As the purported birthplace of udon, Fukuoka has witnessed the evolution of many unique styles of this popular noodle over the years. More recently, there has been an uptick in “chic” udon shops catering to female customers and “udon bars”, which add a pub element to the standard noodle shop paradigm. One of these udon bars, nestled in the back alleys of Akasaka, is Udon Daigaku. The noodles are handmade from Itoshima flour, and the broth is a combination of kombu (kelp) and dried bonito. The udon here can easily function as a meal or a snack to accompany your libations. With nearly 30 varieties, the menu includes standards like meat udon, topped with salty-sweet beef tendon, as well as originals like the suji-kama udon, whose noodles you dip in a separate bowl of broth, and the spicy tantan udon. The a la carte menu features 50 items, the most popular of which is the sautéed Unzen ham. Alcohol runs the gamut from beer to sake to wine.
Sujikama udon (hot or cold) ¥780, soy sauce udon (cold) ¥500, tantan udon (hot or cold) ¥780, Hot udon ¥450, (toppings include burdock root tempura ¥200 and slow-cooked tendon ¥380), sautéed Unzen ham ¥680, chicken rice ball ¥120, draft beer ¥550, shochu (sweet potato / barley / rice) ¥400~, Suntory Kaku highball ¥450
Originally published in Fukuoka Now Magazine (fn220, Apr. 2017)