About
Representative image of a traditional Japanese udon restaurant dining experience, from Wikimedia Commons
Seikichi Udon is a long-established traditional udon and soba restaurant located along the Yamanami Highway (Route 11) in Beppu. The restaurant is part of the Seikichi Chaya group, which operates multiple locations in the Oita region including Yufuin. Known for its carefully prepared dashi (broth) and regional specialties, Seikichi Udon offers an authentic taste of Oita's noodle culture with a focus on both local ingredients and traditional preparation methods. 🔗
The restaurant specializes in udon noodles with a smooth, slippery texture (ツルリン系) that exemplifies the Kyushu style of noodle preparation. The dashi is the restaurant's pride, made carefully with katsuobushi (bonito flakes), iriko (dried sardines), and kombu (kelp), creating a clear, refined broth that forms the foundation of their dishes. 🔗
Beyond udon, Seikichi Udon serves as a gateway to experiencing Oita's famous regional specialties, including toriten (chicken tempura) and dangojiru (dumpling miso soup), both integral to the prefecture's food culture. 🔗
Signature Dishes & Specialties
Kurome Udon (クロメうどん)
The restaurant's standout specialty featuring kurome seaweed from Saganoseki (佐賀関産のクロメ), a type of brown kelp local to the Oita coast. The abundant kurome gives the noodles an extra slippery, smooth texture that enhances the traditional udon experience. This dish represents the intersection of Beppu's coastal location and its noodle tradition. 🔗
Kurome Set with Shirasu Rice (¥960)
A luxurious combination showcasing two local specialties: kurome seaweed from Saganoseki and shirasu (whitebait) from Beppu Bay. The shirasu represents 70% of Oita Prefecture's production and is branded as "Bungo Beppu Wan Chirimen" when dried. The fresh boiled shirasu (kama-age shirasu) served here has a plumper texture than the dried variety. Reviewers note it's excellent to find a full set meal under ¥1,000. 🔗 🔗
Regional Specialties
Toriten (とり天): Oita Prefecture's famous soul food - chicken tempura served in generous portions with bite-sized pieces piled high. This is one of Oita's three most famous dishes and a must-try for understanding local food culture. 🔗
Dangojiru (だんご汁): Traditional miso soup with handmade wheat dumplings, vegetables, and thinly sliced pork. The dumplings are made fresh daily using only wheat, salt, and water, representing mountain survival cuisine from the region's history. 🔗
House-Made Soba (自家製臼挽そば): Stone-ground buckwheat noodles prepared in-house, with the stone mill visible at the restaurant entrance. This attention to traditional preparation methods reflects the restaurant's commitment to quality. 🔗
Visiting Information
Address: 4-2 Kokura, Beppu City, Oita Prefecture (大分県別府市小倉4-2) 🔗
Hours: 11:00 AM - 9:00 PM (21:00) 🔗
Closed: Irregular holidays (不定休) - calling ahead recommended 🔗
Phone: 0977-21-0098 🔗
Budget:
- Lunch: Under ¥999
- Dinner: ¥1,000-¥1,999
- Notable value: Kurome Set with Shirasu Rice at ¥960 🔗
Access from Kannawa Onsen District
- Distance: Approximately 6-7 km from Kannawa
- By taxi: 10-15 minutes (most convenient option, approximately ¥2,000-¥2,500)
- By car: Head northwest on Route 11 (Yamanami Highway) toward the Beppu Interchange
- Large on-site parking lot available 🔗
Location Context: Seikichi Udon is strategically positioned along the Yamanami Highway (Route 11) between central Beppu and the Beppu Interchange, making it an ideal stop for travelers heading to or from Yufuin and the mountain areas. 🔗
The Dining Experience
The restaurant features a spacious table counter layout with a welcoming atmosphere that balances casual comfort with traditional aesthetics. Private rooms are available for groups, and the establishment includes a separate building for reserved parties. The interior design allows diners to observe the stone mill used for soba preparation, adding an educational element to the meal. 🔗
The restaurant accommodates smoking with sectionalized areas, maintaining comfort for all guests. 🔗
Practical Visiting Tips
Ordering Strategy
For First-Time Visitors: Start with the Kurome Set with Shirasu Rice (¥960) to experience two local Oita specialties in one affordable meal. This combination showcases both the coastal (shirasu from Beppu Bay) and traditional noodle culture (kurome-enhanced udon). 🔗
For Regional Specialty Sampling: Order toriten as a side dish alongside any udon option to taste Oita's most famous dish. The bite-sized pieces come in generous portions. 🔗
For Noodle Enthusiasts: Try both the udon and the house-made stone-ground soba to compare the restaurant's expertise across both noodle traditions. 🔗
Cultural Etiquette
- Japanese noodle etiquette encourages slurping, which aerates the broth and enhances flavor while showing appreciation to the chef
- It's acceptable to finish the meal relatively quickly; udon restaurants are designed for efficient service
- If ordering set meals, eat the rice and side dishes alongside the noodles rather than sequentially
Important Notes
Irregular Closures: The restaurant operates with irregular holidays (不定休), so calling ahead is recommended to confirm opening, especially if making a special trip. Phone: 0977-21-0098 🔗
Payment: Cash is standard at traditional udon restaurants; confirm credit card acceptance if needed
Language: Menu may be primarily in Japanese; having translation apps ready or pointing to desired items helps. The visual menu typically includes photos.
Group Dining: Private rooms available for larger parties - consider calling ahead for reservations if dining with multiple people 🔗
Cultural Context
About Kurome Seaweed
Kurome (Ecklonia kurome) is a brown kelp species that grows in the seas around Kyushu and southern Japan. It's valued for its superior taste compared to related seaweeds and adds a luxurious slippery texture to noodles. While not unique to Oita, its use in Seikichi Udon's signature dish reflects the restaurant's commitment to regional coastal ingredients. 🔗
About Beppu Bay Shirasu
Beppu Bay produces 70% of Oita Prefecture's shirasu catch, making it a defining local specialty. The nutrient-rich waters where the inland sea meets the Pacific create ideal conditions for whitebait. Fresh boiled shirasu (kama-age shirasu) is prized for its plump texture and delicate flavor. 🔗
The Seikichi Group
Seikichi operates multiple locations across Oita Prefecture, including Seikichi Chaya in Yufuin (near Yufuin Station), maintaining consistent quality standards while adapting to each location's character. 🔗
Seasonal Considerations
Early November: Comfortable for dining, with pleasant autumn temperatures. The Yamanami Highway route offers beautiful autumn foliage views during this period, making the journey to the restaurant scenic. Fresh shirasu is available year-round from Beppu Bay. 🔗
Optimal Timing: Excellent lunch option when traveling between Beppu and Yufuin or other mountain destinations. Can serve as a convenient stop before or after visiting the Yamanami Highway scenic areas.
Nearby Attractions & Integration
Yamanami Highway (Route 11): The scenic mountain route connecting Beppu and Aso, passing through Aso-Kuju National Park with spectacular plateau views and mountain landscapes. The restaurant's location makes it an ideal stopping point for this route. 🔗
Kannawa Onsen District: 10-15 minutes away, the cultural heart of Beppu's hot spring culture with steam vents, jigoku-mushi cooking facilities, and traditional bathhouses.
Culinary Context within Beppu: Seikichi Udon complements the city's onsen-focused dining experiences (like jigoku-mushi cooking) by offering traditional noodle culture. After steam-cooked meals in Kannawa, the restaurant provides a different perspective on Oita's food heritage.
Connection to Regional Food Culture: The restaurant serves as an introduction to multiple Oita specialties (toriten, dangojiru, shirasu) in one location, making it efficient for understanding the prefecture's culinary identity beyond Beppu's onsen-specific dishes.
Location: View on Google Maps
Source: attractions/beppu/seikichi-udon.md