Savor the harmony of hot udon noodles and raw egg
Udon fans from around Japan and beyond are drawn to Yamagoe Udon, the first shop to serve “kamatama”.
“Kamatama” is a popular way of serving Sanuki udon noodles. The udon noodles are removed piping hot from a boiling cauldron (kama) and placed in a bowl and then have a raw egg (tamago) and a special kind of stock-infused soy sauce poured on top. The chewy noodles and the raw egg, which quickly becomes perfectly half-cooked, mix in your mouth to create a mild, gentle flavor.
Yamagoe Udon was established in 1941, and was the first shop to serve “kamatama” udon. On weekends and during extended holiday periods roughly 1,500 customers per day descend on the shop from around Japan and further afield. The noodles are prepared every day two to three hours before customers arrive and all of their noodles are served freshly boiled.
Roughly 60% of customers order kamatama udon, the shop’s signature dish. The glossy, chewy noodles and fresh eggs procured from a local poultry farm make the perfect match. Being able to enjoy meals outside in the carefully maintained garden, which takes on different charms with each season, is another of this shop’s drawcards.(This information is as of November 2017)
The Yamagoe family will greet you with a friendly smile.
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With famous local dishes such as Sanuki udon and Kagawa-style chicken drumstick, and a wide range of lovingly-made traditional handcrafts that make excellent souvenirs, the city is well worth visiting.
The Night-time Food & Drinks Guide is a free pamphlet available in Takamatsu City with maps that features the best dining in the area. Check out the detailed information on the cafes, bars, restaurants, udon shops, and more recommended by the editors.
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Destinations
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