▶︎ Megumi Udon ▶︎ 4-3-2 Rokumonmatsu, Chuo-ku, Fukuoka City, Fukuoka Prefecture ▶︎ No parking available ▶︎ A few minutes walk from Rokumonmatsu Station 〰️ Order Menu Below 〰️ ▸ Mix Udon (Cold) ▸ Heartland I've been curious about this place for a while and finally went on a Friday night. I love bukkake udon, so I had to try it here. The mix udon I ordered had sesame sauce, crispy vegetable tempura, beef, and more, making it quite filling. The noodles were flat and thin, very delicious. They weren't too firm but had a nice chewy texture. Perfect for summer and highly recommended. ▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸▸ #FukuokaGourmet #ConnectWithFoodies #Udon #UdonLover #UdonMap #Fukuoka #Gourmet #GourmetGram #RokumonmatsuLunch #RokumonmatsuFood #FukuokaDinner #FukuokaLunch #HakataGourmet #NoodleGram #NoodleLover #NoodleGrammer #DonManLog #FoodGram #InstaGourmetAwards2023 #Tabelog #FukuokaEats #FukuokaFoodie #FoodieWalk #Udon #FukuokaSightseeing #FukuokaTravel #FukuokaFood #FukuokaGourmet #MegumiUdon

Ordered the chilled Yoridori Udon. The noodles were chewy and the tempura was crispy and delicious. The vegetable tempura had a lot of toppings, including meat. I brought my 2-year-old and my infant, and there was a raised seating area where I could lay the infant on a cushion while we ate.

A young female staff member who is eager to learn has joined, and the menu has been evolving each time I visit! Instead of the previous fried chicken, they now have crispy and smooth tempura with ginger dashi, crispy and smooth gobo tempura, and delicious flat noodles with deep-fried tofu. I can't wait to eat them again! For those who want to be full, try adding tempura set meals or rice bowls. The evenings are relatively quiet, so it's a good time to visit!

I chose the Yoridori Udon. The udon noodles were not like Kyushu udon as I expected, they were clear and seemed like Inaniwa udon, with a strange lack of firmness similar to Kyushu udon. The broth was sweet with a strong bonito flavor. The piping hot temperature was very good. The tempura, with its standout vegetable sweetness, was delicious. It made me want a beer as a side. The restaurant is small, but the heartfelt atmosphere was very nice. Thank you for the meal.

The half-transparent udon noodles are delicious. I chose the cold option for the mixed udon. The tempura is also delicious with amazing flavor! The interior of the restaurant is decorated with acoustic guitars and drums, which guitar lovers will enjoy!

Overall, I visited this restaurant after drinking in Ropponmatsu, which I had been curious about for a while. Ropponmatsu has a lot of stylish restaurants even off the main street, and it feels like the student town vibe has diminished quite a bit. It has a suburban feel to it (and the parking can be cheap in some places). By the way, there were customers who ordered udon as their main dish even at night. Personally, I usually go for udon, onigiri, and highball, so I guess I'm mostly into udon. The "Yoridori Udon" (cold) was my choice, as I prefer cold udon over hot. The texture of the noodles changes significantly when it's cold, and I like the chewiness of it. The tempura here was surprisingly delicious, even more so than the udon itself. It seems like Ropponmatsu has a lot of udon shops with great tempura. I ordered onigiri despite already having ordered udon, just craving more carbs. The onigiri here was also delicious. Thank you for the meal.

This restaurant is a popular spot where customers gather as soon as it opens. It has been in business for 55 years. The noodles are similar to Goto udon, with flat and soft texture. The noodles have a weak firmness. They offer unique udon dishes with elegant broth. The photo shows plum udon, which is refreshing and delicious. I also recommend the burdock tempura udon. The burdock is cooked gently and then fried, making it very tasty.

Visited a udon restaurant recommended by a friend for lunch, and it turned out to be the best udon restaurant I've ever been to. The restaurant is new but has a long history, as evidenced by the fact that 6-7 groups of customers were there seeking year-end soba during my visit. It seems to be a beloved spot among locals. As for the udon itself, it was fantastic. The noodles had a similar chewy texture to Daichi udon and were deliciously transparent. The broth was flavorful, with sweet and savory simmered meat, sesame, and a hint of lemon that paired perfectly. The tempura was also crispy and tasty. While my previous favorite udon was from Daichi in Takadanobaba, I found this place even more delicious. Perhaps my love for lemon influenced my preference... Thank you for the wonderful meal.

Beef udon with added burdock tempura. The smell of the meat in the udon was a bit bothersome. The noodles were slippery and soft, giving a taste of Hakata udon, which was delicious. The burdock tempura was all stuck together, making it difficult to eat! I couldn't break it apart with chopsticks, and I couldn't take a bite of this amount all at once, plus it was hot (*_*) I love hot food, but I wonder if everyone just takes a big bite of it? I struggled quite a bit and ended up giving up, just sinking the tempura into the udon. Then I was able to eat it as the batter came off in the broth. I wonder if this is the right way to eat it. The elderly female staff member is always very pleasant.

This is 'Emi Udon' in Roppongi. I ordered the ⚫︎ Assorted Udon Cold for 850 yen and ⚫︎ Assorted Udon Hot for 850 yen (with meat and grated daikon radish tempura). The noodles were flat and had a chewy texture, very delicious! It was my first time trying it, but it was really tasty! I had the cold one, but the hot one also had a different texture of noodles and was delicious. The tempura included carrots, eggplant, pumpkin, and green peppers, and they were quite large and satisfying to eat. I definitely want to go back to this place. Thank you for the meal! ✨

I love Sanuki-style udon the most! The noodles are smooth and chewy, the broth has a nice sweetness, which is exactly to my liking. And look at the size of this tempura! The flavors of the ingredients really come through, especially the sweet potato tempura topping which surprised me with its cost-effectiveness and portion size. I will definitely visit again!

I had chicken grated udon, burdock tempura udon, and pork cutlet rice bowl. The burdock tempura udon had a gentle flavor with a strong dashi base. The burdock was cooked and then fried, making it soft and moist. The chicken grated udon had a strong soy sauce-based flavor with chicken pieces in it. The flat noodles were long and a bit difficult to eat. The pork cutlet rice bowl had a robust seasoning, suitable for men. The pork cutlet was freshly fried and crispy, very delicious! I highly recommend the pork cutlet rice bowl!

Located right behind Rokubonmatsu Court, this street is home to various shops such as cake shop Nico, Fukus Coffee, traditional Japanese sweets, and a curry restaurant. The modern shops are decorated with various musical instruments and music-related items. The background music played was jazz and swing jazz. The cozy shop had three sunken tables and a large table. The Gobou Tempura Udon for 650 yen comes with the tempura served separately, crispy and freshly fried. The Gobou is pre-boiled, making it soft and fluffy. The noodles are a slightly flat type; I prefer firmer noodles. The broth was clear and delicious. The Meat Udon for 800 yen had a sweet broth with a hint of meat umami, although the amount of meat was lacking for the price. You can also enjoy a spicy miso paste for added flavor. In addition to udon, they also serve rice bowls and other dishes. Thank you for the meal.

In March 2019, the restaurant moved from Yakuin to Ropponmatsu. It was a bit difficult to find at first, but I finally spotted it by the Seven Eleven sign. I decided to try "Emi Udon" since I was cycling and looking for a quick meal. The restaurant was busy with mostly full tables, but I managed to get a table after a short wait. I ordered the "Yoridori Udon (hot)" for 850 yen, while my wife ordered the "Umeboshi Udon" for 800 yen. The Yoridori Udon came with three types of tempura, including eggplant, carrot, and pumpkin. The noodles were similar to Hikishimen, soft and flat, absorbing the flavorful broth well. The sweet and rich soup with a hint of citrus from kabosu complemented the meat udon nicely. My wife enjoyed the Umeboshi Udon as well. The thin noodles made it easy for us to finish our meal quickly. Overall, it was a delicious and satisfying experience.

While wandering around, I ended up at Keimi Udon in Ropponmatsu. I was torn between the Tori Oroka Kayori Udon, but ultimately chose the Gobo Tempura Udon with a Kashiwa Onigiri with Mukago. The head chef apparently trained in Sanuki, but struggled to adapt to local tastes and ended up creating this unique noodle dish. The broth was perfect for my hangover, but the Gobo tempura was surprisingly large. The combination of the onigiri and udon provided a satisfying meal, almost bursting my stomach.

"Fukuoka City, Chuo-ku's 'Megumi Udon'. It seems that they have relocated to Ropponmatsu. I visited when they were operating in Yakuin, which was over 10 years ago. At that time, I believe they were ranked first in the udon category on Tabelog, but honestly, I couldn't get into it. This time, I happened to see it while heading to a soba restaurant in Ropponmatsu, so I changed my plans and entered. The kake udon is priced at 500 yen, which is on the higher side. I ordered the gobou tempura udon (650 yen). It seems they start boiling the noodles after receiving the order, so it takes some time to be served. In the meantime, I read about the history of the restaurant placed on the table. Oh, the owner trained in the authentic Shikoku region, I see. Now, after about 10 minutes, it was served. Yuzu peel sits prominently in the soup. The soup is delicious♪ I don't think the broth is made from bonito flakes. Is it flying fish or mackerel flakes? I also sense a bit of bitterness, so maybe anchovies are used too. The noodles are about 8mm wide and flat. Even though they learned Sanuki udon, why did they end up with these noodles? Was there a trend in Fukuoka back then that didn't accept Sanuki udon? I want to slurp it up, but it comes in with a chewy texture. The firmness is lacking. If it were a bit thicker, there might be enough firmness. The gobou tempura is fried in a tower shape and served on a separate plate. It's nice to enjoy the crispy texture and the mild seasoning, but the actual gobou itself is overcooked, lacking in texture and flavor. It's no big deal for 500 yen, but for 650 yen, hmm. The restaurant that couldn't stick to the format of Sanuki udon is moving near 'Udon Biyori,' a hugely popular Sanuki udon place. That's a really strong mentality."

Where did the rainy season of June 2021 go? There's no rain, just extremely hot days... When it's like this, I feel like eating cold noodles, so I headed to this popular place for lunch. I arrived around noon and was able to enter quickly. The interior of the restaurant, despite having a history of over 60 years, felt fresh and modern. Looking at the menu, I chose a dish that seemed appealing. In about 10 minutes, the dish I ordered arrived - "Assorted Udon (Cold)" for 850 yen. It was a luxurious bowl with large pieces of eggplant, pumpkin, carrots, and even meat tempura. Although the price was a bit high, the contents justified it. The standout feature was the noodles - thin, flat, and translucent, which is quite rare. I accidentally burned my mouth on the freshly fried tempura. The noodles were soft and delicate, with a unique texture that I had never experienced before. The broth had a hint of sweetness from the meat, without the sharpness of soy sauce, and it complemented the tempura well. The addition of ginger was nice, but I wished there was more. A little bit of the spicy pickled mustard leaf on the table added a nice kick. Overall, this udon was a unique and enjoyable experience.

We visited the restaurant around 12:30 on Sunday with two people. The interior of the restaurant had table seats and raised tatami seats, but we preferred the table seats as the raised seats were not sunken kotatsu style. The menu had easy-to-understand pictures. I ordered the "Yoridori Udon" for 850 yen (tax included) which was cold, and my wife ordered the "Umeboshi Udon" for 800 yen (tax included) which was warm. Actually, the person at the table next to us had just started eating the "Yoridori Udon," which looked delicious, so when we were asked for our order, I quietly ordered the same thing as the person next to us. In about 5-6 minutes, the udon we ordered was brought to us. The noodles were topped with freshly fried vegetable tempura and meat, generously sprinkled with sesame seeds. The noodles were flat and thin with good elasticity, and they were delicious. The "Umeboshi Udon" had plenty of wakame seaweed topped with a pitted plum, and my wife said it was also delicious.

I happened to pass by and entered. It's quite a small shop. Guitars are displayed everywhere, and jazz music is playing. I ordered the original grated chicken udon here. The kids had plain udon. My husband had tempura udon. The udon was cold but quite soft. The kids' plain udon was warm and even softer! It seemed easy for the kids to eat. As someone who is used to Sanuki udon, the udon here was too soft for me. I couldn't really taste the grated daikon in the broth. I wanted more of it. The chicken was tender!

Once upon a time, there was a restaurant called "Emi Udon" in Shikawa-machi near Hirao. I had heard of its existence, but due to the lack of parking, I couldn't visit easily. Eventually, I heard that it had moved to Ropponmatsu. This time, I had some business in Tenjin, so I decided to visit the restaurant on the way. I took the subway to Ropponmatsu, as I had done this kind of thing before (the last time I went all the way to Kurume after finishing my business). When you take the subway, you exit at Ropponmatsu Station and walk along Ropponmatsu 421 or the outer perimeter of the courthouse. Oh, you should walk on the east side, not the Yuyama Tourist Road side. The restaurant is located in a building where the site is interrupted, and it's called "Emi Udon." It was almost noon, but the place was packed. They quickly cleared a seat for me, and I sat facing the wall in a tatami room. This seating arrangement was quite unique. The restaurant had a slightly rock vibe to it. I looked at the menu and decided to try the Gobo Tempura Udon (650 yen) and also ordered a Kashiwa Nigiri (150 yen). I noticed that from today they display the total amount on the menu. First, the Kashiwa Nigiri arrived. It was warm and had a slightly loose grip when squeezed. The taste was quite good. The udon took some time to arrive, but when it did, I was amazed by the clarity of the broth. It had a strong flavor and a pleasant aroma, probably due to the addition of yuzu peel. The noodles were thin and had a smooth texture, which made them easy to swallow, though they might break easily in warm udon. I think they would provide an even better throat sensation in cold udon. The Gobo Tempura was made by cutting a gobo in half, seasoning it, and placing it in a cross shape before frying it in a tempura style. Overall, the quality was high. I would like to try the cold udon next time. Thank you for the meal.