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The specialty “Zubora Udon” served in a kettle, and a stunning platter showcasing 100 kinds of Hakata dishes
The specialty “Zubora Udon,” which serves homemade “kosshiki haigamen” (old-style wheat germ noodles) mixed with wheat germ and presented together with the kettle, is served tsukemen-style and is famed for its mysterious compatibility with natto sunk in the dashi broth. At night about 100 local Hakata dishes such as goma saba (sesame mackerel), issen yoshoku (issen-style Western snack), kuro oden (black oden), and motsunabe (offal hotpot) are available, and daily large-plate dishes made with pesticide-free vegetables are also popular. Original menu items such as the ganso keema curry udon and spare rib meat udon are also plentiful.
Pass through the fabric curtain of a townhouse and the warm, human-hearted downtown charm of Hakata unfolds.
A machiya-style detached house standing directly in front of Kushida Shrine, it is a warm space with a total of 34 seats: an 8-seat counter and six table seats on the first floor, and twenty tatami-style seats on the second floor. Its homey atmosphere characteristic of a family-run business and the friendly, easygoing staff attract regular customers, and the policy of not charging an otoshi fee (no small-appetizer cover charge) is also supported by repeat visitors. When booking a course menu, a separate private room (up to 20 people) can also be used.
In April 2009, the pioneer who opened up the 'udon izakaya' genre in the heart of Hakata.
Opened in April 2009 in Hakata, which is said to be the birthplace of udon, the business was founded with the desire to “make udon rooted in history.” Imagining the old-style production method of pounding with a stone mill, they developed an original “old-style germ noodle” that mixes wheat germ, and are known as a pioneering presence that rooted the business format of an “udon izakaya” — udon by day and a Japanese pub (izakaya) by night — in Hakata.
Hiroyuki Inoue
Under owner Mr. Inoue, driven by the desire to "make udon rooted in history" in Hakata, the birthplace of udon, they developed an original noodle called Koshiki Haiga-men (Old-Style Germ Noodle) containing wheat germ, inspired by the traditional millstone-pounding method. Their dedication to a broth made from high-grade ingredients sourced from a Kyoto bonito-flakes company and to an original soy sauce co-developed with a local Fukuoka soy sauce manufacturer supports the singular, one-of-a-kind udon taste. Together with the warm atmosphere of a family-run establishment, they continue to embody Hakata’s food culture.
Restaurant Information
InfoBusiness Hours
11:30~14:00(L.O.13:45)
11:30~14:00(L.O.13:45),18:00~23:30(L.O.23:00)
11:30~14:00(L.O.13:45),18:00~23:30(L.O.23:00)
11:30~14:00(L.O.13:45),18:00~23:30(L.O.23:00)
11:30~14:00(L.O.13:45),18:00~23:30(L.O.23:00)
11:30~14:00(L.O.13:45),18:00~23:30(L.O.23:00)
18:00~23:30(L.O.23:00)
18:00~23:30(L.O.23:00)
Nearest Station
Payment Methods
Credit cards accepted(VISA,Master,JCB,AMEX),QR code payment available(PayPay,d Pay)
