Owner Sadanori Iwamura got his start in an Italian restaurant, but after getting hooked on Sanuki udon, he spent six years at a popular udon shop in Tokyo honing his chops before opening Chabukama near Ohori Park. Drawing from his diverse background, Iwamura serves up unique seasonal udon like vichyssoise udon (summer) and oyster and miso cream udon (winter) along with the standard lineup. His kake (hot) udon features a clear, refined broth made with baby sardines from the Seto Inland Sea, but it still maintains an umami that pairs perfectly with his bouncy homemade noodles. Foodies will love the healthy and delicious Ariake Sea nori seaweed (made in Yanagawa) and natto kamatama (freshly boiled udon with raw egg). In winter, you can also enjoy oden made in a subtle broth. The menu also features a selection of sake that Iwamura procures directly from the brewers he visits.
Menu (tax incl.): Kake udon ¥450, beef udon ¥770, kamatama ¥550, mentai butter kamatama ¥720, kamatama with Ariake Sea nori and natto kamatama ¥700, oroshi bukkake udon ¥520, Mitsuru Soy Sauce udon ¥680, oden ¥120~, oyster and miso cream udon ¥1,100, sake ¥600~
Originally published in Fukuoka Now Magazine (fn252, Dec. 2019)