“Inaba Udon” has been representing Fukuoka since it opened in 1951. This Solaria Stage location is directly connected to Nishitetsu Fukuoka (Tenjin) Station, and is frequented by udon lovers of all demographics, locals and tourists alike. “Inaba Udon” has a central commissary in Tenjin 3Cho-me, where the noodles and dashi are made for all locations.

The noodles are made only with carefully selected flour, Ako sea salt, and water. After kneading, the firm noodles are left to rest overnight, and then boiled 20 minutes longer than most udon to ensure that they are soaked thoroughly and softened. Because the noodles are sent to the restaurants pre-cooked, they can be prepared quickly after ordering, hence its popularity.

The dashi is made by blending all-natural Hokkaido Rausu kombu stock, and fish stock comprised of Goshima-Shimabara dried sardines and katsuobushi.

Here we have a Hakata Udon classic “Gobo Tempura Udon”. Gobo Tempura comes in all shapes and sizes, depending on the shop, but here at “Inaba Udon” it’s always been the kakiage (shredded fritter) style. With each bite, the tempura falls apart and melts into the dashi, adding further depth to the dish.