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Located near Kushida Jinja Shrine, "Hakata Akachokobe" is a leading izakaya that specializes in udon. The eatery's owner, Inoue-san, told us that "there is a theory which suggests udon first originated in Hakata. I imagined what kind of noodles would have been served back then and tried to reproduce them with a unique twist." The noodles are slightly brownish and have a speckled finish. It's almost as if you can see the wheat embryo buds inside each strand. A gentle sweet flavor spreads throughout your mouth with the first bite. You will then be hit by the soft, chewy texture of their udon. The dashi soup is made with katsuobushi (sliced dried bonito​) and konbu (kelp), which is purchased from a Kyoto-based wholesaler. The ingredients give the broth a wonderfully deep umami quality. The tasty noodles and soup provide the basis for all the dishes, including the classic gobo-ten udon.

The super inventive Inoue-san has put together a menu that features unique treats that you won't be able to find anywhere else. The "Zubora Udon," which is made with a kettle, and the three-in-one "The Original Keema Curry Udon" are two of the restaurant's most famous culinary creations! The former is a kama-age (straight-from-the-pot) udon style dish, which is eaten with a dipping sauce filled with various ingredients, such as natto. The udon is served from a kettle! Diners that choose the latter will first enjoy the taste of the keema curry that is placed on top of the udon. This then gives way to the age-dama (pieces of batter left after making tempura​), which have a shrimp and pepper flavor. You can then add some dashi soup and enjoy a totally different taste! These signature dishes can be ordered day or night! If you visit in the evening, make sure to sample some items on the a la carte menu along with the joint's original udon! The combination is super tasty! Once you start, you won't be able to stop!