Located along a small alleyway leading from Akasaka in Chuo Ward, Fukuoka City, on the south side towards the Kyushu Electric Power Akasaka Substation, this udon restaurant is run by the master, Ikue Matsushima, who trained at the famous Hakata Sanuki Udon restaurant in Daimyo, Chuo Ward, which was established in 1965. Since branching out on his own in 1990, he and his wife, Momoe, have been running the restaurant together harmoniously. They specialize in "Matsushima Udon," a unique blend of the firmness of Sanuki Udon and the chewy texture of Hakata Udon, made with only flour and salt, without any additives or preservatives, and handcrafted without the use of machines. Their menu includes popular dishes like the "Gobo Tempura Udon" and the "Maru Tempura Udon," as well as the "Wakame Udon" made with seaweed from Higashi Ward. In addition to their regular menu, they also offer a variety of "secret menu" items, such as the "Others Udon" with beef stew and egg, the "Others Gobo Udon" mixed with tempura, and the "Tatsunari Special Udon," which was created based on the son's request. Whether you prefer Sanuki Udon or Hakata Udon, you are sure to enjoy the new genre of Matsushima Udon at this restaurant!

This is udon? I'm not sure, so I think I'll go back to eat it again. Maybe it's becoming addictive? The hand-made flat noodles have different textures, with some parts in dumpling shapes and others thin and delicate, which makes it enjoyable. Eating something unknown made my head feel like it didn't quite understand, giving me a strange sensation haha. But I think I'll go back again. It must be becoming addictive ^^ Thank you for the meal!

(2023.02.11) I felt like having udon after talking about how we've reached an age where we prefer udon over ramen with a friend. So, I decided to visit "Matsushima" that I found when I went to a nearby shop before. As I entered, the curtain was replaced with around 15 counter seats only, and there were no previous customers in sight. Despite thinking that the shop would be empty on a Saturday, customers started coming in one after another, quickly filling up the seats. The counter, made of a single white wooden board, looked well-polished, and the master silently focused on boiling the udon, which added to the deliciousness. In addition to classic menu items like "kake," "tanuki," "ebi," and "maruten," there was also a "Tatsunari Special" with lots of toppings that was featured on a TV program. They seemed to accommodate various combinations, but I decided to simply order "ebi" with extra noodles. The thick noodles were clearly hand-made as they were uneven, and their firm texture was evident. They weren't as firm as Sanuki udon or as soft as Hakata udon, but rather than slurping, the noodles were more about enjoying the texture. The chewiness was similar to eating sukiyaki, with a pleasant wheat flavor, making it a delicious meal.

Today, when I passed by the front of the restaurant, the door was wide open and easy to enter, so I immediately went in. It was close to 1:30 pm, and there were only three customers at the counter. I looked at the menu in front of me and ordered the recommended dish, "Niku Gobou Yama-kake" for 890 yen. The udon noodles arrived shortly after, but there was no spoon, so I asked for one. The lady who seemed to be the owner handed me a spoon without the handle with her bare hands, which was a bit surprising in this day and age, but I'll take it with a grain of salt. The broth had a gentle seafood flavor, which was quite nice. The noodles had a handmade feel to them, with varying thickness throughout. You could enjoy the chewy texture of the thick parts and the smoothness of the thin parts. The seasoning of the beef was also excellent in my opinion. Sometimes, there are places that make it too sweet, ruining the taste of the broth, but this place had just the right balance of sweetness and beef flavor. Well done. Towards the end, I realized looking at the menu photo again that there should have been seaweed on top of the Yama-kake, but it was missing in the actual dish. A bit disappointing. If you order cold soba and get served hot soba, it's a similar situation. This is something that cannot be overlooked. I hope they can provide dishes that match the photos. Lastly, they gave me a bit of miso at the end, but the broth and noodles were delicious.

Matsushima in Fukuoka is located in Akasaka, a quiet area just off Taisho Street, and is a charming, traditional udon restaurant run by a couple. It was my first visit that day, and I was torn between ordering the tempura burdock or just the plain udon. However, with the recent trend of simplicity, I decided to go with the plain udon. But being a bit of a trend follower, I couldn't resist ordering the "Tatsunari Special" (udon featured at Momochi Beach Store) for my dining companion. Each order is freshly made in front of you, and the meticulous process of cooking the noodles in a pot is quite entertaining. Waiting for the food to arrive is also important, as it keeps you excited. That's why I love sitting at the counter. After a few minutes, the plain udon arrived. I took a sip of the soup and it was delicious, with a strong dashi flavor that was comforting and nostalgic. The handmade flat noodles had a nice chewiness to them, and paired perfectly with the soup. My dining companion's Tatsunari Special, which had meat wrapped in egg and burdock tempura, was also delicious, with the flavors of the ingredients blending well. Before I knew it, I was alternating between sipping the soup from both dishes. Overall, I left the restaurant feeling happy and satisfied, already thinking about when I could come back again. Thank you for the delicious meal! I will definitely visit again!

I arrived at the restaurant after the lunch rush. I had the reliable and satisfying "other people's udon". The noodles were uneven in thickness, with a good chewiness that paired well with the broth. Despite the temptation of a nearby curry shop, I'm glad I chose this udon. I definitely want to come back during lunchtime.

The unevenly cut thick noodles are like the essence of the dumplings in the soup. The rich broth clings well to these thick noodles, creating a delicious combination. The uneven thickness of the noodles adds a unique texture and flavor with each bite. It's fun to occasionally come across the thin noodles, which I've dubbed "first cut." It's like the sumo referee saying, "Although it should be a foul, we will give you another chance out of special consideration," as I move on to the next bite. If I were to describe the deliciousness, it's like adding udon noodles to the end of a sukiyaki meal and starting to eat at the perfect moment. Despite the prevalence of noodles without firmness in Kyushu, these thick noodles are a rare find.

Today, I went to a udon restaurant called Matushima in Akasaka. It seems to have been featured on TV and has a charming atmosphere. The restaurant only has counter seats. I ordered the meat udon with burdock tempura on top. The udon here has a unique type of noodle. It is quite thick, but the texture is different from typical udon noodles! It's more like eating dango soup noodles. But it's delicious. The burdock tempura is crispy and has a stronger flavor than usual, which enhances the dish. I definitely want to go back again. I only took one photo (laughs). Thank you for the meal!

I went to this restaurant near Akasaka Station, which is known for being delicious. When I entered, I was greeted with a "please come in." It seems like you can just sit at any available seat. It's a bit cramped at the counter, but I managed to find a spot. I ordered the Niku Gobou Yama-kake and my friend ordered a secret menu item called Hito Gobou. They don't take notes for orders, so they confirm with you if you forget. My friend's order got mixed up and she got the wrong udon, which was pretty funny. Each udon is cooked individually, so it takes about 15 minutes for it to be served. During the wait, we watched a bug crawling on the table. Finally, the udon arrived – it was huge. The noodles were uneven and interesting, with a texture that was soft yet firm. The soup had a strong sour taste, which could be a hit or miss for some people. The restaurant is cheap and always full, so it must be popular. However, as someone who cares about the atmosphere, I found it a bit challenging. Overall, it was a good meal – thank you!

Wisdom tooth extraction for about a week... Finally getting the stitches removed tomorrow... I've gotten used to eating quite a bit, but today I had udon again... haha While searching on the food review site, I came across this place and decided to visit for the first time! Reading the reviews, I found out that they turned away someone who showed up unannounced because they were "making noodles"... haha So, I decided to try my luck and show up unannounced as well! Of course, I wasn't filming anything, so I was warmly welcomed... The interior of the restaurant had a counter in the shape of a "C" and had a nostalgic feel to it! It seemed like a couple (maybe husband and wife) were running the place together... I sat at the counter and looked at the menu... and ordered the dish that was featured on TV! - Meat and Burdock Mountain Udon (840 yen) In just 5 minutes, the udon I ordered arrived! The udon noodles were indeed hand-made, so they were uneven in thickness... I tried them right away and they were soft and chewy noodles! The different thicknesses gave a unique texture to the noodles... It was quite interesting to experience the texture change as I ate! The broth was a slightly thick golden color, maybe made with kelp and fish...? It paired well with the thick noodles and was easy to drink... The burdock tempura was in a disk shape, made with sweet and savory beef. Both added a nice flavor to the soup! And the flavor and texture of the yam added another nice touch... It was a unique type of noodles that you don't find often nearby, so it was quite interesting! I might revisit when I feel like having chewy noodles again. Thank you for the meal!

I stopped by a udon restaurant in Fukuoka during a business trip. The restaurant had a narrow entrance and a quiet atmosphere. The udon served here had a firm texture, not like Sanuki or Yoshida udon. What is it? It's handcrafted udon made by a stubborn old man. I ordered the "udon with extra green onions, burdock tempura, and beef." The burdock tempura was crispy and freshly fried, and the soup was soy sauce-based with a refreshing and clear taste. On top of that, there was slightly sweet beef and plenty of green onions. Just by looking at it, I could tell it was delicious! The standout feature is the handcrafted udon, with a sparse thickness and a firm texture. With each bite, the udon's texture and the soup blend together perfectly. I used to prefer soba, but now I'm torn because of this udon. I will definitely visit again on my next business trip to Fukuoka. Thank you for the meal!

I went to a udon restaurant near Akasaka Station. I ordered the "gobo tempura udon" for 600 yen. The udon noodles were thick and slightly uneven, with a firm texture and a smooth surface. They were chewy and had a low rebound effect, similar to the texture of dango soup. The tempura gobo was thinly sliced and coated in a thick, crunchy batter. The broth had a rich umami flavor with a unique acidity that I enjoyed. Overall, the udon was delicious and I finished it all.

This is an udon restaurant located a little ways from Akasaka subway station. The exterior gives off a nostalgic vibe, with a traditional look. Inside, there is a counter in the shape of a "C". I ordered the "Burdock Tempura Udon" this time! The noodles are hand-made and have a slightly uneven thickness. When you eat it, there is a firm texture and chewiness! Just the way I like it! The soup also has the perfect balance of flavors and personally, it's a taste that makes me want to come back for more!! I will definitely visit again! Thank you for the meal!!

Fukuoka City, Akasaka. Located in a narrow alley next to the subway station. This is also a long-established restaurant. I have visited a few times. Recently, I had been eating udon a lot, so I wanted to try the taste of this place again for a quick lunch (^_^) This time, I ordered the "Tatsunari Special" (850 yen) which was featured on TV. It was full of ingredients. Burdock tempura, seaweed, and meat simmered in egg, very satisfying. Lots of green onions on top. The broth has a strong bonito flavor and is delicious (^_^) The most distinctive feature is the noodles. I heard that the noodles here are hand-made, but surprisingly, they are uneven in thickness (^_^;) Some parts are thick with good texture, while others are thin and smooth. The texture changes depending on where you eat, which I find enjoyable and delicious (^_^) It may be a matter of personal preference (^_^;) By the way... the portion of noodles is generous. They also offer a half portion (-50 yen) for those with smaller appetites. Thank you for the meal ♡

Fukuoka Udon Series Part 29. A little further away, but close to Kamakiri Udon, where I visited before. The interior of the restaurant has a U-shaped counter with about 20 seats. The owner couple?! manages the place, and the wife's silhouette somehow resembles Yoko Higashi. The place was filled with nearby office workers and OLs. There was no background music playing, so it had a somewhat quiet atmosphere. There were small bags of wheat flour on the table, and the owner sprinkled it on the noodles before cooking them each time. Although not listed on the menu, they were able to accommodate my request for: - Niku Kobou Udon: ¥720 Toppings included meat, burdock, chopped green onions, red and white kamaboko, and wakame. There was only shichimi available as a condiment. The burdock tempura had a crispy coating. The broth was on the richer side compared to other Fukuoka udon places I've been to. The noodles were soft and almost melted in the warm broth. It seems like the owner here is a fan of "The Young Guy" or the 3rd generation "Mr. Dragons" (laughs), and I'd like to try the "Tatsunari Special" next time.

The chewy noodles and crispy tempura made with lots of green onions and burdock provided a satisfying eating experience.

I wandered around Akasaka looking for a place to have lunch. Many shops were closed due to the Obon holiday season. However, I found a sign saying "Handmade Udon" in front of a shop called "Matsumoto." The atmosphere was very traditional and cozy. Inside, there was a husband and wife running the operation. The shop had a wooden counter and a nostalgic feel to it. I sat in a corner seat as I was dining alone. I ordered the "Tatsunari Special (850 yen, tax included)" which had 3 pieces of Inari sushi for 180 yen. The service was quick, and the udon was served promptly. The dish was topped with plenty of green onions, meat and egg, burdock tempura, and seaweed. The udon noodles were flat and had a chewy texture, similar to the noodles in the Yamanashi regional dish "Hoto." The soup was light and flavorful, balancing out the rich toppings. The meal was filling and satisfying, but the total cost was over a thousand yen, which might affect the value for money. Overall, it was a hearty lunch.

Homemade slightly firm noodles with a good chewy texture are delicious! The popular menu item is the egg and udon. This is a long-standing udon restaurant in Fukuoka that has been around since the Showa era.