thin and resemble somen noodles at first glance. They have a chewy texture and bounce. They are cold from the ice water, making them easy to eat. And the noodles are firm!! If you request thin noodles, you can have this type of noodles without asking. Even without a request, the cold noodles come with thin noodles!

The inn was close by so I stopped by for lunch! I was surprised by how thin the burdock tempura was. When I left at 11:20, there were about 10 people lined up inside and outside the restaurant. On my way back, I planned to eat at Issen Hakata Station Higashi-guchi Main Store, but there were over 50 people lined up so I gave up. #Hakata #udon #tempura #burdock #homemade noodles #lunch

Yabukage Udon opened at 11:30, and when I arrived around 11:10, there was no one there, so I went to a nearby convenience store to have coffee. When I lined up around 11:15, there were about five people ahead of me, but before the opening, there were about 30 people in line, mostly Korean. I ordered shrimp tempura + burdock tempura + large serving, and chicken rice. The total was 900 yen, which is cheap considering the current era of price increases. The udon broth was very gentle in flavor with a light saltiness. The noodles were soft and flat, which I personally like. The shrimp tempura was excellent with a light shell flavor and crispy texture. The burdock tempura had a unique aroma, so it may not be for everyone. The large serving was quite a lot, but it was delicious so I managed to finish it. The chicken rice had a mild saltiness and paired well with the udon. The restaurant quickly filled up, but the turnover was good, so I think you can eat faster than expected.

If you go to Hakata, it's better to eat udon. I arrived about 10 minutes late after the weekday opening hours, and there was a long line. I decided to wait since I came all the way. I parked my car at a nearby coin parking lot and joined the line. The turnover was fast, and I was able to sit down without waiting long. I ordered quickly after sitting down. The "burdock udon" for ¥480, "meat burdock udon" for ¥680, and "kashiwa rice" for ¥200 were served promptly. The bonito broth was delicious, the burdock tempura was crispy, and the udon was soft and fluffy. It was different from what I had imagined Hakata udon to be, but it was delicious. The kashiwa rice also paired well with the broth. I'm glad I didn't give up on waiting in line. The cost performance was excellent. It was affordable and delicious. The payment method was cash at the exit, where you inform the staff of what you ate. When I left the restaurant, the line had shortened, so maybe the wait time depends on the time of day. It was delicious, thank you for the meal!

I visited "Hagakure Udon" in Hakata this time. I arrived at 10:45, just before the 11:00 opening time, and was the first in line. There were only about 10 people waiting, probably due to the rain. I ordered the "Niku Gobo & Kashiwa" udon as soon as the shop opened. The dishes arrived quickly - the "Niku Gobo Udon" had a small amount of meat and a light broth, while the "Gobo Ten" had about 6 pieces on top of the udon. The udon noodles were soft and chewy, with a texture I had not experienced before. The broth was delicious, slightly light, and drinkable until the end. The Kashiwa rice was the most delicious dish I've had so far. However, the udon here is on the softer side compared to other udon in Fukuoka, so it may not be to everyone's liking. By the time I left, there were 8 people inside and 6 people waiting outside.

I couldn't resist the temptation of the beef burdock and ended up having it instead. The burdock here is crispy and delicious! The meat is light, so adding burdock was the right choice! I really wanted to have meat udon with sweet stewed meat piled on top, but Hagiya-san prefers lighter dishes! So... yeah (^_^;) But luckily, I went during a break and was able to get in without waiting. That was good... when I left, there was a line not only inside the restaurant but also outside. Today, the crispy burdock tempura was the best. It was hot outside, but it was worth going to eat. Next time, I'll go when it's cooler... right? Thank you for the meal ===========

Fukuoka's udon noodles don't have a firm texture. The lack of firmness is what makes them delicious. The broth is so tasty that you'll want to drink it all up. It's a bit of a walk from Hakata Station, but I highly recommend going. The udon takes a bit of time to be served, so try ordering the kashiwameshi and wait for it.

I'm starting to get used to Fukuoka udon. However, I haven't tried the three major chains yet. Still, I'm enjoying the local udon with its soft noodles and clear broth with a seafood aroma. It's unique compared to Osaka or Kagawa, and it's not about getting used to it, it's just amazing! I used to think the noodles were firm, but they're actually great. I haven't been to Maruhide Seimen since coming to Fukuoka. Anyway, I'm going to eat all the udon in Fukuoka!

◆Visit Time Information on Tabelog 3.73 Top 100 Restaurants 2022 2020-2018◆About the RestaurantThis place is known as the holy land of soft udon in Hakata, and it is always crowded with lines forming daily. Therefore, it is recommended to line up before the opening. Especially on weekends, be cautious as tourists flock to the area.※You may have to line up, but I think the turnover is good.◆ImpressionI visited on a weekday afternoon, arriving before the opening, and lined up lightly. The atmosphere inside the restaurant is warm with a slight Showa era vibe. Although the service was minimal, I felt a sense of warmth. The udon was delicious, with a tasty broth and soft noodles, and the flavor of burdock root and meat was exceptional. I personally prefer firmer noodles, but I definitely want to try this again, considering the reasonable price for a popular restaurant. There must be a reason why this holy land became so popular, I thought.◆Items Ordered (Food Only)✔︎✔︎ Meat and Burdock Udon 680 yen◆Remarks◆Notes※The Michelin and Top 100 listings may contain information from past years.※Prices include tax.⭐️Rating Criteria⭐️3 or below - Satisfied with just one visit⭐️3.5 - Good, a decent recommendation⭐️4 - Very delicious, highly recommended (would recommend to friends)⭐️4.5 - Exceptional/Will visit again/Highly recommended (confidently recommend to food enthusiasts)⭐️5 - Ultimate delight/Will visit for a lifetime/Highly, highly recommended (recommend to all)※Ratings are detailed to the first decimal place. A score of 4.0 or higher indicates being impressed, based on the satisfaction with the price. (Self-introduction)◆I visit approximately 700 restaurants nationwide each year, mainly in Aichi, Tokyo, Osaka, Kyoto, and Fukuoka. I explore various restaurants while young, discovering places I would like to visit for a lifetime and revisit. The total number of dining establishments visited is over 5000.◆I review with the hope that my followers will enjoy delicious meals at the restaurants they visit. I prioritize satisfaction in relation to the amount paid.◆I value the reliability and objectivity of the content I provide, and strive to always mention the dining fees.◆To the restaurant staff, thank you for providing opportunities for us to enjoy delicious food and memorable experiences amidst the challenging environment of COVID-19 and rising food prices.

I visited at lunchtime. I arrived before the opening, and there was already a long line by the time they opened. It's truly popular. I ordered the gobou (gobou udon). The clear broth was delicious. It had a gentle taste that was comforting as you savored it (not too strong). I was impressed by the homemade flat noodles. They were chewy and soaked up the broth, making them soft and really tasty. Some people might prefer udon noodles with more firmness, but the soft noodles in Fukuoka style udon were also delicious in their own way. The gobou tempura was crispy and tasty. It was so good that I was glad I ordered it. The broth was excellent, and they also pay attention to the method of making the homemade noodles, having trained at a famous udon shop in Fukuoka. I could feel their dedication and skill, and it was really great. Thank you for the meal.

Located at 2-3-32 Hakataeki Minami, Hakata-ku, Fukuoka City, Fukuoka Prefecture, a 10-minute walk from Hakata Station Chikushi Exit. "Hagakure Udon" is a long-established restaurant that will soon celebrate its 40th anniversary since its founding in 1985. The roots of this popular spot trace back to "Udon Hiraki" in Sumiyoshi, Hakata-ku. Despite being crowded, I managed to find a seat around 2 pm. Due to the scorching heat, I opted for the cold zaru udon, which was perfect for the season. The noodles were cooked skillfully by the chef, who was handling everything alone. The other staff members efficiently prepared the broth and condiments. The zaru udon finally arrived, and the flat noodles had a fluffy and chewy texture, typical of Fukuoka-style udon. The kashiwameshi (seasoned rice) was also delicious, with a gentle flavor that complemented the udon well. If you're looking for a soothing and satisfying meal in Fukuoka, be sure to try Hagakure Udon!