This noodle restaurant was established way back in 1890, near to the supposed birthplace of Japanese udon noodles, Jotenji Temple. The techniques they use are even older, dating back to the 13th century. This strict adherence to tradition is one of the reasons for the restaurant\u2019s popularity, with lengthy queues forming at lunchtime. The light brown noodles contain wheat germ and bran and have a marvelous texture; they are also slightly firmer than the soft noodles common in today\u2019s \u201cHakata udon\u201d. To enjoy the simple but delicious taste, try kake udon (udon in hot broth, \u00a5450) or zaru udon (chilled udon served on a bamboo tray, \u00a5550). There are also 10 varieties of topping on offer, including such local specialties as mentaiko (marinated pollack roe), goboten (deep-fried burdock) and maruten (deep-fried ground fish). The bukkake udon (cold udon with various toppings, \u00a5900) has a creamy taste with a hint of spiciness. There\u2019s no need to stop at one helping either, because both udon and soba are all-you-can-eat (except 11:00\u201314:00, when the maximum is 3 helpings). Incidentally, the house record is 12 helpings!<\/p>\n