I’ve written about this several times on this blog already, but Fukuoka isn’t just famous for ramen, motsunabe, and mizutaki—its udon is also exceptionally good.
Unlike Sanuki udon, known for firm chewy noodles that shine in bukkake-style dishes, Fukuoka udon features softer noodles in a deeply flavorful broth. Many locals probably eat udon more often than anything else.
This time, we visited one of the most popular udon spots in all of Fukuoka: Daichi no Udon Main Store.
Daichi no Udon is so popular it even has a branch in Takadanobaba, Tokyo now.
Their classic Fukuoka topping, a huge piece of goboten (burdock tempura), sits proudly on top. The noodles are slick and slightly chewy yet soft, and the broth is packed with umami.
It’s a little out of the way from central Fukuoka, but absolutely worth visiting at least once!
Daichi no Udon is in Nishi Ward, Fukuoka City — Famous for Long Lines Before Opening
The main store of Daichi no Udon is in Nishi Ward, Fukuoka City. The branch near Hakata Station is called Hakata Ekichika-ten.
It’s a 10+ minute walk from the nearest station, Shimoyamato, so driving is probably your best bet.
We went on a day near the end of the year, arriving about 10–15 minutes after they opened at 11 a.m., and there was already a line.
Even in Fukuoka, where popular places rarely see lines outside of peak tourist seasons, it’s unusual to see a crowd this early at a spot this far from the center.
Because they get so many customers, you order by ticket machine. I always get “niku goboten” (beef & burdock tempura) at udon shops, so I did again here.
They’ll ask if you want the goboten served on a separate plate or right on top of your udon—I, of course, chose the latter.
Inside, it’s a cozy place with a counter and four tables on tatami mats.
Here’s the menu: kake udon for just 280 yen—so cheap, like standing soba prices in Tokyo.
*Prices from 2014.
On the table, they had regular ichimi chili along with “Golden Ichimi” and “Yellow Yuzu Kosho.” Looks like they care about their seasonings.
Massive Goboten Covering the Bowl! Top-Level Noodles & Broth
And here it is—niku goboten udon. You can barely see anything except for that enormous, circular spiral of goboten on top!
Dip it in the broth to enjoy both crispy bits and sections that have soaked up the rich dashi.
The noodles are slightly yellow, beautifully clear, slick, with just the right balance of chewiness and softness.
The beef is thinly sliced, tender, and seasoned sweet-salty.
It’s such a complete dish… absolutely delicious. This instantly became one of my favorite udon shops in all of Fukuoka.
Daichi no Udon is Part of the Buzen Urauchi Kai — Also in Tokyo
Daichi no Udon is a member of Buzen Urauchi Kai, a group of udon shops that trace their roots to Tsudaya Kanbee in Kitakyushu.
They aren’t linked by a corporate chain or anything, but they all share the nearly transparent noodles, flavorful broth, and large goboten toppings.
*Fun fact: Daichi no Udon was actually the first to serve goboten this way, which their mentor at Tsudaya Kanbee later adopted, saying “That’s a great idea!”
If Daichi no Udon’s location is too out of the way, visiting another Buzen Urauchi Kai shop should give you a very similar taste experience.
Final Notes
I always thought, “It’s so good, but it’s kinda far…”—so it’s great that there’s also a branch near Hakata Station. I’ve been there a few times too.
Daichi no Udon has become one of the most popular udon restaurants in Fukuoka.
If you have the time, definitely visit and experience this unique local udon culture for yourself!
Comments