Located along "Taisho Street" in Daimyo, Chuo-ku, Fukuoka City, in the middle of the "Daimyo 1-chome intersection" and the "Keigo intersection," is a udon izakaya on the first floor of an apartment building. This restaurant was opened in August of 2013 by the owner of the popular shop "Nijukaya Chosuke" in Yakuin, Chuo-ku, Fukuoka, Mr. Yasuo Tamaki. It is a pioneer of the current trend of udon izakayas, focusing more on "udon." They use wheat from Itoshima, Fukuoka Prefecture to make homemade hand-cut noodles in the store, and they use a triple broth made from Rausu kelp, Kagoshima Makurazaki bonito flakes, and Miyazaki shiitake mushrooms for their udon. You can enjoy their udon, along with their proud broth, as well as their "donburi" dishes and various "side dishes" and a wide variety of alcoholic beverages from lunchtime. There are about 20 udon menu items, including the popular "Gobo Tempura" for 550 yen, the cold "Kamakiri Special Sudachi" for 770 yen, and the special "Kai Special" for 990 yen, which became a menu item from a customer's special order of wagyu beef shigure-ni and warm tamago on top. Also, from the autumn of Reiwa 2, they have started offering cost-effective course meals focusing on hot pots, such as "Pork Shabu" for 2,800 yen. A popular restaurant frequented by "Tabelog Top 100" and selected for the "Michelin Plate" in the "Michelin Guide 2019 Fukuoka, Saga, Nagasaki Special Edition." Continuing its popularity, in October of Reiwa 2, they opened "KAMAKIRI HAKATA UDON" in Paris, France, achieving international expansion. During lunchtime, there is a bustling line of customers waiting to enter, but it is worth lining up for their exquisite udon!

The udon noodles were delicious with a good texture, but the portion size and cost performance were not great. Even though I ordered a large size, it was not enough. I didn't think the specialty dish, sudachi, was necessary. I recommend the regular udon with a mini rice bowl set the most.

Fukuoka food tour, 3rd stop of the night. Headed to Kamakiri Udon, a popular udon izakaya in Fukuoka. Arrived at 8:30pm, the place was about 80% full. We sat at a table near the entrance and ordered the following dishes: - Gobo tempura - Homemade yuzu pepper mentaiko - Sesame sea bream - Tempura (corn, sandfish) - Sudachi sauce - Curry - Cold soup udon. Kamakiri's udon is a creative take, slightly softer in texture. While it's a bit different, it still maintains the basic flavors of Hakata udon. The appetizer of gobo tempura was delicious, like a twist on katsu udon. Thank you for the meal.

I visited the restaurant alone on a weekday afternoon around 11:50 in the summer. The place was already full, so I had to wait outside until my name was called. There were chairs outside for waiting, and it wasn't too uncomfortable since there was shade. After enduring a line of about 10 people, I was seated at the counter. I ordered the sudachi kake udon, which arrived in about 5-10 minutes. The cold soup had a refreshing and delicious mix of sudachi citrus and dashi broth. I also got a mini katsudon set, which had just the right amount of food. They even offer free small glasses of beer, which was a nice touch. The appetizers were also good, making it a good place for solo drinking at night. About 30% of the customers were Asian, and the girl from Hangzhou, China sitting next to me at the counter seemed to have found the place through a popular website.

Eating in Tenjin, Fukuoka is both enjoyable and a bit of a dilemma when it comes to choosing where to eat. For lunch, I had curry. I walked around in the hot weather amidst the crowds, which left me quite tired. My stomach also felt weak. So, I decided to go for a simple meal for dinner. I chose a famous udon restaurant, conveniently located right in front of a parking lot. While I had to wait in line in the hot afternoon, there was no queue in the evening, and I could easily get a seat at the counter. I checked the menu and ordered the restaurant's specialty dish, "Sudachi Kake Kamakiri," which is known for its sudachi citrus aroma and bonito-flavored broth. The noodles were just the right texture, not too firm, with a good chewiness. This place is sure to be a top-notch eatery. I also tried the "Kashiwa Inari," another specialty dish, as I love inari sushi. It was delicious! Despite being a simple dinner, it was satisfying.

Visited 30 minutes before opening on Sunday. No one was lining up, I was the first. There were about 10 chairs in front of the store, which was convenient for waiting. Entered the store when it opened. There was already a line waiting with people writing their orders on paper. Ordered the popular sudachi udon. Also ordered a mini katsudon set and inari. My companion ordered beef tendon udon. Food was served in about 10 minutes. Took a sip of the soup. It was incredibly delicious. The katsudon and inari were not as impressive, but the udon was the best. I want to go back again.

I had plans to drink in the afternoon, so I visited this place for a quick bite and some udon as my final dish. They have a great selection of drinks, which is very convenient. [Ordered Menu] - Sudachi udon: A must-have in the summer, it was delicious and satisfying. - Maruten: Everyone loves the ginger soy sauce flavor. - Grilled fish (forgot the name, sorry for not taking a picture): Apologies for forgetting the name, but it was tasty. - Cheers with a bottle of beer. [Impressions] The complimentary glass of beer was a nice touch. The udon was exceptionally delicious. I arrived right when they opened on a weekday, and there were already about 4 groups ahead of me. But the wait wasn't too long since they open early. It was great. [Recommended for] When you're craving udon for a daytime drink. [Location, Access] In front of Akasaka Plaza.

I ordered the Sudachi Udon for 880 yen with a side of tempura (450 yen for eel, 180 yen for red eggplant, and 160 yen for zucchini) along with a draft beer for 638 yen, totaling 2380 yen. It was early in the day, but this was my second stop of the day. I had planned to keep it simple with just udon, but the cozy atmosphere made me want to order some tempura. The tempura had a crispy coating and the fillings were just right in terms of warmth. The eel was delicious, and the zucchini and eggplant were surprisingly tasty. The Sudachi Udon was not as cold as I expected for a cold dish, but it had a subtle coolness to it. It was summer, so I had unconsciously hoped for a more chilled dish. Although I was initially puzzled, I came to appreciate the subtle and flavorful taste. The only downside was that the draft beer wasn't to my liking. Next time, I'd like to try pairing tempura with sake and then finish off with udon. However, the restaurant is a bit small, so I wonder if it would be inconvenient to linger when it's not too busy.

Overall, this place is worth parking at a paid parking lot for. It's located near Akasaka and has great evening drink sets. Even without alcohol, the satisfaction level is high. This time, I tried the limited chilled soup with miso, which was delicious. The miso inside the soup was tasty, especially when poured over rice. I made a mistake by ordering the parent-child bowl instead of adding rice. The limited noodles here, such as the pot-cooked udon and spicy stew udon, were amazing and I hope they bring them back. I love the tempura of young corn and zucchini, two favorite vegetables of mine. The tempura here is top-notch. The young corn is a luxurious ingredient, and the zucchini, despite looking like cucumber, is one of my favorite vegetables. It seems like there are very few disappointments here. I also ordered the shrimp tempura as per a recommendation, although I didn't eat it. It looked delicious. Overall, a great dining experience.

My dining companion and I chose Kamakiri Udon for lunch this time, which was their preference. We arrived slightly outside of the usual lunch rush so we were able to get a table without waiting. The restaurant seemed popular, with the potential for long lines during peak hours. We ordered the Kaidon Udon (\1,100) and the Kashiwainari (\100-). The Kaidon Udon was a cold udon topped with premium meat, which looked very promising. First, the Kashiwainari arrived within 5 minutes. It was a rice-filled inari sushi wrapped in seasoned fried tofu, very delicious and satisfying. While discussing this, the Kaidon Udon was served. It looked hearty and appetizing. The udon itself was tasty, but something felt lacking. Despite being a cold udon dish, the coldness wasn't very pronounced. Perhaps the warmth of the premium meat affected this. The meat was flavorful but rich, which didn't quite match the light udon broth. We finished the meal with mixed feelings. Thank you for the meal.

Delicious. Affordable. Unlike the soft udon unique to Fukuoka, this one has a firm texture. Rating criteria ⭐︎5 Will definitely go back ⭐︎4.5 Repeat visit likely ⭐︎4 Would stop by if nearby ⭐︎3.5 Not bad, but... ⭐︎3 Won't go back again ⭐︎2 Unpleasant

Vegetable tempura is really delicious. I love the soft texture of eggplant and the hearty taste of pumpkin and sweet potato. A mixed tempura platter is great because you get to try different kinds. And the free glass of beer is a plus. The cold sudachi udon is perfect for summer with its refreshing taste. I want to come back again to try more dishes.

I knew about this place but visited for the first time. I went in the evening and there were quite a few customers. The glass beer service is amazing! I ordered the Kai Special. It seems Kai-san is a regular customer here. The meat was like sukiyaki and incredibly delicious!

I visited this restaurant for lunch as the last meal of my Fukuoka food tour. Despite opening at 11:30, there were already about 20 people lining up before opening, showing its popularity! I was among the first to enter and ordered the beef tendon and tempura udon. The soft and chewy noodles were similar to those in Osaka, and the clear broth had a strong flavor. I tried the udon without adding anything first, and the taste in the depth of the broth was exquisite! About halfway through, I added some shrimp tempura flakes and shichimi pepper from the table, which transformed the flavor beautifully, and I even finished the broth. I also tried the kashiwa inari, Unzen ham cutlet, and mentaiko tamagoyaki, all of which were delicious and a perfect way to end my Fukuoka food tour with a very satisfying and filling lunch!

I revisited the popular Sudachi Udon restaurant because I used to enjoy their udon. This time, I tried the premium meat udon with shrimp tempura topping and the Kai Special. The broth was delicious, and the noodles had a nice texture. Personally, I thought it was super delicious. The shrimp tempura came with salt on the side, so I tried it with both the salt and dipping it in the broth. Both ways were great. The Special had a strong meat flavor that paired well with the noodles and egg.

Lined up in the rain to enter the store. It must be a popular place. The specialty inari sushi is cute in shape and has a rich flavor. The tempura udon broth has a strong bonito flavor and is deliciously light and tasty. Payment is cashless using a machine. That's it! Thank you for the meal♪

I visited around 12:00 pm on a regular day. There was a wait of 3 groups, and I got seated after a 20-minute wait. Since I was planning to go to another restaurant afterwards, I didn't want to eat too much. I ordered the chilled udon, which was refreshing and delicious. If you want to feel full with just one bowl, you might want to go for the large size.

I used to work near this place about 10 years ago, but for some reason, I had never visited it. I stopped by a computer repair shop nearby and arrived at 11:25 on a weekday in late June, finding 3 people already waiting with 5 more arriving before the opening. I entered at 11:30 to find a regular udon restaurant with 6 counter seats and 6 tables for 2 people each, seating a total of 18. By 11:40, it was full. They offered a free glass of beer, but most people were working and didn't order. I couldn't resist ordering the "sudachi udon" and a mini katsudon set. The sudachi udon looked very Instagram-worthy and tasted refreshing, just as I had imagined. The mini katsudon was delicious and filling. The lady next to me, a regular, ordered the "Kaifu Special" (warm egg over rice with premium meat), which looked appetizing. Seeing others order different items made me think that the rest of the menu must be good too. The prices were reasonable, and they had a variety of single item options like tempura for lunch, which explained its popularity. I hope they open a branch in Kashii too! With PayPay, the total came to 1925 yen. Thank you for the meal!

I had Sudachi Kake Udon, a specialty of Hakata, and Goma Saba, which was delicious. Thank you for the meal. The restaurant is a 5-minute walk from Akasaka Station on the Fukuoka City Subway. I visited at 8:30 pm on a weekday. It was crowded, with a wait for one group. After waiting for about 10 minutes, we were seated. I started with Goma Saba and a cold beer to quench my thirst. I finished with Sudachi Kake Udon, a refreshing dish perfect for the hot and humid summer. It was delicious.

The atmosphere at the entrance was nice. The beef tataki and meat tofu were really delicious. The burdock tempura had a strong burdock flavor and was tasty. There were plenty of dishes to choose from, making it a great variety for pairing with drinks.

I arrived at the restaurant about 5 minutes on foot from Akasaka Station, about 10 minutes before opening, and was lucky to be able to sit down right when it opened, despite there already being a line of about 10 people. It was a very hot and humid day, so I ordered the cold noodles and mini pork cutlet rice bowl set. The unique broth was indescribably delicious. I could really tell the difference between firm ramen noodles and soft udon noodles. The mini pork cutlet rice bowl with a half-cooked egg on top was also amazing, and I was surprised by the price being in the triple digits for all of this!