Best Japanese Restaurants (Washoku) In Kagawa

2 Reviews

Just boiled udon with butter matches the black pepper very much.

4 Reviews

Its seasonings, nice firmness, soup and everything are perfect and genuine Sanuki udon noodle.

2 Reviews

Kama-age udon's values are certainly its chewiness of noodle and dipping sauce. They are rumored to be the best of Kama-age restaurant. You can enjoy the very genuine udon noodle's texture because they always provide us with freshly boiled udon. In addition, their dipping sauce was instructed by Masaru Doi who was a leading figure on Japanese food and born in Kagawa. It's not too much to say that the dipping sauce is a kind of cultural asset!

1 Reviews

At Ogijima of Kagawa prefecture, MADOKA is a tourist home and an eating house. It has a scenic window seats that commands the calm seascape of Ogi Island, and you can eat the local specialty seafood. And tempura of octopus has good chewiness I like very much.◎Window seats are special seats where you can see the beautiful sunset. They open until the stocks out, so it's better for you to go earlier or make a reservation.

2 Reviews

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Those who don't know how to order may be confused at first. It's completely do it your self style (but you can ask kind staffs). And since they have many holidays, you might want to confirm before visiting.

1 Reviews

This sushi restaurant is a little far from the town central. Many people come for this big, fresh and rich Setouchi seafood on their sushi. It is more reasonable than you eat in the central.

1 Reviews

A long-established sushi restaurant where you can enjoy mainly seafood caught in the Seto Inland Sea. A restaurant with a great sense of stability that you can taste whatever you eat. Besides, it is reasonable, there are many private rooms, and the comfort is very good. There are many a la carte!

1 Reviews

A main chef selects its seafood and you can make yourself at home. Its good taste, reasonable price and the quickness of the service make the restaurant popular. Here is a very comfortable restaurant.

4 Reviews

Its seasonings, nice firmness, soup and everything are perfect and genuine Sanuki udon noodle.

2 Reviews

There are two natural grown big shrimps that cannot stay in a bowl. Very nice fresh and chewy shrimp. It can't be eaten such a dynamic tendon except in Setouchi.

2 Reviews

Just boiled udon with butter matches the black pepper very much.

2 Reviews

You can also choose Sukiyaki and Shabushabu using super Sanuki beef and they are as delicious as a steak. Of Course, Last course is Udon.

1 Reviews

If you're visiting udon restaurants in Kagawa Prefecture, be sure to visit this place. The firmness of the noodles is the strongest! Great for swallowing! Excellent taste!! The cost performance is too good. Even if there is a long line in front of the store, there is no dine-in system, so the wait time in line is about 15 minutes...and the rotation is good. There are parking lots all over the place near the store, and the uncle will guide you properly.

1 Reviews

Hamando is famous for the first Sanuki ramen restaurant. Chewy flat noodles made from flour for udon and stock soup of meat and seafood. Though it looks full of oil, tastes light. The local ramen made from the locally grown foodstuffs is very attractive.

2 Reviews

This restaurant is famous for the whole white radish served with say sauce udon. Grating it by yourself is fun and you can recognize the fresh seasoning will match the udon very much.

1 Reviews

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.

2 Reviews

The chef who had trained at Japanese restaurant in Paris cooks the unusual rich udon. Juicy grilled duck meat with soy sauce and wasabi create so delicious tastes of Japanese style. Like making the noodle longer, it becomes smooth and chewy.

1 Reviews

Sanuki Udon has a strong impression as thick noodle but some people like thin Sanuki udon noodle. Yamatomo makes the thin noodle by his hands without any machines. It has a particular chewy texture of Sanuki Udon and goes easily down the throat. Thin noodle gets caught well in golden strong soup, so you don't need almost all of the other flavors.

1 Reviews

This wonderful and beautiful Sanuki udon is the specialty 'Hiya Ten Oroshi' registered as a trademark. The cold noodle that you can enjoy the chewiness of Sanuki udon and crispy hot prawn tempura sticking out of the bowl. Their collaboration is the first-class!

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In Kagawa, a prefecture of 'udon' noodle, Hinode Seimen-jo was used to be specialized in just making noodle. At the request of the customers, it opens only one hour a day and offer its udon to eat here not only for sale. Freshly made and smooth noodle is so much worth eating.◎Open: 11:30-12:30, you can eat if you join in a line till 12:30. You need to cut chives with scissors by yourself.

1 Reviews

Gamou Udon is always appeared its name as a recommendable restaurant. Its 'nodo-goshi', an ease of swallowing is Bravo!! Please try to slurp udon without tempura.

1 Reviews

Dried sardine is called iriko to make udon's (the local specialty in Kagawa) stock soup. This ramen uses such a soup. Light Japanese taste is suitable for the meal on the way to or on the way home.