Kado no Udon is a long-established udon restaurant in Gion, Fukuoka, founded in 1882. It is the oldest udon restaurant still in existence in Fukuoka. The name comes from the fact that in Hakata dialect, the "da" sound is pronounced as "ra," so it means "Kado no Udon" (corner udon) because it is located at the corner of the Kawabata shopping street. Even Tamori, a famous Japanese TV personality, has visited multiple times and declared his love for "Kado no Udon." Their Gobo Tempura Udon costs 650 yen and the udon is freshly boiled, unlike the typical Hakata udon which is pre-boiled. The udon has a smooth and elastic texture, similar to mochi, with a soft yet firm bite. The noodles are hand-kneaded the day before and left to rest overnight, resulting in a soft and chewy texture with a good bounce. The broth, made from Hokkaido Rausu kelp, dried sardines, and bonito flakes, has a light taste but a rich umami flavor. The Gobo tempura is crispy, fragrant, and has a strong savory taste that is satisfying. The interior of the restaurant is managed by a brisk female owner who guides guests efficiently. Guests are instructed to leave their bags on the stairs, so it's advisable to keep valuables with you. Taking photos inside the restaurant, including of the food, is prohibited. If you are seen using your phone in front of the udon, the owner will ask you not to take photos, so it's best to focus on enjoying your meal. Overall, the udon is delicious and worth a visit, so you won't be disappointed! Thank you for the meal!

I visited the restaurant around 12 PM on a regular weekday. The first floor was almost full, so I went up to the second floor. I tried Maruten Udon, a warm dish for 650 yen. You can get a large portion for an additional 200 yen. The noodles were firm, typical of Hakata udon, with a flavorful broth. The interior of the restaurant had a traditional feel, and the friendly staff, mostly older women, provided great service. I was tempted by the kashiwa (rice ball), but the portion of noodles was larger than I expected, so I decided against it. I enjoyed the meal and said thank you to the staff.

The average rating for the cod roe udon with seaweed and tororo kelp is 3.68. The cod roe is delicious, but it doesn't really harmonize with the udon. It might be tastier if it was paired with something like spicy cod roe. The noodles are soft with no firmness, but it's not necessarily a bad thing. It's not exceptionally delicious. The tororo kelp is like small sheets of seaweed, which was a bit disappointing. Considering the cost performance, I might prefer the udon at Nakau.

I went to Karo Noron, a place I was curious about. I couldn't take photos inside, so I only took pictures of the exterior and the menu. I had burdock tempura udon and quail rice ball. The noodles were soft and the broth was very delicious. I was a bit bothered by the busy floor staff.

I had heard about this place on TV before, so when I passed by the shopfront of Kumotoda Shrine and saw no line, I decided to go in. I was led to my seat, but it took three tries to find the right one. They must really not want people sitting in certain seats. I ordered the burdock tempura udon, or was it something else here? The server mumbled something about whether I wanted green onions or not. When my dish arrived, the broth had a strong bonito flavor. The saltiness was quite intense. The noodles were flat and floppy. The service was poor, and the owner was giving menacing looks from the kitchen, probably on a phone patrol.

I went to Karo no Uron for the first time and couldn't take pictures inside the store, so here is a photo from outside. I had the Kake Udon for 450 yen and the Gobo Udon for 650 yen. The taste of the kombu broth was delicious! The udon was not as soft as I had heard, but it was chewy and tasty. Thank you for the meal!

I went to a famous udon restaurant in Fukuoka. I arrived at 16:35 on a Sunday. They explained that dishes like kashiwa-meshi were sold out, but that was fine because I was there for the udon. I ordered the Gobo Tempura Udon. Just after me, someone else came in and they ran out of udon. It was a close call, they almost sold out of udon. The Gobo tempura was crispy and delicious. The thickness was there, but it reminded me of Gobo tempura chips. In my opinion, this is the best Gobo tempura I've had at this restaurant. The udon itself may not have the firmness that Fukuoka udon is known for, but it has a good texture and bounce that makes it enjoyable. Please note that photography is not allowed inside the restaurant. It was delicious, thank you for the meal.

Udon is a common dish in Fukuoka that is soft and has delicious broth. It's not exceptionally amazing, but just tasty. I tried it because there was no line, but I probably wouldn't go back if there was a line. It's a place worth trying once.

Beef udon with tempura topping, extra noodles for 1380 yen. The broth is sweet and savory, simmered with tender meat, giving it a rich and deep flavor. The thick udon noodles perfectly complement the dish. I visited around 11:30 to avoid the crowds, and only had to wait about 30 minutes before being seated. The restaurant does not allow photos inside, so I have only included pictures of the exterior and menu.

It seemed that taking photos inside the famous udon restaurant in Hakata was strictly prohibited, so I will only share a photo from outside. I had the udon with burdock tempura, and it was delicious, with the burdock thinly sliced and tasty!

Located near Kushida Shrine and Canal City, this long-established udon restaurant was founded in Meiji 15. I skipped breakfast to arrive before the 11 am opening time. Despite being 15 minutes before opening, there was already a significant line... Since there was no shade, wearing a hat and bringing a parasol is a must during the summer! I couldn't come here last time I visited Fukuoka because I was full, so I made a detour from Kumamoto to Hakata this time (^O^) Since I couldn't go anywhere with my parents for about 3 years, I have been taking them around recently... Now, it was our turn. The landlady confirmed the number of people and also mentioned that "photography, including food, is not allowed inside the restaurant." The interior is small. Tables for two with partitions are arranged so that even one person can share a table. It was hot, so as I wiped the sweat with a handkerchief, the landlady lent me a Hakata Gion Yamakasa fan (^^) * Don't worry. The interior is air-conditioned ◉ We ordered the "Gobou Ten Udon" and the "Kashiwa Rice Ball" (2 pieces, so I shared with my father). Along with the dishes, a box of tissues is brought to each table. I had heard that Hakata udon is soft, so I imagined it would be like Osaka udon, but I was pleasantly surprised. The udon noodles are hand-made, slightly flat. They are not hard, but smooth and have a nice texture. Since they are hand-made, they have a moderate chewiness. The broth is flavored with kelp. The crispy burdock tempura blends well with the broth... Delicious~ The Kashiwa rice ball was made in advance and stored in the refrigerator. It comes out quickly, making it a perfect appetizer while waiting for the udon. It had a solid flavor (^^) As for the payment... I thought, but when I looked at the table next to me, I saw the bill hidden under the tissue box that I thought was a service. It won't fly away in the wind, so it's a good idea (^○^) My father, who loves udon more than anything, was also very satisfied. Thank you for the meal! [Seating] Table seating [Visit time] Holiday around 10:45 [Crowded situation] Full, about 30 minutes wait [Dishes] Gobou Ten Udon, Kashiwa Rice Ball [Price] 800 yen ✨Recommended Point✨ It was mentioned that Komatsu Masao used to live around this area in the past, and the recommended "Gobomaru Ten" was posted. I should have chosen that... You're great if you found that first! Goodbye, goodbye, goodbye~

Visited on the first day of a 3-day weekend. Arrived before 2 pm as there was mention of a line, and sure enough, there was a wait. By 1 pm, there were already over 10 groups waiting. It took over 30 minutes to finally get inside, under the scorching sun. No photos allowed inside the restaurant. This time, I ordered the burdock tempura udon. The soup was light, and the noodles were very soft, almost too soft that they broke easily. The burdock had a nice flavor that paired well with the soup. My friend ordered the spicy cod roe udon, and I tried a bit of it, which was also delicious.

I ordered the Tempura Udon for 1,180 yen. The food arrived quickly since there weren't many customers at the time. To be honest, if asked if I would pay this price to eat it again, I would have to think about it. However, for those who love udon, it might be worth a visit at least once.

I aimed to open at 11 o'clock and arrived about 10 minutes early. I was the second group in line. As soon as it turned 11 o'clock, I entered the store. Despite it being a Monday, it was already full right after opening. I had a hard time deciding, but I ended up ordering the meat udon. It was a bit pricier than I expected at 980 yen, but the soup was incredibly delicious. This was my first time trying udon in Fukuoka. I definitely need to try udon at other restaurants as well.

Karono Ron is a famous restaurant in Hakata Gion that serves Hakata udon. Established in 1882, it is the oldest udon shop in Fukuoka. The "ron" in the name is Hakata dialect for "don." The interior of the restaurant does not allow photography, and even upon entering, customers are asked if it's okay to not take photos. One popular menu item is the Gobouten Udon for 650 yen. The udon is cooked fresh to order, unlike the typical pre-cooked Hakata udon. The udon has a nice chewy texture, but is soft and easy to eat like traditional Hakata udon. The broth is flavorful and gentle, with a strong umami taste. The Gobouten, thinly sliced and crispy at first, absorbs the broth towards the end, resulting in a rich and delicious flavor. The staff are lively, the atmosphere is welcoming, and most importantly, the udon is delicious! Thank you for the meal. #FukuokaGourmet #HakataGourmet #HakataUdon #KaronoRon #GoboutenUdon #FoodPorn #Foodstagram

First visit. I visited according to the opening hours, but there was already a long line. I waited in line for about 20 minutes before entering. I decided on my order after looking at the menu outside. This time, I ordered "Sanuki Udon". I hesitated between tororo kelp and kashiwa, but ended up ordering both. As expected of Fukuoka udon, the noodles were not very firm, but smooth and soft. I like this kind of udon. In particular, the broth had a deep flavor that I really enjoyed.

At the entrance of Kawabata shopping street, there is a popular traditional udon shop. Whenever I feel like having delicious udon for lunch, I visit this place. There tends to be long lines of tourists on weekends and during the day, so I choose to visit during weekdays in the early afternoon when there are fewer customers. I usually order the burdock tempura udon or the round tempura udon. The udon noodles are soft and fluffy without being too firm, and the soup has a rich flavor of kelp dashi. It's easy to see why this place has been popular for so long.

Gobou Tempura Udon - 650 yen This udon shop in Fukuoka has the oldest history, dating back to the 15th year of the Meiji era. The name of the shop, "Karonouron," comes from the Hakata dialect, where "Kado ni aru udon-ten" (udon shop on the corner) becomes "Karonouron." Unlike other places, they serve freshly boiled udon instead of pre-boiled ones. The udon here, which is hand-made the day before and left to rest overnight, has a softness typical of Hakata udon. It has a gnocchi-like softness and density, with a smooth and elastic texture that is satisfyingly chewy. The soup, made from Hokkaido Rausu kelp, dried sardines, and bonito flakes, has a light yet deep and gentle flavor. The shop's strong commitment to the broth gives it a crisp and distinct taste, with a slightly unique presence that doesn't overshadow the udon. The generous serving of gobou tempura has a light coating, allowing the aroma of gobou to come through, and providing a crunchy texture to enjoy.

I arrived at the restaurant 30 minutes before opening and waited in line. There were about 30 people waiting for the 11 o'clock opening. The zaru udon was amazing, with soft and chewy noodles. The delicious gobo tempura had a light sweet broth and was crispy on the outside. The kashiwa onigiri was moist and made with sticky rice. Thank you for the delicious meal!

After a long time, I went to "Karonuron" in Chuo Ward, Fukuoka City. I wonder if there will be long lines of Asian tourists like before soon? Luckily (?), I was able to enter without waiting, and the inside of the restaurant was quiet. As always, the first thing they said was, "We do not allow photography inside the restaurant, is that okay?" I wonder what happened before? (sigh) I ordered the Uron for 450 yen and added Maruten for an extra 200 yen. The prices have gone up quite a bit, but maybe I should think that the previous prices were too good to be true. As people in information magazines have written, the soup has a strong umami flavor of kombu. I can feel a slight bitterness, but it doesn't seem to be bonito flakes. The noodles are flat and about 7x3mm. It seems like a fair amount of processed starch is used. They are soft and cooked well, but have a strong chewy texture when pulled. The taste of wheat flour seems somewhat lacking. The Maruten is large and about 5-10mm thick, with a good taste, but I didn't feel like it was worth the extra 200 yen as it wasn't freshly fried. At first, I thought, "Can I finish the soup?" but before I knew it, I had finished it all. I took a photo of the food samples in the showcase.

I lined up before the store opened on a weekday and had the meat udon for 980 yen and the chicken onigiri for 150 yen each. The restaurant was very efficient, with designated seating and quick service from ordering to paying. The food was delicious.