Ichiran has been serving noodles for 39 years. Unusually, customers eat at individual cubicles, and fill out forms requesting precisely how they want their noodles prepared. Flavour strength, fat content, noodle tenderness, quantity of special sauce and garlic content can all be regulated. An English language request form is also available.
Down the street from the Hakata Machiya Furusato-kan, this lovely eatery makes homemade soba (buckwheat noodles) from the Shinshū area of central Japan (around Nagano), prepared in a variety of ways including kakesoba (in hot broth, ¥700), zaru-soba (cold with dipping sauce, ¥850) and oroshi-soba (cold, topped with grated daikon, ¥1000).
Popular, inexpensive chain for udon (thick white wheat noodles), tempura (often served with udon; ¥280 to ¥680) and yakiniku (all-you-can-eat ¥1980 to ¥3380). Multiple locations.