Tabelog ratingUdon Ippuku (うどん 一福) is a self-service udon shop, and the noodle is the reason to come. The owner trained at Nakamura in Marugame. The udon writer Tao of Mentsūdan called the result a 'miracle noodle'. The strands are thin, slightly uneven and twisted, yet springy and firm, which is unusual in a region known for thick udon. A clear iriko (dried sardine) broth and the shop's own salty light soy sauce complete it. The shop has been selected for Tabelog's udon Top 100 lists repeatedly between 2017 and 2024.
Almost every review praises the firm noodle, and many guests drink the broth to the last drop. The favourite bowls are:
- kake: hot noodles in broth
- hiyakake: cold noodles with broth
- kamatama: hot noodles with raw egg
- shōyu udon: noodles with soy sauce and grated daikon
The freshly fried tempura draws repeated praise, especially the large, well-seasoned tori-ten (chicken), the shrimp kakiage and the kintoki sweet-bean tempura. The tako-meshi (octopus rice) is also popular. Guests like the free toppings and the kind, quick staff.
Fans of thick, hard udon find the noodle too delicate. In 2025 some regulars reported softer noodles while the owner was away; by 2026 they described them as back to form. A few found the tori-ten batter heavy and the curry udon unremarkable.
Reviewers in 2025–2026 paid:
- around ¥350 for a single portion of kake or hiyakake
- ¥400 for bukkake or kamaage
- ¥750 for cold niku bukkake with beef
- ¥100 extra for a second portion of noodles
- about ¥150–200 for tempura (shrimp kakiage ¥200, chikuwa isobe-age ¥150)
- ¥120 for onigiri
Prices rose by ¥50 in March 2026, so some figures above may be slightly out of date. A filling lunch with tempura typically comes to ¥850–1,100. The shop does not serve dinner. Reviewers consider it good value: portions are generous and prices are aimed at locals, not tourists.
- Getting there: about a 10-minute walk (roughly 780 m) from JR Hashioka Station. Most visitors drive or come by udon taxi.
- Parking: 25 spaces. The car park fills up at weekend lunchtime.
- Payment: cash or PayPay only. Credit cards and electronic money are not accepted.
- Booking: reservations are not taken; everyone walks in. Weekend queues around noon are common, but turnover is fast. Before 11am or after 1:30pm is quieter.
- How to order: it is self-service. Order your noodles, pick tempura and sides, pay, then add your own toppings and broth. The tabletop soy sauce is very salty, so use only a little.
- Selling out: tako-meshi and some tempura run out early.
- Language: an English menu is available on request.
- Seating: 40 seats, at the counter and at four tables (4–5 seats each) in a raised tatami room. There are no private rooms.
- Accessibility: the shop has wheelchair access.
- Families: children of all ages are welcome.
- Smoking: fully non-smoking.
- Take-out: available.