{"id":89927,"date":"2019-09-18T12:09:20","date_gmt":"2019-09-18T03:09:20","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=89927&lang=en"},"modified":"2019-09-19T10:56:45","modified_gmt":"2019-09-19T01:56:45","slug":"warabe","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/warabe\/","title":{"rendered":"Warabe"},"content":{"rendered":"

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Located in the retro-chic Sankaku Ichiba near Yakuin Station, Warabe\u2019s specialty is \u201cyakisoba<\/em>\u201d. Owner Yuji Endo spent over 20 years honing his craft at his popular teppan izakaya<\/em> in Hiroshima, but re-opened Warabe here in March 2015. Endo uses thin noodles and a slightly sweet sauce, and each serving uses approximately 220 g of veggies. One bite and you\u2019ll see how the thin noodles pair perfectly with the finely chopped cabbage, crunchy bean sprouts and flavorful pork. The sauce, which does not overpower, ties it all together. For Endo, preparation and ingredients are key. He buys his noodles and sauce from Hiroshima and uses Yayoi-brand pork from Hisayama Town. \u201cI don\u2019t think my yakisoba<\/em> is perfect yet, so I\u2019ll keep trying to make it even better,\u201d confides Endo. Yakisoba<\/em> may be a simple dish, but doing it right requires dedication like Endo\u2019s. It\u2019s usually packed in the evenings, so go at lunchtime when only yakisoba<\/em> is served and Warabe is at its best!<\/p>\n

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