🟠 Local-First — Best in its home region: Kagawa.
This article explores why Sanuki udon is more than a bowl of noodles. Learn how Kagawa’s unique udon culture encourages visitors to discover their own favorite shop, where balanced noodles, gentle iriko broth, and seasonal local tempura come together in everyday local life.
Last updated: 2026-08-08
Introduction
Many visitors to Kagawa head straight for the famous Sanuki udon shops featured in guidebooks and travel websites.
Those restaurants are certainly worth visiting. But ask a local where to eat, and you'll quickly discover something interesting—everyone seems to have a different favorite.
That's because Sanuki udon isn't about finding the best restaurant. With hundreds of shops across the prefecture, each offering its own noodles, broth, tempura, and atmosphere, the real joy is discovering the one that suits your own taste.
During my trip, I visited several udon shops across Kagawa.
The bowl that stayed with me the most, however, came from an unexpected place: Hayashiya Seimenjo inside Takamatsu Airport.
I didn't expect an airport restaurant to become my favorite. Yet that final bowl reminded me that Sanuki udon isn't defined by famous names—it is defined by everyday quality.
📍 Hayashi Seimenjo Honten (Tabelog English)
What to Try
Chilled Kake Udon
If you're visiting for the first time, start with the chilled kake udon.
With only a light iriko (dried sardine) broth, chopped green onions, and grated ginger, nothing distracts from the noodles themselves.
Many people imagine Sanuki udon as extremely firm noodles. What impressed me most here was something different.
The noodles weren't too firm, nor too soft. They had an excellent balance of chewiness and tenderness, creating a satisfying texture without feeling heavy.
The broth was equally balanced. It carried a gentle aroma of iriko without overpowering the noodles, leaving a clean and refreshing finish that invited another sip.
Seasonal Vegetable Tempura
As much as I enjoyed the udon, the tempura was what inspired me to write this article.
Hayashiya displays seasonal vegetables along with information about the farmers who grew them, and some are even labeled as pesticide-free. It reminded me that Sanuki udon is not just about noodles—it is also a way to enjoy Kagawa's local agriculture.
Sanuki no Mezame Asparagus
Kagawa's famous Sanuki no Mezame asparagus remained wonderfully crisp beneath its delicate batter.
The fresh texture and natural sweetness made it one of the most memorable pieces of tempura I had during the trip.
Potato Tempura
The biggest surprise was the potato.
It was astonishingly sweet, revealing just how delicious a simple seasonal ingredient can be when prepared well.
Eggplant Tempura
The eggplant was unlike any tempura eggplant I had eaten before.
Instead of feeling soft and oily, it was remarkably light and fluffy, allowing the vegetable's gentle sweetness to shine through.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Kagawa.
Tokyo has many excellent Sanuki udon restaurants, so you don't need to travel to Kagawa simply to eat good noodles.
The real reason to visit Kagawa is different.
Here, every local seems to have a favorite shop. Each restaurant offers slightly different noodles, broth, tempura, and atmosphere, and there is no single "correct" choice.
The fun is spending a day trying several bowls and discovering which one feels just right for you.
For me, that shop happened to be Hayashiya Seimenjo at Takamatsu Airport.
So rather than chasing the most famous restaurant, I encourage you to do what the locals do—find your own favorite bowl of Sanuki udon.
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I travel across Japan to discover local food culture and share it in English for visitors from around the world. If this guide helped you enjoy Japan a little more, I'm truly grateful.
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.