Beppu Reimen

In Beppu, one of Japan's leading hot spring resorts, a local noodle dish called Beppu reimen developed in its own way. After the war, cold noodles brought to the area were adapted to Beppu's climate and tastes, resulting in a bowl defined by thick, chewy noodles and a light broth seasoned with Japanese-style stock. Served everywhere from specialty shops 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 with a blend of buckwheat and wheat flour, the thick strands have a springy bounce and release more flavor the more you chew. The broth often combines beef or chicken bones with Japanese stock for a refined taste that is never too heavy. Toppings such as cabbage kimchi, sliced pork, and boiled egg vary by shop, so hopping between restaurants never gets old.

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. Renowned restaurants dot the area around JR Beppu Station and the hot spring quarters, making them easy to visit between baths. Some specialty shops let you choose noodle firmness or broth temperature. Hours and closing days vary by shop, so it is wise to check in advance.

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.