Udon noodles have different characteristics depending on the region. I enjoyed eating Hakata udon when I was in Hakata, and this restaurant has done a good job of recreating it. While the most popular dish may be the tempura udon, I prefer the meat udon here. In the winter, the tamago toji (egg drop) udon is comforting and perfect for the cold weather. It's only available during the colder months and disappears from the menu in the spring. The kashiwa meshi onigiri (chicken rice ball) is small and just the right size. I highly recommend trying the karashi kombu (spicy kelp) that is on the table. The moist kelp with plenty of red pepper adds a gradually spreading spiciness that I enjoy. There is also tenkasu (crispy bits of deep-fried tempura batter) on the table, but the ones at this restaurant are carefully made and have a smooth texture, making them a recommended choice. The balance between the table and chairs is not ideal, as the high chairs bring the table closer, making it less likely for the soup to splash. This restaurant has recently become one of my favorite lunch spots.

Hashida Taiichi at Shinbashi had Kamatama Mentaiko Udon for ¥880, Vegetable Tempura for ¥300, Gobo Tempura for ¥200, and a bottle of beer (medium) for ¥600. Hashida-san was filming for the TV show "5 o'clock Dream" on MX TV during lunch. He enjoyed the tempura and beer before digging into the Kamatama Udon. Drizzling some Ago Dashi Soy Sauce enhanced the flavor of Mentaiko and the richness of the egg yolk. In the middle, adding some spicy seaweed for a kick was also great! #Shinbashi #ShinbashiLunch #Hashida #HashidaTaiichi #BibGourmand #ItojimaFukuoka #TsurumochiUdon #KamatamaMentaikoUdon #GoboTempura #VegetableTempura #HakataUdon #Tabelog

#Hashitadataikichi @ Shinbashi Cold udon with grated yam for ¥600, double shrimp tempura for ¥700, bottled beer (medium) for ¥600. Today, the vegetable tempura was sold out, so I went with double shrimp tempura instead. The lightly crispy fried shrimp tempura was perfectly cooked, with the shrimp meat moist and tender. The chilled bonito broth had a sharp taste, and the thick grated yam coated the smooth and chewy Hakata udon, creating an incredibly delicious dish! #Shinbashi #ShinbashiLunch #Hashitada #Hashitadataikichi #BibGourmand #ItojimaFukuoka #TsuruMochiUdon #ColdUdon #GratedYam #ShrimpTempura #HakataUdon #Tabelog

I arrived for my first visit at 12:45 and joined a line of 6 people waiting outside. Luckily, I only had to wait for about 5 minutes before entering the restaurant. I purchased a ticket for the Kashiwa Tempura Soba for 1,030 yen from the ticket machine and took a seat at the counter. The food was served to me in about 5 minutes. The noodles were medium-thin and had a slightly soft texture, but they were very smooth and delicious. They were served cold with a sweet broth, bonito flakes, grated radish, and dried seaweed, which all paired well together. The tempura consisted of 4 pieces of tender and moist chicken breast. Although the portion of noodles was not large, the volume of the tempura made the meal satisfying. I really enjoyed the meal. Thank you for the delicious food!

Visited Hashitadaiichi in Shinbashi for lunch after a long time. The target was the limited 15 servings of vinegar citrus udon. The chilled dashi broth and flavorful sudachi were a perfect match! The smooth and chewy udon, combined with just the right amount of acidity and refreshing aroma, made it impossible to stop eating. I even finished all the sudachi, feeling refreshed and satisfied! #Shinbashi #ShinbashiLunch #Hashitadaiichi #HashitadaiichiTaikichi #BibGourmand #ItojimaPrefectureFukuoka #TsurumochiUdon #ChilledSudachiUdon #HakataUdon #Tabelog

Hashida Tai Kichi @ Shinbashi Chilled soy milk tantan udon ¥1000, vegetable tempura ¥300, burdock tempura ¥200, bottled beer (medium) ¥600 The summer limited "chilled sudachi udon" is extremely popular and sold out during lunchtime. This is a must-try dish. To make up for it, I enjoyed the vegetable tempura, burdock tempura, and beer. The tempura was crispy and delicious, with a variety of vegetables like thick and juicy shiitake mushrooms, tender eggplant, and flavorful bell peppers, making it a luxurious beer snack lineup. As I finished the snacks, the soy milk tantan arrived. It had a Japanese flavor with dashi broth, rich soy milk, and spicy chili oil to bring out the tantan noodle essence. The chewy and firm Hakata udon had a great texture. The generous amount of meat miso added a satisfying touch. Just when I thought I was full, they offered a complimentary bite-sized rice with plenty of black pepper. The addition of black pepper transformed the dish into a western-style flavor. This unique twist was impressive. Despite feeling full, I managed to finish it all. Thank you for the meal. #Shinbashi #ShinbashiLunch #Hashida #HashidaTaiKichi #BibGourmand #FukuokaPrefectureItoshima #ChilledSoyMilkTantanUdon #HakataUdon #TsurumochiUdon #Tabelog

Currently, the main store "Hashida" that won the Michelin Bib Gourmand award for 3 consecutive years has closed, but its second brand shop is called "Hashida Taikichi". It is always crowded during lunchtime with long lines, but I was lucky to find no line this time. The restaurant was full, but I was able to enter quickly. While waiting in line, I decided on my order and chose the "Cold Kashiwa Tempura Udon (1030 yen)" and "Kashiwa Rice (100 yen)" on a scorching hot day. I handed over my food ticket in advance and waited outside for a short while. Because I had already given my food ticket, I didn't have to wait long before my meal was served. The freshly fried Kashiwa tempura came with 3 pieces, and the cold udon noodles were firm and had a nice texture, making them delicious. Adding the spicy seaweed on the table made the dish even more flavorful. Overall, every dish I tried was excellent at this udon shop. I will definitely visit again!

Hashitata Taikichi @ Shinbashi Ume Torowakame Udon (with Kashiwa Tempura) ¥1030, Vegetable Tempura ¥300, Bottle of Beer (Medium) ¥600 A flavorful broth made with flying fish, topped with thick wakame seaweed and rich tororo grated yam. The sourness of Nanko Ume plum adds a refreshing touch, perfect for summer. The chilled and chewy Hakata udon pairs perfectly with this unique combination. #Shinbashi #ShinbashiLunch #Hashitata #HashitataTaikichi #BibGourmand #ItojimaFukuoka #TsurumochiUdon #HakataUdon #Tabelog

After passing 1 PM, despite the scorching heat, three customers were waiting in line. It was nice to see that they provide sun umbrellas for lending at the storefront. I don't often have the chance to eat Hakata udon. I ordered the chicken tempura bukkake udon cold from the ticket machine. The counter seats are spacious and clean, allowing for a relaxed dining experience. There are various condiments available on the counter, making it a tough decision. It's great that the bukkake broth is served separately. The grated radish and shaved bonito are neatly arranged. The chicken tempura is hot and thinly sliced, making it easy to eat and delicious. The udon noodles are thin and have a texture similar to Inaniwa udon. They are springy and not bad. The balance is good, and it's easy to see why it's popular. There is a free topping of spicy kombu. It's spicier than I thought, but the combination of kombu flavor and spiciness adds a nice touch to the udon. It's also nice that warm broth is served together. Overall, it's well-balanced and has a clean atmosphere that even women would find inviting. I'd like to go back again. Thank you for the meal.

I visited for the first time in a while at 3:00 pm on a weekday, and there was no wait. I was intrigued by the new Hakata specialty "Grilled Chicken Skin Zaru Udon for 1100 yen" posted at the entrance, so I ordered it. I also added my personal favorite side menu item, "Curry Rice for 400 yen." The grilled and finely chopped chicken skin with a tangy dipping sauce was delicious and perfect for summer! The mini curry on the side was consistently delicious as always! Thank you for the meal!

Hashitada Taiki @ Shinbashi Tsukimiyama Kake Shoyu ¥900, Kashiwa Tempura ¥250, Chikuwa Tempura ¥150, Bottled Beer (medium) ¥600. The Tsurumochi Hakata Udon is served chilled with a firm texture. Drizzle the flavorful aji dashi soy sauce over it, and it pairs perfectly with the rich grated yam and intense egg yolk. The Kashiwa Tempura and Chikuwa Tempura are also crispy and delicious! #Shinbashi #ShinbashiLunch #Hashitada #HashitadaTaiki #BibGourmand #ItojimaFukuoka #TsurumochiUdon #HakataUdon #Tabelog

Hashitadaitaikichi @ Shinbashi Chilled Soy Milk Tantan Udon ¥900, Vegetable Tempura ¥300, Gobo Tempura ¥200, Bottle Beer (Medium) ¥600. Night business reopened! This super popular restaurant always has a long line during lunchtime. After a year and a half of night closure, they have finally reopened for night business. I am so happy. First, I enjoyed the flavorful daikon radish, soft eggplant, and crispy bell pepper tempura, along with crunchy gobo tempura. Then, I had a unique dish, the "Chilled Soy Milk Tantan Udon." The rich dashi broth, creamy soy milk, and savory meat miso paired perfectly with the smooth udon noodles. After finishing the udon, I wanted to dive into a bowl of rice, but I resisted. Thank you for the delicious meal. #Shinbashi #ShinbashiLunch #HashitadaiKichi #BibGourmand #ItojimaProduced #SmoothUdon #HakataUdon #Tabelog

A udon restaurant located about a 5-minute walk from Uchisaiwai-cho Station. Despite the scorching sun, there were a few people waiting in line. I ordered Taikichi udon and kashiwa-meshi. The udon was soft, topped with beef and chicken tempura, burdock tempura, and a soft-boiled egg. I could choose a hot spring egg, but I went with the regular egg. Maybe it's a Hakata custom. It was a bit pricey at 1300 yen for everything, but overall, the deliciousness justified the price. Next time, I'll try the cold udon.

Recently, I have been asking around about "Hakata Udon." I visited at around 12:00 on a weekday and there was a wait of about 8 people. The system is ticket-based, but you buy the tickets from a machine after lining up following the instructions of the staff. The staff members, mostly young women, come out occasionally to check the situation inside the restaurant and give instructions to the people in line to buy their tickets. Therefore, there is no need to say "I'll be right back" to the customers in front or behind you. I bought a ticket for kake udon with a large serving, handed it to the staff, and then went back to the line. After a short wait, I was invited inside by the staff. In about 5 minutes, the cold kake udon arrived. The staff member recommended that ginger goes well with it, pointing out the condiments on the table. I realized once inside the crowded restaurant that this staff member was handling the serving all by herself. She had an impressive ability to handle customers efficiently. Now, onto the udon evaluation. I've heard people say that Hakata Udon is soft, but the noodles in the cold version didn't feel particularly soft or mushy. The soup was light and tasty, but I think I should have tried the warm version as well. I had a truly moving experience with the cold version at another Hakata Udon restaurant, so I chose it this time, but it was just okay. As a fan of soft noodles, I was curious about the "soft" aspect when I visited, but maybe choosing the cold version was a mistake.

At the beginning of Nishi-Shimbashi, near Uchisaiwaicho, there is a popular udon restaurant that is only open during lunchtime and often sells out. I had been curious about this crowded udon shop for a while, so I visited for the first time. Even though there were about 5 people waiting in line during the weekday lunchtime, the turnover was fast, which was great! I was able to enter in less than 10 minutes, and they confirmed my food ticket before seating me, making the process smooth and efficient. While waiting in line outside, I simply stood at the end of the line and purchased my food ticket from the machine inside after being instructed by the staff. The udon menu offers mostly warm and cold options, with a variety of condiments available. For first-timers, the staff will kindly recommend which condiments to use, which was helpful and appreciated. The cold udon with grated yam had a lot of yam mixed in the cold broth, so it's important to mix it well and scoop from the bottom! The grilled chicken skin topping had a generous amount and was surprisingly delicious!

Currently, the main store "Hashida" has closed and there is no physical store, but its second brand restaurant is called "Hashida Tai Kichi" which has won the Michelin Bib Gourmand award for 3 consecutive years. I knew about the restaurant but always hesitated to visit due to the long lines during lunchtime. Today, with only 3 people waiting in line, I decided to give it a try. While waiting in line, I looked at the menu and couldn't decide whether to go for the cold udon due to the nice weather or try the "Tai Kichi Udon" which is named after the restaurant. As a first-time visitor, I chose the "Tai Kichi Udon" listed at the top of the menu for 1050 yen. Following the instructions of the staff, I purchased a meal ticket and handed it over. At the time of handing over the ticket, I was given the choice of having it with "Warmed Egg" or "Egg Drop". Since I had already handed over the ticket, the meal was served promptly. The udon with egg drop and meat was delicious. In Hakata udon, having meat and gobo (burdock root) is essential. The udon made with bonito flakes and flying fish broth was refreshing and tasty. The homemade flat noodles had a good chewy texture, unlike the usual image of Hakata udon lacking in firmness. Adding the table's spicy kombu (kelp) made it even more delicious. It was so good! I think I will visit regularly for a while. Thank you for the meal!

Although I wasn't feeling particularly excited, I decided to visit this place since it was still unreviewed. When I arrived, I saw a sign for "Grilled Chicken Skin" and immediately decided to try the Grilled Chicken Skin Zaru Udon. The aroma of the grilled chicken skin was irresistible. I dipped it in the broth, sprinkled some yuzu pepper on the udon, and savored it together. The udon was smooth and delicious, and the grilled chicken skin was a perfect match for udon lovers like me. Although the price may be a bit high for udon, I couldn't resist this amazing find. Grilled Chicken Skin Zaru Udon for 1,000 yen.

A Hakata udon restaurant that is not often seen in Tokyo. The first thing that makes you happy when you enter is the variety of seasonings available. Yuzu pepper, ginger, shichimi, Nagano shichimi, spicy kombu, 3 types of soy sauce for bukkake, tempura bits. The more options for flavor changing, the better, so I decided to revisit at this point. I ordered the Taikichi udon for 1050 yen. I thought it was a bit pricey at first, but with half-cooked egg, meat, burdock tempura, and chicken tempura, it all adds up. The soup has a sweet taste with a strong dashi flavor. While Sanuki udon is typically associated with bonito flakes, the dashi flavor adds a unique depth. It's not too salty, so you can easily finish the soup. The noodles are smooth and flat. They are delicious, but personally, I wish they were more chewy like the noodles from Maki no Udon. However, given the lightness of the soup, these noodles make sense. The burdock tempura is thick and crunchy, adding a lot of flavor. It tastes even better when dipped in the soup. The chicken tempura is soft and tender, almost stealing the show with just a touch of yuzu pepper. The meat also oozes with flavor, and the half-cooked egg is perfect. I tried adding the spicy kombu halfway through, and it was really spicy. But this bold flavor change is also great. The female staff members are kind, which is another plus point. On a weekday around 12:30, there were about 7 people waiting outside, and it took about 10 minutes to get seated. I want to try the cold version next time. But the soup is so delicious. There are also special menu items, so it's going to be a tough decision. I wish they would leave a menu at the table.

This week, I had to adjust my lunch break schedule because I had appointments at the dentist and another doctor's office. I decided to have lunch at a popular Hakata udon restaurant in the Nishi-Shimbashi area. The restaurant is always crowded during lunchtime, and today was no exception. It's located near the intersection of Shimbashi-Nakadori and Hibiya Street. The place has changed tenants multiple times since my workplace moved to Nishi-Shimbashi about 9 years ago. The location is good, but the rent must be high. Despite that, the space is small, and there are often long waiting times. I hope the restaurant can stay in business because it's well-known. Today, I didn't have to wait outside, but I had to wait for a seat after buying my meal ticket. The menu I chose was the Gobo Tempura Udon (700 yen) and Chikuwa Tempura (120 yen). I handed in my meal ticket and sat at the counter. The owner was carefully boiling the udon noodles in the kitchen, so it took some time for my order to arrive. When it did, I got a bowl of udon topped with Gobo tempura and an additional Chikuwa tempura. The Gobo tempura was large, with six pieces. The udon was soft and gentle, with a mild broth that included bonito flavor. The Gobo tempura came with instructions on how to eat it, such as sprinkling salt, dipping in broth, or using soy sauce. It was soft and gentle in flavor. Hakata is often considered the birthplace of udon, and the udon there is quite different from other regions. My family is from Ibaraki Prefecture, where udon is also popular, so I have a fondness for it. Hakata udon is soft and familiar, especially for someone from northern Kanto like me. It was a delicious meal.

I was working in Toranomon until after 1 pm. On my way to Shinbashi, I stopped by this restaurant I found. There were about 3 people in line, but I got my meal ticket in about 10 minutes. Then I was seated inside. I ordered the "Taikichi Udon" that the restaurant is named after. The place was very compact. The dish was served in about 5 minutes. It had beautiful noodles and clear broth, topped with green onions and a soft-boiled egg. On a separate plate, there were burdock tempura and quail tempura. They looked beautiful. I was recommended to try the burdock tempura with salt first. It was crispy and the sweetness of the burdock was amazing. I never knew burdock could be this delicious. Then, I dove into the beautiful broth. I enjoyed the crispy tempura dipped in the broth. The quail tempura was also delicious. The noodles were soft with a smooth texture, rather than firm with elasticity. This is something that may vary in preference. It should be recognized as a completely different type of food from Kansai or Sanuki udon. I was satisfied from start to finish and ate it all in one go. Thank you for the meal.

Hashida-san, who has won the Bib Gourmand award for 3 consecutive years. Unlike the firm texture of Sanuki udon, this shop offers authentic Hakata udon with soft noodles and a delicious bonito broth. I visited around 12 pm on a weekday, and there were 5 people in line. It took about 15 minutes for the udon to arrive. By the time the udon was served, the line had gotten shorter. The udon here is made with homemade noodles using wheat flour from Itoshima, Fukuoka. I was torn between the zaru udon and shoyu udon, but I really wanted to try the bonito broth, so I ordered the cold kake udon (550 yen). It was my usual udon snack time between breakfast and lunch. According to the information I found beforehand, one serving is about 300g, slightly more than usual. The bowl was larger than I imagined, with plenty of broth. The noodles were flat and smooth on the surface, like a baby's skin, and you could slurp them up smoothly like somen noodles. Hakata udon is softer compared to Sanuki udon, but the cold temperature gave it a good texture. It went down smoothly and quickly. The bonito broth was refreshing and light in flavor. If you prefer a stronger taste, adding extra bonito soy sauce would be good. I personally liked it as it was, light and refreshing. The staff recommended adding ginger to the cold udon, so I added some for an extra twist. It added a refreshing touch and made it even more delicious. It paired well with the udon more than shichimi or ichimi. I was worried about the portion being too much, but I had no problem finishing it easily. The staff were all very kind, and it was the best experience! Next time, I want to try the zaru udon or shoyu udon. I really enjoyed the Hakata udon!