Discover “hiya atsu” and appreciation for Sanuki udon
Cooked in a wood-fired cauldron, these superb udon noodles have a firmness that the shop owner is proud of.
At Yamauchi udon you will hear people saying “hiya hiya” (cold cold), “hiya atsu” (cold hot), and “atsu atsu” (hot hot). If you want to order “kake udon” (udon in broth), it’s best to try and remember what those phrases mean. Of the three, it’s “hiya atsu” (where the noodles are submerged in cold water (hiya) to firm them before having hot broth (atsu) poured over them), that enables diners to best enjoy the firmness of the noodles and the rich aroma of the broth. The owner of this famous udon noodle shop, and the family members who help to run it, are said to roll out and cut 400 bowls worth of udon noodles on weekdays and 1,000 on Saturdays and Sundays. By boiling the noodles rapidly in an old-fashioned wood-fired cauldron they are able to produce udon noodles with a characteristic firmness. The shop’s golden broth is based on stock taken from dried sardines, dried bonito shavings, and kelp, and when absorbed into udon noodles, the combination tastes exquisitely before it slips directly into your stomach.
The shop, which is located up a hill in a bamboo grove, is busy from morning time with many customers seeking out a bowl of their udon noodles. (This information is as of November 2017)
The tempura, which is ordered in from a famous tempura shop, is a perfect match for udon noodles.
YAMAUCHI UDON
- Address
- 1010 Oguchi,Mannou-cho,Nakatado-gun,Kagawa [Map]
- TEL
- +81-877-62-2916
- Open
- 9:00-14:30
†Close when sold out - Closed
- Thursday
- Seats
- 40
- Access
- About 30 minutes on foot from JR Kurokawa Station of Dosan-line
MAP
Nearby
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