At Tsukiyoshi, the style is less izakaya and more old school noodle joint. You snack while you drink and save the udon for last. This was a deliberate choice by owner Yoshihiko Inoue who, once upon a time, left the rat race to train at a fishmonger’s shop. His life changed when he tried his hand at making Sanuki udon, the famous square-edged udon from Shikoku. Realizing he had a knack for noodle making, he left the fish business and opened Tsukiyoshi in 2003. The shop’s menu is extensive and, in addition to the Sanuki staple, kamatama udon (boiled udon mixed with raw egg and soy sauce), Inoue also offers a wide range of his own udon concoctions. Inoue is a one-man operation: from simple fried dishes and stir fries to sashimi platters and udon, he prepares pretty much everything himself. What’s more, his prices can’t be beaten! For just ¥500, you can enjoy five slices of quality sashimi that would cost you double anywhere else. Go with a Japanese speaker; no foreign language menus.
Originally published in the Fukuoka Now Magazine (fn216, Dec. 2016)
