Beppu Reimen, Chewy Cold Noodles from the Hot Spring Town

In Beppu, one of Japan's leading hot spring resorts, a local noodle dish called Beppu reimen developed in its own way. One account traces its origin to cooks who repatriated from Manchuria after the war and opened shops here, adapting the dish to Beppu's climate and tastes. The result is a bowl defined by thick, chewy noodles and a light broth seasoned with Japanese-style stock. Served everywhere from specialty shops and yakiniku restaurants to Chinese restaurants, it has become a favorite to enjoy after a soak in the springs.

Highlights

The greatest appeal of Beppu reimen is its firm, chewy noodles. Made from wheat flour blended with buckwheat flour and starch, the thick strands have a springy bounce and release more flavor the more you chew. The broth often combines beef or chicken bones with a Japanese-style seafood stock for a refined taste that is never too heavy. Toppings such as cabbage or napa kimchi, sliced pork, and boiled egg vary by shop, so hopping between restaurants never gets old. You can also enjoy the difference between styles: specialty shops tend to serve thick chewy noodles with cabbage kimchi, while yakiniku restaurants often serve smooth medium-thin noodles with napa kimchi.

Enjoying the Seasons

Though cold noodles bring summer to mind, Beppu enjoys them all year. In hot months the chilled broth is wonderfully refreshing, while in cooler seasons some shops offer a warm version so you can adapt to the weather. After a round of hot springs, a cool bowl is exceptional. The tradition of enjoying it after a bath tells the story of this town's food culture.

Access and Basic Information

Beppu reimen is served at specialty shops and diners throughout Beppu City, which is said to have around 60 to 70 places offering it. Renowned restaurants dot the area around JR Beppu Station and the hot spring quarters, making them easy to visit between baths. The shops fall broadly into specialty-shop and yakiniku-restaurant styles, and some ramen shops and izakaya also list it on their menus. Some specialty shops let you choose noodle firmness or broth temperature. A bowl is generally in the range of a few hundred to around a thousand yen, but hours and closing days vary by shop, so it is wise to check in advance.

Practical Travel Notes

Beppu is a town where several hot spring areas cluster together, so slotting a bowl of reimen in after touring the hells or a public bathhouse keeps your day flowing smoothly. Popular shops fill up during the lunch peak around noon to early afternoon, so arriving right at opening or after 2 p.m. helps you avoid a wait. Beppu's specialties are not limited to reimen; the local soul food toriten and dishes steamed over hot spring vapor are worth seeking out too. You might keep the reimen light and save toriten for a later meal. Budgeting around a thousand yen per person for lunch leaves you room to enjoy the experience.

A Quick Tip

To fully appreciate the chewy noodles, first take a sip of the broth before slurping the noodles, so you can sense how the stock and texture harmonize. The spiciness of the kimchi differs by shop, so if you are sensitive to heat, ask when ordering. Because the noodles and broth differ so much between the specialty-shop and yakiniku styles, comparing both during your stay reveals just how deep Beppu reimen can be.