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A long-established restaurant established in 1946. In a calm store, you can enjoy mini seats from 3300 yen to 5500 yen at night and so on (reservation required by the day before). Separate service charge of 10%. It is recommended to feel free to taste the taste of the restaurant at 1320 yen (no reservation required) at Koraku's Kura Cafe Koraku.

A teahouse on a historic pass that was founded in the Edo period and is about 200-odd years old. You can taste the selected potaren finished with a selection of Amakusa on the banks of Yajuba's Reisui.

It is an inevitable udon shop that boasts the shortest opening time in the prefecture, which is open only one hour a day. The rotation of the guests is fast, with about 300 people on weekdays and as many as 700 on holidays. Boil the freshly prepared noodles in a cauldron and simply taste them with green onions and ginger and soy sauce. The menu consists of four types: hot, cold, lukewarm, and kamatama. The freshly beaten, shiny udon noodles are smooth to the touch, and the flavor of wheat prevails when bitten. Reasonable prices such as udon small 120 yen and toppings Chikuwa 90 yen are also nice.

Unique original menus are popular, such as meat miso hot noodles 500 yen and Chinese-style ankake udon noodles 500 yen; kake udon small 220 yen and tempura all 100 yen.

Udon, which is boiled over a cauldron with a firewood fire, is shiny, plump and likely to smell because it looks. It is characterized by a solid texture and moderate cosiness that looks like Sanuki udon, and iriko's crisp and gentle-tasting dashi enhances the taste of the noodles. It is also a great dish with plenty of 20 kinds of tempura and local shrimp.

Perched in a rural landscape, the sight of customers sipping udon in a place where they want to be outdoors on a nice day has become a specialty. The noodles, which change their thickness depending on the season, boast that they are fine and have a good throat. Order one of "cold/nukuin", eat two kinds of kake, hot and cold, thick mouth, and pour whatever you want from the soy sauce. Toppings are most popular with special sauce.

A self-shaped udon restaurant where you can feel free to enjoy udon noodles in a relaxed dining hall. It boasts a super-fulfilling side menu, including freshly fried tempura and onigiri, Odeni sushi and one-dish dishes. Choose whatever you like with udon noodles.

The easternmost udon restaurant in the prefecture, which overlooks the perfectly scenic Seto Inland Sea. In addition to the Kake (small) 260 yen and Tamago Toji udon 340 yen, there is also a large selection of side menus such as Oden and Tempura.

The owner himself says "the tallest udon shop in Kagawa prefecture", but he does not make noodles for more than 5 minutes and looks at the volume of 600g per ball, it is rather cheap. Seasonal vegetables and fruits sold in stores are also local, so let's pay attention to them.

A long-established company founded in 1926. It is characterized by mochi mochi noodles, which are kneaded like rice cakes, with an ultra-high hydrolysis rate of 541 TP3T, which is rare even in Sanuki. Noodles that are made using mineral salts and groundwater create a soft and smooth throat. The original menu "Kamanuki Udon", which is eaten by putting raw eggs and bonito on kamage noodles, and mixing boiled juice and dashi soy sauce, is a specialty.