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Fukuoka is home to the “Three Major Udon Chains”:
Udon West, originating in central Fukuoka; Sukesan Udon, born in Kitakyushu; and the distinctive Maki no Udon, which started in the western region of Fukuoka Prefecture.
Among these, Maki no Udon stands out for its thick noodles, hearty portions, and its unique kettle of broth served on the side.
Dubbed the “Magical Udon That Never Depletes”, this restaurant is famous for its seemingly infinite noodles. Let’s find out what makes their udon so special.
Fukuoka’s Unique and Flavored Udon Experience: Maki no Udon
Maki no Udon operates 18 stores across Fukuoka and Saga Prefectures (as of January 2024).
To maintain consistent flavor, the broth is made exclusively at the main factory and delivered daily to each location. Quite the effort!
This time, I visited the Katae branch, the closest to central Fukuoka City.
The storefront features a giant “Kama-age” (boiled in a pot) sign topped with a large kettle.
The iconic Maki no Udon signage has a unique font, with the last character looking a bit abstract.
Since I visited around 4:00 PM, the restaurant was relatively empty.
The spacious interior accommodates all kinds of diners, offering counter seating, tables, and traditional tatami areas.
A noodle-making machine is also on-site (though I forgot to snap a picture).
Menus are displayed on the wall or available on the table.
Feel free to customize your udon with various toppings.
There’s even an intriguing menu item called “Gray-Toned” (謎メニュー).
I opted for the Meat Goboten Udon (udon with beef and burdock tempura) and Kashiwa Rice (chicken rice).
Since I’d heard plenty about the noodles absorbing broth and expanding endlessly, I chose the firm noodles.
You can also choose medium (chū-men) or soft (yan-men).
Soft, Delicious Udon That Never Seems to End
After a short wait, my Meat Goboten Udon and Kashiwa Rice arrived!
With free-flowing green onions available at every table, I, of course, loaded up.
This is Kashiwa Rice, a staple side dish at Fukuoka udon restaurants.
It’s a simple chicken-flavored rice that pairs perfectly with the noodles.
Maki no Udon also serves its broth in a kettle, as their noodles absorb broth at an extraordinary rate.
The firm noodles were chewy and thick, gradually softening as they absorbed the broth.
The sweet and savory beef pairs wonderfully with the udon.
Crispy burdock tempura is a highlight.
As expected, the noodles started expanding rapidly, requiring several refills of broth.
For a final twist, I poured some broth over the leftover kashiwa rice to create an impromptu soup.
It was slightly salty but still delicious.
Completely satisfied, I left the restaurant full and content. Thank you, Maki no Udon!
A Flavorful Experience for All Ages
Maki no Udon’s unique and flavorful udon is sure to be a hit with kids and adults alike.
Even my 18-month-old son devoured his portion with delight.
If you’re visiting Fukuoka, make sure to try this local favorite. It’s a true taste of the region!
