Visited for lunch on a Sunday. Luckily, we arrived before 1:30 pm and didn't have to wait in line. The udon here is so authentic that you might not need to go to Kagawa. The udon, made with only flour and salt water, has a great texture and shine. However, each noodle is very long. It takes quite a bit of time to chew through the chewy noodles, and after eating about 2/3 of them, you start to feel full. Today's vegetable tempura included eggplant, pumpkin, okra, shiso, and onion. It was fried like fritters. The noodles and chicken tempura were incredibly delicious, but I still prefer the tempura at Okabei the most.

After a health check-up, I had lunch. It was a bit quiet after 11 o'clock, but customers started coming in one after another. The udon noodles had a great texture, and the dipping sauce was sweet and delicious! Unfortunately, the shrimp tempura was not that great. The vegetable tempura was tasty. The chicken tempura was fluffy and hot, and very delicious! The udon noodles were firm, similar to Daigo or Yamamoto Menkura. As someone who prefers Kyoto-style thin noodles like Okakita, these udon noodles were tiring to chew. But my husband loved it! The fact that you can get a large serving for free is amazing.

I've been curious about this noodle shop called Sanuki Homemade Noodles for a while. The shop has a relaxed atmosphere with a decent number of seats. I ordered the Bukkake Udon with one shrimp tempura, two pieces of chicken tempura, and one piece of fish cake tempura as toppings. You can choose the amount of noodles, and I asked for a "half" portion which cost 1030 yen. The tempura was served on a separate plate, and the udon noodles were soaked in a flavorful broth. The noodles had a satisfying texture, not too firm or soft, just right. The tempura was crispy and delicious. Overall, I had a great lunch experience!

I arrived at the restaurant just before noon and was seated right away with no wait. I ordered the katsu udon without hesitation, and it was delicious with a sweet soup and flavorful broth from the katsu. The topping of kelp added a nice touch and made it really tasty. I want to try the bukkake udon next time.

The sign simply said "Udon!" facing Maruta-machi Street. It seemed to be a popular place, so when I was nearby, I decided to try it. I ordered the Ume Wakako Bu Udon with added Chikuwa Tempura. The pickled plum was slightly sweet and generously filled with plum flesh. The garnish of seaweed, tororo kelp, green onions, and shiso leaves added a beautiful touch. The udon noodles were not as firm as I expected, but had a smooth texture. The broth that day was made with dried fish stock and had a delicious flavor. The Chikuwa Tempura was hot and crispy, satisfying. I enjoyed it both on its own and dipped in the broth halfway through. The person who came in after me had to wait 20 minutes for their udon to be cooked, but I was lucky and only had to wait a little. You can choose the portion size of the udon, and even the small size is quite large, so be careful not to accidentally order too much!

I went for lunch. I arrived at the restaurant at 12:40, with one person waiting outside and two inside. I was seated around 13:10. I ordered a tempura bowl set with half the usual amount of udon noodles, which is about 200 grams. You can also ask for less rice. I ordered the regular portion because I was really hungry. It took about 10 minutes for the food to be ready. The udon noodles in the bowl were very filling even though it was only half the usual amount. The tempura was also very generous. The noodles were smooth and had a great chewy texture, just like authentic Sanuki udon. The more you chew, the sweeter it gets. The broth was delicate and flavorful. The tempura had a crispy coating and juicy chicken, shrimp, and vegetables. It was delicious when dipped in the broth. This restaurant is popular, so be prepared to wait in line. Next time, I want to try their hot udon.

On my second visit, I wanted to enjoy the broth more, so I ordered the "Vegetable Tempura Assortment and Kake Udon." I asked for the medium size noodles this time, even though I had managed to finish the small size last time. The staff kindly said it was okay to leave some if I couldn't finish it. The broth was made with natural kombu, sardines, mackerel, and bonito flakes, seasoned with light soy sauce. The broth was not overpowering, slightly sweet, and very delicious.

It was a bit difficult to go to this famous restaurant because there is usually a long line, but surprisingly there was no line this time so I decided to give it a try. I had heard that their broth was delicious, but I ended up ordering my favorite curry udon instead. However, even the curry udon had a rich and tasty broth. They offer four sizes of noodles - large, medium, small, and half - with the small size being more than enough at 200g. It might be a bit confusing for some people.

This is a simple udon restaurant in Kagawa. The owner kindly informs you of the boiling time, and you wait for about 20 minutes. You can choose the amount of noodles. The broth, made with kombu and bonito, was flavorful. I had the kitsune udon. At first, I thought the noodles were soft, but they gradually became firmer. It was authentic Sanuki udon.

I visited this library for the first time to study and have lunch. I ordered zaru udon and when it arrived, I was impressed by the refreshing texture as I slurped the noodles. The price was reasonable and the overall value was great. I would definitely like to come back again.

The dashi broth is carefully made from natural ingredients and is very delicious. The udon noodles are freshly made and have a chewy texture. Unlike the recent trend of focusing on firmness in Sanuki udon, these noodles are soft and easy to eat and swallow, even for elderly people. I prefer ramen noodles to be soft as well, so I ask for a longer cooking time, and the udon noodles at Rakuraku are perfect for me. Although I can only visit about once every six months, the taste is consistently maintained, showing their top-notch quality.

Today's special dish was deep-fried eggplant with broth poured over it. The sign at the entrance said it would take about 25 minutes to prepare, but it actually came out in about 10 minutes. Maybe because there were only a few people in the restaurant. It was quite luxurious and I was surprised by the presentation. The taste was also very delicious, with rich flavors in the ingredients.

The intended set meal restaurant was unexpectedly closed, so I searched for another place and found a great spot. The Sanuki udon noodles have a nice firm texture and the slightly sweet special broth is delicious. Despite the rising cost of wheat flour, they offer a generous selection of four udon noodle options for the same price, which is very reasonable. This local udon shop is working hard to provide quality despite the challenges, and I feel compelled to support such a welcoming and dedicated establishment.

When I visited the restaurant on Sunday, February 13, 2022, at 11:30 AM, they were already open for business. I ordered the tempura with kettle-cooked noodles. The staff said I didn't have to wait long. The noodle portion was a regular size, but there was a lot of noodles! Maybe I should have gone for a small portion? For me, the noodles were a bit too soft, but that's just personal preference. The dipping broth was quite strong! The tempura was really authentic. I managed to finish it all even though I was stuffed. It was delicious! Next time, I think I'll go for the small noodle portion.

Udon Rakuraku is a popular homemade Sanuki udon restaurant located in Senbon Marutamachi. I visited around 1:30 PM on Saturday and the place was packed! They offer four different portions of noodles, with the option to get extra noodles for free. The cost performance is excellent! I was torn between ordering curry udon, but since it was cold outside, I decided to go with the 400g Bukkake udon. The amount of noodles that came out was unbelievable. The thick and smooth noodles were to my liking. Eating 400g of noodles was a first for me and towards the end, I started to feel full. I think even 200g would have been enough to fill me up. If you visit later in the day, some ingredients may be sold out, so it's better to go earlier. Also, be prepared to wait around 30 minutes during peak hours. I wonder how they serve 600g of noodles, it must be a huge bowl!

The rating of the shop during the visit was 3.08. It's a meat and beef offal udon. Even just the fat offal in the broth is delicious, but the flavor of the kombu melted in the broth is irresistible! You eat this beef offal udon with pepper sprinkled on top. This spice accent is also irresistible.

After visiting the public bath, I stopped by this restaurant at an odd time. The simple and unpretentious interior was appealing. They focus on simple flavors. I ordered a small size of katsuobushi udon. Despite being small, it was quite filling for me. The broth was light and simple. The concept of serving udon that is simply delicious and can be eaten every day is spot on. It was just delicious. I also ordered shrimp tempura as a topping. The crispy batter was delicious. I will visit again and try a different type of udon next time.

Today, I went to Rakuraku located 200 meters west of Senbonmarutamachi. I love curry udon, so I had the Toriten Curry Udon with extra noodles (600g) and a small side of rice for 900 yen. The cost performance was excellent. The Sanuki udon was thick and chewy, providing a satisfying meal. Thank you for the delicious food.

During a walk, I stopped by Marutamachi Nanahonmatsu and ordered the Bukkake Dashi Udon with shrimp tempura, chicken tempura, and a soft-boiled egg. The noodles were slightly soft with a chewy texture that complemented the flavorful broth well. The broth was a homemade blend of dashi made from Rishiri kombu, bonito flakes, urume iwashi, and mackerel, which enhanced the noodles. The toppings included crispy shrimp tempura, chicken tempura, shiso leaf tempura, and a soft-boiled egg, with condiments like tenkasu, ginger, white sesame, and chopped green onions adding depth to the dish. It was very delicious and satisfying to eat.

One Saturday afternoon, feeling like a lunch refugee, I stumbled upon this simple udon restaurant. It seemed like a different place before, but now it was a modest udon shop. With no other options in sight, I decided to give it a try and entered. Inside, there were more tables than I expected, and I was guided to a table at the back since the front was full. As soon as I sat down, I was told, "It will take 20 minutes for your noodles to be ready, is that okay?" Well, shouldn't that have been mentioned before seating me? Quite a deduction for that. Nevertheless, already parked my car in a coin parking lot and seated, I couldn't refuse at this point. I looked at the menu and ordered the "Shrimp Tempura Bukkake Udon (800 yen)." It really did take 20 minutes. Finally, it arrived. I took a sip of the carefully crafted broth. Yes, it was delicious. The hand-made noodles had a good texture and were chewy, also delicious. The tempura was freshly fried, crispy and tasty. However, the lukewarm noodles were disappointing. The lukewarm noodles greatly reduced the appeal of the cold bukkake udon. I'm not sure if it was due to the rush from the long wait, but it was disappointing nonetheless. I understand that high-quality udon takes time, but without prior notice, it's not ideal. The price was reasonable, but I'd rather go to a chain self-service udon restaurant next time.