Sanuki udon and Musashino udon are quite famous even in Tokyo, but Chikugo udon is not something you hear about often. It is a type of udon from the Chikugo region in the southern part of Fukuoka Prefecture. Similar to Hakata udon, the noodles are soft with a good chewiness. The noodles are made using Chikugo Izumi wheat from Fukuoka, aged for four days, and produced in the noodle-making room at the back of the shop. The broth is made to ensure you can enjoy every last drop. The shop opened about three years ago, conveniently located near Shin-Otsuka Station. When I visited around noon on a weekday, the counter seats were almost full, but I didn't have to wait long for my cold udon (530 yen) to arrive. First, I tried the soup. The clear broth had a subtle flavor of dried fish, not too strong nor too salty, very easy to drink. It was delicious. Then, the noodles. The smooth noodles were slippery and had a chewy texture. They were not too soft, and you could feel the elasticity when you chew. The noodles alone were delicious. The broth was more lukewarm than cold, but it was just right on that cold day. Chikugo udon may not be suitable for those seeking a strong chewiness, but it is highly recommended for those who appreciate a good balance of chewiness and softness. The staff were friendly, the shop was clean, and the inviting atmosphere made me want to come back again.

Appearance Located on the way from Tokyo Metro Marunouchi Line's Shin-Otsuka Station towards JR Yamanote Line's Otsuka Station, this restaurant opened in January 2020. It is a 3-minute walk from Shin-Otsuka Station and about a 10-minute walk from Otsuka Station. The interior of the shop has a spacious feel with a long counter extending towards the back, and there are only 15 counter seats available. Ticket Machine There is a ticket machine right inside the entrance of the shop. There are also menus outside the shop, so it might be helpful to check them before entering. Menu There are around 15 types of udon available, with options for both hot and cold varieties. In addition to the classic udon, there are seasonal limited editions as well. The udon comes with different toppings depending on the type, and you can choose to add extra toppings or have a side of kashiwameshi (flavored rice). The menu is accompanied by photos, each with a number assigned to the ticket machine, making it very easy to understand. Kashiwameshi I ordered the classic udon menu item kashiwameshi. It is served in a full bowl, offering a satisfying volume. The dish contains plenty of ingredients such as chicken and mushrooms. The rice is gently flavored, allowing you to enjoy it alongside the udon. Niku Gobo Ten Udon This is a popular menu item in Fukuoka-style udon, topped with gobo (burdock root) and meat. If you ask when ordering, they will give you a free extra serving of udon. The meat is a type of kashu meat, not commonly seen outside Kansai or Kyushu regions. It has a tender texture and the meat fat blends nicely with the udon broth. The gobo ten is thickly sliced and fried to a crispy texture, with a unique appearance resembling a stick. The udon noodles have a fluffy and chewy texture, made in the in-house noodle room located at the back of the shop. The broth is a clear yellowish color typical of Kyushu-style udon, with a distinct saltiness from a well-extracted dashi, providing a gentle flavor that can be enjoyed until the last drop. Review: Definitely coming back!!

My partner had summer udon, while I had udon with burdock and chicken tempura. The summer udon had meat, half-boiled egg, tomato, and seaweed in it. The udon with burdock and chicken tempura was really delicious. I even drank up all the broth. I will definitely come back again!

I visited during a hot afternoon! The timing was good, and I was able to enter the restaurant right away! The cold udon and burdock tempura were very delicious, with a great texture! It was refreshing and perfect for summer! The staff were also kind, and since my workplace is nearby, I would love to visit again!

On a regular Thursday around 7:30 PM, two of us visited the restaurant. The place was about 60% full. We ordered the same as usual, the meat and burdock tempura udon with an extra side of burdock tempura (cold noodles). It arrived in about 10 minutes. Today, the meat was especially delicious and the presentation was beautiful. It's consistently tasty, so we'll be back again next week.

I arrived for a late lunch around 2pm on a weekday. There were 4 customers already seated. I purchased a ticket at the ticket machine near the entrance and ordered the "Stamina Udon". I sat at the counter and handed over my ticket, choosing cold udon. There was a water server bottle with lemon slices right in front of me, which was perfect for a hot day. In less than 3 minutes, my udon was served. It was made with "Chikugo Udon", which I had never heard of before. The noodles were soft and chewy, and the broth had a gentle flavor from ingredients like kelp, bonito, dried sardines, and flying fish. The portion size was normal, but I could have easily eaten a large size. Overall, it was a delicious meal!

On a sunny Saturday evening just past 7:00 PM, two of us visited the restaurant. There were about three other groups of customers, so the place was about half empty. We ordered the mixed udon for the first time. The udon arrived in about 3 minutes, followed by the burdock tempura in 2 minutes. The meat miso had large chunks of meat, which seemed like they were freshly chopped at the restaurant. It was delicious and made me crave rice as a side dish. The flavor of the seaweed paired well with the dish and it was really tasty. After finishing the meal, we laughed as we noticed that seaweed had stuck to our teeth. We will definitely come back next week. The second image is of curry udon.

I had some errands to run so I decided to make a casual visit to this place. I was intrigued by their summer limited menu, especially the Gobo Tempura Nori Udon, but decided to go for the Gobo Tempura Meat Udon (990 yen) to prevent summer fatigue. Even though it was hot, I ordered the cold version. The tempura was fried right in front of me and the meat was warm, not too cold (just right for me). If you prefer it ice-cold, they would probably accommodate your request. The udon was smooth and soft, with a good chewiness, and the dipping sauce was not too strong or sweet, just simple and delicious. The freshly fried Gobo was crunchy and the meat was cooked in a sweet sauce. They also provided condiments like white sesame seeds, yuzu pepper, and of course, shichimi pepper, which allowed me to enjoy the meal in different ways. The atmosphere of the restaurant was stylish and clean, with a modern entrance made of glass that you can peek through from the outside. If this place was in my neighborhood, I would definitely be a regular customer!

On a sunny Sunday before 1:30 PM, two of us visited the restaurant. The interior had a couple of other groups, but there were about 4 or 5 empty seats towards the back, so we sat at the far end of the counter. We ordered the Niku Gobo Tempura Udon with extra Gobo Tempura on top. It arrived in less than 5 minutes. It's always delicious no matter when you eat here. Consistently tasty. The meat was sweet and savory, and the Gobo Tempura was crispy and easy to eat. The udon noodles were not too soft or too chewy, just the right texture. The broth had a rich meaty flavor that was really delicious. I will continue to visit this place once or twice a week. The two images are of the mixed udon, which also had just the right level of spiciness that even someone like me who doesn't like spicy food could enjoy. No matter which udon you order, everything is delicious. This is the best restaurant.

On a sunny Tuesday at 7:40 PM, two of us visited the restaurant. There were about 3 groups of customers before us, so we didn't have to wait. We ordered the chilled bukkake udon with meat and burdock tempura. When we sat down, they brought out yuzu pepper from the fridge for us. The food arrived in about 5 minutes. The broth had a sweet flavor from the meat, which was delicious. The udon noodles were not too soft or too firm, just right. The burdock tempura was crispy and matched well with the broth, udon, and meat. The meat had a sweet seasoning that would also go well with rice. We enjoyed it so much that we ended up buying another bowl of udon. We had three bowls in total and it was a feast. We would love to visit again soon.

The restaurant has only counter seats but feels spacious and clean. The staff are friendly and have a nice atmosphere. I had the Niku Gobo Tempura Udon (hot), the broth was clear and refreshing, the udon was soft and smooth, and the meat was sweet and paired well with the light broth. The Gobo tempura was crispy and light. The Tori Tempura was also crispy, the meat was tender and delicious.

This time, I visited a udon specialty shop in the Chikugo region of southern Fukuoka, which opened in 2020 in Shin-Otsuka. The location is a 1-minute walk from Shin-Otsuka Station on the Tokyo Metro Marunouchi Line, and a 10-minute walk from Otsuka Station on the JR Yamanote Line and Toden Arakawa Line. The opening hours are from 11:30 to 15:30 and from 17:30 to 21:00 on Tuesday to Saturday, and from 11:30 to 16:00 on Sundays and public holidays. I visited alone around 17:45. The exterior gave off a vibe of a delicious, authentic udon shop. The interior had only a spacious counter with 15 seats. There is a ticket machine near the entrance to place orders. The menu includes popular Fukuoka udon dishes like Gobo Tempura Udon (680 yen) and Niku Udon (880 yen). I ordered the warm Niku Gobo Tempura Udon (990 yen). The udon in Fukuoka is known for its soft texture and lack of firmness. The Chikugo udon I tried had a slightly chewy texture compared to Fukuoka udon. The broth was delicious, made with kombu, dried bonito flakes, and light soy sauce from Kyushu. The noodles were soft with a slight chewiness. The meat and tempura were tasty and blended well with the broth. It was a delicious meal. I would love to visit again and try the Bukkake udon next time.

Fukuoka Prefecture is one of the places I want to go to for delicious food. I have been to several sushi restaurants in the past, but haven't been able to go recently. Since trying the delicious chewy udon at "Udon Hira" in Hakata, Fukuoka, I have started to enjoy udon whenever I visit. Today, I visited "Chikugo Udon Magari" for the first time. Fukuoka Prefecture is divided into four regions: Kitakyushu, Fukuoka, Chikugo, and Chikuhou. I wonder if udon varies by region? I'm looking forward to finding out. I ordered the "Kake Udon" in a large serving for 530 yen. I wanted to taste the broth first, so I asked for the burdock tempura and beef to be served separately. According to the restaurant's PR, the udon is soft and chewy like Hakata udon, with a good balance of stickiness and firmness. When I tried it, the udon was quite soft but still had a bit of firmness. I asked for a free large serving, which was just the right amount. The broth was light and had a gentle flavor, with a nice balance. The flavor of bonito was slightly strong. I also ordered the burdock tempura for 150 yen, which was delicious even without dipping it in the broth, but it tasted even better when dipped in the broth. The beef (350 yen) had a rich and sweet flavor, which made me crave for some sake. It tasted better when eaten with the udon. Just like at "Udon Hira," there was yuzu pepper on the table, so I added some at the end for a different taste. They also had shichimi and white sesame. Perhaps due to my lack of experience, I couldn't tell the difference between Fukuoka udon and Chikugo udon today. I can't wait to go to Fukuoka Prefecture, eat lots of sushi and other delicious food, and compare different kinds of udon. Thank you for the meal.

The interior of the restaurant consists of a long counter seating only. There is a ticket machine near the entrance where you purchase your meal ticket. The water with lemon was a nice touch. This time, I had the warm gobou tempura udon and toriten. When I first tasted it, the flavor of kombu was prominent, with a hint of iriko (dried baby sardines) in the beginning. As I continued eating, the iriko flavor was subdued, allowing the soy sauce and saltiness to come through, along with a strong presence of bonito. The udon had a fluffy texture with a chewy bite that clung to the teeth, a hint of sweetness, and a fragrance reminiscent of shiratama (rice flour dumplings). The gobou tempura was crispy with a strong gobou flavor, showing attention to detail. The toriten was smaller than expected, which was a bit disappointing, but overall, it was a rare find in Tokyo to enjoy Chikugo udon. I look forward to visiting Kurume again for a meal. Thank you for the delicious food.

In May, I visited a restaurant in the Shin-Otsuka area of Tokyo for lunch. It's called Magari, known for its Chikugo Udon. The restaurant is located very close to Shin-Otsuka Station, and the interior is stylish with an L-shaped counter. However, it can get a bit stuffy inside compared to the outside temperature. You order using a ticket machine, and I chose the Niku Gobou Ten Udon for 990 yen. The dish arrived in just 3 minutes, surprisingly quick! The appearance was nice, with a few thin pieces of Gobou tempura and some pork slices. The noodles were average in thickness, slightly on the thinner side, and had a smooth and glossy surface. They were soft with a bit of chewiness. The broth was rich and flavorful, with a depth that made you want to drink it all up. The pork was sweet and savory, but I wished there was a bit more of it. The Gobou tempura was tasty and had a good flavor. Overall, I enjoyed the meal and would consider revisiting when the weather gets cooler. Thank you for the meal!

Fukuoka is known for its soft and smooth udon noodles, but the Tsukushi udon here also has a soft and chewy texture that is its characteristic feature. It has just the right amount of firmness and elasticity in the core. The ingredients are carefully selected from Kyushu, with local wheat flour, kombu from Hokkaido, iriko from Kumamoto and Nagasaki, katsuobushi from Kagoshima, and soy sauce from Fukuoka. I bought a ticket for the "Niku Gobo Tempura Udon" from the vending machine. The interior of the restaurant has only a long L-shaped counter, and the tables are quite high. My Niku Gobo Tempura Udon arrived promptly. It looked beautiful and delicious. The soup was delicious and reminded me of Fukuoka. The udon noodles were thinner than I had imagined, with a soft and chewy texture. The description mentioned a good amount of firmness and elasticity in the core, similar to Hakata udon. The noodles had a perfect elasticity that is the essence of Tsukushi udon. The beef was simmered until it fell apart, and the tempura gobo had just the right amount of crispiness. It was delicious. However, the high tables made it a bit difficult to eat comfortably. It felt strange to have to lift the noodles with chopsticks and then bring them back down to slurp. Overall, the taste was really good. They also had a "Cold Summer Udon" dish on the menu, which I haven't seen much in Fukuoka.

I had the Niku Gobo Tempura Udon. It had sweet meat, thick gobo tempura, and soft udon noodles, which are the specialty of this udon shop. The broth was made from gentle bonito flakes base and combined with sweet meat sauce, creating a flavorful and gentle soup. Overall, it was a gentle udon dish. This is the charm of Chikugo udon. The restaurant was clean and had a lot of female customers. The bright and welcoming atmosphere makes it easy for solo diners to enter. I would like to visit again.

It was already past noon in Shin-Otsuka. Most of the lunch spots were closed. However, I stumbled upon an udon restaurant near the Metro station, close to the intersection of Kasuga Street. The sign said "Chikugo Udon." I had never heard of Chikugo Udon before, so I decided to give it a try since the place looked inviting. I bought the "Ariake Nori Udon" (680 yen) from the ticket machine inside. The restaurant was small, with a long narrow space and only counter seats facing the kitchen. The atmosphere was bright with a modern interior. The owner was the only one managing the place, and my order was served quickly. The udon had a soft and smooth texture, with a subtle sweetness and a slight chewiness. The broth had a refreshing taste with a hint of bitterness from the kombu seaweed. The Ariake Nori added a delicious umami flavor to the dish. Overall, the Chikugo Udon was incredibly tasty, and I discovered a new favorite udon style. It was light on the stomach but left me wanting more.

At the south exit of Otsuka Station, I came across Fukuoka, Chikugo Udon while exploring. The sound of "Chikugo Udon" in Tokyo is nice! The bright and clean interior caught my eye. The long and narrow interior extends deep into an L-shaped counter with only 15 seats. - Ayamekai Nori Udon (680 yen tax included) The aroma of seaweed stimulates the appetite. The udon is similar to Fukuoka, Hakata udon. It has a soft and chewy texture with a firm bite. The broth is clean and has a delicious, unobtrusive taste. I couldn't help but finish it all. - Onsen Tamago (80 yen tax included) I prefer onsen tamago over raw egg with udon. When it comes to Fukuoka-style udon, ordering gobou tempura and tori tempura is a must, but I avoided it this day due to my physical condition. I plan to revisit someday. Here are some of the main points that the restaurant is particular about: - Main Ingredients - - 100% domestic wheat flour from Kyushu, Fukuoka - Chikugo Izumi from Fukuoka Prefecture - Konbu from Hokkaido - Natural konbu and dried fish from Kyushu, Kumamoto Prefecture, Nagasaki Prefecture, and Kagoshima Prefecture - Shaved bonito from Kyushu, Makurazaki in Kagoshima Prefecture - Soy sauce from Kyushu, Fukuoka Prefecture - Salt from Japan, natural salt - Softened water suitable for udon with soft water

Near Shin-Otsuka Station on the Marunouchi Line, if you want to enjoy some soft and fluffy udon, this is the place to go! While on the Marunouchi Line heading to Ikebukuro, feeling a bit hungry but unable to drink alcohol, I searched for a good gourmet spot around Shin-Otsuka Station. I found "Chikugo Udon Magari," a clean restaurant with a long counter in the back. There is a large pot for boiling udon in the kitchen, which is big enough to fit two small children. Depending on when you order, it may take about 15 minutes for your food to be served. I ordered the "Kake Udon (530 yen) with Gobo Tempura (150 yen)." The broth had a clear flavor with a mix of kombu, bonito flakes, dried sardines, soy sauce, and salt. I was planning to add the gobo tempura to make it a bit oily, but ended up finishing the whole broth. The udon noodles were smooth and chewy, with a fluffy texture. The gobo tempura consisted of about 6 pieces of 12cm long burdock tempura. I also tried the "Kashiwa Meshi (220 yen)," a soy sauce-based mixed rice with chicken and burdock, which was delicious. It was a great meal!

■Shop Information 【Magari】is a rare place in Tokyo that serves Chikugo Udon. It's about a 7-minute walk from Otsuka Station. Although the prices are a bit high, they are generous with their portion sizes, offering free extra large servings. Today, I ordered the Niku Gobo Tempura Udon. ■What I Ate ▶︎Niku Gobo Tempura Udon ¥990 It arrived in about 15 minutes. They provided the extra large portion separately, which was considerate. The broth was delicious, with a strong dashi flavor from kombu and bonito, enhanced by the sweet taste of beef. The noodles had a unique Fukuoka Udon texture, chewy yet firm. The Gobo tempura was long and crispy, adding a nice crunch. If you're craving Fukuoka Udon, I recommend this place. On the Instagram account "Tokyo Lunch Eats by Nonaru Boy" with 70,000 followers, they introduce delicious food from Tokyo and various regions across Japan!