Ordered burdock udon and egg over rice udon. The udon noodles were not too soft, but had a slight chewy texture. The burdock udon had delicious burdock slices. The combination of broth and burdock in the burdock udon was perfect. The egg over rice udon had a flavor that makes you want to finish every last drop of the broth. Unfortunately, the inari sushi was sold out, but I would like to try it next time.

I visited the 【Hakata Sanuki Udon Nishidori Daimyo Store】 for lunch, located a little off Nishidori Street. I have been here a few times when I want to have delicious Sanuki udon near Tenjin. The nostalgic atmosphere inside the restaurant is comforting. This time, I had the Tamago Toji Udon. The gentle broth with plenty of fluffy egg was delicious. The egg soaked in the broth is really tasty. The noodles had a nice chewiness and were also delicious. I would love to visit again.

I had Hakata Sanuki Udon in Fukuoka. What is Hakata Sanuki Udon? Is it Sanuki Udon eaten in Fukuoka? I understood after eating Maruten Udon. The noodles have a firm texture like Sanuki Udon, but the broth is Hakata Udon with bonito broth. This combination is quite delicious. I thought that the soft noodles would go well with Hakata Udon broth, but the firm noodles also go well. Next time, I want to try the burdock udon.

It was my first business trip to Fukuoka in a long time. When asked, "What do you want to eat?" I replied, "Something gentle." I was taken to this restaurant. The interior of the restaurant is mainly counter seating and has a nostalgic atmosphere. I ordered the recommended "Other People's Udon." It was exactly the kind of "gentle" flavor I was looking for, and I was deeply impressed. The noodles and broth were gentle and easy to eat. If this restaurant was in my neighborhood, I would definitely be a regular customer. The old-fashioned telephone in the restaurant and the proprietress made me feel like I was in the Showa era. Thank you for the meal.

In the central district of Fukuoka City, there is a place in Daimyo that serves "Hakata Sanuki Udon". The kake udon is priced at 520 yen, which is a bit high, but it's understandable given its location in the heart of Fukuoka City. I ordered the Maruten Udon (620 yen). The soup had a strong dashi flavor from the kombu. The broth seemed to have bonito flakes in addition to other ingredients, but I couldn't be sure. The hand-made noodles were uneven, with some being cooked to a chewy texture while others were firmer. Overall, the Maruten Udon was just average. The lady at the counter joked about being bad at math when it came time to pay, bringing smiles to all the customers.

I wonder what this restaurant's name is all about. Is it Fukuoka-style udon or Sanuki-style udon? The name is too mysterious. Finally, I passed by when it was open so I decided to visit. Looking at the menu, I don't see any signs of Sanuki-style udon. No bukkake, no kama-tama, etc... I ordered the large portion of tempura udon. It arrived in about 5 minutes and I took a bite right away. It's delicious!!! I see, the noodles are Sanuki-style, it's been a while since I had such chewy udon. The tempura is also delicious. Next time, I might go for the double tempura. Thank you for the meal.

Located just off Nishi Street, this udon shop is a must-visit in Fukuoka. While Fukuoka is known for its soft udon noodles, this shop serves Sanuki udon which has a great firm texture that sets it apart. The dish of kashiwa rice on the side is a Fukuoka specialty and is a must-try. The friendly owner is always up for a chat and adds to the welcoming atmosphere of the place. Just be aware that they are closed on Sundays and Mondays, and only open from lunchtime until early evening.

I visited the restaurant after being intrigued by the name. I ordered the shrimp tempura udon and kashiwa onigiri after looking at the menu. The kashiwa onigiri arrived first, and it was thin and flavorful. The udon came in a small bowl, which was a bit disappointing in terms of portion size. The shrimp tempura was crispy and delicious, especially when eaten quickly. The soup had a strong bonito flavor that was very tasty. The noodles were similar to Sanuki udon, with some parts being a bit firm. Overall, I enjoyed the meal despite some minor flaws. The name of the restaurant, "Hakata Sanuki Udon," made me wonder if it was a fusion of Hakata and Sanuki udon styles.

I was brought here by a friend who said it had been 20 years since they last visited. The small restaurant had a cozy atmosphere with a L-shaped counter surrounding the kitchen and additional counter seats along the back wall. The friendly couple who ran the place made us feel welcome. The menu was displayed on the wall above. I ordered Kitsune Udon and Inari Sushi for a reasonable price of ¥580 and ¥180, respectively. My friend got the ¥560 Gobo Udon. The broth had a balanced flavor of kombu and bonito, possibly with some mackerel or flying fish dashi as well. I didn't taste the traditional iriko flavor, but the broth was delicious and well-rounded. The Kitsune in the udon was unique, with thinly sliced fried tofu instead of the usual single piece. The noodles were standard thickness with a good chewy texture. The Inari Sushi was mini-sized, with three pieces equaling one standard piece in Kagawa Prefecture. It was a bit pricey, but the sweet flavor and juicy texture of the fried tofu were enjoyable. My friend's Gobo Tempura had a nice balance of gobo and chopped green onions. The friendly hostess added to the pleasant dining experience. Thank you for the meal.

The next three restaurants are all serving Sanuki udon, but they have been influenced by their location in Fukuoka, which has shaped their style over time. The first of these traditional restaurants is "Hakata Sanuki Udon Nishidori Daimyo Branch," which can be considered a representative example. If a true Sanuki person were to try the noodles here, they might feel like flipping over a table in frustration. On the other hand, if an old-fashioned Hakata local were to taste it, they might say, "This udon isn't cooked properly." The texture is a delicate balance that might not appeal to everyone. However, these three restaurants have adapted their style to suit the local area, while still being able to serve authentic Sanuki udon. Among them, the "Hakata Sanuki Udon Nishidori Daimyo Branch" is the oldest, established in 1965, and has likely faced criticism from the straightforward Hakata locals over the years. In a city where soft and delicious udon is preferred, and where quick cooking is the norm, it is impressive that this restaurant has maintained the essence of Sanuki udon for so long. Located in the prime area of Daimyo, near Tenjin, this restaurant has survived despite the changing trends in the neighborhood over the past 20 years. The interior features a counter with Inari sushi lined up, and it seems to be run by an elderly couple. Personally, I have a soft spot for this restaurant, and whenever I have lunch in the area, I always end up here. If my companion prefers ramen, we go to "Akano Ren." Due to our long-standing relationship, I cannot resist their recommendations, even though I prefer the regular menu items. On this particular day, I ordered the "Others Udon" for 660 yen. Despite my friend's insistence, I find the regular menu items more to my liking. Unfortunately, due to the current situation, I have not been able to visit the Daimyo area for the past year. In conclusion, the Sanuki udon at this restaurant has a unique texture due to the addition of eggs, making it softer and more Hakata-like. The broth also becomes softer, creating a somewhat chaotic experience. The noodles, while slightly firm, add to the confusion, resulting in a dish that is hard to define. However, this fusion of Sanuki and Hakata styles may appeal to some. The owner's older brother worked in Kagawa Prefecture, where he discovered delicious udon and decided to open a shop in Fukuoka. After two years of training and establishing a shop in Haruyoshi, they eventually moved to Daimyo. Over half a century later, they continue to make udon, blending the best of both Sanuki and Hakata styles.

The chewy noodles have an amazing texture that makes me enjoy biting into them. The sweetness and perfect chewiness of the noodles are wonderful. Truly authentic Sanuki udon made by hand! The texture is different from the soft Hakata udon in Kyushu, and I really like it! I will definitely come back!

I like dashi and crispy fried food, so I visit sometimes. The onigiri placed on the counter is also delicious.

There is a self-service garbage disposal system. The tempura had a unique taste. It felt like everyone was ordering shrimp tempura for 560 yen.

You can enjoy firm and chewy udon noodles here. The restaurant has only counter seating. The service is quick, making it a good choice when you want to eat quickly. The broth has a gentle flavor that will make you want to come back for more.

The broth is quite to my liking.

Zaru Udon for 580 yen ===========