Inaba Udon – Classic Hakata Udon with Soft Noodles and Rich Dashi in Fukuoka

When you think of Hakata udon, you picture soft, limp noodles and a dashi-flavored broth. Unlike the firm, assertive Sanuki udon, Hakata udon offers a delicate deliciousness—one of my personal favorites. Rumor has it that Tamori, a Fukuoka native, famously declares, “Udon doesn’t need firmness!” or something to that effect.

Although more udon shops in Fukuoka now offer firmer noodles, one of the few that still serve the classic Hakata style is “Inaba Udon.” With four locations in Fukuoka City, this locally beloved chain’s soft, pillowy noodles and rich dashi never grow old. Be sure to order the gobō-ten (fried burdock tempura) soaked in broth and the kashiwa onigiri (chicken rice ball) alongside your udon!

Historic Hakata Udon Institution “Inaba Udon”

Inaba Udon has four shops (Solaria Stage, Hakata Station, Hakata Deitos, and Watanabe-dōri). I visited the Watanabe-dōri branch, which still exudes that old-school udon shop charm. That sign, façade, and lantern—classic!

Founded 64 years ago, it enjoys a storied history.

I arrived around 2 PM on a holiday to avoid lunchtime crowds, yet families were still quietly slurping udon.

When you think of Hakata udon toppings, the classic is gobō-ten. My personal justice is “niku-gobō-ten udon” (meat and burdock tempura udon). And of course, I pair it with kashiwa onigiri.

Soft, fluffy noodles; sweet-savory meat; rich dashi; and broth-soaked tempura—an all-out flavor assault

First, the pre-made kashiwa onigiri arrives. You can eat it before your udon or save it to combine—your choice. (I take one bite and wait.)

Most shops sell kashiwa onigiri in pairs, but you can order a single rice ball at Inaba.

On a well-worn tray comes the majestic niku-gobō-ten udon. I always request extra green onions in advance.

Here, gobō-ten comes as a pre-fried circular disc—different from the huge, freshly fried pieces at places like “Daichi no Udon” or “Wasuke,” but just as delightful once soaked in broth.

The meat is sweet-savory seasoned beef—a perfect flavor and texture accent.

Hakata udon noodles are slightly thicker and fluffy! They have no chew, so they’re easy to cut with your chopsticks, but they’re not overcooked and mushy. To me, Sanuki udon is a noodle battle you fight with your teeth, while Hakata udon gently soaks in your soul—perfect for hangovers or soft stomachs.

By itself, gobō-ten might seem ordinary, but once it soaks up the broth it transforms into pure bliss. Hakata udon tempura doesn’t need crispiness—give me that broth-drenched batter!

The soul of Hakata udon is its dashi. Inaba Udon reportedly uses Rausu kombu from Hokkaido and iriko from Goto and Shimabara, preserving their original recipe for over 60 years.

Using all-natural Hokkaido Rausu kombu and Goto/Shimabara iriko, without any concentrated broth or dashi packs, Inaba Udon continues its traditional recipe for genuine “dashi” and “noodles.” It’s a healthful taste of old Japan. Hakata udon dashi is uniquely complex, blending kombu, katsuobushi, and various iriko fish. Founded 55 years ago with a fluffy, gentle noodle, today there are four shops keeping the pre-war recipe alive.
“Inaba Udon – Keeping the Original Ingredients and Methods” – Fukuoka Chamber of Commerce WEB (link expired)

Don’t forget to finish that reserved kashiwa onigiri by dipping it into the broth for ultimate happiness!

Note: Self-service system at peak hours

At the Watanabe-dōri branch, the lunch rush switches to self-service. You line up at the counter to pick up your udon, then add toppings like at a Sanuki chain.

Green onions become self-service too, so as a green onion lover, I’m thrilled.

One day I had the gobō-ten konbu udon. Gentle on the stomach even if you still feel last night’s hangover.

Soaked through.

Afterword

While many modern udon shops now adopt fashionable or Sanuki elements, I hope longtime favorites like Inaba Udon and “Miyake Udon” keep thriving. If you champion firmness, come try Hakata udon at least once!