Cost performance it's difficult to beat. Huge portion, low price and more than average quality.

I stopped by Sukesan Udon Adachi-Shikahama and tried the Happy Set, which came to a little over 1,000 yen. It felt like a solid, satisfying meal without being too expensive, and the portion was enough to leave me content. A simple, no-fuss place that works well when I want something quick and comforting.

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A popular Kitakyushu soul-food udon shop that carries on the flavor of a curry specialty shop. "Sukesan Udon," beloved as Kitakyushu's soul food, has teamed up with a major restaurant company and is expanding nationwide. Actually, this shop's curry is incredibly delicious. This post covers 2 days; I went solo. Tuesday, February 3, 2026, 5:01 ＊Katsu Curry Bukkake Udon (regular size) ＊Small rice set Tuesday, January 27, 2026, 5:07 ＊Kashiwa Gobo-ten 5-Stick Udon (large size) ＊Mini curry Katsu Curry Bukkake Udon Not kake udon with curry poured on, but a no-nonsense style of udon with curry poured right over it. No broth is served at all. Medium-hot curry roux coats the chewy noodles, and a crispy tonkatsu sits boldly on top. The curry is medium-hot with just the right balance of sweetness and spice, and the katsu is crispy with little fat, making it easy to eat. This is udon for enjoying curry deliciously. A nice thoughtful touch is that an apron is provided at the same time. Since the curry is the star, of course I recommend adding the small rice set. Kashiwa Gobo-ten 5-Stick Udon The signature menu item with an adorable look thanks to its "資" naruto. In Kitakyushu, chicken is called "kashiwa." The kashiwa is simmered sweet and savory, blending tender young chicken with chewy mature hen. You can enjoy the change in texture too. Boldly stuck into the bowl are 5 stick-shaped gobo-ten. Super crispy outside, with just the right crunch inside. The gobo-ten soaks up the deeply flavored broth and is outstandingly delicious. The udon is the chewy type, flat noodles with just the right firmness. A perfect match with the broth. Lightly sprinkle the tenkasu on the table to power it up, and on top of that, you can do a miraculous flavor change with the always-available "tororo kombu." The flavor of the tororo kombu melts into the sweet, rich dashi made from mackerel flakes and kombu, giving it a punchy taste. Too much makes it too salty, so a light pinch is best. This is Sukesan's all-out bowl, condensing the whole soul of Kitakyushu. Mini curry This is an authentic spicy curry not to be underestimated. It's "mini," but it's quite a lot. The taste is close to Japanese-style Indian curry; it's a European-style type, but the spices really stand out. The spice contents and blend are apparently a trade secret, but I think cardamom, cinnamon, and coriander are probably used. Apparently, along with the spices and several secret ingredients, carrots, potatoes, beef, and more are simmered for hours, and the sweetness of the vegetables and the richness of the beef harmonize in exquisite balance. It's not the common "dashi curry" thinned with dashi. It's a mild flavor with low heat and strong umami, but you can taste the aroma and flavor of the spices, and it nicely keeps you wanting more. If you're not careful, your chopsticks will stop reaching for the udon and you'll end up eating only the curry. No wonder—it carries on the flavor of the curry specialty shop "Jawa," which was run by the wife of the founder of "Sukesan Udon." It's not just on par with a specialty shop; it's the specialty shop's flavor itself. I enjoyed it and finished every bit. "Sukesan Udon Adachi Shikahama" is an udon specialty shop that opened in April 2025. Sukesan Udon's origins go back to January 1976, when founder Mr. "大西 章資" took over an udon shop from an acquaintance and started it as "Sanukiya Udon." At first the place was nearly deserted, but after about 2 years of trial and error, he arrived at the prototype of today's Sukesan Udon, changed the name, and "Sukesan Udon" was born. It was incorporated in 1980, but Mr. Onishi stepped down due to poor health. The shares were transferred to a fund, and now the major restaurant company "Skylark Holdings" has acquired all the shares. It's operated by "Sukesan Co., Ltd." The key to the flavor is the dashi. The golden broth, packed with umami from mackerel, kombu, shiitake, and more, is strong and hits hard. It's now corporate-owned, but its commitment to flavor is firmly maintained. Fukuoka udon has chains known as the "Big Three of Fukuoka Udon": "West," "Maki no Udon," and "Sukesan Udon." However, "Sukesan Udon" has a unique style for Fukuoka udon, with its punchy broth and slightly thin, flat noodles. It shines with individuality as Kitakyushu's soul food. Personally, the most unique point I want to push is that the curry is delicious. Sukesan curry has its roots in the flavor served at "Jawa," a legendary curry specialty shop that operated next to the first "Sukesan" shop from October 1981 until it closed in 2004. That curry specialty shop was managed by Hiroko, the wife of founder Mr. "大西 章資," with an authentic deliciousness blended from the spices up. "Sukesan Udon" faithfully carries on that recipe. Both the curry and the udon are high-level. You'll want to keep coming back. Highly recommended. #足立区グルメ

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Visited with 4 people around midnight on a weekday. When we came the day before, they'd closed early for in-store cleaning and we couldn't get in. Ordered mini gobo-ten udon, okame soba, mini large shrimp tempura bowl, mini sauce katsu bowl, oden, and more. It seems you can order the mini bowls at a discount with udon… It's also nice that they have a mini menu. Since it's a new shop, it's bright and clean. It was lively even at this hour. The udon was delicious. It's open late, and at these prices it's a precious, much-appreciated place. Total 4,166 yen.

+3

Finally made my first visit to "Sukesan Udon," which I'd been curious about for ages! I ordered the "Niku Gobo-ten Udon" I'd been after. The soft-type noodles that make you want to say "Yes, this is it!" soak up plenty of the gentle dashi and are supremely delicious. And the 3 big burdock tempura plopped on top are great too! The crispy batter with the texture and umami of the burdock is exquisite, and it paired perfectly with the broth infused with the richness of the sweet-savory meat. And for dessert, the must-have specialty "botamochi." Generously filled with moderately sweet anko, it was so good it went into a separate stomach and I polished it off even after the udon. High quality just as rumored, and I've become a total fan. Definitely coming back!

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