7 Ramen and Udon Restaurants You Have to Visit in Japan

You'll never run out of choices.

For most tourists, eating authentic Japanese food is the highlight of their trip. If this is your travel agenda, then this list will help you decide where to eat when you’re in Japan--Kyushu in particular. Here are seven noodle shops worth checking out. Thank us later!

Kiya in Reisenmachi, Fukuoka
2-34, Reisenmachi, Hakata Ward, Fukuoka City, Fukuoka Prefecture
Contact: +92-291-6758
Open from 11:30 a.m. to 10 p.m. daily except Sundays and holidays; 11:30 a.m. to 6 p.m. on Saturdays

Kiya, a Hakata udon store, has been around since 1926. They’re known for their udon with sliced gobo-ten or deep-fried Japanese burdock. Their broth is created from Ago, a kind of flying fish.

The Goboten Udon features freshly boiled noodles that goes well with the tsuyu base soup.

Aside from their udon, they also offer a variety of a la carte items in the evening.

Haruya Udon in Uomachi, Kitakyushu
1-3-18, Uomachi, Kokurakita Ward, Kitakyushu City, Fukuoka Prefecture
Contact: +81-93-521-5477
Open from 11 a.m. to 7 p.m. daily except Wednesdays

The oldest udon store in the Kita-kyushu area only has four items on the menu: udon, beef-udon, soba, and inari or rice wrapped in fried tofu.

Dried bonito and kombu (Japanese seaweed) top this udon noodle soup.

Even with just four items on the menu, this shop has been the locals’ favorite since 1948.

Miyake Udon in Kamigokufu, Fukuoka
10-24, Kamigofukumachi, Hakata Ward, Fukuoka City, Fukuoka Prefecture
Contact: +81-92-291-3453
Open from 11 a.m. to 6 p.m. daily except Sundays and holidays; 11 a.m. to 5 p.m. on Saturdays

Miyake Udon subscribes to the Hakata-style boiling method, which involves boiling the udon before serving to customers.

Ebiten or Dried Fried Shrimp Udon comes with rich tsuyu-based soup. Tip: You can request for leek toppings at no extra cost!

Each strand of udon is a centimeter thick, which makes the noodles soft and easy to bite. You may also add toppings to your udon at an affordable price of ‎¥‎80.

Hakuryuken in Maidashi, Fukuoka
2-5-23, Maidashi, Higashi Ward, Fukuoka City, Fukuoka Prefecture
Contact: +81-92-651-3502
Open from 10:30 a.m. to 3:30 p.m. except Mondays (LO)

This shop in Fukuoka serves ramen with a milky broth made from pork bones. They still use the same technique as they have always done to create their soup stock.

The wonton noodle soup is another recommended dish in Hakuryuken.

Plus, their thin, flat noodles are made fresh every day. What’s not to like?

Fukuryuken in Omuta, Fukuoka
1-6-10, Shiranuhimachi, Omuta City, Fukuoka Prefecture
Contact: +81-944-522-8756
Open from 11 a.m. to 7 p.m. except on Mondays and irregularly (LO)

Fukuryuken is a popular family-owned ramen store located in the southernmost part of Fukuoka. Instead of gas, the store uses kerosene or lamp oil to fire up the stove for simmering stockpots of pork bones.

The secret to their smooth soup? It’s made up of stocks with varying consistencies!

Ikkyu Ramen Roji in Roji, Fukuoka

1-33-13, Roji, Minami Ward, Fukuoka City, Fukuoka Prefecture
Contact: +81-92-565-0193
Open from 11 a.m. to 9 p.m. (last order 8:45 p.m.); 11 a.m. to 3 p.m. (last order 2:45 p.m.) on Wednesdays

Ikkyu Ramen uses pork loin ribs from Kyushu instead of pork head to tone down the soup’s strong smell, which is then seasoned with natural salt water.

Ikkyu Ramen has been around since 1965.

Today, the taste of Ikkyu Ramen’s dishes remains the same, as the stock is prepared in a special pot just like how the first-generation owners did it when they started the business in 1965.

Ryu-o in Shozu, Kitakyushu
10-15, Shozumachi, Tobata Ward, Kitakyushu City, Fukuoka Prefecture
Contact: +81-93-871-8957
Open from 11 a.m. to 2:30 p.m. and from 6 p.m. to 8 p.m. daily except on Sundays.
*Opening at night is irregular so check beforehand.

Here’s an interesting fact: the owner of Ryu-o used to be a regular customer of this store. At Ryu-o, ramen stock is made from a rice-cooking pot boiled on a Japanese cooking stove called kamado. Then, they use pork lard and sesame oil as seasoning for their ramen.

This ramen is comprised of homemade noodles with chashu—three slices of pork belly and two slices of pork thigh.

Provided by Japan Walker™ and Fukuoka Walker™ (February 2017)

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