I had never tried the simmered udon here before, so I always passed by it. But I felt like trying it, so I hurried and managed to make it in time. The soup and noodles had a unique taste. Since it's simmered udon, I wanted to taste the noodles in the soup itself. In that case, I would have gone for cold udon or plain udon. I ordered cold udon and a seaweed rice ball. It was so delicious! I hadn't had soup like that in a long time. The noodles had soaked up the soup and were delicious. I even thought about getting some to go. The seaweed rice ball was warm, the seaweed was crispy, and the saltiness was just right. The side of kelp was also good. It's a shame they were sold out of inari sushi. I need to go earlier next time. I definitely want to go back to this restaurant.

I arrived a little after 1 p.m. during the Obon holiday and waited outside for about 15 minutes. The kashiwa rice was sold out. There are table seats, counter seats, and tatami seats. I ordered the Tempura and Meat Udon and Inari Sushi. The broth of the Inari Sushi was cloudy, just like before. The first bite made me want to say, "It's so rich," but the richness of the broth matches perfectly with the thin, soft noodles and tastes incredibly delicious. The Tempura is also soaked in this rich broth, so when you bite into it, the umami flavor spreads with the oil, making it extremely tasty. The Inari Sushi is on the sweeter side, but the flavor is not too rich, making it refreshing to eat.

This is my personal opinion about this restaurant, so please do not offer any comments. Among noodle dishes, udon is my favorite, and this is my favorite udon restaurant. The taste is deeply engraved in my mind, and even if I leave this place and don't go back home, I will definitely come here. So please do not consider this as a reference. For me, it is delicious! The crispy texture of the burdock tempura, the sweetness of the meat, the depth of the broth! The gentle softness of the noodles. This time, I had the meat and burdock tempura combo! It's delicious, no doubt about it! Thank you for the meal. I will definitely come back again!

This was my first visit, and it was worth the one-hour journey. I was prepared to wait in line, but luckily I was able to enter the store right away. I had already decided on my order (lol) and I tried the Gobo Tempura, Tsukimi Inari, and Kashiwa Inari, each one was delicious! It was amazing. I will definitely come back again, even if it takes another one-hour journey. Thank you for the wonderful meal!

GW is also a lineup. I went before 11 o'clock, but there was already a line. The parking lot was full when it opened. How much do people love it?! ^_^ I always have the plain udon at Kurume-so, because I really want to eat just the udon without anything else. The soft noodles and simmered broth. It's already a feast. I ate the piping hot udon without stopping, in one go. I always think I should savor it more, but I can't stop. I drank up the broth all at once. Very satisfied. This time, I also had the chicken rice ball. The rice is also soft. It doesn't have the texture of rice grains, it feels like rice that has absorbed the broth well, and it's extremely delicious. It's a unique chicken rice ball that you won't find anywhere else. The saltiness of the kombu served with it is a nice accent. I will definitely go back. Thank you for the meal.

I finally made time to visit after what might be 20 years. The taste hasn't changed, and I was impressed. The soup is not clear, probably due to the broth's cloudiness. It was so delicious that I drank it all. The kashiwa nigiri was lightly flavored. I was happy to be able to order inari and one piece at a time. The seasoning with the kelp on the side seems simple but hard to replicate. The burdock tempura is thinly sliced and crunchy. I will make time to go again.

In Kurume, this restaurant is famous for its delicious broth! The inari sushi and onigiri are big-sized, so you can order just one. We arrived at 11:30 and luckily found a parking spot, then were seated at a table without waiting. I ordered the tempura udon and inari sushi. The inari sushi comes with shredded kelp after soaking in broth. The tempura udon had thinly sliced tempura. The best part was the delicious broth! The soft noodles soaked in the flavorful broth were amazing! More customers arrived later, but we enjoyed our satisfying meal without any issues.

I visited the popular udon restaurant "Kurume-so" in Kurume City and tried the meat and burdock udon. The broth was rich and flavorful, very delicious. The burdock tempura was thinly sliced, providing a great texture and flavor when chewed. The meat was seasoned slightly sweet, complementing the broth well. The restaurant was clean and the staff were very friendly. I will definitely visit again.

This was my first visit to a restaurant that I had been curious about for a while. I ordered the "Others Udon" for 660 yen. It was a meat udon with a raw chicken egg, creating a dish called "Others" instead of the usual "Parent and Child" combination. Honestly, I don't usually enjoy dishes with raw eggs in them, so I felt like I may have made the wrong choice. The noodles were cooked in a thin broth, as indicated by the sign saying "Simmered Udon," resulting in a very soft texture, even softer than the usual Chikugo udon noodles. I wish the egg had been simmered along with the noodles. The broth was tasty, but strangely, they didn't provide a ladle! I wonder if there was a reason for this. The restaurant had a clean interior and a nice atmosphere, which I highly appreciated.

Kurume-so in Kurume is famous. I had tried to go on a Sunday for lunch before but couldn't find parking, so I finally got my revenge today. I arrived around 2 pm on Monday. It was past lunchtime but there were about 5 groups of customers. I ordered the meat udon! The dish arrived quickly after ordering, which was a pleasant surprise since I was very hungry. The noodles were thin and soft, similar to Chikugo udon. The broth seemed to have a strong seafood flavor. After finishing the meal, I felt a bit thirsty. The seating options include counter, table, and tatami.

The deliciousness of Udon-Oh's broth, the thinness of the noodles, the smoothness, softness, and the harmony of chicken eggs and beef - I really love Udon-Oh. If my daughter gets accepted to a school, we'll go there together. #Kurume-so #Fukuoka Udon #Strangers' Udon #Inari #Kashiwa Onigiri #Udonstagram #Noodlestagram #Tabelog #Foodporn #I want to know more about Kurume #I love Fukuoka #Kurume

I usually eat the Kakiage-style Tempura Udon at this restaurant. The delicious broth is different from other udon shops. It has a gentle flavor that can be enjoyed even on days when you don't have much appetite. The first time I went, I was unsure about the unfamiliar taste, but after the second time, I got hooked and it became addictive. It's a popular shop, so there may be a little wait during peak times, but there are plenty of seats inside, so the turnover is relatively quick.

I visited Kurume-so in Tsufukumoto-cho, Kurume City. It's a very popular restaurant in Kurume. They are famous for their simmered udon, which has been featured on TV. They opened their shop in the same location where Kimuraya's udon shop used to be. I went there after drinking last night, looking for something light. It was around 1:30 pm, and the place was still crowded. I had to wait a bit. I noticed they had zaru udon on the menu, which I don't remember seeing before. I usually have hot udon, but today I decided to try the zaru udon. The noodles were thin and had a good chewy texture. Unlike hot udon, they didn't get too soft. It took a bit longer to serve because they don't reheat the noodles twice like they do with hot udon. The noodles were delicious with just the right amount of chewiness. The dipping sauce was a bit salty and spicy, so I only used a little bit, but it paired well with the noodles. I might prefer zaru udon over hot udon. However, I felt like the portion size was a bit small. Overall, it was delicious. Thank you for the meal.

This is "Kurume Sho Tsufuku-ten" in Kurume City, Fukuoka Prefecture. A few years ago, the long-established bakery in Kurume, "Kimuraya," transferred some of its business to "Francois" and closed down. The neighboring udon shop, which was also affiliated, closed down as well, and in its place came "Kurume Sho," a well-known restaurant. I ordered the meat udon for 600 yen at the counter seat. The udon here is cooked by warming the broth in a small pot after ordering and simmering the noodles. Therefore, the udon served has a slightly cloudy broth and the noodles are soaked in the broth. This unique flavor has continued to receive support from the people of Kurume and is even called "soul food of Kurume." Many celebrities are fans of it, and former professional baseball player (not a comedian) Punch Sato introduced it as "the most delicious udon in Japan" on a TV show. Despite being a unique udon, it is part of the lineage of Hakata, the birthplace of udon, so the strength of the broth is also noteworthy. Whether it's bonito flakes or anchovies, I cannot determine, but it has a strong fish-based broth. After finishing a bowl, you will feel satisfied as if you have eaten a proper meal. Thank you for the meal.

"The combination of meat udon with burdock tempura is amazing. It's perfect for a hangover. The simmered broth has a depth of flavor that you can only experience here. The strong taste of the broth is more prominent than the meat. The noodles are soft and chewy, which is fantastic. The speed of service is unbelievable, the order arrives quickly. The portion of the burdock tempura is generous. I'm full and satisfied. Love it."

For my business trip lunch in Fukuoka, I went to a recommended local udon restaurant called Kurume Sho. It had been a while since I enjoyed udon in Fukuoka, so I was looking forward to it. I checked the menu and ordered the meat and burdock udon and inari sushi, which was recommended by my companion. After ordering, two large inari sushi were served. Then, the meat and burdock tempura udon was served, and I started eating. The crispy burdock looked delicious. First, I tried the broth as it is. It was a rich and flavorful broth with plenty of umami from dried fish. The udon had a soft texture and went down smoothly. The burdock tempura was crispy and fragrant, and the meat was flavorful, although a bit lacking in quantity. The inari sushi was sweet and satisfyingly large. Thank you for the meal.

In Kurume, there is a udon restaurant where the dashi broth is delicious. I ordered the Fukuoka classic "gobo tempura udon" and "inarizushi", and after a short wait, my order arrived! The udon noodles were soft and the broth was bubbly and flavorful. The inarizushi was a generous size, served with sweet fried tofu and rice. Pouring the udon broth over it all made me smile. I later realized that you can also order a half portion of inarizushi and a half portion of kashiwa onigiri. I might try that next time!

Today, I visited a famous udon restaurant in Kurume. I ordered a plain kake udon as recommended by a friend, with no toppings. The broth was rich and flavorful, and the noodles were cooked just right. The inari sushi was also satisfying, with two large pieces providing a nice fullness. The restaurant was busy during lunchtime, but the turnover was quick so there wasn't much of a wait. Many people also seemed to be getting takeout. If you want to experience the taste of the broth, I highly recommend this place. Thank you for the meal!

From Nishitetsu Train Tsufuku Station, it's a little less than a 10-minute walk. The interior of the restaurant is bright and clean. Although there are plenty of seats, there may be a wait during lunchtime. I ordered the Burdock Tempura Udon for 540 yen. The noodles are soft and thin, but the broth is delicious. You can taste the aroma of kelp. The burdock tempura is in a crispy fried style. It was delicious when soaked in the broth.

When it comes to udon in Kurume, Kurume Sou is the place to go. There are two famous udon restaurants near the interchange, and they attract customers from outside the city, with higher ratings on food review websites. However, among the locals in Kurume, Kurume Sou is the go-to place for udon. Many people say it's the only place to go. The restaurant used to have its main branch in Mutsumon, and another branch near Nishitetsu Kurume Station, where students would stop by for a snack after school. However, with the decline of the city center, the branch at Nishitetsu closed, and the main branch also disappeared for a while. But it made a big comeback next to the former Kimuraya location. Since then, it has regained its popularity as a beloved spot. I used to get takeout from here often, but I decided to dine in after a long time. Personally, I always go for the "Maruten Udon" at Kurume Sou. The simple maruten here is so delicious and classic. The defining features of Kurume Sou are the thin, long, soft noodles and the cloudy, distinctive soup. If you're not familiar, you might be surprised by the cloudy broth and the thin, soft noodles. But this is the unique soul food that is ingrained in the genes of Kurume people. It's always delicious no matter how many times you eat it. It's a sure thing. Udon in this area is known as "Chikugo Udon," but the udon at Kurume Sou is not Chikugo Udon. It's simply "Udon from Kurume Sou." It's nothing else. In fact, the official name is "Simmered Udon Kurume Sou," and the noodles are briefly cooked in broth when reheated, giving them a unique flavor. The noodles soak up the rich, cloudy broth, which is filled with toppings. Adding some spicy red pepper to the broth enhances the experience. It was delicious as always this time. With many long-standing establishments in Kurume closing down recently, it's great to see this restaurant thriving. I hope it continues to be a soul food staple in Kurume for a long time.