Okayama

Furuichi’s bukkake udon, served mainly around Kurashiki City, is a must-try! The noodles are super chewy and topped with a rich, savory soy sauce that makes every bite amazing. The cold bukkake udon really brings out the noodle’s texture—it’s firm and satisfying. Definitely worth a try!

（Lucas）

The udon at “Furuichi” is a local favorite, with its savory-sweet broth that’s almost like raw soy sauce, topped with raw egg, grated ginger, green onions, and crispy tempura bits. The hot broth is the standard, but they now offer it with cold broth or with wasabi instead of ginger. It’s addictive after just one try.

（ban）

The chewy noodles and tempura bits combine deliciously with the sweet sauce. Tempura is a must, but toppings like meat and tororo are also popular!

（Mikky）

I pour on some condiments and a sweet-savory soy sauce, then mix it all together to eat. It’s simple, but sometimes I crave it so much.

（Inu no Okaasan）

Cold Bukkake Udon. The sweet dipping sauce is delicious! You can also find it at stations and airports, perfect for souvenirs or gifts.

（macco*）

I was surprised to find out that the Bukkake Udon from Kagawa, right across from us, is totally different. Plus, it's way more popular over there.
I really want people to know about our lesser-known version too!

（Hana）

Tsuyama in northern Okayama is famous for its local dish, Horumon Udon. Tsuyama is known for B'z’s Inaba, comedy duo Westland, and of course, this hearty udon dish! Thanks to the area’s strong livestock industry, fresh beef offal is readily available.
It’s stir-fried with udon on a hot iron plate and coated in a savory sauce—a real treat! If you’re in Tsuyama, check out “Kuishinbo.” In Okayama City, “Kitayama” is a great option.

（Tanabota Banzai）

It’s one of Okayama’s top local comfort foods, and you can find it all over! Perfect with a cold beer, and best enjoyed straight off the sizzling iron plate.

（Uta）

This dish originated in Tsuyama City. Fresh beef offal is stir-fried teppanyaki-style with udon and a miso or soy-based sauce. Kids love it and finish every bite!

（Kabao）

You can enjoy juicy hormone and sweet and savory sauce. It's so delicious!

（Okome）

It is a local dish from the northern part of Okayama Prefecture, specifically the Hiruzen Highlands in Maniwa City. It's a yakisoba made with chicken and cabbage that's a specialty of the area, featuring a delicious miso sauce (there's also a ginger-sweet sauce).
The slightly spicy and rich sauce clings to the thick noodles, making it super tasty and easy to eat! You can find delicious versions at the Hiruzen Highland Center amusement park, as well as at roadside stations and service areas.

（Tanabota Banzai）

I recommend “Yamana Shokudo.” The richness and the smell of the miso sauce is fantastic. The one topped with a fried egg is especially delicious.

（Hamu）

This is a B-grade gourmet dish from Okayama Prefecture. The yakisoba sauce has a slight sweetness from the miso, and it’s delicious!

（Lucas）

The unique bouncy and smooth texture of these hand-stretched noodles is something you won’t find in hand-rolled udon. Honestly, I’m all about hand-stretched udon!

（Neba）

Kamogata is famous for its hand-stretched noodles.
While somen is popular, udon is definitely the highlight here. These udon noodles are a bit thinner than usual, giving them a smooth texture and a unique chewiness.
They taste great whether you prepare them the traditional way or get creative with a Western twist.

（Gyogyogyo）

I recommend the shop “Idehara.” It's a soy sauce ramen topped with chicken char-siu.

（Satoko）

They are sold at the supermarket, and you fry them up yourself. I've loved them since I was a kid. I especially use them as a side dish with croquettes and hamburgers in my obento!

（Bunsuke）