Fukuoka's Kokido Udon and Saitama's Manruga Soba spotlighted

Kokido Udon, operated by chef Makoto Kimura in Hakata‑ku, Fukuoka, serves hand‑made udon prepared each morning from 5:30 a.m. using 100 % domestic wheat flour and a broth flavored with shiitake, iriko, kelp and bonito flakes. The shop, renamed in July 2024 and limited to lunch service (11:30‑15:00), offers dishes such as cold “hiyakake” udon, hot “kama‑tama” udon and a range of toppings, all priced around ¥900‑¥1,200.

Manruga Soba, a traditional soba restaurant in Okegawa‑shi, Saitama, provides a wide menu of cold and hot noodle dishes, including cold soba sets, duck broth bowls, and various rice and donburi options. The establishment seats a small number of guests, operates from 11:00‑14:30 and 17:00‑19:30, and accepts cash only. Reviewers noted the smooth texture of the soba, the balanced broth, and the warm, attentive service.

Both eateries exemplify regional Japanese noodle culture, offering locally sourced ingredients and handcrafted preparation methods that attract nearby commuters and food enthusiasts.