Bukkake Udon: Where to Eat, Prices & Hours (Okayama)

Bukkake udon is a style of udon that originated in Kurashiki, in which a rich, concentrated broth is poured (bukkake) directly over boiled noodles and enjoyed with condiments. It is said to have been devised by the long-established Kurashiki restaurant "Furuichi" in the 1960s and 70s, and the name was trademarked in 1993. The quick-to-eat style spread across the country, and this is considered the origin of the bukkake udon now enjoyed nationwide.

Highlights

The firm, chewy udon is well coated by a rich broth flavored with the umami of dried sardines and kelp. The Kurashiki broth is stronger and sweeter than in other regions, with a flavor reminiscent of soba dipping sauce. It is traditional to pair wasabi with the cold version and ginger with the hot version, and to pile on plenty of condiments such as green onion, tempura crumbs, grated daikon, and nori, adjusting the flavor to taste.

Seasonal Enjoyment

Cold bukkake is perfect for summer, while in the colder months the "atsu-bukkake" version with hot broth is also popular. You can enjoy the taste of Kurashiki year-round.

Access and Basic Information

You can enjoy it at udon shops around the Kurashiki Bikan Historical Quarter and near Kurashiki Station. Starting with the founding shop "Furuichi," it makes a perfect meal between bouts of sightseeing.

A Quick Tip

Enjoy the changing flavor by first tasting it plain, then mixing in the condiments. The broth is rich enough that you will want to drink every last drop.

Practical Travel Notes

• Origins: A Kurashiki-born udon devised by the long-established shop "Furuichi" in the 1960s-70s, with the name trademarked in 1993.
• Where to try it: It is served at udon shops around the Kurashiki Bikan Historical Quarter and near Kurashiki Station. The founding shop "Furuichi" also operates in Kurashiki.
• Price guide: A bowl is generally affordable, starting from several hundred yen (varies by shop and toppings).
• Condiment tips: The Kurashiki style pairs wasabi with the cold version and ginger with the hot "atsu-bukkake."
• Trip pairing: It is perfect as a light meal while strolling through the Kurashiki Bikan Historical Quarter.

Practical Information for Your Visit

• The main shop where it began: Kurashiki Udon "Bukkake" Furuichi Nakamise (2-3-23 Achi, Kurashiki City / 086-422-2389). Open 9:00-21:00 (L.O. 20:30), with irregular closing days. About a 10-minute walk from JR Kurashiki Station, with no parking.
• Beside the Bikan Historical Quarter: Bukkake-an Furuichi (2-1-16 Chuo, Kurashiki City / 086-435-3900) is open 11:00-19:00 and in principle open every day.
• Between connections: There is also a shop on the up-line Shinkansen platforms at JR Okayama Station (platforms 23 and 24), open 9:00-19:00.
• Points to note: The shop list on the official website includes 13 outlets, mainly within Okayama Prefecture, and opening hours and closing days differ from shop to shop.

* Opening hours and prices vary from shop to shop.

(Sources: Kurashiki Udon "Bukkake" Furuichi official website shop list, Okayama Kanko WEB (official) "Bukkake Udon", Kurashiki Kanko WEB "Bukkake-an Furuichi")

Information Sources

This article is compiled from tourism information for Okayama Prefecture together with information published by each restaurant. Prices, menus and seasonal availability are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: Affordable, from a few hundred yen a bowl
• Where to eat it: Udon restaurants in Kurashiki and Okayama City
• Best time of day: Mainly at lunchtime, when you want something light
• Avoiding the crowds: Popular places are busy at lunchtime, so shift your timing
• Combine it with: Adding the condiments on top, dried noodles as a souvenir, and the Kurashiki Bikan Historical Quarter