Yamagoe Udon

photo by 米田賢一 · CC BY 3.0

Started in 1951 as a factory, it became a restaurant when the neighbours turned up with their bowls.

From the morning a queue forms for a single dish, served with a spring onion and ginger dashi broth: over 70% of customers come from outside the prefecture. The third-generation owner denies its reputation as the ‘birthplace of kamatama udon’: the dish already existed elsewhere.

Located in Ayagawa, in the hinterland south of Takamatsu, it is today one of the best-known udon restaurants in the prefecture, still run as a family business that makes and sells directly. Founded in 1951 as a wholesale udon factory, it did not sell meals: it was the neighbours who turned up with bowls and chopsticks asking for ‘one portion, please’, until the owner began making a dashi broth with spring onion and ginger, and so a restaurant was born.

ℹ️ Open 9:00–13:30, closing earlier if the ingredients run out; closed on Wednesdays and Sundays, and also on peak days (Golden Week, Obon, New Year) because of the traffic that builds up in the residential area. Cash only; three car parks with 200 spaces in total.

🚉 Hayukakami · 3 min walk

Sources: kagawakenudon.com · kagawan.com

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