I got off at Nishitetsu Kurume Station and was walking around looking for a ramen shop I haven't tried before. I stumbled upon Hita Yakisoba Soukoi in which I had never been before, so I decided to give it a try. The shop was small with only about 10 counter seats, and the owner, although not very friendly, skillfully cooked the yakisoba on the teppan. The food was served promptly and it was delicious. There were no miso soup or any other side dishes, just yakisoba, but it was really tasty. It was loaded with bean sprouts and meat, and I finished it in no time. The flavor was rich, making me want to order rice, but I refrained. The price of 1200 yen for a large serving felt a bit high in my opinion. Payment was made after the meal. I also bought a souvenir yakisoba for my partner before leaving the shop. Upon further research online, I found out that different Hita Yakisoba Soukoi branches have different menus, prices, and reputations. I would like to try other branches of Hita Yakisoba Soukoi in the future. Cash only payment.

This store is probably my first visit. The store at JR Kurume Station has higher prices. They offer a wide variety of menu options. I prefer the grilling at JR Kurume Station. Even though it's a chain store, there is a noticeable difference. There were plenty of bean sprouts and pork in the dish.

On Sunday, I went to a yakitori restaurant that I had been looking forward to, but unfortunately it was closed. So, I decided to visit "Soukoren" as my second choice. I had been dreaming of eating yakisoba from Soukoren with a beer. I arrived at 18:15, and the restaurant is located near Nishitetsu Kurume Station, at the corner of a junction labeled "Ichimachikawa Starting Point". The atmosphere is filled with a retro Showa era vibe, and the shop has maintained its unchanged charm over the years. I entered the shop and sat at the shorter counter seat. I ordered a beer (550 yen, tax included) and was served complimentary persimmon seeds. While munching on the seeds, I waited for about 5 minutes. Then, the yakisoba with raw egg (990 yen) that I had also ordered arrived. The price was on the higher side, but the yakisoba was delicious with a perfect mix of crunchy and chewy noodles, a good balance of bean sprouts and meat, and a nice blend of white and yellow egg parts. The Soukoren yakisoba was truly tasty. I discovered that eating it with persimmon seeds was a great combination, especially when paired with beer. It became a delightful accent to the meal. I even thought about mixing the persimmon seeds into the yakisoba. I really enjoyed the meal and hope that the price remains reasonable. Thank you for the delicious food.

A yakisoba specialty store in Kurume. This shop only has a counter where they cook yakisoba on a hot plate as you order. The yakisoba has a crispy texture and a unique flavor from being cooked on the hot plate. I always add a raw egg on top, which adds a perfect taste to the dish. I also enjoy eating it with a mouthful of white rice. It's a place that makes you crave for lunch.

I visited the restaurant yesterday after checking out of the hotel early. I had overeaten the day before, so I decided to visit the "Takara Shrine" before getting hungry again. By the time I returned from the shrine, I was starting to feel hungry again. I realized that if I hadn't climbed that mountain, I wouldn't have burned off the calories from yesterday. It was past lunchtime and some places were closed due to the holiday. I remembered there were a few yakisoba restaurants around here, so I searched and found one. The restaurant is quite old-fashioned, reminiscent of the Showa era. I ordered yakisoba with a raw egg on top and a small beer. The crispy texture of the yakisoba was a new experience for me. The portion had pork, green onions, and a lot of bean sprouts. The price seemed a bit high at 990 yen. The staff was a bit intimidating, but overall, I enjoyed the meal. This experience made me realize the potential of Kurume, and I look forward to visiting again.

I visited the Hita Yakisoba restaurant "Sofukoi Higashimachi" in front of Nishitetsu Kurume Station. I used to commute to this area for work for 3 years starting in 1997, so I used to visit this place occasionally back then. It had been at least 20 years since I last visited. The restaurant is located by the source of the Ikegawa River, which I find interesting as rivers usually have a starting point. The seating area is small with only a counter. The intimidating, heavy-smoking, and quiet old man from back then was not there, and now a large but gentle man and his wife run the place. I ordered the Yakisoba with raw egg for 990 yen. They cooked thin strips of pork on the iron plate, boiled fresh Chinese noodles, and mixed them with the pork, bean sprouts, and green onions. They added a black sauce, mixed it all together, and topped it with a raw egg in a ceramic plate. The result was a softer version of Hita Yakisoba with a good chewy texture from the fresh noodles. The juicy pork had a sweet and flavorful fat, and the bean sprouts were tasty. The thin noodles blended well with the other ingredients and had a good presence. The raw egg added a nice touch to both the mixed and unmixed parts.

I visited Kurume on a business trip. After a dinner meeting, I stopped by for a late-night meal. I often visit Hita City, the birthplace of Soba noodles, for business trips, but I usually end up drinking until late at night and don't get a chance to visit any Soba restaurants. However, there are several Soba restaurants in Kurume as well, and this time I finally had the opportunity to visit one. I ordered a regular portion of Soba noodles with a raw egg. I decided to mix the egg in towards the end, so I first wanted to taste the noodles on their own. The well-cooked firm noodles paired with the crunchy bean sprouts provided a delightful flavor and texture. This is the true taste of Hita-style Soba noodles! For the second half, I broke the egg and enjoyed the milder flavor and smoother texture. This might not be the traditional way to end a meal, but I was satisfied today.

I parked at the station parking lot (100 yen for 30 minutes) and had the Yakisoba (regular) for 950 yen, which includes tax. I watched as it was cooked right in front of me while waiting for it to be ready, which took about 6 minutes. The ingredients included pork, thick homemade moyashi (bean sprouts), and negi (green onion). They take great care in the production of the noodles, considering factors like temperature, humidity, and water quality. When I took the first bite, I could taste a mix of Worcestershire sauce, oyster sauce, and soy sauce, creating a rich and smooth flavor with a hint of bitterness, which is the characteristic of this restaurant. The noodles were crispy on the outside and chewy on the inside, enhancing the overall appetite. The moyashi was crunchy and delicious as it was stir-fried last. The diced pork was also in a good size for easy eating. However, the only downside is the slightly high price. While you can tell that they put effort into making it, the portion of ingredients such as noodles, meat, and moyashi was not very generous, so paying nearly 1000 yen felt a bit expensive. Also, the owner of the restaurant seemed unfriendly, as there was no greeting when entering and no expression other than when cooking. It would be nice if they showed more smiles and enthusiasm in customer service. Overall, thank you for the meal!

It seems that there are several Sohoren restaurants in Kurume, and the other day I had lunch here. Sohoren is well-known for its deep and delicious flavors, although it is a bit pricey due to the use of high-quality lard. Good food tends to be a bit expensive, but that's just how it is. Let's do our best, Kurume, and also Hita. Eating yakisoba makes me think of the town of Hita. As soon as it gets warmer, there will be a fireworks festival in Hita. Let's get through this cold winter while thinking about that. Spring will be here soon. While thinking about all this, I enjoyed the delicious yakisoba. Some people may choose to add raw egg or not, but I prefer to mix the egg white with the noodles first and then add the yolk when there's not much noodles left. So tasty, Sohoren.

Well done.

There is a shop of Oita Hita's Soukoi Koiyaki located just a short walk from Nishitetsu Kurume Station. Recently, it has become more common to refer to it as Hita Yakisoba, but for me, it is still Soukoi Koiyaki. I first encountered Soukoi Koiyaki over 40 years ago at a small shop near Nishitetsu Kurume Station, although it was not this particular shop. In any case, Soukoi Koiyaki is one of my soul foods. I visited for a late lunch and ordered the regular size yakisoba. I debated whether to add a raw egg, but decided to enjoy the simple flavor without it. The price was 850 yen. It had been a while since I last had it, and one thing that stood out this time was the abundance of bean sprouts. The crunchy bean sprouts were tasty, but they were quite dominant in the overall balance. I don't dislike it, though. Furthermore, the characteristic of Soukoi Koiyaki, which is boiling the fresh noodles and then thoroughly grilling both sides, was done perfectly. The noodles were not overcooked, with a nice crispness and softness, making it delicious. It was a very satisfying yakisoba.

A friend who had never tried Soba noodles at Soufuren before told me. They were already full after eating dumplings and grilled chicken, but they managed to finish the Soba noodles with light sauce and crunchy bean sprouts. It's been a while since they had Soufuren... Best to eat it fresh at the restaurant if possible. Soufuren is the perfect way to end a night of drinking!

Yakisoba (regular) 850 yen at Soo Furen Higashimachi Store (Nishitetsu Kurume). The noodles are cooked until crispy, with a spicy sauce that gives them a unique texture. There's a generous amount of bean sprouts, making it healthier than it looks. The yakisoba has a spicy sauce, so when eaten with the bean sprouts, it's just the right balance. The thinly sliced pork may look like it's been thrown on the side, but it has a strong presence. At 850 yen for a counter yakisoba, it may seem pricey, but it's worth it once you taste it. They purposely didn't include a raw egg. After coming all the way to Kurume, who wants egg-topped yakisoba, right?

This restaurant used to be run by an older couple 20-30 years ago, but now it's just one man. I ordered the usual large portion with extra eggs at 4pm before dinner. While waiting, I read the pamphlet about the chain's history, including the patented spatula they use for cooking. The food was delicious, cooked on the iron plate without stir-frying. The chain's unique education system and high-quality ingredients make it worth the price. The special sauce they use is addictive. They have plans to expand to Shiga after Fukuoka and Oita, and I hope they open in Hiroshima too.

Sofuren Hita Yakisoba Shop Date: January 30, 2013 (Wednesday) Theme: Food places in Kurume City Location: Near Nishitetsu Kurume Station This branch of a yakisoba chain near Nishitetsu Kurume Station is known for its Hita yakisoba. The shop is small with only a counter seating. Prices may vary slightly depending on the branch. Here, the yakisoba costs 800 yen, which is quite high. Ordering the yakisoba for 800 yen, they cook the boiled noodles on a hot plate until crispy. The noodles have a different texture and are tasty, with a not too overpowering sauce that makes it easy to eat. However, it seems lacking in volume, and paying 800 yen for yakisoba is quite a price. Taste: 35/50 Cost performance: 7/20 Atmosphere: 8/20 Service: 5/10 Overall score: 55/100 Restaurant information: Sofuren Hita Yakisoba Shop 33-18 Higashimachi, Kurume City, Fukuoka Prefecture 0942-34-4745

I stayed overnight before my regular business trip to Kurume this month. I was rushing around until the last minute before leaving the company, so I skipped lunch and flew from Itami Airport to Fukuoka Airport on an ANA flight. From Fukuoka Airport, I took a highway bus to Nishitetsu Kurume. Usually, I would check in at the hotel and then enjoy ramen or yakitori, but on this day, I couldn't resist the intense hunger and stopped at a chain store along the way from Nishitetsu Kurume to the hotel. There, I sought salvation in the local specialty of Hita yakisoba, which is actually a B-grade gourmet dish from Hita City in Oita Prefecture, not a specialty of Kurume. The dish became famous thanks to the Hita-based restaurant Sōfu-ren. They have expanded to 11 locations in Oita Prefecture, 22 in Fukuoka Prefecture, 4 in Saga Prefecture, and 1 in Kanagawa Prefecture. Interestingly, there are 10 locations in the Kurume area alone! The menu is simple, with options like yakisoba, yakisoba (large), egg (+50 yen), small beer (300 yen), large beer (500 yen), small rice (100 yen), and large rice (130 yen). I ordered the yakisoba. The unique feature of Sōfu-ren's yakisoba is that they use fresh noodles instead of steamed ones, giving the dish a crispy, golden-brown appearance. The noodles are cooked until both sides are slightly burnt, resulting in a crunchy exterior and a chewy texture inside. The dish contains pork, thick crunchy bean sprouts, and green onions, but no cabbage. The noodles and bean sprouts are homemade, and the sauce is an original blend. Despite my hunger, the yakisoba was delicious! I also noticed a Hita yakisoba restaurant called Tenryoya across from my regular hotel, so I'll have to try it next time!

The last time I ate was in 1994, so I don't know how much it has changed since then. I would like to introduce a chain of yakisoba restaurants called "Sojukoi," which has its main store in Oita Prefecture. After graduating from university and starting work, my first assignment was in Kyushu! Specifically, in Kurume! I remember being surprised but started my life in Kurume. On my first night (before moving into the dormitory), I went to a restaurant called Ennan Hotel, which was right in front of the hotel. "A yakisoba specialty store? That's a style I've never heard of..." I thought to myself. It's been many years since then, but I still don't know any other chain of yakisoba specialty stores besides this one. The restaurant had only a counter, and at that time, a tough-looking man (resembling Ikariya-san) was managing the place alone. You could see everything being made from the counter, and everything was innovative...or rather, unfamiliar. 1. First, they quickly boiled the fresh noodles like ramen. 2. They then placed the boiled noodles on the hot plate. 3. Simultaneously, they placed the noodles on top of the pork that was on the hot plate. It seemed like an unconventional way of making yakisoba. 4. They added a large amount of bean sprouts and leeks on top. 5. Then, they poured a special sauce quite generously over everything. A white smoke rose up in abundance. It was surprising! 6. They quickly mixed and fried the noodles and vegetables together. It was quite impressive. And it was ready! The taste was...delicious! Typically, yakisoba ingredients include cabbage, onions, and carrots, but this leek and bean sprout-only combination was also very tasty! If you ordered "with egg," they would crack a raw egg in the middle for you, which was also good. At that time, if you ate once, they would give you a service ticket, and if you collected 10 tickets, you would get a telephone card. I think there was another benefit if you collected another 10 tickets, but during my three years living in Kurume, I managed to collect more than 10 telephone cards, which was a good memory. Also, the stern restaurant owner was really unfriendly...or rather, scary. Most people who entered for the first time were usually surprised because he would just stare at you while you ate. Literally, he stood like a guardian inside the counter...But, I remember the restaurant owner was a Giants fan, and towards the end, we were able to have a little conversation using the TV that was on (like "Looks like they're losing today"). In Kurume, there were other personal favorite restaurants, and I think some of them may have disappeared by now. Some of these include Jinro Sushi, a gyoza restaurant in Nishitetsu Kurume Arcade (I don't know the name...), Tsukiji Daioh, Cocodoll Hanabatake, Dairyu Hanabatake Station, and Hiyoshi Maru. I would like to introduce these restaurants if I have the opportunity, and I would love to go on a trip to visit these places someday. The problem is that if I eat in Kurume, I have to stay for several nights, and I also want to visit Saga, Nagasaki, and Fukuoka where there are other great restaurants... (laughs)