You Need to Try These Unique Udon Dishes in Fukuoka
They each have something different to offer.
Udon dishes in Japan are continuously evolving each day. In Fukuoka City, many restaurants are adding their unique and signature touches to their udon bowls. Read on to see the highly-recommended and must-visit udon restaurants in Fukuoka!
Udon Shiraki Shoten
2-17 Imamitsu, Nakagawa City, Fukuoka
Open from 11 a.m. to 3 p.m. and 5 p.m. to 10 p.m. daily except on Monday nights.
The owner of Udon Shiraki Shoten was formerly part of a restaurant called Daichi no Udon Chikushino. After awhile, he decided to become independent to start a restaurant of his own.
In preparing the noodles, the owner makes use of the “Daichi-style” technique where he leaves the udon dough for two days before cutting them. The restaurant’s udon noodles are known for having a slightly thick and chewy texture.
Tempura Bukkake (¥800)
The Tempura Bukkake consists of seven tempuras including shrimp, burdock, pumpkin, eggplant, shimeji mushroom, and shiso leaf. They’re hot and crispy since they are served right after they are fried in the restaurant’s kitchen.
Wara no Kura Jyoan
478-2 Ichinose, Nakagawa City, Fukuoka
Open from 11:30 a.m. to 3:30 p.m. daily except on Tuesdays and Wednesdays.
Wara no Kura Jyoan is located next to Shiki Tawaraya in Nakanoshima Park. The restaurant’s soup stock is made from Hokkaido kelp, Kyushu ago, bonito, dried shitake mushrooms, and carefully chosen mineral water from Sefuri which contributes to the dish’s umami flavor.
The noodles, on the other hand, are made with natural salt, dried under the sun for two years, and four types of flour, including whole wheat flour and organic flour produced in Kumamoto.
Kakiyama Udon (¥1,000) is a dish inspired by the mountains of Hakata Gion Yamakasa and is topped with burdock and kakiage tempura. The tempura on this dish gradually grows softer as it absorbs the soup stock.
Saifu Udon Kimura Seimenjyo
3-4-31 Saifu, Dazaifu City, Fukuoka
Open from 11 a.m. to 4 p.m. daily except on Tuesdays.
Saifu Udon Seimenjyo run by Kimura Seimenjyo was established in 1948. The noodles served in the restaurant are made from whole wheat flour produced in Fukuoka. They’re a recreation of the famous udon noodles that was enjoyed in the “Saifu” area during the Meiji period.
The udon soup’s soft sweet flavor is a result of the ago fish stock combining with the dish’s other ingredients.
The mentaiko tempura on top of the Mentaiko Ten Udon (¥780) is crispy on the outside and chewy on the inside.
1-10-7, Akama Eki Mae, Munakata City, Fukuoka
Open from 11 a.m. to 9 p.m. daily except on Mondays.
The owner of Kurakawa trained for 16 years at a popular restaurant in Nakama City, Kita no Sho. In contrast to the soft and thin noodles of Kita no Sho, Kurakawa’s noodle preparation process does not involve leaving the noodle dough to make it chewy. Despite this, the taste of the soup made from natural ingredients remains excellent.
Kurakawa Udon (¥780) consists of ingredients such as Japanese yam, seaweed, small shrimps, beef, and eggs. Its slightly transparent noodles will feel smooth in your mouth.
Daichi no Udon Fukutsu Branch
2-18-29 Hanamigaoka, Fukutsu City, Fukuoka
Open from 11 a.m. to 4 p.m. and 5 p.m. to 9 p.m. daily.
Most of the customers at Daichi no Udon Fukutsu Branch are elderly people and families. The restaurant’s space used to be a big café, which explains the casual and laid-back atmosphere that the place has.
Apart from this, one of the highlights in the restaurant’s menu is the soup, which offers a light umami flavor that still remains prominent until the very last sip.
The Maruten Udon (¥550) contains a circular homemade fried cake made from minced fish. Since it is always freshly-prepared, it is surprisingly fluffy and soft.
Provided by Japan Walker™, Walkerplus™, and Kyushu Walker™ (1 November 2018)