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I went at 1200H and there was already a Q! People came from local and tourist queuing under hot just a taste of their handmade udon. After waiting for 45mins under a hot sun, it was finally my turn. The moment people stood into their stall, they would expect that your order in mind. However, this place didn't have an English menu, so I simply look around and point to whatever is serving out from the kitchen. .
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They only served udon with tempura or beef or both. Very simple food. Sitting in front of the counter, looking at the grandmaster had knotting the dough then threw into the noodle machine. Flatten, sliced and tossed into the simmering water. .
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After cooking for Ten minutes, took them out and washed with cold water. YES! They actually started washing. This washed away all the excess carbs which allow the soup to remain clear. .
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I noticed a method they use. The udon soup poured into a bottle then warmed up in another pot of hot water. This helped to keep the broth as its ideal statue. .
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Don't underestimate this bowl of udon. Every part of bowl has different taste. The beef part had a stronger and meaty based flavors. The spring onion part had a clean and hint of sweetness. The tempura had a clear taste, a reflection of its original flavor. Don't expect the udon to be springy but it was rather soft. So good. .
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Udon Taira
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🏠: 3 Chome-１７-１０ Hakata Ekimae, Hakata-ku, Fukuoka-shi, Fukuoka-ken 812-0011, Japan
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⏰: From 1130H to 1600H. Closed on Sunday. .
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☎️: +81 92-431-9703
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GPS: 33°35'18.8"N 130°24'50.6"E