Our story
Welcome to Fou Fow Udon
Since 2018, Fou Fow Udon has been serving authentic Japanese udon in Amsterdam, proudly becoming the city’s first dedicated udon restaurant. Just around the corner from Fou Fow Ramen on the picturesque Prinsengracht, our restaurant brings the craft of traditional udon-making to the heart of the canals.
To master our technique, we travelled to Japan to study the art of Sanuki udon. Every bowl begins with handmade udon noodles prepared from premium Japanese flour using our 400kg Sanuki udon machine imported directly from Japan. The slow, careful kneading process gives the noodles their distinctive elasticity and chew — the hallmark of true udon.
Alongside our noodles, we serve freshly prepared tempura, offering a light, crispy contrast to the soft texture of the udon. From broth to toppings to atmosphere, every detail is designed to create an authentic and comforting experience for both dedicated udon lovers and those discovering udon in Amsterdam for the first time.
What Is Udon?
Udon (饂飩) refers to thick Japanese wheat noodles made from flour and water, kneaded into a smooth dough and shaped into long, chewy strands. Unlike thinner varieties such as somen or hiyamugi, udon is defined by its generous diameter — typically at least 1.7 millimetres.
What sets udon apart is its simplicity. With just flour, water, and patient kneading, the focus remains on the noodle itself. Unlike soba (made from buckwheat flour) or ramen (made with wheat flour and kansui, an alkaline solution), udon offers a clean, gentle texture and balanced flavour that has made it a staple of everyday life in Japan.
Udon’s history dates back to the Nara period (710–794), when wheat noodles are believed to have been introduced to Japan through cultural exchange with China. Over centuries, regional variations developed across the country. Thick and long, udon is often associated with longevity and good fortune — a simple dish carrying deep cultural meaning.
