Tadashi Yamanaka opened Basokiya in 2003 after training at a popular restaurant known for Hita yakisoba, an Oita soul food specialty. The bold-flavored noodles made from all Japanese flour combine with fresh-picked black bean sprouts and a special sauce that exudes an excellent balance of umami, acidity, and sweetness. This dedication to the best ingredients keeps customers coming back for more. A master of the Hita style, Yamanaka fries the thick noodles on both sides after boiling them, which leaves some of the natural bounce of the noodles. This combined with crunchy bean sprouts makes for a scrumptious texture combination. We recommend the karatama yakisoba, which comes with a raw egg on top and a homemade spicy sesame sauce. Also, try the bo gyoza, stick-shaped dumplings, packed with leeks but no garlic.
Menu: Yakisoba ¥680, yakisoba with raw egg ¥740, karatama (spicy sauce w/ raw egg) yakisoba ¥790, negitama (green onion w/ raw egg) yakisoba ¥800, sugoyaki ¥880, large +¥260, Mountain (4x) ¥2,500, Chomolungma (10x) ¥5,900, stick-shaped dumplings (4 pcs.) ¥270, highball ¥450, draft beer ¥500, bottled beer ¥600
*Foreign language menu: None (*available on website) / Credit cards: Not accepted / Reservations: Not possible / No smoking
Originally published in Fukuoka Now Magazine (fn255, Mar 2020)
