Top 16 Sanuki Udon Restaurants in Kagawa: Must-Visit Spots by Area

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Located in Kawashima Higashi-cho, Takamatsu City, along Prefectural Route 12, Furusato Udon specializes in traditional Sanuki udon. The restaurant is recognized as one of Tabelog's Top 100 Udon Restaurants in Kagawa.

Featuring primarily counter seating, Furusato Udon is open only during lunchtime hours.

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Furusato Udon offers a wide variety of udon dishes, including seasonal specialties. Many regulars look forward to the unique flavors of winter and summer each year.

The noodles are known for their firm texture and satisfying bite. Some udon enthusiasts even say these are the firmest noodles they've ever tasted among Sanuki udon shops.

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Many guests enjoy adding freshly fried tempura to simple dishes like Kake Udon or Zaru Udon.

The menu also features creative options such as curry tsukemen-style udon and udon with horumon (offal). In addition to traditional Japanese flavors, you can also savor these firm, chewy noodles in Western-inspired dishes.

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Located along the Shinkawa River in Kasuga-cho, Takamatsu City, Teuchi Udon Masuya is an award-winning restaurant recognized in Tabelog's "Udon KAGAWA Top 100."

The shop opens at 11:00 am and is so popular that it sometimes sells out of udon and closes by around 1:00 pm.

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Known for its especially thick and chewy noodles, even among Sanuki udon shops, Teuchi Udon Masuya is highly praised for the firm texture of its noodles. The noodles are so hearty that even a small serving is said to be quite filling.

The clear, flavorful dashi broth also receives high marks, allowing you to enjoy its delicate taste with every bite of the thick noodles.

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The menu features around ten classic udon dishes, including "Niku Bukkake" (udon with beef) and "Nama Shoyu" (udon with fresh soy sauce). Noodle sizes are available in small, large, and extra-large.

For fried side dishes, both "Tori Ten" (chicken tempura) and "Chicken Katsu" (breaded fried chicken cutlet) are offered, with Chicken Katsu being especially popular. It pairs well with the dashi broth and is also delicious with sauce.

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The udon noodles here are thick, firm, and have the signature chewy texture of Sanuki udon, with a refreshing, moist bite.

Their most popular dish is the "Kashiwa Zaru Udon," featuring chicken tempura seasoned with ginger, highly praised for its flavor. The dipping sauce is known for its sweet and savory taste, with a noticeable sweetness up front.

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The "Ika Ten Zaru Udon" is also a popular choice here. Freshly fried squid tentacles are served alongside chilled udon noodles, making for a delicious combination whether enjoyed on their own or dipped in the savory sauce.

The warm hospitality of the owner adds to the experience, making this a place you'll want to return to—even if it means waiting in line.

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Among Kagawa’s many Sanuki udon restaurants, Oudon Setobare stands out as a relatively new addition, renowned for its unique noodle texture. It has also been recognized as one of Tabelog’s "Udon KAGAWA Top 100" restaurants.

Located in Mure Town, Takamatsu City, the restaurant offers a stylish, café-like atmosphere.

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The thick, flat noodles are praised for their smooth texture, pleasant slurp, and satisfying bite. Shown in the photo is the chilled Nama Shoyu Udon.

According to reviews from those who tried the Kake Udon, not only are the noodles delicious, but the clear broth, accented with the aroma of dried sardines (iriko), is also highly acclaimed for its refined flavor.

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For kake udon, you can enjoy a refined dashi broth made with Ibuki dried sardines and Rishiri kombu kelp.

The tempura is also highly regarded, featuring local Kagawa ingredients such as conger eel (hamo) and octopus. The "Jidako Kakiage"—a fritter made with local octopus—is generously portioned and praised for its excellent octopus flavor.

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Teuchi Judan Udon Baka Ichidai is located near Kagawa Prefectural Takamatsu Commercial High School. Opening its doors at 6:00 a.m., this renowned restaurant draws long lines even in the early morning hours. It has also been recognized as one of the “Tabelog Udon KAGAWA Top 100 Restaurants.”

Many celebrities have visited, and the interior is decorated with numerous autographed boards.

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The signature dish here is the "Kama Butter Udon." Thick Sanuki udon noodles are topped with plenty of butter, egg, and black pepper, then mixed together while still hot. A dash of soy sauce is added to finish, creating a rich and flavorful experience.

The soy sauce is quite strong, so just a small amount is enough. You can enjoy the characteristic firm texture of Sanuki udon, made even silkier by the addition of butter.

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The menu includes a variety of options such as Niku Bukkake (udon with beef), kimchi, curry, and grated yam (Yamakake). Many guests order two small-sized bowls to sample different flavors.

Although the restaurant is open for extended hours, freshly boiled udon is served at all times, which often results in long lines during peak periods.

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Located near the Kawaramachi 1-chome intersection in Takamatsu City, right by the Kotoden railway tracks, this restaurant is easily accessible and highly regarded. It has also been recognized as one of Tabelog's "Udon KAGAWA Top 100 Restaurants."

The restaurant operates in two shifts: from morning through the afternoon and again from evening until late at night. In the evenings, it also serves as an izakaya, offering a casual dining and drinking experience.

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The udon noodles are freshly cut and boiled to order, which takes about 20 minutes. Their classic Sanuki udon features thick, chewy noodles with a firm texture.

You can also enjoy it with tempura made from "beika," a small squid caught in the Seto Inland Sea.

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Some guests stop by after an evening out to enjoy a bowl of udon to finish their night.

The "Curry Udon" is especially popular as a satisfying final dish, featuring a rich, flavorful curry broth. With every bite of the firm noodles, you can savor the deep umami of the curry.

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Located in Shindencho, Takamatsu City, Kagawa Prefecture, Maharu is about a six-minute drive south from JR Yashima Station.

The restaurant is housed in a spacious log cabin-style building, offering ample parking and a roomy interior. Guests can enjoy Sanuki udon in a relaxed and comfortable setting, making it a popular choice among diners.

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Maharu is a self-service udon restaurant where the staff freshly boil the noodles for you, and you can customize your bowl with your choice of toppings and condiments—a fun and interactive dining experience.

The thick noodles are known for their chewy texture. Three portion sizes are available—small, large, and extra-large—all offered at an affordable price, making this restaurant even more appealing.

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Maharu offers a wide selection of fried dishes, including handmade cheese-stuffed chicken cutlets and fried horse mackerel.

The tartar sauce available at the condiment station is also highly popular. Many guests recommend enjoying it not only with fried items but also paired with Japanese omelette for an extra touch of flavor.

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Located in Ayagawa Town, which sits almost in the center of Kagawa Prefecture and is known for its abundant supply of high-quality water, this area is famous for udon production. In the past, watermills along the Ayagawa River were used to grind wheat for noodles.

Yamagoe Udon is run by a noodle-making company with over 60 years of history. As one of the most renowned udon shops in the region, it often attracts long lines. The restaurant has also been selected as one of Tabelog’s "KAGAWA Top 100 Udon Restaurants."

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The signature of Sanuki udon is its thick, firm noodles with a satisfying chew. Whether served cold or in a hot broth, the noodles retain their pleasantly springy texture.

The specialty here is the "Kamatama"—freshly boiled udon noodles topped with a raw egg. Add a touch of dashi broth, subtly flavored with dried sardines, for an even richer taste experience.

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The "Kamatama-yama" is a popular dish here, featuring freshly boiled udon topped with a soft-cooked egg and grated yam. The creamy yam coats the noodles, making each bite smooth and easy to enjoy.

The spacious restaurant, reminiscent of a traditional estate, also offers terrace seating in the garden. Guests can savor their meal while experiencing the changing seasons of Kagawa.

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Teuchi Udon Tamura is located near the intersection of Prefectural Route 183 and Route 17 in Ayagawa Town. The restaurant has also been recognized as one of Tabelog's "Udon KAGAWA Top 100 Restaurants."

With about 15 seats inside, guests can also enjoy their meal on benches in the adjacent warehouse. The restaurant is open from morning until early afternoon.

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Recommended for those seeking authentic Sanuki udon, this chilled udon has received high praise from reviewers. The noodles are thick and square-edged, offering a firm, satisfying bite.

Even with just a light splash of soy sauce, you can fully appreciate the delicious flavor of the wheat.

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Warm udon with a flavorful dashi broth is also available. You can top your noodles with thinly sliced Olive Buta, a premium pork from Kagawa, served shabu-shabu style.

Condiments are self-serve, and in true Kagawa fashion, you grate fresh ginger yourself, using as much as you like.

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A renowned Sanuki udon restaurant, Sanuki Udon Gamou has received accolades such as "Tabelog Udon KAGAWA Top 100" and "The Tabelog Award." Located in Kamo-cho, Sakaide City, Kagawa Prefecture, by the Ayagawa River.

The compact interior is filled with the steam from boiling udon, creating an authentic atmosphere. Terrace seating is also available outside.

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The menu is simple: choose from a small (1 serving), large (2 servings), or extra-large (3 servings) portion of udon, and select either a hot or cold broth. You can also add toppings such as tempura or egg.

Sanuki udon is known for its firm, springy noodles with a pleasantly chewy texture. Even a single strand offers a satisfying bite.

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When you order at the counter, freshly boiled udon noodles are served right in front of you and topped with a flavorful dashi broth. The broth is known for its gentle taste, highlighting the subtle flavor of dried sardines (iriko).

The shop opens in the morning, but the noodles often sell out by early afternoon, so it's best to visit early in the day.

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Established in 1930, Hinode Seimenjo is a noodle factory located at the foot of Kakuyama in Sakaide City, Kagawa Prefecture, the gateway to Shikoku from the Seto Ohashi Bridge.

The restaurant is open for just one hour during lunchtime, making it one of the shortest opening hours in Kagawa. Hinode Seimenjo is also a recipient of the Tabelog Udon KAGAWA Top 100 award.

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As a noodle manufacturer by trade, Hinode Seimenjo serves Sanuki udon only between 11:30 AM and 12:30 PM, after completing their daily deliveries.

To consistently produce delicious noodles, they blend several varieties of domestically grown wheat.

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You can choose from three portion sizes: small (one serving), medium (one and a half servings), or large (two servings). Udon can be served hot or cold, and you can customize your bowl with a variety of toppings.

The noodles are pleasantly chewy, allowing you to fully savor the flavor of the wheat, which stands up beautifully to the rich, aromatic dashi broth.

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Marugame City is the second largest city in Kagawa Prefecture, after Takamatsu. Nakamura Udon is located near the Marugame Hirai Museum of Art and has been recognized as one of Tabelog Udon KAGAWA's Top 100 Restaurants.

Situated on the first floor of a building, the restaurant features a warm, wood-accented interior that offers a calm and inviting atmosphere.

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After closing each day, preparations for the next day's udon begin. Every step—from kneading and foot-pressing to resting the dough—is carefully done by hand, following traditional Sanuki udon methods.

The noodles are slightly thinner than usual, yet still have the signature chewy texture, with a gentle softness that sets them apart.

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The cold "Shoyu Udon" is a simple dish enjoyed with a splash of robust, savory soy sauce. The classic "Kamatama Udon" is also typically finished with a drizzle of soy sauce.

Since the soy sauce is quite strong, it is recommended to pour about one and a half circles over the noodles. While waiting for your udon to be freshly cooked, you can also enjoy their oden.

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This udon restaurant is dedicated to handmade noodles, with every step done by hand rather than by machine. It has also been recognized as one of Tabelog's "Top 100 Udon Restaurants in Kagawa."

Located at the foot of Iinoyama Hill in Marugame City, the restaurant may look like a warehouse from the outside, but inside you'll find a warm and welcoming atmosphere.

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In the past, all Sanuki udon noodles were hand-cut with a knife, and Jun Teuchi Udon Yoshiya continues this tradition. The noodles are cut by hand, resulting in a variety of thicknesses that add a pleasant texture to each bite.

When enjoyed as zaru udon (cold noodles served with dipping sauce), you can fully appreciate the pure, delicious flavor of the noodles themselves.

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The signature dish here is "Sanuki Mochibuta Udon," made with premium pork from Kagawa Prefecture. The flavorful pork pairs perfectly with the light, aromatic dashi broth.

Seasonal menu items are also available. Udon noodles for take-home are offered as well.

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A renowned Sanuki udon restaurant that has received multiple accolades, including "The Tabelog Award" and recognition as one of Tabelog's Top 100 Udon Restaurants in Kagawa.

Located in Mitoyo, the third largest city in Kagawa Prefecture, near Asano Elementary School, Suzaki Shokuryohin Ten offers freshly made udon in a casual setting. Guests can enjoy their noodles either at a terrace seat or in a dedicated space next to the in-store grocery section.

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The noodles here are known for their thickness and firm, chewy texture. With each bite, you can truly savor the rich flavor of the noodles themselves.

The signature dish is "Shoyu Udon"—udon served with a specially blended soy sauce and dashi broth, which enhances the aroma and brings out the best in the noodles.

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The menu is simple: choose between a large or small serving of udon, and select either hot or cold. You can freely add ginger and green onions to your liking.

For toppings, you can purchase tempura items from the shop’s deli section and add them to your bowl. The chikuwa isobe-age (fish cake tempura with seaweed) is especially popular.

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Located in Konzoji-cho, Zentsuji City, Kagawa Prefecture, right across from Zentsuji Temple—the 75th temple of the Shikoku Pilgrimage—Kamaage Udon Nagata in Kano Ka offers a spacious dining area with over 100 seats, making it ideal for groups. The restaurant has repeatedly received accolades, including "The Tabelog Award" and selection in the "Tabelog Udon KAGAWA Top 100" list.

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Opened in 2002, this specialty restaurant carries on the flavors of a beloved udon shop that served the community for over 50 years. Kamaage udon, which highlights the fragrant aroma of Sanuki-style noodles, is their signature offering.

The noodles are notably long and are boiled for about 15 minutes, resulting in a soft, smooth texture that glides effortlessly with every bite.

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Enjoy kamaage udon by dipping the noodles into a flavorful dashi broth served in a signature tokkuri (ceramic flask). The tokkuri is kept warm in a hot water bath, ensuring the broth is always piping hot and aromatic.

You can choose between hot or cold udon. For groups, a large "Tarai" serving—equivalent to 4.5 portions—is also available.

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Located in Takase Town, Mitoyo City, Kagawa Prefecture, Honkaku Teuchi Udon Mori sits along Prefectural Route 24 near the Fukui Mountain Castle Ruins.

This standalone restaurant offers beautiful views of the surrounding natural scenery from inside. It has also been recognized as one of Tabelog 100 Kagawa Udon restaurants

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Enjoy authentic Sanuki udon crafted by a chef from Kagawa, featuring the signature trio of springy texture, firm bite, and a silky-smooth finish.

While the udon served with iriko (dried sardine) dashi is delicious, the "Oroshi Shoyu"—udon topped with grated daikon and soy sauce—is also a popular choice, allowing you to fully appreciate the flavor of the noodles themselves.

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The specialty here is the extra-firm udon noodles, topped with a large, whole piece of tempura-fried anago (conger eel).

The tempura batter is made with white dashi broth, making it flavorful even on its own. Enjoy it as is, or add soy sauce for an extra boost of umami.