In September 2023, after dining at the relaxing Kiraku restaurant in Nakasu for high-quality yakiniku, I parted ways with Mairevi and headed towards the hotel. On the way, I thought, "Ramen is good, but udon sounds nice too." So, I tried the Gobo Tempura Niku Niku Udon for ¥980. Surprisingly, the tempura was soft and fluffy, and very tasty. The noodles were flat and soft, somewhat similar to Ise udon. The broth was also delicious, and the meat seemed to be beef tendon. Yes, yes, it was delicious. This flavor would definitely be popular in Osaka. After returning to the hotel and taking a refreshing shower, I decided to end the day with Hakata ramen. It was delicious. Thank you for the meal. ❤️

Visited alone on a Sunday afternoon. The first floor only has counter seats. I think the second floor has table seats, but I didn't check this time since I was alone. It was my first visit, so I ordered the regular meat udon. The soup looked pitch black and seemed to be strong in flavor, but it wasn't that strong. The noodles were flat and had a good firmness, which I liked. The meat was plentiful and delicious. The taste relied a bit on ginger, so it lacked delicate flavors.

Recommended by the lady at the food stall. Open until late at night, perfect for having drinks and ending the night! The ginger flavor is quite strong, so one drink is enough. For some reason, we ended up having two drinks. It's a place we'd love to have in our neighborhood!!

The crispy burdock tempura was delicious. The udon noodles were slightly flat and had a good firmness, which I liked. You could choose the amount of ginger, which was nice. The ginger gave a warm feeling to my body and made me sweat. The meat had a rich sweet and savory seasoning like braised pork, and it was tender and delicious.

I was invited by a senior from Kokura to try a dish called "dokidoki udon" that seems to be a copycat of a famous dish. The sign says it's a specialty of Hakata, but I wonder when it became a specialty. It feels a bit disrespectful to people from Kitakyushu and also to people from Hakata. By the way, "dokidoki udon" is udon with chunks of beef cheek and tendon, with plenty of ginger. If you're interested, look it up! Personally, I recommend "Kuno Udon" - the appearance may surprise you, but it's seriously delicious! Also, the "Iwasaki" version with mugwort noodles is worth a try. Oh, thank you for the meal!

Meat udon for 720 yen. It had been a while since my last visit. I was surprised to see that the prices had gone up significantly on the menu. The sweet and spicy chicken set was now well over 1000 yen... So, I decided to order a single item that had also been increased in price. I went for the ginger mega size, which is perfect for winter. However, this is the second price increase in the past year. I may have to visit less frequently now.

The udon with meat is delicious. The udon noodles have a nice chewiness to them. The meat udon from the food stalls in Nakasu is a satisfying way to end a meal. It feels like a good deal. There aren't many customers during this time of year, but the taste is excellent. The soup is slightly sweet and just right. There is a hint of artificial seasoning, but overall it's good.

Hello everyone. This time, I tried the soulful udon that you just have to eat once in a while. It's delicious. The broth, portion size, ginger, and chili pepper are all great. It's a wonderful restaurant that checks all the boxes of being cheap, tasty, and fast. Please continue to liven up the udon scene in Fukuoka. Thank you for the meal. I will visit again.

Hello everyone! I'm a big fan of "When in Rome, do as the Romans do." After this day, I had plans to kiss someone, so I ordered my meat udon without negi. But I regretted it so much. The ginger and negi are what make the meat udon delicious, and I chickened out and took out the negi. Then I had to take out a bunch of other things.

Today, I decided to have noodles for lunch. I was debating between ramen, soba, udon, and champon, but in the end, I chose udon. I went to a place called "Niku Niku Udon" after a long time, but adding various toppings can make the price quite high. It felt a bit expensive.

Yesterday, I had a drinking party with someone I had been taken care of before. When I woke up the next day, I thought to myself, "I drank too much yesterday..." But when I opened my photo folder, I saw a picture of soba noodles? Did I eat that...? And we even went to two different places for food...haha. Gradually, I started to remember... Yes, I definitely ate it...haha. It had ginger in it, which is good for preventing hangovers, right? Surprisingly, I felt refreshed this morning, so maybe it really worked... That rich broth with ginger really goes well together... Even if I don't remember due to being drunk, my body unconsciously craves for that meaty soba noodles...! Haha.

A popular soul food among the people of Kitakyushu, the "Niku Niku Udon" is gradually gaining nationwide fame. The unique sweet soy sauce used in this dish is further enhanced in sweetness through a special method of preparation. The soup, flavored with a blend of dried bonito, kelp, and shiitake mushrooms, surprisingly does not become too heavy despite its rich color, and the noodles are so delicious that you can't stop eating. Enjoy the changing flavors by slowly melting the ginger while eating, and you will be completely satisfied.

I was working in Kitakyushu City but ended up staying at a hotel in Nakasu for some reason (laughs). I played around in Nakasu for a bit and got hungry, so I decided to have a meal alone. I was thinking about having a solo hot pot meal with motsunabe, but I had it last week so I chose this restaurant instead. I had been curious about the "niku niku udon" here that my friend M from Fukuoka had described as "soft udon with a rich flavor." Since I figured I wouldn't have another chance to visit except when alone, I decided to check it out. I was quite hungry, so I ordered a sweet potato shochu and karaage set meal. The ginger was average. I thought the udon would be boiled noodles, but they were frozen noodles. The udon wasn't as soft as I had hoped. The broth was too thick and intense, reaching the point of being overwhelming. I was disappointed by the amount of meat in the dish. The karaage was tasty, but I couldn't handle the broth.

After finishing my meal, I visited the restaurant alone. Despite feeling quite full, I had heard from a local that it was delicious, so I decided to give it a try. The restaurant is located along Kokutai Street in Nakasu, and I easily spotted it thanks to the sign. I dined at the counter on the first floor. There is also a second floor, but the Nakasu branch is small. Due to the rainy season, the air conditioning was not very effective, so I ended up sweating while eating. I ordered the meat udon recommended by a local acquaintance, along with a side of burdock tempura. The burdock tempura was fried after I placed my order. I enjoyed three pieces of nearly 20-centimeter-long burdock, which was satisfying and delicious. The udon broth served as a dipping sauce for the tempura. The meat in the udon had a slightly tough texture. They generously topped it with ginger, which made me sweat even more (laughs). I think this udon has a unique flavor profile. It tasted rich, but it was delicious. Thank you for the meal.

In the former industrial city of Kitakyushu in Fukuoka Prefecture, where many manual laborers reside, it was common to eat udon with meat for nutrition. This evolved into the dish known as "Nikuniku Udon," with its unique black soup, thickly seasoned meat chunks, and plenty of ginger. The amount of ginger can be adjusted according to preference, with many opting for extra when feeling under the weather or fatigued. One unique feature is the option to switch between udon and soba noodles for refills. Sometimes, it's hard to tell if you're going for the udon or just for the ginger when visiting this place.

Visited this restaurant as the final stop after hitting up three different places for a drinking party. Despite it being 1 am, the place was almost full. The specialty here is the "Niku Niku Udon," a unique udon dish with thinly sliced beef simmered in soy sauce, lots of ginger and green onions, and a dark, rich broth that is rare in Kyushu. You can even get extra noodles (either udon or soba) as a refill, typical of Hakata style. The noodles have a bit of chewiness, and as you eat, the ginger warms you up. Eating this guilt-inducing meal late at night actually boosts your metabolism, so it's like zero calories! Starting tomorrow, I'll work hard on my diet...笑

Sweet and spicy fried chicken set meal with lotus root topping for 1100 yen. Feeling a bit unwell, so ordered extra ginger for its health benefits. The combination of sweet and spicy udon with ginger is perfect. The lotus root also goes incredibly well with it. The fried chicken is also excellent.

This time, I went to the original meat udon restaurant, Nakasu branch, located at 3-12-36 Haruyoshi, Chuo-ku, Fukuoka City. It is along the Kokutai Road, next to a ramen shop. I think this was the first time I ate here, or maybe it was in the past... It was a satisfying meal. Thank you for the delicious food.

Fukuoka Udon Series Part 31. After visiting the nearby Japanese sake bar Yui, I stopped by this place. I had passed by here a few times before, but I had never actually tried it. It's located right next to Hakata Kawasato, but I hadn't visited that place much either, so I decided to come here for a final meal. The interior of the restaurant only has counter seats, and the space between the walls and the counter is narrow. The customers were mostly there for a final meal, and even though it was around 1 o'clock, there was a lively atmosphere. I was intrigued by the clam udon, but I stuck to my original plan and ordered a default menu item that this Fukuoka udon restaurant is known for. - Niku Niku Udon: ¥650 - Gobo Tempura Topping: ¥150 Total: ¥800 When asked if I wanted ginger, I opted for no ginger as I had no prior information since it was my first visit. The gobo tempura was like a straight line of four pieces sticking out of the bowl. The amount of meat, advertised as "Niku Niku," was not that much, along with some chopped green onions. The noodles were not as soft as the typical Fukuoka style, more on the normal side. The broth, enhanced by the addition of ginger, was quite strong to balance out the ginger flavor. After drinking alcohol, my taste buds were somewhat numbed, but if I had it during the day, it would have felt quite intense. It was quite different from the dashi culture in Kansai and more like a step before the dark broth found in Edo cuisine. I could have used some udon water like soba-yu. Next time, I'll remember to order the "extra ginger" to make it memorable. This place's broth was not good, especially compared to the one I had in Koto earlier that day. 【Archive of Fukuoka Udon Restaurants】(list of restaurants)

"Meat Meat Udon Nakasu Store" is open until late at night. For a final drink in Nakasu, ramen is good, but udon is also good! It's not like typical Fukuoka udon here, the broth is rich and the ginger is strong. Despite the appearance, it's actually refreshing, so you won't feel heavy the next day!!