The four-day business trip tour is finally coming to an end. For breakfast, they had a Western-style meal with mentaiko spaghetti as the main dish. They drove around the Kitakyushu area in a rental car, but the temperature difference between the cold office and the hot weather outside, as well as the discomfort of wearing a mask due to the increasing cases of the new coronavirus in Fukuoka Prefecture, made the situation quite tough. They decided to have Nikusann Udon for lunch, with thin noodles and a side of kashiwa onigiri. The broth was carefully made from ingredients like mackerel, eel, kombu, and shiitake mushrooms, giving it a rich flavor. The udon noodles were made from selected flour and had a unique chewy texture. The meat, cooked slightly sweet with plenty of onions, was flavorful and soaked up the broth. The gobō tempura was crispy and delicious. Overall, the work went smoothly, but there were some issues that still needed to be resolved. They hope that everything will be resolved before the summer vacation. Hotel Route-Inn Karita Ekimae (Hotel/Karita Station) Overall rating: ★★★☆☆ 3.4

This is the last day of a four-day business trip tour. For breakfast, they had a Western-style meal with mentaiko spaghetti as the main dish. They drove around the Kitakyushu area in a rental car, dealing with the hot weather outside and the cold air conditioning inside. They decided to have the famous Yaki Udon from Sanchan Udon in Kitakyushu, choosing the beef and onion udon with a side of kashiwa onigiri. The broth was carefully made from ingredients like mackerel, urume fish, kombu, and shiitake mushrooms, giving it a rich flavor. The udon noodles were made from selected flour and had a chewy texture. The beef was cooked with plenty of onions to create a sweet and savory taste. The tempura was made using a special blend of flour for a crispy texture. Overall, the business trip went well, but there were some issues that they hope will be resolved before the summer break. They stayed at Hotel Route-Inn Karita Ekimae and rated it 3.4 out of 5 stars.

This udon is of moderate quality. It bears no resemblance to the traditional style of udon. In the past, Zushi-san was known for its udon with an 8-shaped cross-section noodle and sweet broth, which was popular among locals. It's understandable that many people feel disappointed in that sense. The broth is 2, the noodles are 2, the value for money is 2, and the atmosphere is 2. The taste is dominated by a chemical-like flavor reminiscent of soda bonito flakes, which is more like a hmm? feeling than a distinctive feature. Some people may like it, but others may not. The noodles are not too firm nor too soft, not sticky like frozen noodles, but still a hmm? feeling. Some people may like it, but others may not. It can be considered excellent as a late-night open restaurant, but I don't think anyone would say, "Let's go because it's delicious!" As a local, considering that people from afar praise Zushi-san as delicious based on this udon, I feel like saying, "The original Zushi-san is not like this!"

Near the airport, we went to Mr. Sushi Udon. Unfortunately, the cleanliness was lacking a bit this time, with dirty tables and missing chopsticks and shichimi. However, the udon was still delicious as always. The noodles were soft with a bit of firmness, and the broth was really tasty. If you come to Kitakyushu, be sure to try it at least once.

As a resident of Kitakyushu City, I was never a big fan of "Sann Udon," especially since the founder passed away and the management changed, I visited less and less frequently. The other day, there was some trouble caused by annoying customers on social media, but I didn't go to show support. However, I remembered a restaurant I hadn't tried before and had a craving, so I decided to go. I ordered the "Gyudon" (beef bowl) for 690 yen, which came with miso soup, and was surprised by the portion size. The cost performance was great. The beef was cooked in a sweet style, which was surprisingly refreshing for Kitakyushu. Adding some shichimi spice made it even better. The egg was especially appreciated in these times. The miso soup was decent, but I added some tororo kelp to boost the flavor. I liked it more than udon or katsudon. I usually prefer light meals for lunch, so I rarely eat out during the day, but if I had this for lunch during work, I would be very satisfied. If I were younger, I might have visited just for the beef bowl.

Sushi-san Udon Mini Katsu Don Set 880 yen. Without mini Botamochi is 830 yen. It's been a while since I visited, maybe a few years. Sushi-san Udon is a famous dish in Kitakyushu, similar to Makino Udon in Fukuoka. I also like Toyomae Uradashi-kai, but Sushi-san is a soul food in Kitakyushu. They even have a branch at Kitakyushu Airport. This time, I went to the one near Kitakyushu Airport, which has a spacious parking lot. When I was in Fukuoka, I thought I could go anytime, so I didn't go often. It used to be open 24 hours. The menu has also changed over the years. I tried the fine noodles for the first time a few years ago. This time, I ordered the Mini Katsu Don Set with a mini Botamochi. The Botamochi here is also famous. I had to order it since it was a set menu with a mini size. Another famous dish here is the Niku Gobou Tempura Udon. A supplier who used to come from Kyoto and Osaka mentioned wanting to go to Sushi-san, which surprised me. It's only known locally, but it's nice to be recognized. The Gobou Tempura is also famous here. The Niku Udon here is a bit sweet, which is quite addictive. It's like a dream. They accept PayPay as well. If you become friends on LINE, you get a 50 yen discount on your first visit. They also have a noodle factory outlet and a drive-thru now. Things have changed while I wasn't there. I'll definitely go back. Thank you for the meal.

I went to pick up my colleague at Kitakyushu Airport and had dinner on the way to the hotel. I was thinking of having meat and burdock tempura udon, but to my surprise, it came with my favorite katsudon and botamochi set. The udon and donburi were in mini sizes but surprisingly filling. The botamochi dessert was delicious.

I grew up in this local area and when I came back for a visit, the food was reliably delicious as always! I always wanted a mini set with both katsudon and meat udon, and I was surprised to see it added to the menu! It seems like everyone thinks the same way! I also took home some ohagi! I would love to try the curry that was featured on TV.

It is a typical chain udon restaurant, but it is valuable to be able to eat something cheap and warm. You can add grated yam for free, so you can get proper nutrition. The noodles are soft and easy to eat, typical of Fukuoka, making it recommended even for babies.

When it comes to udon in Kitakyushu City, there is also a Sann Udon that is open 24 hours. On the way to the airport, I stopped here for lunch around 12:30 on a weekday. The store is quite spacious but almost full. The most popular dish is the Niku Gobo Tempura Udon, which I ordered with extra green onions. The udon with gobo tempura is called Gobo Tempura Udon here. The udon is soft and chewy, but it doesn't break when picked up with chopsticks and absorbs the delicious broth well. You can add grated yam, pickled radish, and tempura flakes as much as you want. I was very satisfied and full. There was also oden available, and many people were eating oden as well. The Mitarashi rice cakes for takeout are also popular.

On my way home after work, I stopped by for dinner. It was after 5 pm and the restaurant was filled with what seemed like blue-collar workers returning from their jobs. I sat at the counter and was inspired by the "Conger Eel Festival" poster in front of me, so I ordered the "Conger Eel Tempura Udon". It was served promptly. The portion was quite generous. The conger eel had a subtle flavor with a slight hint of saltiness, which was expected. The udon noodles had a good chewy texture. Overall, it was reasonably priced with a satisfying portion size, which explained why there were many workers from construction sites dining there.

One of the classic B-grade gourmet dishes in Kitakyushu is Suisan Udon. I visited on a holiday night, and the restaurant is located near Kitakyushu Airport, offering a drive-thru service as well. It's impressive how Suisan is always evolving. For my order, I got the bukkake udon and jumbo inari sushi. The mountain vegetable jumbo inari here is incredibly delicious and addictive. Among the inari sushi I've tried, it definitely ranks in the top three. When you visit Suisan, be sure to try this side menu item. The bukkake udon also never disappoints. I will definitely be back again.

Visited in February 2022 with a rating of 3.17 on Tabelog (63 reviews). The most popular dish is the "Niku Gobo Tempura Udon" for 720 yen. "Suke-san Udon" from Kitakyushu, a soul food unfamiliar to Kansai people. They have over 100 menu items including udon and donburi, with seasonal limited-time dishes available year-round. They offer unlimited toppings like grated yam and tempura crumbs, as well as pickled vegetables. The Mitarashi dango was delicious, made fresh daily with domestic rice. The "Niku Gobo Tempura Udon" and "Kashiwa Udon" are especially popular. It was hard to choose from the wide variety of dishes, but I went with the popular "Niku Gobo Tempura Udon" and it was delicious. The broth had a rich meaty flavor and the noodles were soft. The tempura was also satisfying with 5 pieces. Thank you for the meal!

For my last meal during my business trip to Kitakyushu, my subordinate from Kokura recommended Zaru Udon from Kisan Udon, a soul food of Kitakyushu. The restaurant has a large number of seats, but it was still full even after 1 pm, showing its popularity. The broth was on the sweeter side, with soft noodles. Personally, it wasn't exactly to my taste, but it was delicious.

When it comes to specialties in Kitakyushu, many people think of Sannou Udon. It's a must-visit udon restaurant in Kitakyushu that you can't leave without eating every time you visit. While I had udon this time, personally, I highly recommend the oden and pork cutlet curry as well. The curry, in particular, has a strong flavor that everyone, from kids to adults, enjoys. My personal favorite udon is the kashiwa gobou tempura udon. The crispy fried burdock tempura is incredibly delicious, and ever since a friend recommended trying burdock when I visited Kitakyushu a while back, I've been adding burdock toppings whenever I have udon. Be sure to visit when you come to Kitakyushu.

I went to Sushi Udon for lunch. This was one of the highlights of my trip. I had visited Sushi Udon in Shimonoseki on a previous trip and tried the Gobo Tempura and Kashiwa Udon, which were delicious. This time, I planned to try the authentic Sushi Udon. We arrived at Kokura Station at 10 o'clock, rented a car, and headed to Yabakei. Along the way, we decided to stop at Sushi Udon. Today, my companion was a former colleague who I had dragged along. Of course, I ordered the Gobo Tempura Kashiwa Udon. The broth was slightly sweet, and the udon was soft. It was extremely delicious. The udon didn't have the chewiness of Sanuki Udon, but the soft texture was nice. It was definitely a good decision to try it when I visit Kyushu. I also had the famous Kashiwa Rice Ball. It was also delicious with a flavorful broth and plenty of kashiwa. Whenever I'm in the Kokura area, I always make sure to eat at Sushi Udon. The price, atmosphere, and taste are all great. There are many menu options, but I always end up ordering the same thing because it's so delicious.

This is the essence of Kitakyushu food. It's not really worth writing about, but Kitakyushu residents always eat it. Sometimes it's really crowded. I wish people from Kanto would come. It might be difficult in Kanto because the influence of Sanuki is too strong. In Kanto, they might be able to handle long working hours with foreign labor. The photo is without green onions (lol).

I stopped by "Suke-san Udon (Kuko-dori branch)" for breakfast when returning to Tokyo from Kitakyushu Airport. The restaurant opens at 9:00 according to Tabelog, but it was actually open from 8:00. The interior looked like a roadside beef bowl restaurant, but with luxurious kitchen facilities. I ordered the "Niku Gobo Ten" and "Kashiwa Onigiri". It took about 15 minutes for the food to be ready. The "Niku Gobo Ten Udon" had a unique texture with noodles that were soft and chewy like marshmallows. The clear soup had a refreshing taste with a hint of sweetness, and the thickly sliced gobo tempura on top was crispy and satisfying. The "Kashiwa Onigiri" was also delicious. I thought it was a good udon restaurant that has become rooted in the local community! ^^

Oh, it was so good. I went to Yashisan after a long time. It's always delicious. I used to go there in the summer. As I slurped the noodles, I was thinking about it. The rice is also delicious. It's such a kind restaurant filled with love. Thank you for the meal. I will definitely go again.

Parent and child bowl (with miso soup) for 640 yen. Beef tendon for 130 yen. Thick fried tofu for 100 yen. Today, I chose the slightly savory parent and child bowl. I also ordered the oden for the first time at this restaurant. The oden is delicious, with flavors that have soaked in well, and the beef tendon has just the right amount of chewiness. The parent and child bowl has a rich flavor, but the sweetness is not overpowering. It's a pretty good parent and child bowl. Thank you very much! I heard that Sushi Udon will be opening its first store in Kurume City.