The birthplace of udon and soba is Fukuoka. There is a stone monument in the Shotenji Temple in Hakata-ku, Fukuoka City that says "Birthplace of Udon and Soba". It is said that a monk named Seiichikokushi brought back the milling technology for udon from China in 1241 after studying continental culture during the Song Dynasty. He brought back a drawing of a water-powered milling machine called "Suima no Zu" and reproduced it in Fukuoka, allowing for mass production of wheat flour and spreading the culture of eating udon and soba from Fukuoka to the entire country. As for Hakata udon, it is known for its super soft noodles with no firmness. The noodles are hand-made and have a unique texture, with a delicate broth that is slightly acidic. The reviewer enjoyed the udon with Hakata's famous Gobo Tempura, which complemented the dish perfectly. It was a delicious meal.

Let's eat zaru udon. I felt like having it on a typhoon day. Dry noodles are fine. I think it's better to eat something different than going to a chain. But sometimes, I feel like having hand-made noodles. Zaru udon for 520 yen, plus a large serving for 200 yen, seems like a slight price increase. It's like having two servings of chewy noodles. Udon is meant to be savored for its noodles, not for the warm broth or meat, which is a deviation... I mumble as I chew on the noodles. The man next to me is slurping up his meat udon with relish. I'm just enjoying my chewy noodles. All the staff are women. The owner wasn't there.

I bought a meal ticket for beef udon for 660 yen and a burdock tempura for 200 yen. The beef had a satisfying amount with a sweet and savory ginger flavor. The burdock tempura was piled high, covering the noodles completely. The broth and noodles had a good balance, so I finished every last drop of the broth. Thank you for the delicious meal!

I visited on Saturday afternoon. It was raining heavily, but the restaurant was about 60% full. There were simple dividers at the counter, which provided a bit of privacy while eating. The menu was not very clear, as the pictures were only displayed in one corner of the restaurant. You have to purchase a meal ticket from the machine, but the menu on the machine only had text, so it was hard to know details like the size of the tempura or the amount of meat in the udon. I tried the bukkake udon (660 yen) with tempura bits, white leeks, bonito flakes, grated radish, and a soft-boiled egg. Wasabi was also provided as a condiment. The udon was a bit lukewarm, which was disappointing, and the texture was somewhere between soft and firm. It could have been a bit firmer for my taste. The portion size for the inari sushi ordered by the family next to me seemed a bit small for the price. The staff seemed elderly and the overall service and products were lacking a bit of attention to detail. However, the fact that they have been in business for a long time and have loyal customers in the area is a redeeming quality. I noticed a sign during the pandemic saying they were closed for vaccine appointments, which showed a personal touch and history of hospitality at this restaurant.

I was a little curious about this restaurant, so I ordered the Ebi Tempura Udon with a Maruten topping. The broth had a strong flavor that I liked, and the noodles were a bit firmer than what you typically find in Fukuoka. They weren't as soft as I would have liked, but they weren't as firm as Sanuki noodles either. I prefer noodles that are a bit softer, but overall, it was still delicious. I think noodles that are a bit softer would blend better with the broth and taste even better.

(2023.02.21) I was on my way to a seafood bowl from a fish market in Nagasumi, but then I remembered that they are closed on Tuesdays. Since it was a cold day, I decided to have a warm udon instead and visited "Nagasumi Udon," where I had been once about 20 years ago. Despite the ongoing pandemic, the cozy restaurant had about 5 counter seats, tables, and even raised seating areas, catering to a wide range of customers from solo diners to families with young children. The friendly older ladies working there made the atmosphere very pleasant. The second-generation-run restaurant was still bustling with customers even after 2:00 pm, showing that it is still beloved by the locals. You can choose from typical toppings like fried tofu, tempura flakes, and seaweed, but they also offer unique options like spicy pickled vegetables. On this cold day, I was torn between the classic "Tempura Udon" and the comforting "Tamago Toji Udon." I ended up choosing the "Tempura Udon," which features Sanuki-style udon noodles made in-house. The thick noodles had a firm texture and a slightly rough surface that allowed them to soak up the savory broth made with dried sardines and soy sauce, creating a delicious combination. The round tempura topping was made from minced sardines, adding a deep flavor and aroma to the dish.

It had been a while since I had a craving for udon, so I drove from Sawara Ward to visit this place. I had planned on getting the Gobou Tempura Udon, but it was taking a bit long, so I ended up ordering the Gobou Tempura Soba instead. It had plenty of Gobou and was very satisfying to eat. The broth was especially delicious.

In Minami-ku, Fukuoka City, there is a popular hand-made udon restaurant that locals frequent. There is a parking lot in front of the store, and a ticket machine right at the entrance. For takeout orders, you need to place your order verbally. Inside, there are tatami seating on the right and a counter on the left, catering to solo diners as well as families. The udon noodles are hand-made and have a good texture for Fukuoka standards. If you want a ladle, just ask the staff. The broth is light and the tempura is pre-fried, which may be a point of preference for some customers.

The menu offers a variety of options, including both classic dishes and seasonal specials. The ticket machine allows for noodle and soup refills, which is quite interesting. While sipping on buckwheat tea, I wait for my order. I decided to go with the classic Burdock Tempura Udon. The clear golden broth has a delicate fish flavor with a hint of sweetness from the kelp. The noodles are firm with a good chew. I couldn't resist slurping up the noodles first, letting the tempura soak in the broth. The tempura, with its slightly soggy coating, added a delightful crunch. I finished the entire bowl, enjoying every last drop. Bon appétit!

A local famous udon restaurant. I heard their meat udon is delicious. The ginger-flavored meat is tasty, but the udon and broth are also top-notch, and it's cheap! Bite into the rice ball and dip it in the broth! It's the best! Thank you for the meal.

This udon shop is always full of customers and very popular. The interior has counter seats, table seats, and even a raised seating area. The hand-made noodles are thicker than Hakata udon, chewy, and very delicious. I especially love the gentle broth here and often visit. This time, I had the egg-topped udon. The fluffy egg on top of the gentle broth was very delicious.

I visited around 11:30 am on a Sunday and the duck hot pot udon was around 700 yen. The restaurant was almost full, with many families and lively children. The udon noodles were a bit firm, not the soft type from Hakata. The broth was light in flavor. The duck was cooked well and not tough. While the udon didn't have any standout features, the taste was reliable and well-balanced.

Located along Oike Street in Minami Ward, this long-established udon restaurant has been around for quite some time. The shop has a counter, table seating, and a raised tatami area. They use a ticket vending machine system. I couldn't take a picture of the machine as there were people behind me. There are about 5 parking spaces on the side and in front of the shop. The Special Udon costs 770 yen and comes with burdock tempura, seaweed, fried tofu, and meat. The noodles are not too soft or too firm, just the right texture. There is also a delicious simmered dish made with kelp broth on the table. It makes you crave for a bowl of white rice. They also have limited-time menu items in addition to udon, they also serve soba. Thank you for the meal.

The morning after a hangover, I skipped breakfast and finished my personal errands before considering a light meal and going for a drive in the neighborhood. I ended up here! I thought udon might be a bit heavy, so I decided to enjoy some soba after a long time. It was a late hour and there were few customers, so I stood in front of the ticket machine pondering the toppings. In the end, I chose the classic soba with burdock tempura and took a seat. Instead of the owner, a female staff member served me the freshly made noodles. The soba seemed to have more buckwheat than usual, perhaps hand-made? The scent was subtle but not unpleasant, and the noodles had a good chewiness that paired well with the broth. Despite not having much of an appetite, I finished my meal in seconds. The burdock tempura was pre-boiled but still had a good size and was easy to eat. I debated getting a second helping, but decided against it as it was getting close to evening. However, the delicious broth was finished to the last drop. I love the udon here, but I also really enjoy their soba. By the way, I also recommend the zaru soba! Thank you for the meal.

I ordered a burdock tempura udon for 440 yen and 2 pieces of inari sushi for 140 yen as soon as I arrived at the restaurant. I sat at the counter and was served quickly by experienced staff. The inari sushi arrived first, followed by the burdock tempura udon. The udon bowl was compact but looked delicious, and it tasted just as good as it looked. It had burdock tempura, tempura crumbs, and tasty green onions on top. The broth was subtle and complemented the burdock tempura well. The cost performance was great. This udon restaurant has it all - delicious food, quick service, and affordable prices. I found a gem of a place for a quick and satisfying lunch. The restaurant was busy, with customers lining up to write their names on the waiting list. It seems like they have a good turnover rate, which is great if you're in a hurry. It was a quick and delicious lunch experience. Thank you for the meal!

The other day I saw this place on TV where Big Boss visited, and I happened to pass by so I decided to stop by! The udon noodles were smooth and had a slight chewy texture, which is not my preference, but overall it was a nice restaurant that made me feel warm and cozy. Thank you for the meal! 😊

Located in the Nagasome and Noma area of Minami Ward, Fukuoka City, "Nagasome Udon" is a must-visit spot for me whenever I have errands in the area. It is without a doubt the number one soul food in this area. The quality is always reliable. The udon noodles are hand-made, with a chewy and springy texture that sets them apart from the traditional Hakata udon. In addition to udon, they also serve soba noodles. The bright and clean interior of the restaurant offers counter seats, table seats, and raised tatami seating. You can watch the master making udon noodles through a glass window in one corner of the restaurant. The basic Hakata udon dishes such as Gobo Tempura Udon and Maru Tempura Udon are priced at 440 yen each. However, I have never tried these dishes before. Instead, I usually opt for unique items not found in other restaurants, such as the Nira Tamagoto Udon/Soba for 440 yen or the Karashi Takana Udon/Soba for 420 yen (pictured with an additional Tamago Toji for 120 yen). This time, I decided to try something different. One unique feature of this place is that they offer noodle refills and soup refills. Another interesting aspect is the absence of the typical Hakata udon dish, Kashiwa Meshi. For rice dishes, they offer white onigiri and inari sushi. After purchasing your meal ticket from the machine, you can take a seat in the raised tatami area. While waiting for your order, you can enjoy complimentary simmered kombu and buckwheat tea. This time, I ordered the seasonal hot pot udon menu available from October to March. I chose the Niku Toji Udon for 720 yen. It took a little while, but my favorite hot pot udon finally arrived. The dish consisted of meat and egg, kamaboko, leeks, and chrysanthemum greens. The meat and egg were cooked in a sweet and savory sauce, which also flavored the broth. The irregularly shaped udon noodles had a good chewy texture. They were not too soft, but had a decent firmness to them. My colleague ordered the Kamagake Udon for 520 yen, which was also delicious. The noodles were medium-thick and chewy, distinct from both Hakata and Sanuki udon. I dipped them in the slightly sweet broth and garnished them with leeks and ginger. As always, the meal was delicious! Thank you for the food. [Restaurant Name] Nagasome Udon [Address] 1-1-51 Nagasome, Minami-ku, Fukuoka City, Fukuoka [Hours] 11:00-20:30 *Please confirm [Closed] Wednesdays (or the following day if it's a public holiday) *Please confirm *1 minute walk from Nishitetsu Bus Nagasome Ichome stop. Check out the article for more images of the menu and the restaurant.

The parking lot was full! But just as I thought that, a car left and I was able to park. Phew. I went inside and bought a food ticket for the Gobo Tempura Udon for 440 yen. I handed it to the staff and sat at the counter. They brought me water. The mostly female staff members were bright and nice. After about 5 minutes, my bowl of udon arrived. Let's dig in. First, the udon. It was quite thick and had a chewy texture. Probably the udon with the most firmness I've had in Hakata. The broth was a gentle white dashi. Lots of green onions. The burdock root was sliced diagonally and fried, giving it a nice flavor. The batter was just right, adding richness to the broth as it dissolved. Thanks for the meal. As a fan of soft udon, I found this udon to be firmer than expected. Considering the deliciousness and portion size, 440 yen is quite cheap, right? Next time, I want to try their specialty "Nira and Egg Udon."

Located along Oike Street in Minami-ku, Fukuoka City, Nagasumi Udon is a longstanding local favorite! Even on holidays during the day, there is often a line of customers waiting to get in. The spacious interior includes counter seating, tables, and tatami seating. The udon noodles at Nagasumi Udon have a unique texture that is a cross between the soft noodles of Hakata udon and the firm noodles of Sanuki udon. The broth is made with kombu, bonito, and iwashi sardines, resulting in a delicate yet flavorful seafood broth. 【Address】1-1-51 Nagasumi, Minami-ku, Fukuoka City 【Phone】092-512-6303 【Business Hours】11:00-20:30 (ends when noodles run out) 【Closed】Wednesdays

First time at this restaurant! I've known about it for a long time, but I always had the impression that I couldn't find parking, so I never went. However, today I noticed that there were few cars even from a distance, so I decided to give it a try! I ordered a burdock tempura udon with extra noodles and two rice balls at the ticket machine. They brought me soba tea! It has a nice aroma! The rice balls arrived shortly after. And then the udon arrived! It had quite a substantial burdock tempura on top. First, I tried the broth... delicious! Such a gentle broth! Then the burdock tempura, I liked the crunchy texture! And the noodles, well, it's not quite my favorite type. It's a bit powdery and reminds me of dagojiru... If it had been boiled a little longer, it might have been more to my liking, I think. Despite saying that, I finished it all. Thank you for the meal.