Of the major chain restaurants, I prefer Hanamaru, but it's not that different. Here in Fukuoka, there is a major chain of udon places—Jinriki (人力)—that is very good. Udon in Fukuoka tends to be softer than in most of Japan. I think that many people, at first, think it's overcooked, but it's actually meant to be softer. There are variations, though, and the soup (lots of dashi!) is incredible. The local specialty is with gobo-ten (burdock tempura). In fact, the most popular item at most udon shops is niku-gobo-ten, which has meat in addition to the gobo-ten. The dashi is often made from ago (flying fish). I'm getting hungry for udon just writing about it!
Yes, gobo-ten is wonderful. There's actually three types. One is sliced thinly, the second made into a kaki-age. The third type is thicker sticks of gobo. In the original way of frying it, it is long, and called "yari-age," meaning fried arrows. That's hard to find nowadays, because I think it's more difficult to eat.But I like the thicker stick-type gobo-ten, because it stays hot and is crunchy on the outside and soft inside. I think Kyushu people eat a lot of gobo, because it is the most popular side to udon.
Of the major chain restaurants, I prefer Hanamaru, but it's not that different. Here in Fukuoka, there is a major chain of udon places—Jinriki (人力)—that is very good. Udon in Fukuoka tends to be softer than in most of Japan. I think that many people, at first, think it's overcooked, but it's actually meant to be softer. There are variations, though, and the soup (lots of dashi!) is incredible. The local specialty is with gobo-ten (burdock tempura). In fact, the most popular item at most udon shops is niku-gobo-ten, which has meat in addition to the gobo-ten. The dashi is often made from ago (flying fish). I'm getting hungry for udon just writing about it!
I love udon noodles ^^ the noodles at Marugame are good of course but I usually eat it at home. Have ever tried udon with kimchi, egg and cheese? 😋