Freshly made noodles

Someone said their ”udon” ”has an edge”. The key phrase means their noodle is sharply cut and solid. It is a proof of the freshness, and texture, and is very highly regarded.
Yamauchi Udon is extremely famous as one of the must-eat ”udon” shops in Sanuki. As many as 500 customers come to the shop despite its remote location on a country road by the mountains.

Squid tentacle tempura, a popular accompaniment to “udon” !

Yamauchi Udon serves handmade noodles. They use natural mountain water and boil the noodle in a large pot on a wood burning stove. Firewood helps cook the noodles thoroughly, resulting in Yamauchi’s special ”edgy” ”udon”. The popular combo at the shop is ”udon” accompanied by squid tentacle tempura. It has been the most popular for years among the many variations of tempura.
Nakata tried ”udon” making, receiving instructions about how to make Yamauchi’s original ”udon”. He looked pretty good as he used his entire body into forming the famous ”udon”. We definitely recommend a visit to Yamauchi Udon when in the Sanuki area.

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Famous for Kamatama udon

Kamatama ”udon” is available all over Japan because of the Sanuki ”udon” boom. Mix ”udon” with an egg, and add ”dashi” and soy sauce. It is a standard item at ”udon” shops. Freshly boiled ”udon” should be served without washing (udon is usually washed after boiling). Mix well to completely coat the ”udon” with egg and ”dashi”. The slightly warmed egg, creating a perfectly mild taste.
The golden coloring from the egg yolk is visually attractive.
Kamatama ”udon” originated at Yamagoe Udon. They are famous for long lines of fans waiting to get inside. During Golden Week, there was a 1.5 km line of cars waiting to try the ”udon”. Only open from 9:00 am to 1:30 pm, customers form lines early in the morning. As a courtesy for their enthusiastic fans, the udon shop has umbrellas for rainy days, and straw hats for sunny summer days for customers as they walk from the parking lot to the shop.

Great tasting udon made on site

Originally, Yamagoe Udon is a noodle-making factory. The shop owner two generations back used to run a restaurant, but the previous owner converted the business into a noodle-making factory that sold noodles mainly to wholesalers. Since the Sanuki ”udon” boom in the 1990s, the shop began attracting many customers. At Yamagoe Udon, customers cook the noodles themselves, because it is not a restaurant but a factory. Choose a menu item. Add toppings. Make a payment. Then, go outside, pour ”dashi” and soy sauce over the ”udon”. Find a seat in the garden to enjoy.
Items are available for purchase to take home, such as uncooked ”udon” and a mixture of ”dashi” and soy sauce. Their products are also available for online purchase.
However, it’s best to visit the shop and enjoy very hot Kamatama ”udon”. The flow of customers is quite quick as it generally doesn’t take long to have a bowl of ”udon”. Don’t be discouraged by the long lines as it won’t take very long to get in.

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Giving into customer demand

Hinode Seimenjo is an ”udon” maker. Their main businesses are ”udon” production and wholesale. They start to make ”udon” at four in the morning, boil the ”udon” and deliver it to their clients. One day, however, they started to serve ”udon” to general customers. And now, it is so popular that customers make long lines to get in.
After its foundation in 1930, Hinode Seimenjo focused on noodle production. However, fans persuaded them to serve ”udon” on the premises during the Sanuki ”udon” boom in the 1990s. ”Seimenjo” means noodle making factory, not a place to eat ”udon”. They turned down the request many times. However, there was a young man who was very persistent even after repeated rejection. They finally gave up and let him have ”udon” at the factory.
That was the beginning of ”noodle shop” Hinode Seimenjo.

How the restaurant became a popular udon restaurant

Initially, they put ”udon” in a bowl and allowed customers to use a sachet of ”dashi” that they sold in their shop. One day, one of their customers brought shredded long onions and ginger, sharing them with other guests. It made them realize they needed to prepare the necessary condiments as an ”udon” shop, so they started to offer condiments.
The ”udon” shop became more and more popular. Today, there are always a long line of customers waiting to get in.

Only open for an hour around noon

However, they are an ”udon” factory after all.
They have little time to serve customers who come to eat ”udon”. That is why they are only open for an hour around noon.

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