Chie Yarimizu wanted to run a restaurant where she could see people go about their daily life, so the residential location near the Baikoen Greenway was perfect for Udon Biyori. Originally a nutritionist, Yarimizu honed her noodle-making skills at the popular Sanuki Udon Shinari in Otemon for four years before striking out on her own in July 2012. After perfecting a mellow kombu-based broth that uses four kinds of dried fish flakes, she began tweaking her udon recipe. Her dough uses an original blend of two locally produced flours and is left sitting for two days to ensure proper chewiness and a wheaty aroma. She also cuts her noodles thinner than usual for the sake of the texture. While staying true to the fundamentals of udon, Yarimizu never forgot originality—the avocado and shrimp tempura udon is a popular dish (served hot or cold). The avocado not only creates a visual impact, it pairs well with the painstakingly crafted soup base.
Menu (tax incl.):
• Bukkake: avocado and shrimp tempura ¥750, oroshi ¥490, yama tsukimi ¥670, chiku-tama ¥700, toriten ¥790, vegetable tempura ¥790, shrimp tempura ¥900
• Hot Udon: shrimp tempura ¥880, kake ¥460, ground chicken ¥580, wakame ¥590, plum and dried kelp ¥640, pork kimchi ¥720, beef tendon ¥840, beef ¥850
• Rice Dishes: ground chicken on rice reg ¥380 / small ¥340, seaweed wrapped rice ball ¥100~
• Tempura: chikuwa ¥120, soft-boiled egg ¥150, burdock root ¥160, toriten (chicken) ¥240, squid ¥300, shrimp (2 pcs.) ¥320, assorted vegetables ¥380, tempura platter ¥490
*Prices to change from Oct. 1, 2019 following tax increase
Originally published in the Fukuoka Now Magazine (fn214, Oct. 2016)