Very traditional, hand-made, old-school style, soba (buckwheat) noodles in a Daimyo.
Amongst the trendy shops, restaurants and bars in Daimyo, Yabukin’s traditional Japanese exterior stands out. Especially in the mornings when its owner and soba master, Gotou-san, can be seen in the window kneading and cutting buckwheat dough for the day’s noodles. The restaurant was started by his father over 60 years ago and has been in its current location for the last 30. Gotou-san carefully selects all the ingredients for his dishes. He explains, “Weather affects harvests, and so even brands of flour cannot be expected to be consistent each year.” Gotou-san therefore uses only what is currently best and what he has personally tasted. Pictured here is the Kamoseiro, room temperature soba noodles with slices of duck and onion in a savory dipping sauce. The hand-cut noodles are thin, and neither too firm nor too soft. Other recommended dishes include Konoboho (kamaboko) Donburi, Keiran Ankake Soba (warm soba with egg), and the ever popular Tendon Soba (with shrimp tempura). A side dish of freshly rolled Dashimaki (rolled scrambled egg) is an excellent complement. There is both table and tatami seating. Set your mobile phone on manner mode, mind the no smoking policy, relax and enjoy!
1-12-24 Daimyo, Chuo-ku, Fukuoka
Open: 11:30 ~ 21:00
Prices: Kamoseiro 1,400 yen, Konohadon 950 yen, Zaru Soba 750 yen, Tendon 1,560 yen