Had the chance to dine at Takazawa,report back on udon noodles from Fukuoka​ ​that I had recently
​ ​Nothing is wasted. The fish stock is full of flavour. The taste; unforgettable and addictive.
A good example is the flat udon which are always popular. Yet the soft Fukuoka noodles are completely different to what you would expect. It was Sunday when I discovered Kamakiriudon, a place with a great reputation and atmosphere thats almost bar-like.
Fukuoka is also the important for its use of gobo (burdock root). Side dishes included tofu-skin stuffed with rice (inarizushi) and rice balls with chicken (kashiwa onigiri). Noodles tasted chewy for no special reason. I wonder if they're of Sanuki Udon from somewhere like Marugame: is it Sanuki Udon Fukuoka-style? I think the soup and noodles fit well together, but whats this?
If you order one item you get one small glass of beer free of charge? It must run by a bar!