Kagawa

I feel like there are more udon shops here than convenience stores. No matter where you go, the udon is delicious!! My only problem is that they close early!!

（Sacchon）

When you think of Sanuki, it has to be udon. It’s the go-to lunch at a nearby udon shop. To get a sense of the love and dedication the shop has for their udon, I recommend starting with kake udon. The firmness and chewiness of the noodles, the iriko-flavored broth—so good. Picking your favorite tempura is another fun part of visiting an udon shop.

（udondeoma）

While on a family trip, we stopped by a shop near Takamatsu Station called “Merikenya.” I had cold bukkake udon, and both the noodle texture and the flavor of the broth were the best I’ve ever had.

（Ken-san）

Hot udon with a raw egg stirred in and soy sauce poured over it—kamatama udon. The egg gets partially cooked by the heat of the noodles, creating a mild flavor.

（Mayuchiku）

“Maeba Udon” stands out among the many udon shops for its broth. I recommend the simple kake udon.

（Oirino Koban）

I live in Kagawa Prefecture. Adding something sour like sudachi or umeboshi makes it refreshing and delicious.

（Etsu）

At “Kanakuma Mochi Fukuda” in Kanonji City, they serve a unique dish: zoni udon with sweet bean paste-filled mochi. It’s kake udon with mochi filled with red bean paste. They have two broth options: white miso and soy sauce. I prefer soy sauce. The combination of the sweet bean paste and the broth is indescribable—it’s a perfect match.

（Manju）

At “Gamou Udon,” their warm kake udon is unbeatable! It’s perfect for the slightly chilly season, topped with sweet abura-age (deep-fried tofu), steaming hot, with the mountain view outside. The shop has an old exterior, which makes it feel approachable. Eating simple udon outdoors, with no frills, surrounded by nature—that simplicity defines the flavor. City udon shops are great too, but they sometimes feel rushed. Out in nature, you can fully engage your senses instead of just eating to satisfy hunger.

（Nene）

Sanuki udon is the soul food of Kagawa people. Even at self-serve shops, you can enjoy high-quality udon with great texture. There are some highly-rated udon shops in Tokyo, but none can compare to the udon in Kagawa—neither in flavor nor cost. Truly. (Kagawa-born, living in Tokyo) To fully appreciate the udon itself, I recommend trying zaru udon. As for toppings, the classics are “kashiwa” (chicken tempura) and “chikuwa” (fishcake tempura). Also, at non-self-serve udon shops, it’s common to start your meal with oden served in one corner of the shop, as if it were an appetizer.

（Koko）

For first-timers at any shop, I recommend ordering a small bowl of kake udon. It’s tempting to try something unique, but I believe the shop’s individuality and skill shine through their basic menu.

（Rapi）

Sanuki udon is famous, but there’s also a seasonal specialty during winter: shippoku udon. It’s udon served with daikon radish, carrots, taro, burdock root, shiitake mushrooms, and chicken, all in a hearty broth. It’s filling and nutritious! I like to add a generous amount of ginger. If you spot it on a menu, you must try it. It warms both body and soul. Fun fact: the same broth also works well with soba. Originally, this dish was homemade, and in my family, it’s a New Year’s tradition.

（Nice Middle）

Udon with a chewy, springy texture is best enjoyed as kamatama. It’s simply perfect.

（Haru no Niwa）

Golden broth with the aroma of iriko, firm and slippery noodles, freshly fried tempura, and sweet, juicy abura-age—it’s impossible to tire of authentic Sanuki udon. The price is also wallet-friendly. However, be cautious of the portion size. A “small” in Kagawa is a full serving of udon. I can’t wait to visit again and enjoy a steaming hot bowl of kake udon, cold hiya-kake, or hearty shippoku with lots of vegetables and meat. Each shop has its charm, but I particularly enjoy the experience at “Hand-Kneaded Udon Ueda” near Kotoden Ota Station, where you can watch the scenic Kotoden train cars pass by as you eat.

（Nubatamano）

The signature features of Sanuki udon are its firm texture and the flavor of iriko broth, but each shop has its own unique noodles, broth, and toppings. Finding a shop that suits your taste is part of the fun. I personally like thick, firm noodles and slightly sweet broth. My favorites are “Hand-Kneaded Udon Sora” in Zentsuji City and “Miyoshi Udon” in Mitoyo City.

（Miiko）

I was “initiated” into Kagawa’s udon scene at a shop near Takamatsu Station. Even though it wasn’t peak hours, the shop was nearly full, and the plain kake udon was a revelation. I was mesmerized by the tender yet firm texture of the noodles.

（Yazaki Miho）

As expected of Kagawa, aka Udon Prefecture, the udon here has excellent texture. I love kamaage udon! Be sure to try it with tempura, chirashi sushi, and oden as well!

（Jomonjin）

At “Hand-Kneaded Udon Fugetsu,” the kashiwa-ten oroshi udon is a standout. The crispy, juicy chicken tempura paired with firm handmade udon is just unbeatable. It’s a hearty meal.

（Masakichi）

It’s often said that there are more udon shops than convenience stores in Kagawa, and the locals each seem to have a personal “MY Udon Shop.” I only had time for a 2 nights 3 day trip, so I could only visit a few. My top pick was “Udon Hayuka.” The noodles had sharp edges! I’d never described noodles like that before, but they had an extraordinary firmness. Both the kamatama and meat soba were amazing. I’ve tried many Sanuki udon shops in Tokyo, but I’ve yet to find one that surpasses it.

（sora）

At “Hinode Seimenjo” in Sakaide City, the udon exceeded my expectations. As a noodle factory, the quality of the noodles was truly outstanding—the best!

（Kotaro）

About 20 years ago, I lived in Kagawa. Please eat udon in Kagawa itself, not at chain stores with “Sanuki” in their name or Tokyo shops. The texture, flavor, and affordable price in Kagawa are unparalleled. Near Kotoden Kawaramachi Station, there was a small shop at the stairs leading from the station building to the shopping arcade. I loved it, though I don’t remember the name. I hope it’s still there.

（joyjoy）

I spent a morning in Kagawa going from shop to shop, and I loved tasting small portions and comparing flavors. The simplest dishes—just noodles—let you enjoy the aroma and flavor best.

（zuzuu）

During a visit to Konpira-san, I stopped at “Nagata in Kanoka” for their famous kamagake udon. The broth was so delicious that I was blown away. The depth of the iriko flavor was astonishing. I was eating the udon just so that I could savor the broth. Since then, I’ve tried many kamagake udon shops, but I’ve yet to find a broth as rich. I hope to visit again someday.

（Mikichenko）

There are so many udon shops, it’s hard to choose! But wherever you go, it’s cheap and delicious.

（Nasu）

It’s no surprise, but Sanuki udon is simply delicious. I especially love “Gamou Udon.” The cold broth paired with their sharp-edged noodles is irresistible.

（Alpaca Ryokosha）

With just a quick boil, Shodoshima somen has an amazing texture and goes down so smoothly. Adding finely chopped tomatoes, myoga, shiso, and tuna to the dipping broth makes it even more refreshing and delicious.

（Ukko-san）

Years ago, a colleague from Kagawa gave me a bag of dried somen. It had a texture like nothing I’d ever had before—it changed how I think about somen. I don’t know the brand, but I’d love to have it again.

（Zundamochi）

Every summer, my grandmother would send us somen. When you think of somen, you think of Shodoshima.

（Chieko）

Fushi is a part of hand-stretched somen made during the stretching process. It’s a curled, half-moon shape where the noodles wrap around the bamboo rod. Boiled and added to miso soup or clear soup, it’s a perfect slurp. It’s even great for babies as a weaning food.

（Ukko-san）

Fushimen soup is a local soul food, even served in school lunches. It’s sustainable, and I hope it becomes more widely recognized.

（Sacchon）

This green pasta, made with olive oil kneaded into the dough, is chewy and springy. Simply drizzle it with olive oil and sprinkle some herb salt, and it’s delicious.

（Ukko-san）