Shoyu-ten means soy sauce and tempura. Kompira Udon is the building as a tangible cultural property standing out at the entrance path. The distinctive features of Sanuki Udon, chewy thick noodle and the texture like clinging my teeth can be made by only the skills of a craftsman. Just fried prawn tempura, dried bonito 'katsuobushi', and soy sauce make the best combination.
810-3 Kotohira-cho, nakatado-gun, kagawa