Kitakyushu soul food "Suisan Udon" has made its first foray into the Kanto region! How did customers in the Kanto region react? We followed the opening closely. ■ Kyushu's popular udon Close coverage of the opening of the first Kanto store A long line on the first day Even before the store opened, a long line formed in front of the store. People who are willing to wait in line to eat are looking for Kitakyushu soul food "Suisan Udon". The signature dish is "Niku Gobo Ten Udon" for 790 yen (price varies by store). The toppings are sweet and spicy beef and five large pieces of "Gobo Ten". The noodles are softer and chewier than those in the Kanto region, and the sweet "soup stock" made from mackerel, kelp, shiitake mushrooms, etc. A customer from Kitakyushu also gives it his stamp of approval! "It's been a while since I've been here, but this sweet soup also had a nostalgic taste of Kitakyushu. I can tell it's Kyushu udon." This winter, Suisan Udon will finally make its first foray into the Kanto region. The first store opened in Yachiyo City, Chiba Prefecture. On the opening day, the president himself was seen serving customers in uniform. Suisan President Sato Takashi: "I'm really grateful that so many customers have come." For the president, the first Kanto store is the first step in a big challenge. Suisan Udon was founded in Kitakyushu City, Fukuoka Prefecture in 1976. It has 74 stores, mainly in Kyushu. (As of the end of December 2024) In addition to about 30 types of udon, about 10 types of oden are also popular. You can enjoy shiitake mushroom skewers and "Maruten" made from fish paste. Another attraction is that you can enjoy Suisan's specialty "Botamochi", which is not often seen at udon restaurants in the Kanto region, together with the udon. ■ "Customers in the Kanto region have asked us to open a Suisan store soon" Why are we expanding into the Kanto region this time? President of Suisan, Sato Takashi: "We have been receiving a lot of requests from Kanto customers for a long time to open a Suisan store soon, so we are finally able to open one." The concept is to bring the taste of Kyushu directly to Kanto. Suisan Sales Headquarters Kanto Block Tajima Tsukasa: "When it comes to Suisan, we are very particular about the broth, so we want to emphasize the broth." ■We are particular about the "speed," "order," and "direction" of food serving! Three days before the pre-opening, training on food serving was held. We are particularly focused on the speed of serving. Suisan Sales Headquarters Kanto Block Tajima Tsukasa: "If the udon is lukewarm at the customer's place, it will be ruined." In order to deliver freshly made, warm udon, we check the temperature thoroughly. We are also particular about the order in which the food is served... Suisan New Store Department, Ihara Prince: "We do it in a traditional way, not giving the customers any time to rest." For that reason, the first thing we serve is "oden." While waiting for the udon, customers can taste it first. There is also a rule for the direction it is placed on the table... Ihara Omisako, from the Suisan New Store Department: "The kamaboko is facing the customer so that it faces them." New staff member: "It has broth in it, so it might move when I bring it to you. I have to be careful." ■ Fukuoka's standard topping "Goboten" Five 14cm long pieces! Meanwhile, deep-frying burdock tempura, an essential ingredient for Suisan udon, was a topping in Fukuoka. In fact, "goboten" is a standard ingredient in Suisan udon. There are super long "goboten" that are over 30cm long, and super large ones that are about 20cm in diameter and stick out of the bowl. Burdock is an important topping that expresses the individuality of each restaurant. Suisan udon has five 14cm long pieces of goboten on top! It's very filling and satisfying to eat. Other dishes include "Motsunabe Udon" filled with plenty of tripe, and fragrant "Yakiudon." There are more than 100 items on the menu, including the juicy "Katsu-toji-don" and Fukuoka's specialty "Kashiwa-onigiri." Open 24 hours a day, the restaurant targets a wide range of customers, mainly families. Susumu-san President Sato Takashi: "The flavor is punchy and unique, but it's addictive, so we hope that once customers get hooked, they'll return again and again." ■ "Beyond imagination" Bringing the flavor of Kyushu to Kanto... What was the reaction? And then came the day of the pre-opening. Susumu-san Sales Headquarters Kanto Block Manager Tajima Tsukasa: "I'm nervous too, but we'll work together and do our best." Outside, a long line of customers formed before the store opened at 10am. From Yokohama: "I came on the first train at 5 o'clock." From Yachiyo: "I've been lining up since 7." From Yachiyo: "I had it in Kyushu when I was on a trip some time ago, and it's pretty addictive." From Funabashi: "A friend from Kyushu told me, 'You must try Suisan Udon before ramen.'" At 10 am, the restaurant finally opens. The restaurant fills up in no time. Everyone immediately orders the udon they've been waiting for. Customer: "The ones in the Kanto region seem to be chewier, but this one is soft, yet firm and delicious." "It's beyond my imagination... (https://newsdig.tbs.co.jp/list/articl... ▼TBS NEWS DIG Official Website https://newsdig.tbs.co.jp/ ▼Please subscribe to our channel! / @tbsnewsdig ▼Information provided by "TBS Insiders" https://www.tbs.co.jp/news_sp/tbs-ins... ▼Video provided by "TBS Scoop Post" https://www.tbs.co.jp/news_sp/toukou.... #News #news #TBS #newsdig