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Kurumesou Tsubukuten (久留米荘 津福店)


In order to prevent the spread of COVID-19, some of the restaurants might have taken various measures such as reducing business hours or temporarily closing their doors. For more information, please check the relevant facility's official website or social media account.


The one and only unforgettable simmered udon

Kurumesou Tsubukuten
Introducing the long-established udon shop that serves Nikomi (broth-simmered) udon, "Kurumesou Tsubukuten" (Kurume City, Fukuoka Prefecture)! The restaurant is just 10 minutes walk from Shikenjo-mae Station (Nishitetsu Tenjin Omuta Line). Unlike any other udon restaurants, this shop serves udon that is simmered with tsuyu (broth). By simmering the udon with the broth, the flavorful broth is fully absorbed into the udon noodles. Serving the combined taste of udon noodles and tsuyu is what make "Kurumesou Tsubukuten" really different.
Kurumesou Tsubukuten
Since its founding in 1948, this cooking method has been used until now. The key is that they use dried sardine and kombu broth as the soup base for the noodle. Especially the flavorful dried sardine is very impactful to the tastebud! And by simmering, it brings the udon to a whole new level! The noodles are also homemade and since it is slightly thin, it soaks up the delicious taste of the tsuyu (broth).
Kurumesou Tsubukuten
The classic menu includes simple "kake-udon" for 380yen, "Niku-udon" (meat udon) for 600yen, "Maru-ten udon" (fish cake udon) for 500yen, "Tsukimi-udon" (egg udon) for 500yen. Among them, the most popular udon is the "Gobouten" (burdock tempura) which is 540yen. I can guarantee you'll be addicted to the combination of this rich dried sardine broth and crispy "Gobouten" (Burdock Tempura)! Plus, take out is also available at the store! This is maybe one of the reasons why Kurumesou udon is loved by the local families.
Kurumesou Tsubukuten
Kurumesou Tsubukuten
TEXT & PHOTO BY: Yuichiro Yamada


Kurumesou Tsubukuten (久留米荘 津福店)

- Address: 1377 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken Japan
- Tel.: 0942-39-6676
- Capacity: 86
- Opening Hours:: 11:00-18:30
- Closed: Tuesday

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

* All information correct as of January 2022.


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. Currently, Yamada has taken over his father's noodle-making business and works on making noodles as a representative of the noodle factory "Yamada Seimen".

■ 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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