I visited this place for lunch after a long time! It operates on a food ticket system. Since they don't have cold udon, I opted for the affordable lunch set. The lunch set includes udon, shirasu-don, and chawanmushi for only 750 yen. It's a great deal! The udon was consistently delicious. It has a gentle taste that I never get tired of. The shirasu-don was quite filling, which was a bit heavy for me as I'm on a diet, but it was delicious. I will definitely come back again!

I used it for lunch for the first time in a while. I ordered the lunch set! The lunch set includes a small udon with a choice of gyudon or hitsumabushi, which is a great deal. Hitsumabushi seems to be a limited-time summer menu. Listening to other customers' orders, most of them ordered gyudon. As for the taste, the udon was very delicious and to my liking. The broth was light and flavorful, I couldn't help but drink it all up. On the other hand, the gyudon was a bit too light, and I felt like it needed more soy sauce, but the portion was generous and satisfying. Personally, I thought I should have just ordered the udon on its own, but the lunch set was also good value for money and delicious, so I was very satisfied. Next time, I'll go for the large portion of meat udon on its own!

I took a stroll around Kokura Station and decided to stop by "Haruya Udon" because I was feeling a bit hungry. The location is a bit hidden, but once inside, I could see that the place was packed with locals, indicating its popularity. I ordered the Niku Udon (beef udon) for 700 yen. The udon noodles were smooth and soft, with a delicate texture, of very high quality. The broth was also excellent. However, I personally found the seasoning on the beef a bit too strong. The flavor of the beef would be perfect as a topping for a beef bowl with raw egg, in my opinion. Nevertheless, the overall quality of the dish is very high.

Had lunch at Haruya, a popular spot in Kokura. It was just before 1 pm, but customers were coming in one after another. I was torn between the Niku Udon and Kayaku Udon, but since I hadn't had Kayaku Udon much before, I decided to try it. The Kokura Udon had a slightly sweet soy sauce flavor, and it was delicious. It may not be as flashy as some of the recent Udon dishes, but I think this kind of Udon is the kind you can eat every day. Ah, I should have gotten the large size!

When I go on a business trip to Kokura, I always had an interest in trying out various delicious meals but never had the chance to go. However, this time I had some extra time and finally visited. Of course, I ordered the kakiage udon. The udon, carefully made in the efficient kitchen, was exceptional. The crispy kakiage and flavorful broth intertwined to create a comforting dish. Thank you for the delicious meal.

This time, I went to the long-established udon restaurant "Haruya Udon" in Kokura for lunch. Inside a mixed-use building, you will find a ticket machine. The menu has basically two options: Kakiage Udon or Soba, and Niku Udon or Soba. This time, I ordered Kakiage Udon - regular size (490 yen) and inari (130 yen). The first time I tried it, the flavor was strong and not so great, but the last time (second time) I ate here, it was very light and quite elegant in taste. This time... hmm, it's kind of mediocre. The flavor is almost non-existent. Too bland... The taste seems to vary each time I come. When I went the first time, a young person made it, the second time (last time) it was made by a veteran, and this time it was made by a mid-level person, but the taste is different each time... The lack of consistency in taste is a bit disappointing... The inari was large, satisfying to eat, and had a good taste. If only the udon tasted the same each time... It's not bad, but it's just... the flavor is too ordinary, there's no excitement at all. Thank you for the meal.

I finally visited the udon restaurant that I had been curious about but hadn't been able to go to. At the entrance, there was a ticket machine. I was torn between ordering meat udon, but since it was my first time there, I chose vegetable udon. It was just past the lunch rush, so there was only one group eating inside, and they were taking proper COVID-19 precautions. The speed of serving the food was average. The taste was on the sweeter side, which was comforting. The noodles were soft, typical of Fukuoka-style udon. Personally, I felt they were a bit too soft, but overall, it's one of the few places that offers a traditional flavor.

I landed in Fukuoka and still haven't had udon. I thought if I came all the way to Fukuoka, I can't leave without eating udon, so I decided to go to this shop that I had checked out before. I found the shop sign off the arcade near Kokura Station. The shop was located at the back of the building. It's kind of hidden. Feeling a bit anxious, I entered the shop and faced the ticket machine. They not only had udon but also soba. The noodle menu had only two options: kakiage and meat. Simple. It was cheap, so I thought about getting the kakiage udon, but I bought the "meat udon for 700 yen" ticket, which had a photo and I could imagine what it would be like. I handed the ticket to the kitchen window at the back of the shop, and received a tray with tea, a container of chili peppers, and chopsticks. I sat at an empty seat and waited, then went to pick up my order when called. It's like a food court style. Meat udon. The surface was covered with more meat than I expected. Amazing. The presence of the naruto is subtly dazzling. Naruto in udon is rare. I quickly dipped it in the broth. The broth, with the sweetness of the meat, had a gentle flavor that was just right in richness. The udon had a soft, gentle texture typical of Fukuoka (I think). As expected. This texture is similar to Kansai udon, so personally, it gives me a sense of reassurance compared to when I ate Sanuki's firm noodles. I devoured it in one go and finished. Ah, it was delicious. When I looked it up later, it seems like Kitakyushu is the town of meat udon. I didn't know that. Well, this time I had meat udon, so next time maybe I'll try the kakiage udon. Thank you for the meal.

This time, I visited the long-established udon restaurant "Haruya Udon" in Kokura for lunch. The shop has been renovated from the previous one. I ordered the Kakiage Udon with a medium serving (490 yen) and an Inari sushi (130 yen). Last time I went, I had the Niku Udon and the broth was a bit strong, but this time it was very light. The taste was quite elegant. Last time, a young person made it, but this time it was made by a veteran, and it was even more delicious. I wonder if the taste changes depending on who makes it... (laughs) The Inari sushi was also large and satisfying to eat! The taste was also good. Thank you for the meal.

On this day, after the monthly routine of weeding the neighborhood park, I had planned to visit a soba restaurant that I had been wanting to try for a while. Despite having a listing on Tabelog, there were no reviews, and I couldn't find the blog information I had previously used for reference. So, I decided to call ahead to confirm if they were open. However, there was a ring tone but no answer. Maybe I called too early? I waited a bit and tried calling again, but still no response. Since it was a call to a mobile phone, I wondered if they hadn't noticed or were too busy to answer. I couldn't even confirm if the restaurant was open. So, I decided to head towards Kokura without any specific destination in mind. As I was driving, I remembered "Haruya Udon." The first time I went there (or rather, stumbled upon it by chance), I had the image of an old udon restaurant in the town since the Showa era, but it turned out to be completely different, which surprised me. Oh, I remember seeing a review about it being relocated or renovated, but I didn't look into it in detail, so I still had the old image in my mind. So, I thought, well... and decided to go there since I couldn't think of any other place. I walked around trying to remember the general area, but I ended up passing it once. The entrance was not facing the street but a narrow passage at the edge of a building. Even though the entrance was narrow, you couldn't see the inside of the restaurant from there. I entered the narrow passage, turned right before the stairs, and there was a ticket machine in front of me. They had udon as well as soba, with basic menu items like kakiage udon (soba), nikudon (soba), and two types of toppings. Usually, I would go for the nikudon, but I felt like trying something different, so I ordered the kakiage udon (regular) for 490 yen. The restaurant had a kitchen in front of the counter and three 4-seater tables in the back. The layout was long and narrow, with a quirky design that made you turn a crank to get around. The restaurant was run by two women in their 30s to 40s. I handed over the ticket and sat at a table in the back. The interior of the restaurant had bright wooden walls and tables, making it feel bright for a place tucked away in the back without windows. However, it felt a bit unsettling due to the cleanliness. It would have been more exciting if it had the sooty wooden walls and ceilings, cracked concrete floors, dim bare light bulbs, and faded shaky tables of an old restaurant from the Showa era. The bright and clean interior made it feel less cozy. It was past lunchtime on a Sunday, and there were 6 customers before me and 3 after me. Being located in the back of a narrow passage, it seemed difficult for new customers to enter. While I was thinking about it, the kakiage udon (regular) arrived in about 5 minutes. The bowl was smaller than expected for udon, and I was surprised for a moment. The toppings included finely chopped tempura, naruto, and green onions. The broth was slightly cloudy and translucent brown. It seemed like you needed to order a large size to get a ladle, but why...? I couldn't help it, so I took a bite. As expected, it was a bit hot, but it had a good dashi flavor. It seemed to be mainly made from kombu, with a hint of iriko... or not. Well, this type of noodles is usually served hot, but I prefer it slightly warm. I could have waited for it to cool down a bit, but I didn't want the noodles to change texture, so I continued eating. The udon was of a standard size, with a smooth texture. The surface was fluffy like marshmallow, and the noodles were soft, almost like a baby's skin. It was so soft that you couldn't really grasp the outline of the noodles. You could chew it without much resistance, and it felt like you could easily chew from the surface to the center without any pressure. However, it was too soft for my liking.

My parents used to frequent a udon restaurant called Haruya Udon when they were dating and didn't have much money. I also ate Haruya's udon often as a child. Back in the day, when people in Kokura talked about going out to eat, it was always here. It's a udon restaurant that holds personal memories for me. When I was a child, there didn't seem to be as many udon restaurants around. As an adult, I didn't have many opportunities to visit, but whenever I passed by the front of the store, I would feel nostalgic. Haruya Udon underwent renovations a few years ago. After decades, I went to the new store to eat Haruya's udon. The location is the same as before, but the entrance is now at the back of the building, making it a bit harder to find at first glance. I used the Haruya Udon flag outside as a landmark and proceeded to the back. There is a ticket machine at the entrance where you purchase tickets before entering the store. This time, I ordered the regular-sized Kakiage Udon for 480 yen. The interior of the store was brand new, but it felt a bit lacking in the nostalgic atmosphere of a Showa-era popular udon restaurant. There were 4 counter seats at the entrance, 1 2-person table in the back, and 3 4-person tables. It was just past 12 noon on a weekday, but there were no customers. As someone who knew the hustle and bustle of the past, it felt a bit lonely. The Kakiage Udon arrived in about 5 minutes. Served in an original bowl with the Haruya logo, it had a striking pink naruto, chopped fried tofu, green onions, and shredded tororo kelp - a simple udon dish. That pink naruto brought back memories. Haruya's udon is known for its strong broth and soft, fluffy noodles. The softness of the noodles, which are the opposite of the chewy, slippery ones, makes them easy to eat as much as you want. The slightly salty tororo kelp and sweetened fried tofu pair well with the soup. Despite its rich flavor, you can't help but want to keep drinking the soup with each sip. I finished it all in one go, feeling a sense of nostalgia. I realized that this place is the origin of my love for udon. I don't go there often, but I hope they continue to operate as a place where I can always enjoy that nostalgic udon whenever I remember it. Thank you for the meal!

"Haruya Udon" was the next stop after visiting "La Farina" and "Dankasu Udon". It was a place filled with memories for Mairebi, and she had been wanting to visit for a long time. It was my first time there. The restaurant is located on the first floor of a commercial building, and as you walk further inside, you'll see the sign. Turning right, you'll find the ticket machine. The menu includes "Kakiage Udon/Soba" (small) for 450 yen, (medium) for 480 yen, and (large) for 550 yen (soba is only available in small size). "Niku Udon/Soba" is priced at 680 yen, and (large) for 730 yen. They also offer "Inari" and "Onigiri" for 130 yen each. Toppings like "wakame" and "onsen tamago" are available for 100 yen each. I ordered the "Niku Udon" and "Kakiage Udon" (small). After purchasing the tickets, I looked around for a seat. There were three counter seats next to the ticket machine, and if you turn left, there is a room with table seating for four at each table. The restaurant seemed recently renovated and was clean. The food was served in about 5 minutes. The small bowl was filled with plenty of meat, two slices of red naruto fish cake, and chopped fried tofu, topped with green onions. The broth was flavorful with a hint of sweetness, and the meat added a savory taste. The udon noodles were flat and soft, with a smooth texture. Despite the small bowl, the portion of meat and noodles was satisfying, and after visiting three restaurants in a row, I was full. It was a traditional restaurant, familiar to the locals, and I enjoyed the mild flavors. It was a comforting experience after finishing the meal. Thank you for the meal.

I visited Haru Udon for the first time after they moved. It operates on a ticket system. There are counter seats near the entrance and table seats in the back. I sat at the counter, but I couldn't see the staff, and it feels like it has lost some of its charm compared to before. I ordered the following: - Niku Udon (680 yen) This menu seemed new to me. It came with simmered meat, fish cake (naruto), minced tempura, and green onions. Served in a bowl with the red "Haru Ya" logo. The udon noodles were soft and lacked firmness. The noodles were hot and soaked in the broth. It seems they still use the traditional method of warming each bowl in a yukihira pot. It felt a bit pricey, but there was a good amount of beef in it, giving it a wild, stewed flavor. It made me crave rice. The taste of the udon here is truly comforting. This is a place for casual dining. Thank you for the meal.

For today's lunch, I went to the long-established udon restaurant called Haruya Udon near Kokura Station in Kitakyushu. When I turned the corner, I found a ticket machine. This time, I bought the medium-sized Kakiage Udon for 480 yen and an Inari sushi for 130 yen. The udon that was served was a medium size, but the bowl was slightly small. The udon had a soft texture and a gentle flavor typical of Kyushu udon. The sweet and hot broth was delicious. The grated yam seaweed was a nice accent in the Kakiage Udon, making it enjoyable. The Inari sushi had a good balance of acidity and sesame flavor. Thank you for the meal.

Introducing "Haruya Udon" in Ogura Kitaku Uomachi. The establishment dates back to around 1948, with a history of over 70 years, making it a well-established restaurant in Ogura. After a half-year closure in May 2017, the restaurant reopened in February 2018. The recommended dish is the Meat Udon, with flavorful broth, tender meat, and thick noodles. The interior has a modern design with a warm atmosphere. The restaurant is located about 200 meters from Ogura Station. The menu offers a variety of udon and side dishes, with the option to take out certain items. The Meat Udon is a popular choice, featuring a unique pink kamaboko and generous portions of meat. The broth has a nostalgic and comforting taste, while the thick noodles are soft and chewy. The dish is topped with minced tempura and green onions, adding extra flavor. Overall, the Meat Udon at Haruya Udon is a delicious and satisfying meal that captures the essence of home-cooked comfort food.

The noodles are soft and the broth is sweet, giving a nostalgic feel to the udon. It's the kind of udon you crave when you have a cold. Sometimes I just feel like eating this really uncool udon, and I end up going there. It's strangely addictive. You can buy a ticket from the vending machine and eat right away. There are a lot of soft udon shops in Kokura, right?

Haruya Udon. If you live in Kokura, you've probably eaten here at least once. I've been once too (laughs). I don't dislike it, but I just tend to prefer ramen. It's a common belief that Fukuoka is known for ramen, but actually there are many udon lovers here. However, I still prefer ramen (laughs). My first visit was with a senior on the way back from somewhere nearby. It was snack time, I think. We had some time before the train, so why not have some udon? I was quite hungry, so just udon wouldn't be enough. I was surprised that there was only one type of udon available. This year they were doing some renovations, and I thought they might be closed, but it seems like they were just renewing. It's been a while since they reopened, so I decided to visit again. I was surprised to see a ticket machine and an expanded menu with "Kakiage Udon/Soba" and "Niku Udon/Soba". I was curious about Kakiage Udon, so I ordered it, but the toppings were the same as before (laughs). It seems like they just changed the name from "Udon" to "Kakiage Udon". Maybe I should have just ordered Niku Udon (bitter smile). The noodles were soft, typical of Kokura, but not just lacking in firmness, they had a gentle softness. The broth was safe but well-made and tasty. I remember they used to make it one bowl at a time in a Yuki Hira pot, but this time I couldn't see the kitchen. Anyway, the broth was quite hot, making it difficult to drink. It would probably go well with Tsukimi Udon if it was this hot, but unfortunately it's not on the menu. The renewal may have diminished the atmosphere, but the curtain of "Haruya" still has charm. If you're looking for simple flavors, it's better than the standing udon at Kokura Station. I'd like to visit again for the Niku Udon.

I went there on a Saturday afternoon, and even though it was a small shop not visible from the street, it was quite busy with a lot of customers coming in and out. The popular items seemed to be mixed vegetable udon, meat udon, and inari sushi, so I ordered the meat udon. The meat was sweet and savory, so the broth was a bit strong? But the aftertaste of the broth was gentle on the body, simple, and delicious. They offer mixed vegetable udon in small, regular, and large sizes, so next time I will try the small mixed vegetable udon and inari sushi.

The broth is flavored with bonito dashi, which I think is rare in Kokura and easy for people from Kanto to enjoy. The noodles are soft and lacking in firmness, but delicious. I ordered the meat udon, and the amount of meat was generous with a rich flavor. I believe the quality of this restaurant's meat udon is high compared to others. The interior of the restaurant is surprisingly spacious, making it a great place to casually enjoy udon. The prices may be a bit high, but considering the quality, I think it's reasonable.

Haru Udon is located just a 3-minute walk from JR Kokura Station South Exit, right inside the Uomachi Gintengai shopping street. They are open from 11am to 4pm, closed on Wednesdays. There is no parking available, but there are coin parking lots nearby. The restaurant is completely non-smoking and has a traditional udon shop atmosphere. It was renovated in February and now looks very clean and neat. The entrance is a bit narrow, located at the back of the building's hallway. During a weekday lunchtime visit before 1pm, the place was almost full with a mix of male and female adult customers. The interior is unified with white wood, creating a sense of cleanliness. It's a small place with a few tables and a counter. They have a ticket machine at the entrance, which I found surprisingly efficient. The menu includes various udon and soba options, as well as toppings and drinks. I ordered the medium size Kakiage Udon and an Inari Sushi. The total came to 610 yen. The Kakiage Udon had a light portion, with thick and soft udon noodles that were easy on the stomach. The hot broth was well-balanced, but it was too hot to enjoy right away. The Inari Sushi was a refreshing and slightly tangy type, with a hint of sesame seeds. Haru Udon offers a simple menu with two types of toppings, perfect for the upcoming season. It seems to be a popular spot among locals.