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Daisukeudon / 大助うどん


A great restaurant that serves both classic and special dishes

Daisukeudon is a restaurant with the motto of serving purely handmade udon without using any machine, which is considered rare in Fukuoka. It has been open for about 40 years and is located at a back alley where you can walk for about 1-2 minutes from Fujisaki Station (Fukuoka City Subway). It is very particular about providing handmade dishes — not only udon, but also ala carte dishes as well as tempura that are served as toppings.

The most popular dish is "Gobou-ten Udon" that comes with a large burdock kakiage. With the delicious udon, you can fully enjoy the umami of the matching golden tsuyu soup made with high-quality ingredients, such as Rausu Kombu, Saba-bushi and Urume-bushi. Also, what you should not miss are the toppings that you can hardly find at other Hakata Udon restaurants, such as Sazae-ten (fried turbo sazae), Hotate-ten (fried scallop) and Ika-ten (fried squid). My favourite is Sazae-ten because I like the crunchy texture.
"Donchan" is another specialty that is popular among regular customers. It is an original dish created by the restaurant, and its name represents "udon" and "champon". Even though it is made with the same tsuyu as for udon, the soup tastes completely different because of the flavour of meat and vegetables. Since it is a big dish with lots of ingredients, those who would like to enjoy it with rice or Donburi may order a mini size.

I would like to visit here many times a week for the wide variety of classic and special dishes.
TEXT & PHOTO BY: Yuichiro Yamada


Daisukeudon / 大助うどん

Address: 1-1-4 Fujisaki, Sawara-ku, Fukuoka-shi Japan
Tel.: 092-821-0830
Capacity: 30
Opening Hours: 11:00-20:00 *Closed when noodles are sold out.
Closed: Tuesday

* Please Note: Business hours and closing days may differ due to the COVID-19 outbreak.

* All information correct as of July 2021.


Yuichiro Yamada山田祐一郎 (Yuichiro Yamada)

Born in Fukuoka Prefecture 1978. Moved into the Fukuoka-based editing industry in 2003, and then began a career as a writer. Contributes articles for food and drink magazines, as well as informative Fukuoka publications. Established "KIJI" in August 2012. Became a noodle writer and started a web-based series called "Sono Ippai ga Tabetakute (lit. trans: I want to eat that bowl)" in the same year. Yamada uses the online resource to record the various kinds of noodles he samples on an almost daily basis. Published a book titled "Udon no Hanashi Fukuoka (lit.: Udon Noodle Talk Fukuoka)" that delves deeper into Fukuoka's udon culture and the local area's role as a pioneer of the food in July 2015. Also released "Noodle Writer Hizou no Ippai Fukuoka (lit.: Noodle Writer Treasured Bowl Fukuoka)" in March 2019. The book introduces the reader to a wide range of noodles (such as udon, ramen, and champon) and recommends some of the best places to find tasty dishes in Fukuoka city. Has developed the motto "One Day One Noodle a day." Now seeks out delicious noodle dishes both at home and abroad. His work has gained a considerable amount of attention from noodle fans.

■ Related sites
- KIJI: http://ii-kiji.com/
- Web-based noodle magazine "Sono Ippai ga Tabetakute (lit. trans: I want to eat that bowl.)": http://ii-kiji.com/sonoippai
- App version "KIJI NOODLE SEARCH": http://ii-kiji.com/app



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