Have you ever heard of “Toyomae Urauchi-Kai”? It’s a coalition from North Kyushuu that focuses on pursuing udon noodles that are neither the chewy Sanuki-style or the soft Hakata-style. The restaurant association has spread not only in Fukuoka Prefecture, but throughout the Kyushuu region and into mainland Japan.

“Udon Wasuke Tenjin” is located in front of Hotel Ascent, and is the second location to the line-forming flagship shop in Jonan ward Torikai. The star is, of course, the noodles. Following the mantra of “freshly kneaded” “freshly cut” and “freshly boiled”, the shop is constantly in pursuit of maximum freshness. The noodles are on the thin side at 5mm wide and 2mm thick, but are surprisingly springy; the first slurp will surely reel you in. The same amount of care is put into the dashi, with Rausu kelp broth as the backbone, blended with dried mackerel flakes and Honkarabushi (an exquisite type of dry-aged katsuobushi) stock.

The most popular dish here is the giant, frisbee-like “Gobo Tempura Udon”. The impressive burdock root tempura is 20cm wide, and crispy to the very last bite. Another popular dish is the “Nikujiru Kamaage Udon” (kamaage udon is a style where the noodles, once boiled, are not shocked in water, resulting in softer noodles), where you dip warm noodles into a meaty dipping soup. The menu is expansive and there’s something for everybody; come try out “Toyomae Urauchi-kai” style udon!