Okido’s Fukuoka shop has been serving Sanuki-style udon in Maizuru since it opened 11 years ago. Sanuki udon is from Kagawa Prefecture, which boasts the highest per capita udon consumption in Japan, and for many people, Sanuki means chewy noodles. However, Makoto Kimura, who runs Okido Fukuoka, serves a surprisingly supple noodle. The secret: curing time and temperature control. It was not long after opening that he decided to offer an udon more suited to local tastes. He maintains the distinct aroma by using only select domestic flours. His motto now: “Born in Sanuki, raised in Maizuru.” The soup is a mellower blend suited to the local palate, but he still uses the same Seto Inland Sea dried baby sardines and Hokkaido kelp that the main shop uses. Although he’s been here 11 years, Kimura says he’s still trying to make his udon better. But his loyal customer base proves he’s been able to succeed in the gourmet mecca that is Fukuoka.
Menu: Kake (hot noodles + hot soup) ¥380, hiya-atsu (cold noodles + hot soup) ¥380, hiyashi-kake (hot noodles + cold soup) ¥380, bukkake (hot noodles + pouring sauce) ¥530, ondame (noodles served in hot water) ¥480, kama-age (unstrained hot noodles) ¥530, shoyu udon (udon served with soy sauce) ¥360, udon with fishcake ¥530, udon with fried chikuwa (fish stick) ¥500, udon with fried burdock root ¥500, udon with fried chikuwa and fried burdock root ¥500, udon with plum and kelp ¥480, chicken rice ball ¥90 ea.
*Cash only / Reservations not required / Alcohol available / No smoking
Originally published in Fukuoka Now Magazine (fn228, Dec. 2017)