Takamatsu Food Guide 2026: Udon Pilgrimage & Local Eateries

Hi there, fellow explorers!

I'm Susukkottari, your guide to exploring the world through travel journals!

Travel and delicious food are simply inseparable, aren't they?

For me, personally, a trip isn't complete without a culinary pilgrimage to local eateries and charming cafes, so you could say I have a bit of an obsession with finding the best spots!

Takamatsu is known as the "City of Udon,"

and it truly lives up to its name with a fantastic array of traditional udon restaurants.

And did you know Shodoshima is famous for its olives?

---

Takamatsu Udon Pilgrimage: A Culinary Journey

Experience the Udon of a Lifetime in its Birthplace!

The story behind Kagawa Prefecture (where Takamatsu is located) becoming the 'Holy Land of Udon' is fascinating – it's a testament to a survival strategy that transformed a challenging environment into a culinary triumph!

With its arid climate receiving little rain, the region naturally gravitated towards wheat cultivation instead of rice. Crucially, all the essential ingredients for udon – from the high-quality anchovies (iriko) caught in the nearby seas to Shodoshima's exquisite sun-dried salt and soy sauce – could be sourced right here! For the villagers suffering from droughts, udon became the most precious meal. This tradition has flourished for centuries, so much so that today, Kagawa boasts the highest number of udon shops per capita in all of Japan – truly a testament to how deeply udon is woven into the fabric of life here.

Sanuki Udon Ueharaya Honten (Main Branch)

Conveniently located near the main gate of Ritsurin Garden, it's the ideal spot to refuel before or after exploring. This particular restaurant is practically the textbook definition of 'self-service udon,' where you get to blanch your own noodles in hot water, add the savory broth, and customize your bowl!

First, pick your favorite tempura toppings, then take your noodles, quickly blanch them in boiling water for just 5-10 seconds, add your broth and garnishes, and voilà – your custom udon is ready!

For a classic experience, try the light 'Kake Udon' paired with their signature goya (bitter melon) tempura or a delightful sweet potato tempura. There's a unique joy in crafting your own udon alongside locals, making it a truly immersive experience!

The broth was wonderfully refreshing, though I found it a tad salty. Being a big fan of onigiri (rice balls), I grabbed one to try, and it was absolutely delicious!

Tsurumaru (鶴丸) Udon

I was really intrigued to hear of an udon shop that only opens its doors at 8 PM!

It typically operates from around 8 PM until 2 AM. Be warned: the queue gets long quickly, so if you want a chance at first entry, aim to arrive about 20 minutes before opening.

I arrived around 7:45 PM and found a substantial queue already forming. Luckily, I still managed to get in! It was interesting to see quite a few solo diners there too.

Since the noodles are boiled fresh right after you order, the freshness is truly unparalleled. Without a doubt, the must-try dish here is their Curry Udon. Imagine chewy noodles nestled in a rich, thick curry, where the savory meat toppings perfectly complement the exquisite curry flavor – it's pure artistry! My friend, who usually claims to hate curry and even ate a sushi bento beforehand, couldn't stop raving about how incredibly delicious it was, which completely caught me off guard!

And whatever you do, don't miss the skewers! You simply go up and select them to add to your plate. Seriously, you absolutely MUST try the daikon radish skewer and the suji (beef tendon) skewer – they are phenomenal!!!

Sanukimenkyo Hyogomachi Honten (Main Branch)

"Udon is Alive" is their proud slogan, and this traditional spot has been serving up deliciousness for three generations! It's conveniently located right in the heart of the city's shopping arcade, and the spacious interior makes for a very comfortable dining experience.

I stopped here for lunch before heading to Kotohira. My original plan was to visit a famous butter udon spot, but it turned out to be further than expected, making it tricky to catch my train on time. So, I picked this place as a backup, and to my surprise, it turned out to be quite renowned itself!

They stick to traditional hand-kneading methods, which makes their noodles incredibly springy and chewy. I ordered the Washoku style, but after glancing at other tables, I realized that Bukkake Udon was definitely the way to go!

Nevertheless, it was absolutely delicious and I thoroughly enjoyed my meal!

Takamatsu Airport: Hayashiyaseimenjo

There's no more perfect way

to cap off your trip than this. While airport restaurants often carry the prejudice of being mediocre, this spot is

directly operated by a noodle factory, boasting quality that

rivals even the most famous city restaurants.

A warm udon bowl is great, but you absolutely have to try the 'cold udon' varieties, where the noodles' chewiness is maximized.

The noodles are incredibly springy and so delicious!

The asparagus tempura was also fantastic.

I didn't expect it, but I got to enjoy

tasty Takamatsu udon right up until the very end.

They also sell udon souvenir kits, perfect

for some last-minute shopping.

Gyoza-ya (餃子屋)

This is a famous restaurant known for its single gyoza dish,

discovered in the evening alleys of Takamatsu.

It's a cozy spot mainly with counter seating,

so you can watch the owner make and grill gyoza

right before your eyes.

However, there's a regrettable story of us missing out due to a wait by a hair...

They open at 5 PM, but the cutoff was right in front of us. We were told we'd have to wait an hour, so we gave up. But then,

on the way back to our accommodation, we stopped by again

and got some takeout! Once I tasted it, I understood

why people queue up for this small place with only one menu item!

The juicy burst from within the thin, crispy wrapper is exquisite.

Any thought of it being 'just fried dumplings' completely shatters.

You absolutely have to try the pan-fried gyoza at Gyoza-ya.

Karefuku (焼肉くれ福)

If you're looking to enjoy high-quality beef

at a reasonable price in Takamatsu, this is the place to be.

It's known as a go-to spot for locals on special occasions.

This is the perfect place to properly enjoy 'Olive Beef' (オリーブ牛),

a premium local wagyu you absolutely must try when in Takamatsu.

Olive Beef is famous for its clean fat and superb umami flavor,

thanks to the oleic acid from the olives.

First off, the staff was incredibly friendly. The server answered all our questions with a smile and genuine effort, which already had us excited to eat.

We tried various cuts like beef tongue, short rib, tenderloin,

and a mix of offal (horumon). It's a yakiniku spot where you truly understand what 'melting in your mouth' feels like.

You absolutely must try the special beef tongue that melts in your mouth and the beautifully marbled short ribs.

A glass of beer alongside meat sizzling on the grill!

What a perfect evening, right? Ha!

Tosa Warayaki Ryujinmaru

We went shopping at Yume Town and needed lunch, so we sought this place out.

Since rice pot dishes (kamameshi) are rarely a miss,

we chose it, and it turned out to be surprisingly good.

Katsuo Tataki (seared bonito with straw smoke) and kamameshi (rice pot dishes) were the main attractions. Eating a piece of straw-smoked katsuo on top of the fluffy, individually prepared kamameshi,

made fresh upon order, really boosts your satisfaction.

They don't have a culture of making 'nurungji' (crispy rice crust) like we do, but we asked for warm water

We even made some nurungji (scorched rice) to eat!

The staff looked a bit confused, haha.

Wrapping things up

Our food tour on the first day was a bit of a bust.

We couldn't make it to Gyoza-ya,

nor to Hamakaido, the seafood specialty izakaya,

and Danya-Yachojjeom was also out of reach.

The original plan was to fill up a bit on gyoza,

and then for our second stop,

we intended to have seafood at Hamakaido Danya-Yachojjeom.

But since it was Saturday evening, the waiting lines were

really long. It actually seemed like there were more locals

than tourists.

So, we ended up having Honetsukidori at a restaurant called Honetsukidori Kashiwa,

but hmm... it was a bit too salty and somewhat greasy.

However, from the next day onwards, we properly

enjoyed our food tour, so there are no regrets!

I highly recommend making a reservation beforehand if you can.

While places like Gyoza-ya and udon shops don't take reservations,

most izakayas and yakiniku restaurants usually do~~

I hope you refer to the fantastic eateries I visited

and have a wonderfully delicious trip to Takamatsu.

#TakamatsuFoodGuide

#TakamatsuUdonSpots