Located near the Southwestern edge of the "Shimoyamamon Danchi" in Nishiku, Fukuoka City, just south of JR Chikuhi Line's "Shimoyamamon Station," this udon restaurant is a highly popular establishment representing the renowned Fukuoka udon group known as "Buzen Urauchi-kai." The group was formed in 2003 by a group of udon makers in Buzen, Fukuoka, who shared a passion for creating a new style of udon with a transparent, firm, and smooth texture. One of the group's most esteemed disciples, Kusin Go, opened this restaurant, "Daichi no Udon," in Shimoyamamon, Nishiku, Fukuoka City in 2005. The restaurant quickly gained popularity for its freshly boiled, transparent, firm, and smooth udon noodles, served with a golden broth and large burdock tempura. The restaurant's commitment to quality and innovation has led to long lines of customers during lunchtime, establishing it as a flagship store for the Buzen Urauchi-kai group. The current owner, Kusin Go, has expanded the business to seven branches in Fukuoka and one in Tokyo, all offering the signature udon dishes that have made the restaurant famous. The restaurant continues to attract udon enthusiasts with its dedication to quality and creativity, such as the popular "Daichi Kayaku Udon," which features a variety of toppings served in a large bowl. During our visit to the restaurant, we enjoyed dishes such as the "Burdock Tempura Udon," "Meat and Burdock Tempura Udon," "Vegetable Tempura Bukkake Udon," and "Meat and Burdock Tempura Bukkake Udon." The warm welcome from the owner and the delicious udon dishes made our visit a delightful experience. If you are a fan of authentic and innovative udon, "Daichi no Udon" is a must-visit spot in Fukuoka.

I have always wanted to visit this restaurant. I ordered the kakiage bukkake. Despite opening at 11 o'clock, the place quickly becomes full right after, as it is a very popular spot. The system involves buying meal tickets beforehand, so the turnover is very fast. The noodles are somewhat thin with a great chewy texture, and the kakiage was large and delicious. Next time, I think I'll try the popular meat and burdock dish.

On Sunday at 11:30, there were two groups waiting. I had the zaru and mini katsudon set. The udon noodles had a firm texture with a slight transparency, and a good chewiness with a wheat and salty flavor. The dipping sauce was strong in soy sauce. Even though it was a mini size, the katsudon was satisfying. The egg topping had a delicious broth. However, the meat tsukemen tends to have the noodles fall apart if left for too long.

Visited during lunch time ^_^ Received advice from a follower to order a separate plate of tempura - this was a great idea! Usually, I would feel heavy towards the end due to the oil from the tempura, but this time I could enjoy it until the last bite feeling refreshed (^^) It was amazing! Thank you for the meal (^.^)

I went to this restaurant in Nishi-ku, Fukuoka City, Fukuoka Prefecture with my father to eat my favorite local specialty. When people think of Fukuoka, they often think of ramen, but actually udon is also a local specialty. I have always loved udon just as much as ramen. I had a favorite place in mind so we went there without having to wait in line. We ordered the Meat and Burdock Tempura Udon for ¥730. The udon looked like a UFO and had a powerful presence. The price was unbelievably cheap for the amount of food we got. The broth was flavorful and not too heavy, easy to drink. Unlike Hakata udon which is known for its soft noodles, this udon had a chewier texture, giving it a satisfying bite. The burdock tempura was delicious, with a crunchy texture and a fragrant burdock flavor. It was great on its own or dipped in the broth. When combined with the meat and noodles, it was a perfect harmony of flavors. I was so full and satisfied after the meal. I highly recommend the Meat and Burdock Tempura Udon at this restaurant. It was a great experience, although I was lucky to avoid the usual long lines. I will definitely come back when I visit Fukuoka again. Thank you for the delicious meal!

Since moving to Fukuoka recently, I have been going out to eat at a different udon restaurant every weekend. I really wanted to visit Daichi Udon's main store! When I arrived at 10:45, there was a line of 2 people ahead of me. Luckily, they opened 10 minutes early. I ordered the deluxe set with burdock tempura, meat, egg, and shrimp tempura, and I upgraded to 1.25 times the regular size for the noodles. By 11 o'clock, the restaurant was full. I'm glad I came early! I decided to have the burdock tempura on the side instead of on top of the udon so I could enjoy the crispy texture. I used to love udon from Kagawa, but Fukuoka is great too! 🍜

"Daichi no Udon" is a popular restaurant with 7 locations in Fukuoka and 1 in Tokyo (as of May 2023). I live in Tokyo and have been a regular customer at the Tokyo location, particularly enjoying their curry udon. I had always wanted to visit the main store in Fukuoka, and finally had the chance. The store was bustling with customers even before opening time, a testament to its popularity. I ordered the curry udon with meat topping, the same dish I always get in Tokyo. It was delicious, almost identical to the one in Tokyo. The only slight differences were that the udon in Fukuoka was slightly softer, and the vegetables hidden in the curry were particularly tasty. In Tokyo, firmer udon is preferred, so the softer udon in Fukuoka may not be as popular, but the unique texture of the udon at this restaurant is a standout feature. The udon, aged to perfection, was transparent and absolutely delightful. The main store was truly amazing, and it made me appreciate the hard work put into the Tokyo location even more."

Hello, this is Maruharu! Today, I went to the main branch of "Daichi no Udon" at Koko Shimoyamamon. I ordered the following: - Gobo Tempura Niku Udon: You can choose from two ways of frying the gobo tempura: 1. Fry it round and place it on top of the bowl. 2. Fry it vertically and serve it on a separate plate. I recommend the separate plate option as the oil from the gobo tempura can make the soup heavy towards the end. The noodles have a good texture and go down smoothly. It can get crowded, so I recommend going early. Thank you for the meal!

I visited the restaurant around 2 pm on a regular day. There were about 5 or 6 groups of customers already there, with a few empty seats available at the beginning. However, by the time I left, the restaurant was fully packed with customers. The day before, my car got hit in the parking lot while I was checking my phone inside the car. The bumper got slightly damaged, but luckily it wasn't a big deal. I took it to my usual car shop the next day, and they said it would take about a week to fix due to a backlog of work. Despite this, I could still drive the car normally. On my way back home, feeling hungry, I decided to stop by the main branch of Daichi Udon for a delicious meal. I ordered the vegetable tempura udon, and it was served promptly. The noodles were perfectly cooked and had a nice chewy texture, while the tempura was crispy and light. The broth had a rich flavor, and when mixed with grated ginger, it elevated the whole dish. The vegetable tempura included a variety of vegetables like pumpkin, shiitake mushrooms, bell peppers, eggplant, sweet potatoes, carrots, and burdock root. I enjoyed every bite of the meal, savoring the flavors until the last drop of broth. It was truly a delightful dining experience.

When it comes to Fukuoka, you have to try the Goboten Udon! I went and tried it because I saw Hanamaru-san making it on Hanada Chirimen and learned that it's a specialty of Fukuoka! I recommend the Niku Goboten Udon, which is basically Udon with meat and Goboten. The Goboten was crispy and really delicious! However, for someone with a sensitive stomach like me, it was quite heavy. I went around 12 pm on a Saturday and had to wait about 10 minutes. If you're in Fukuoka, definitely give it a try! ✨

I usually go for the burdock tempura udon, but I'm getting tired of that shape haha. Today I ordered the udon with lots of toppings and fried food. They fry it after taking the order, so the noodles are hot and crispy. The noodles have a unique texture, kind of chewy and semi-transparent. They are delicious, but the lack of parking spaces is a bit of a problem.

I visited a restaurant known for its impactful Gobo Tempura Udon and ordered the Daichi Gunpowder. The restaurant was lively and bustling. While waiting for my food ticket, I enjoyed watching the steam rise from the cooking udon. When my order arrived, I was presented with the impressive Gobo Tempura and a hearty portion of udon noodles. Even though I usually don't like soft noodles, I found them delicious. I have written a detailed article on Yahoo! if you would like to read more: https://creators.yahoo.co.jp/tripcamera/0100413711 Feel free to use the copy-paste search for reference.

At noon on the weekend, I went to a meat and tempura bowl restaurant. It was 2:30 PM and there were only 2 sets of 2 people waiting ahead of me. Thanks to the system of buying meal tickets while waiting in line, I was served my food within 2 minutes of being seated. First, the tempura was like the Andromeda Galaxy. It was like a hurricane for the taste buds. I crushed it all and dipped it in the broth before trying a couple of pieces. The flavor was strong but not bad. Then came the meat. It was cooked in a broth similar to sukiyaki sauce, and the amount of fat was just right. However, personally, I found it slightly lacking in volume. The noodles had a silky shine and a good chewiness, similar to frozen Sanuki udon, but with a noticeable difference in texture. As I ate quickly, I started to notice the strong taste of the tempura batter and broth. Of course, it was delicious enough to be eaten quickly and didn't feel artificial, but if I had to mention a negative point, it would be that. By the way, I have been typing this comment for about 15 minutes to settle my stomach, but my mouth is still not dry. I think I prefer strong flavors, so I recommend getting the toppings on a separate plate for those who are concerned about salt content.

Hello everyone, what's up? It's MoriP, who loves to explore food in Fukuoka! Today, I visited "Daichi no Udon Main Store," a popular spot known for serving three representative types of udon in Fukuoka: Hakata udon, Chikugo udon, and Buzen udon. Among them, I tried the "Niku Gobou Tempura Udon," which is their most popular dish. The broth is made with various ingredients like kombu, bonito, and Fukuoka-style dashi with flavors of flying fish and mackerel. It is simmered carefully for a long time, resulting in a rich umami taste that lasts until the last sip. The noodles are thin and transparent, with a chewy texture and a good firmness. They are hand-made and aged for three days to achieve this unique texture. The tempura, especially the large gobou tempura, is impressive and perfectly cooked. It is not overly sweet, and the meatiness of the tempura complements the broth well. The restaurant is cozy and seems to attract more locals than tourists, which shows how beloved it is in the community. Overall, I was impressed by the delicious udon and tempura at Daichi no Udon!

It's Christmas Eve! Maruharu here, feeling cold and chilly. Today's lunch was at "Daichi no Udon" main store (located in Nishi-ku, Shimoyamamon). It's a popular udon restaurant, so there was a line! I ordered the katsudon set for 790 yen. The amount of food you get for this price is amazing! And it's delicious too. The noodles here are really smooth and tasty! They're different from regular udon restaurants. I am so full now, it was a bit too much haha. Delicious, generous portion, and great value for money! Thank you for the meal. 🍜

The nearest station is Shimoyamamon, about a 15-minute walk away. There is parking for about 5 cars right next to the shop, and a few more spaces a little further away. I visited this place after seeing it on Tabelog, but it felt like I was a bit late as it was already past the opening time. You buy a ticket at the entrance ticket machine, and then a standing staff member assigns you a seat. I ordered the Niku Gobo Tempura Udon for 730 yen. The warm meat was thinly sliced beef, slightly sweet and salty. It wasn't a heavy meat dish with offal or anything like that. The Gobo tempura was served in a ring shape, and you could choose to eat it whole or in bites. I chose to eat it in bites. Look at the portion size! The udon noodles were slightly translucent and had a bit of firmness for Kyushu udon. The broth had a rich seafood flavor. Overall, it was a good value and delicious udon. They also provided toppings like red pepper and yuzu pepper for flavor variations, making it even more delicious. Many people were ordering set meals or extra noodles, all of which were quite large portions.

I visited this restaurant for the first time. I tried the burdock tempura udon and thoroughly enjoyed the unique noodles. I ordered the burdock tempura on a separate plate, so visually it didn't look like typical udon, but I prefer it that way so I was satisfied. However, I was a bit concerned to see a pool of oil under the separate plate of burdock tempura. It seemed like they didn't drain the oil before serving it. (No photo) Unfortunately.

I went to Daichi Udon for lunch on Sunday. We arrived before 12 o'clock, so we didn't have to wait long to get in, which was lucky. By the time we left, there was a line outside. My eldest daughter had vegetable tempura udon, my eldest son had his usual zaru udon with tempura, and I had burdock tempura udon. The vegetable tempura was plentiful and filled us up. I was surprised to see shrimp on the tempura. The noodles were shiny and delicious.

I visited the restaurant around noon on a weekday, with about 80% of the seats occupied by other customers. It was a hot day for October, but the car's air conditioning worked well. I felt like having curry udon, so I decided to skip the line at Makoto Udon and instead stopped by the main branch of Daichi Udon on my way back. The parking lot next to the restaurant had one space available, but I headed to the second parking lot where there were two spaces open. Inside the restaurant, the staff confirmed the number of people in my group and directed me to purchase a meal ticket from the machine. I chose the curry udon, which was served promptly. The soup was thick and flavorful, and the noodles were chewy. The dish was topped with vegetables tempura and meat, and although it was filling, I wished they offered white rice on the side. I finished the meal by savoring the soup and left satisfied.

When it comes to udon, Daichi Udon is the place to go. Lately, it seems like this place is really hot, isn't it? Located in Shimoyamamon, Nishi-ku, Fukuoka City, this udon restaurant has expanded to multiple locations, including a branch in Tokyo. This is their main store. It has been famous among udon lovers for a long time, but now it feels like it's really flourishing. I had the Niku Gobo Tempura Udon. When asked if I preferred the easy-to-eat style or the ring-shaped one, I chose the ring-shaped one. And sure enough, a beautiful ring-shaped gobo tempura udon was served. This was my first time encountering this pattern, so I started by gently pushing the tempura into the udon from the middle. Once you do that, it becomes a normal gobo tempura udon, but I love the crispy tempura that has been slightly soaked in the broth. The gobo tempura here is thinly sliced and crispy, giving off a fragrant aroma. When soaked in the broth, it retains its crunchiness while absorbing the umami of the broth, creating an amazing combination. As for the udon noodles, they are the famous translucent and chewy Daichi Udon noodles. The unique sweetness and the flavor of the broth combined with the noodles are just incredible! The depth of flavor in udon is truly remarkable. This is a place I would want to visit again and again. Thank you for the delicious meal!

I visited the restaurant around 11 am on a weekend, and there were 4-5 groups of customers already inside, with more waiting outside. I specifically requested a katsudon (pork cutlet rice bowl) at this udon restaurant, while my partner wanted a smaller bowl due to the hot weather. We decided to visit this place again because we had enjoyed their udon last month. Due to the heavy traffic during the summer vacation, we took a bypass route to reach the restaurant. The main parking lot was full, so we parked at the second parking lot nearby. The entrance door was quite heavy, making us wonder if it was off its hinges. We ordered our meals using the ticket machine - I got a katsudon set with a cold udon, my partner got a mini bowl with shrimp tempura, and I chose the vegetable tempura udon (cold). The staff confirmed the temperature of my udon before taking our seats. Despite the crowded restaurant, our meals were served promptly. My vegetable tempura udon was as delicious as always. The katsudon and mini udon were also satisfying. We all finished our meals and left with full stomachs, planning to visit again in the future. Thank you for the delicious meal.