5/5 珍獣 5 months ago on Google • 2912 reviews
I
love
Hakata
udon
so
much
that
I
go
on
a
trip
to
Hakata
just
to
eat
udon,
and
if
I
hear
about
a
restaurant
in
Tokyo
that
serves
Hakata
udon,
I'll
be
happy
to
go
there.
This
was
one
of
those
restaurants,
but
of
all
the
ones
I've
had
in
Kanto
so
far,
it's
the
closest
to
the
taste
I
had
in
Hakata!
It
was
a
shop
that
made
me
feel
that
way.
I
visited
for
lunch.
It's
only
an
izakaya,
and
I
think
it's
only
open
at
night,
but
it
can
be
used
as
a
dining
room
where
the
main
dish
is
udon
noodles
during
lunch.
(When
I
looked
at
the
menu,
there
seemed
to
be
set
meals
and
rice
bowls,
mainly
Kyushu-style
dishes
such
as
chicken
nanban.
I'm
interested
in
those
as
well.)
The
noodles
are
said
to
be
from
``Inaba
Udon'',
so
it
seems
like
the
style
is
that
you
just
have
to
share
the
noodles
and
the
soup
stock
is
made
in-house.
I
don't
know
what
kind
of
relationship
this
restaurant
has
with
Inaba
udon,
but
since
they
use
noodles
from
a
long-established
Hakata
restaurant,
I
have
high
expectations.
I
was
surprised
when
I
took
a
sip
of
the
udon
soup
that
appeared.
This
is
a
true
taste
of
Hakata!
It's
saltier
than
the
local
version,
but
I
wonder
if
this
is
due
to
the
nature
of
the
bar,
or
whether
it's
because
it's
tailored
to
the
tastes
of
people
in
Tokyo.
However,
the
taste
of
this
soup
stock
is
exactly
like
Hakata
udon.
And
fluffy
and
chewy
noodles!
I
haven't
actually
been
to
Inaba
Udon
yet,
but
the
noodles
were
so
delicious...
I
will
definitely
visit
next
time
I
go
to
Hakata.
Also,
the
fact
that
the
burdock
tempura
was
in
a
frit-like
fluffy
batter
style,
which
I
love,
also
gave
it
a
high
score.
The
burdock
that
was
steamed
in
the
batter
was
sweet,
and
the
batter
soaked
in
the
soup
stock
was
also
irresistible.
The
last
time
I
went
to
Hakata
was
about
10
months
ago.
I
was
thrilled
to
discover
my
favorite
flavor
after
such
a
long
time.
I
would
like
to
take
the
opportunity
to
go
to
the
one
that
is
open
at
night.
postscript
The
next
day,
I
went
back
for
lunch,
and
the
soup
tasted
just
like
the
authentic
Hakata
one.
I
wonder
if
it
changes
depending
on
the
day
and
the
person
who
prepared
it...?
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