Most ramen shops in Hakata allow you to specify the degree of firmness for your noodles, with options like soft, medium, or firm. Personally, I always go for "soft" when it comes to ramen. However, when it comes to udon shops, it's rare to find a place where you can specify the firmness of your noodles, except for "Maki no Udon." While "Maki no Udon" is often praised for its expanding noodles, the true highlight is not the increasing noodles but the ability to customize the firmness of your noodles. You can choose from options like soft, medium, or firm, and even in-between variations like medium-firm or medium-soft. The kitchen at "Maki no Udon" is quite interesting to watch, with noodles being boiled in a square pot that moves in parallel, offering at least 6 levels of firmness based on boiling time. This unique feature sets "Maki no Udon" apart from other udon shops. I recently tried ordering the noodles with a medium-firm texture, and it turned out to be the perfect balance of chewiness. The noodles had a delightful texture that highlighted the quality of the wheat flour. Observing other customers' orders, you can see a variety of firmness preferences, showcasing the freedom of choice at "Maki no Udon." So, break free from conventional food norms and explore the customizable options at "Maki no Udon."

I had lunch at a random restaurant I found in Nanae, Fukuoka. I ordered the burdock tempura udon. It was a bit past 12 on a weekday, so the restaurant was almost full. I managed to find a table by the entrance. The atmosphere was quite lively, with a mix of office workers and people in work clothes. It seemed like a place where people come to eat quickly and cheaply rather than to relax and enjoy their meal. My food arrived in about 3 minutes. The portion was generous and it felt like it never ended, but it was delicious.

Boku no Udon. I ordered soba for the first time but it lacked the volume of udon and felt like a disappointment. The taste was delicious, with a curry flavor typical of Boku no Udon. The rice was so-so. Unlike other places, there were no tissues at the table, which was inconvenient. The restaurant was quite crowded, giving the impression of being a popular establishment.

Today's work took place near Fukuoka University. Due to various mistakes, we ended up running late and I entered the restaurant on an empty stomach. We went to Makino Udon, a place near the university. We quickly ordered and were served promptly, which was very much appreciated. I had the Maruten Udon with Kashiwa Rice, a classic choice. The noodles seemed to never end, but they were soft and soaked up the delicious broth well. We kept getting refills of the soup. The udon was so filling that we struggled to finish it.

I went to Makino Udon on Fukuoka University Avenue for the first time in a while. I ordered my usual Niku Udon and Inari. The sweet and savory taste of the meat in the Niku Udon is delicious. The Inari has a decent portion size, and even two pieces are enough to make you feel full. Makino Udon's udon and inari are both voluminous and tasty!

Makki's addictive symptoms appeared, so I visited Makki Makki after a long time. Prices have gone up, but it was originally affordable so no problem! I hope the deliciousness continues forever. I had the usual oboro kombu udon and kashiwa gohan. I was recommended the Kumamoto potato croquette for 100 yen, so I ordered it as recommended. The croquette tastes even better when dipped in dashi. Ah, it reminded me of the time when I used to eat croquette udon. I finished it all. The udon and kashiwa gohan were consistently delicious. Thank you for the meal. Next time, I want to try the summer limited chilled tororo kimchi udon!

I went to Makino Udon, a famous udon restaurant in Fukuoka Prefecture. Their udon is known for its sweet broth and soft noodles. It's a must-try when visiting Fukuoka. The kashiwameshi (chicken and rice dish) is also recommended. Thank you for the delicious meal. Fukuoka City, Fukuoka Prefecture, 4-1-20092-863-5326. A 12-minute walk from Exit 1 of Nanakuma Station.

Order: Gobo Tempura Udon (soft) Located along a main road in Fukuoka city. On days when you miss the timing for lunch, a light and filling udon is just right. Topped with gobo tempura, of course. Another day of delicious happiness, thank you for the meal.

I have been to Waist and Sannou Udon many times, but I couldn't go to Makino Udon because it's not in my neighborhood. I stopped by after work. The meat and vegetable udon cost 730 yen, 2 pieces of inari sushi cost 140 yen, and 3 pieces of karaage cost 170 yen, totaling 1,040 yen. It's nice that the udon comes with soup in a teapot. I was disappointed that the meat in the meat udon was too sweet, making the whole soup taste sweet. The inari sushi and karaage were cheap and delicious. As someone who prefers soba, I honestly didn't like the udon here.

During my transit trip to South Korea, I visited Makino Udon near my friend's house in Fukuoka! It was my first time trying udon in Kyushu, so I was excited to visit. I ordered the meat udon and kashiwa rice. The udon stretches as you eat it, absorbing the broth from the kettle that is also served. You can add this broth while eating. It was a delightful experience.

I am a udon enthusiast, and it was delicious! It seemed like a chain restaurant, so I didn't have high expectations, but both the noodles and the broth were tasty! The noodles had a chewy texture that was unique and enjoyable. The soup had a rich broth that was delicious! Additionally, there were unlimited green onions and soup for self-service. The restaurant was spacious, and there were many families dining there. I thought to myself, this place is truly loved by the locals. A restaurant with many local customers is always a good sign! I had the kitsune udon for 430 yen (with wakame topping for an additional 120 yen).

I was working on my car during my day off and missed the chance to eat at the ramen shop because it was on a break, so I ended up going to Makino Udon. Lately, I have been working long hours and haven't been able to finish all the udon I have, but it doesn't seem to be decreasing at all. It disappeared in about 5 minutes. It wasn't enough... I guess I'll go back home, drink, and sleep.

I had a busy schedule nearby and quickly stopped by. I had heard rumors about this place, like how the servings never seem to end or how you don't need teeth to eat here, so I was curious to try it out. Being greedy, I ordered meat, grated yam, and minced fish. Maybe I ate too fast, but I managed to finish everything without the servings increasing! I wish I could have said, "They added more!" by adding a small cute pot of extra broth. Next time, I'll try to eat slowly. I'm looking forward to going back soon. It was delicious!

If you're feeling lost, head to Makino Udon! There are various branches such as Kaburimotomise, Katae, Imajuku, Shusenji, Watada, Hayatoetomi, Imari, Mikawauchi, Nijo, Onojo, Nada, Shirozu, Marinatown, Shingu, Airport, Hisayama, Tosu, and Hakata Bus Terminal, but if you're unsure, go to the Katae branch (lol). The other day, I had Croquette Udon for 430 yen, Niku Soba for 570 yen, and Karaage for 170 yen. I visited on a weekday, and the place was packed with a line forming outside. It's always been a popular spot, but with the cold weather, it seems like more people are craving udon. The group of male students next to me added Imo Tempura to their Niku Gobo Udon. I tried the "Miso Udon" for 510 yen, which I had been curious about for a while. I also added an egg, but I forgot the total cost. I imagined a miso soup-like broth, but it came with a topping of meat miso. You can choose the firmness of the noodles from hard, medium, to soft, and I went with hard for that authentic Sanuki Udon texture. There were also customers getting Udon sets (noodles, broth, green onions, tempura) for takeout. It was a satisfying meal, and there were also options for New Year's Eve soba takeout.

"Mugi no Udon Katae Branch: The large size udon for 400 yen was delicious. The noodles were soft and the soup had a good dashi flavor that day. The noodles absorbed the soup quickly, so they will refill your soup pot for you. The restaurant is usually crowded with customers."

No matter what anyone says, the soul food of Fukuoka. When you come to Makki, the only choice is the kombu udon. The kombu broth adds an explosion of deliciousness. Top it with plenty of green onions, pour extra soup over the onions to soften them, and then enjoy. The operation by the older sisters is excellent, the turnover is fast, and the usual deliciousness is stable. I love it. Thank you for the meal.

I had the children's udon that even adults can order. The children's udon comes with a small portion of rice with chicken, kimchi, and pickles as a set. This time, I changed the topping meat to burdock tempura. The regular size udon and chicken rice can be quite filling, so this children's set is just right, and I order it occasionally. The regular children's set comes with meat instead of burdock tempura, so the toppings are more substantial.

"The concept is 'noodles are kettle-cooked, soup is made from natural kelp. You'll understand when you eat it! Unforgettable udon!' This is the soul food of Fukuoka called 'Makino Udon'. It is a udon shop with a unique approach different from the traditional 'Hakata Udon' that has been loved by locals for a long time. Established in 1976, with 18 stores currently. The main store (Kaburicho Main Store) is located in Itoshima City, Fukuoka Prefecture, and they have branches in Fukuoka, Saga, and Nagasaki. This time, I visited the Katakami store in Jounan-ku, Fukuoka City. The big kettle is a landmark. Makino Udon stores are often located in the suburbs, so there is parking on-site. The Katakami store also has parking spaces at the back of the store. There are counter seats, table seats, and raised tatami seating. Despite it being midday on a weekday, the place was bustling with customers, so I couldn't take photos of the interior. The green onions on the table are all-you-can-take. You fill out the order form yourself. There are also soba options in addition to udon. You can choose the firmness of the noodles - firm, medium, or soft. Despite the name 'Kettle-cooked Makino Udon', I tried the unexpected 'Tare Kettle-cooked Udon' for 440 yen. From the soba menu, I tried the 'Pork Kimchi Soba' for 620 yen. The meat was similar to the meat in the meat udon, but it had a kimchi flavor. The noodles are thick and chewy, more like udon than soba. Toppings like 'Meat and Burdock' can be combined. There are also various takeout options. Thank you for the meal. "

I visited Maki no Udon for the first time in a while by bicycle. I had the burdock tempura udon (normal firmness) with chicken rice and a canned beer (with a complimentary snack). I actually forgot how much udon Maki-san serves, so I had the chicken rice packed to go. I apologize for the inconvenience. They kindly accommodated my request. Thank you for the meal.

I thought about having some light udon for lunch after eating a lot, but it was a mistake. The bowl was full of noodles. The udon had a unique texture with no elasticity, common in Miyazaki udon. Even though I kept eating, it didn't seem to decrease. The broth had a delicious taste that could be served in a high-class restaurant, with a strong flavor of bonito flakes, kelp, and sardines. The tempura had a crispy and slightly thick coating. The meat was sweetly seasoned. I was already full after eating about half of it. Finally finished eating, but my wife gave up halfway. I'm sorry, I underestimated the portion of the udon.

The long-awaited "Maki Udon". It was just before lunch and starting to get crowded. At "Tachibana", you can choose how your udon noodles are cooked. Out of curiosity, I chose "soft". My brother-in-law chose "firm", my mother chose "regular", and my sister, being unique, chose "extra soft" which wasn't even on the menu. The generous amount of chopped green onions on the table got us excited. A few minutes later... the "Gobo Tempura Udon", priced at 430 yen, arrived. It was indeed soft. The texture was interesting. Five minutes into eating... it didn't seem to decrease. We were eating at our usual pace but the udon wasn't going down. The udon noodles were absorbing the soup and expanding, creating a fluffy texture. Just like "Tachibana" described, it was like eating "feathers". As expected, there was extra soup in the kettle, so we added more. It was enjoyable. I was very satisfied.