Hakata udon is a soul food that Fukuoka, the “birthplace of udon,” takes pride in. With itssoft noodles without chewiness, a clear first broth soup, andgobo tempura—this combination is deeply integrated into the daily lives of Fukuoka citizens as breakfast, lunch, and a late-night meal.
During the Kamakura period, it is said that the monk Shōichikokushi, who returned from Song, brought milling techniques to Fukuoka’s Jōten-ji, and Hakata is known as the “birthplace” of udon, soba, and manju. This historic food culture continues to live on in the form of modern Hakata udon.
In this article, we have carefully selected four must-visit shops. Each was evaluated from different perspectives regarding the softness of the noodles, the depth of the broth, and the presence of gobo tempura.
- Karo Noodle | Established in the Meiji Era, the Oldest Bowl in Fukuoka (Nakasu Kawabata)
- Makino Udon｜The Legendary Noodles That “Don’t Decrease” (Hakata)
- Inaba Udon | Established in 1951, a long-standing restaurant located inside Hakata Station (Hakata)
- Daiichi no Udon | Super Extra Large Burdock Tempura & 3-Day Aged Noodles (Nishi Ward, Hakata)
- Comparison Table of 4 Restaurants | Recommended Guide by Purpose
- Summary: Hakata Udon is a Culture of “Kindness”
Karo Noodle | Established in the Meiji Era, the Oldest Bowl in Fukuoka (Nakasu Kawabata)
Founded in the 15th year of the Meiji Era (1882). The name “Karo Noodle Shop,” which changed from “Kaku no Udon-ya” in Hakata dialect, tells the story of the long history of this establishment. Located near Kushida Shrine, this standalone house is in the Nakasu Kawabata area. Selected as one of the “Tabelog 100,” with a score of 3.65.
- Address: 2-1 Kamikawabata-machi, Hakata-ku, Fukuoka City (5 minutes walk from Nakasu Kawabata Station, very close to Kushida Shrine)
- Phone: 092-291-6465
- Business Hours: 11:00 AM – 7:00 PM (until noodles run out) / Closed: Tuesday
- Prices: Burdock Tempura Udon 720 yen / Mentaiko Udon 1,050 yen
Professional Insight
The Western-style soup made with the first dashi stock from iriko, Rausu kombu, and katsuobushi, combined with light soy sauce, is clear in color yet has deep flavor. The homemade hand-pulled noodles are soft but reflect the craftsman’s intention at their core. Despite being in a touristy location, the presence of many local regulars shows that the taste is authentic. It is strongly recommended to visit during the early hours of 11 AM to 1 PM due to the possibility of selling out. Furthermore, photography inside the restaurant is strictly prohibited (No Photography inside). Pointing a smartphone as a camera may lead to trouble, so foreign tourists and influencers should be particularly cautious.
Makino Udon｜The Legendary Noodles That “Don’t Decrease” (Hakata)
Founded in 1973, this chain of udon originated in Kaburi. The reason it is said to “not decrease no matter how much you eat” lies in the noodles that continuously absorb the broth. The sight of a kettle for refills on the table is a clear distinction from other restaurants. Tabelog score: 3.52, with 1,835 reviews.
- Address: 2-chome, Hakataekimae, Hakata Ward, Fukuoka City (Hakata Bus Terminal B1F)
- Phone: 092-483-1130
- Hours: 10:00 AM – 10:30 PM / Closed: Irregular (according to facility)
- Prices: Gobou Ten Udon 490 yen / Niku Gobou Udon 650 yen
Professional Insight
Due to the non-chilled method of preparation, the surface of the noodles has countless small holes that continuously absorb the broth. As you eat, the noodles soak up the broth, causing the liquid level in the bowl to drop, so refilling from the kettle on the table is the Hakata style. The cost performance of 490 yen is justifiable for both tourists and locals. Open from 10 AM, it’s also perfect for a travel breakfast, and its convenient location directly connected to Hakata Station allows no competition from other stores.
Inaba Udon | Established in 1951, a long-standing restaurant located inside Hakata Station (Hakata)
Founded in 1951. The restaurant features a rich broth made from natural kombu, iriko, and katsuobushi, along with fluffy and soft noodles achieved through pre-cooking. With multiple locations including Hakata Deitos and Watanabedori, the convenience of being able to eat right inside Hakata Station has garnered support from travelers.
- Address: Hakata Station Chuo-gai, Hakata-ku, Fukuoka City (Hakata Deitos Store, inside Hakata Station)
- Phone: 092-441-7851 (Deitos Store)
- Hours: Weekdays 11:00 AM – 10:00 PM / Weekends and Holidays 10:00 AM – 10:00 PM (Last Order 30 minutes before closing)
- Prices: Burdock Tempura Set 680 yen / Tempura Udon from 480 yen
Professional Perspective
The pre-cooked noodles are so soft that they “collapse when pressed with the tongue,” which is the authentic style of Hakata udon. The triple broth made from natural kombu, iriko, and katsuobushi is free of off-flavors and does not make any unnecessary claims the moment you slurp it. The location inside Hakata Station offers the mobility to enjoy a meal even just 10 minutes before boarding the Shinkansen, making it highly practical for travelers using airplanes and Shinkansen who choose it as their “last bowl.” The brand’s strength is also a point of evaluation, having achieved its first store opening in the Kanto region in 2025.
Daiichi no Udon | Super Extra Large Burdock Tempura & 3-Day Aged Noodles (Nishi Ward, Hakata)
Founded in 2005, this rapidly growing restaurant boasts a Tabelog score of 3.56 and 1,777 reviews. Its greatest strengths are the 3-day aged noodles, following the “Bizen Urauchi-kai” style, and the super extra large burdock tempura, measuring about 25cm, that overflows from the bowl. It has expanded to eight locations, including the Hakata Station Chikaten (Asahi Building B2F).
- Address: 2-1-18 Kamiyamakado, Nishi Ward, Fukuoka City (Main Store) / 2-1-1 Hakataekimae, Hakata Ward, Asahi Building B2F (Hakata Station Chikaten)
- Phone: 092-891-6040 (Main Store)
- Hours: 10:30 AM – 3:30 PM / 5:00 PM – 9:00 PM (Closed on Wednesdays, Main Store)
- Price: Burdock Tempura Udon around 750 yen / Meat Burdock Tempura Udon 750 yen
Professional Insight
The noodles, aged for three days, are cut after ordering, resulting in a texture that is different from other Hakata udon. They possess a unique combination of softness and elasticity, appealing to both Sanuki fans and first-time Hakata udon eaters. The 25cm burdock tempura is served fresh and crispy, ensuring both social media appeal and satisfaction during the meal. It stands out as a leading representative of the “new generation of Hakata udon” that competes based on quality rather than history.
Comparison Table of 4 Restaurants | Recommended Guide by Purpose
| Restaurant Name | Area | Price Range | Features | Overall Rating |
|---|---|---|---|---|
| かろのうろん | Nakashukawabata | 720 yen〜 | Founded in the Meiji era, Selected in Tabelog’s 100, Clear first dashi | ★★★★★ A must-visit for those who want to experience the origin of Fukuoka udon |
| 牧のうどん | Directly connected to Hakata Station | 490 yen〜 | Kettle refills, Boiled noodles, Overwhelming cost performance | ★★★★★ The best choice for travel breakfasts and cost-conscious diners |
| 因幡うどん | Inside Hakata Station | 480 yen〜 | Founded in 1951, Mie dashi, A cup before the Shinkansen | ★★★★☆ A long-established chain that balances convenience and history |
| 大地のうどん | Nishi Ward, Near Hakata Station | 750 yen〜 | 3-day aged noodles, Super-sized burdock tempura, All-around対応 | ★★★★☆ A powerful contender that balances heartiness and visual appeal |
Summary: Hakata Udon is a Culture of “Kindness”
Even without firmness, it does not feel like a “blurry taste.” Because it is soft, the delicate umami of the broth spreads in the mouth, becoming one with the noodles — this is the essence of Hakata Udon. The aroma of burdock tempura, the kettle’s added broth, and the sight of locals lining up from 7 AM. If you come to Fukuoka, I hope you will have a bowl of Hakata Udon before ramen.
- Want to feel history and prestige: かろのうろん
- Breakfast & cost performance focused: 牧のうどん
- In front of the Shinkansen & no time: 因幡うどん（博多デイトス店）
- Hearty & Instagram-worthy: 大地のうどん
コメント