Updated: March 15, 2019
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Must Try Udon Noodle Restaurants in Kagawa

Kagawa

Kagawa is the most popular udon noodles produced prefecture in Japan and the best place to eat udon for udon lovers. This article introduces the unique restaurants you will get to experience great things.

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1. Kama-age Udon Nagata in Ka no Ka (釜揚げうどん 長田 in 香の香)

Kama-age udon(釜揚げうどん) is a type of cooking method that you eat udon without cooling udon down. In this way, udon gets softer and the texture changes.
This restaurant only sells kama-age udon, so this place is a good restaurant to eat good kama-age udon. It costs only ¥250 to ¥350, so it is a good price to go around and have several udon noodles from different places.

2. Yamagoe Udon (山越うどん)

This place is famous for starting Kama-Tama udon. Kama-Tama udon is Kama-age (釜玉うどん) udon with fresh raw egg yolk. It only cost ¥200 per bowl.
The picture above is Kama-Tama-Yama, which is a Kama-Tama udon with Yamakake (山かけ, a sticky food made from grating a yam). This is also a popular dish.

3. Udon Sakae (うどんさか枝)

This restaurant is 100% self-serve udon restaurant. This restaurant affords cheap and delicious udon from 5:00 in the morning until 3 P.M., so you can enjoy udon from the breakfast to start your day.
The unique part about this restaurant is that you can experience how to cook udon with a tool called zaru to heat the udon up. Also, you can get any tempura from 50+ kinds of tempura, and they are all ¥90.

4. Sanuki Udon Gamou (讃岐うどん がもう)

This restaurant is originally started as an Udon noodles factory, not a restaurant. However, people began to bring their own bowls and chopsticks to eat udon. It became too popular, so the restaurant started.
Its most popular dish Age Udon (udon with abura-age, which is a deep fried thin sliced tofu) has a salty taste of soy sauce based soup and sweetness of abura-age.

Lastly...

All of these restaurants are famous for having cheap and delicious udon noodles. If you want to eat delicious udon, Kagawa is a great place to travel for.

Restaurants Mentioned in this Article

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