１日１０００人が来店早朝オープンのマンモスうどん店が凄すぎた。。
Takamatsu City, Kagawa Prefecture
10 min. walk north from JR Ritsurin Park Long-established Udon shop located behind the prefectural government office
Sakae Udon, established in 1973 3:45 President Sakae has been at work since early morning at 3:30 a.m. Dough is made into dumplings the day before and stepped on early in the morning Making 1,000 (small) servings of udon per day To stretch the dough with a rolling pin, to train it.
I step on it a total of three times. This time, we stretch and cut with a rice cracker rolling pin. If it is to be made into udon, how should it be made?
I’m trying to imagine how I should stretch it. In the case of the hand, I can push hard at that time or
I can stretch it softly. I wonder if the condition of the fabric is like this, or if I can see it. Do you need to stretch it a little bigger?
I need to stretch it a little smaller… （How long have you been an udon chef?)
I was a salaried worker for about 16 years. I’ve been doing this since I was a student. About 45 years now, if you think about it. Sakasae Udon, originally a noodle factory The main store is where I bought it from a customer from my noodle mill days. Current president for 5 years after taking over from his predecessor Before that, he ran another restaurant, Sakae Udon. I run 5 stores in all. We make 3750 servings of udon on a weekday. 5,000 meals on Saturday and Sunday The most common times of the year are New Year’s Day, etc.
8-9,000 meals Loaded and moved to the main office Sakae Udon is located behind the Kagawa Prefectural Office in Takamatsu City.
Sakae Udon Head Office 5:05
Employee arrives for work The preparation begins Bukkake udon soup stock Transferring broth to a tank in the seating area Udon noodle soup Negi (green onion) and tenkasu (dregs of heaven) as toppings of your choice roasted sesame seeds Clean and wash, take out the second broth. Making 6 cups of soup stock per day The first two mornings are taken by the previous president. Dashi broth from kelp, iriko, and jaw Set timer for boiled eggs Vendor delivers chikuwa and fish paste Line up the kneaded goods. end (e.g. of a theatrical run, etc.) Aomori burdock root Cooked before tempura The texture is softened by boiling and then frying boiled eggs are boiled Sweet potatoes for tempura Remove pumpkin wads cleanly. Cutting the heck out of the heck out of the heck out of the heck out of the heck Cut for tempura onion Cut into strips for kakiage 5:36 Chicken breast used for Toriten fried food Make tempura flour Sift to avoid lumps Add water a little at a time, stirring constantly. powder Making Anago Tempura anagoten is fried Chikuwa Tempura Peeling the shell of a boiled egg Wipe off water thoroughly Dip into tempura flour and deep fry Boiled egg tempura Tempura of chikuwa, conger eel, and squid lizardfish is ready. Cutting vegetables for oyster fries Shred the carrots. vegetables with oyster sauce completed 5:42
Sakae-san arrives at the store Stretching the dough Opens at 7:00 (varies by day) Closed: Sunday (Saturday is irregular) Parking available Total 48 seats Self-poured udon soup stock Tabletop seasonings sesame, soy sauce, shichimi Kake udon: 280 yen for a small udon
Small meat udon 530 yen All tempura 120 yen About 60 kinds of fish paste and fried food lined up every day. The first regular to arrive
Talking friendly with Mr. Sakae Boil udon and soba noodles in a cauldron (Staff) Isn’t it too early to open? I’ll be in at 6:00 to let the regulars in while I’m stocking up. Officially it starts at 7:00. The businessmen will be here around 6:30. I’m a little busy, especially on Tuesdays. I was busy yesterday. watering buckwheat Divide into portions of one serving each. Stretching dough with cotton swab Cutting stretched dough boil in a cauldron Check the condition of udon noodles and put them in water. Quickly water down Sorry, sorry for the wait. Yes. 2 take-out soba, 2 take-out dashi
Kake Udon medium + Tempura Boil water to your liking Topped with fried bean curd Sprinkle with green onion and tenkasu Turn on the faucet and pour in the broth. slurp udon noodles Familiar udon noodles you’ll want to eat early in the morning The tasty broth soaks into your whole body. Enjoy the broth to the end and Nicely done! Seasoning Maiwashi (Japanese pilchard) Dust pumpkin and sweet potato with flour Freshly Fried Sardines Shrimp tempura are lined up. Ordered kake udon small and inari Inari 120yen Sorry for the delay udon noodles in a small bowl A regular who puts it in a tebo and runs it through hot water to his liking. Self-service tempura with condiments add soup stock I’ll take that, thank you. First of all, I bite into the chikuwa-ten, which is made from a whole piece of chikuwa. slurp udon noodles (Staff) What did you eat today? Two kake no naka and two tempura It’s delicious. I like it the best. 6:15
Working animes come to the store before work. Udon and Tempura for breakfast Put the bowl away to the return slot Full stomach, rubbing sleepy eyes, go to work. Yes, thank you for your patience. A regular who ordered kakesoba and maruten (Staff) Do you always come here? Yes, every day at breakfast before work. (Staff) How long have you been here? I think it’s been 20 years.
Maybe longer. （It’s soba (buckwheat noodles). It’s already right up my alley, so I’ll keep coming back. Sakae Udon to power up and get to work. Kake Udon small give me a lift Chikuwa-ten (heavenly vegetable dish made with rice flour and sweetened with chikuwa paste) pour soup stock Topped with green onions and tenkasu Kake udon (small) 250 yen
Chikuwa-ten (chikuwa tempura) 120 yen, Oage (fried bean curd) 120 yen A whole big piece of chikuwa tempura is very satisfying! Big fried bean curd, delicious with broth, Firm and firm udon noodles.
Great with dashi broth,, The aroma of iriko (dried sardines) spreads in your mouth young (fresh) shoots pour soup stock Kake udon (small) 250 yen
Shrimp tempura 120 yen, Wakame seaweed 120 yen Happiness of eating freshly made udon in the morning (Staff) How is the rain affecting you? Yes, of course. It’s already different. About 150 (people) different. 7:00 Regulars who go there every morning. I ordered a small kake udon + 1 tempura (Staff) What’s the tempura? Mostly chikuwa We have a whole one here. I’ve usually cut most of them in half. Sakae’s is a whole bottle.
I have a satisfactory amount of it… It’s just like rice.
It’s like eating it every day and not getting tired of it. Customers have been coming to the store one after another for udon since morning. Finding time to stretch the dough noodle making boil in a cauldron Yes, waiting! Thank you very much! Meat udon meat Boiled egg is coated with batter and deep-fried shrimp tempura Arrange the freshly made tempura. Welcome! Three college students visited the store Order a small kake udon + 1 tempura each 400.00 each, please. I’ll take that, thank you. (Staff) Do you come to the store often? No, it’s the first time. (Staff) Where did you come from today? Shiga Prefecture. Noodles feel firm Delicious! Udon soup stock replenishment Replenishment complete! Two women came to the store Ordered small udon noodles with hot sauce, small udon noodles with hot sauce + tempura Choose sardine tempura Bon appétit! Taste the broth first Mmmm! Delicious! Delicious… followed by noodles I’m from Kanagawa, Japan. Yummy. Delicious! Wipe up the tabletop I moved here from Nara a year and a half ago.
I come here every morning. I’ve looked everywhere, but here I am every morning. This is the only place in Takamatsu City. I’ve been all over Takamatsu, and this is the best place to be close by. 2 men and 2 women visited Order a medium kamatama udon and a small kake udon Tempura with many varieties to choose from. I’ll take it. Yes. Delicious. (Staff) Where are you from? I’m from Shiga, Japan. It’s like going live. I said, “Let’s eat udon since we’re here. Delicious! Delicious! Udon noodles alone are delicious The broth is pretty light, but… It’s delicious because it tastes so good. enough to drink Touch to check the degree of boiling Freshly boiled udon noodles in a bowl. Cracking a raw egg Pour bukkake dashi broth over the kamatama udon and it’s done! Looks really good! Topped with tenkasu and green onion Stir well the broth, udon noodles, and eggs. Yum! Wanna eat? Yum! Yup! Delicious! Something different again. Kama-tama udon (small) 380 yen Mix udon noodles, soup stock, and eggs well. The noodles are glutinous, and the soup stock and eggs are irresistible, At the same time as the customer orders
Set the udon in the bowl make udon noodles with meat boukkake Meat Grated daikon radish on top Finished with Bukkake Dashi (soup stock) Making meat udon shrimp and vegetable fritters Tempura added one after another Continue to boil udon 11:10
Customers start lining up. Sold in a flash. remove the astringent taste (e.g. from persimmons) tasting Remove kelp and iriko katsuobushi kudzu kudzu kudzu Replenish soup stock for peak (Staff) Do you come to the store often? Daily self-pukkake Bukkake and kake small Sweet Potato and Chikuwa Almost done! I’m a gobo-ten Cheap and tasty. The texture is not the same as the others. Dashi is the most palatable Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce Poke it with chopsticks to secure the cavity inside. There are two kinds of chikuwa-ten: isobe-age and 5 men and 5 women visited Ordering one at a time (Staff) Is this your first time in the store? First time here.
I’m from Tokyo, on a trip. I wanted to go so badly. (Staff) What did you guys ask for? I ordered bukkake udon I’m hiyake udon. kamatama. I ordered meat udon! udon noodles served cold Cheap! (Staff) Authentic Sanuki Udon How do you like it? Exceptional. I’m happy. The firmness is not the same thing. Already…glutinous! The soup stock is also delicious! I wish I could come here every day. 12:05 The line continues to the entrance Man in work clothes
I’ll have a medium order of bukkake udon + onigiri + 2 tempura. Sprinkle shichimi Very chewy and tasty udon noodles. I had some bukkake udon.
It was light and delicious! udon noodles in broth (no trimmings) Meat Udon Kake Udon medium 330yen Thank you, please warm up. Locals, working businessmen
rush in for udon noodles. 12:30 p.m.
The queue that was up to the entrance is handled. (Staff) (Usually) do you line up more than this? yes, line up I’ve been in line from 12:00 until roughly 40 minutes. Meat udon (small) 530 yen Sweet meat and broth are the best match! Udon noodles with meat broth (small) 590 yen The flavor of the meat soaks into the broth and is irresistible… Tender beef and udon noodles go well together. It was so delicious! Noodle firmness Not at all! The dashi soy sauce was so good! Kama-tama and Udon noodles with meat broth We ate a lot!
The amount of food was so much! The meat bukkake udon with grated daikon and lemon was the best! We are perfect for each other… Put in disposable chopsticks Replenishment of tabletop condiments I mean, there’s a lot of regulars and stuff, so it’s kind of like getting to know each other. If you just look at the face, we know who takes the kettle pretty well. It’s so bad that sometimes the balls just come before the order is placed.
It’s like that when there are a lot of regulars. But I’m glad you’re here, after all. 15:00
Closed (as soon as the noodles run out) Sold out today! It’s Over!!!! Start cleaning the kitchen Clean every nook and cranny Transferring the remaining broth in the tank The last customer leaves. Long-established udon shop that has been in business for about 100 years in Kagawa Prefecture
Yanagawa Udon Noodle Factory, Yanagawa Udon Main Store We have old-fashioned udon Udon from the past The udon here is
Thin, soft, and delicious! Udon noodles with egg
Tempura udon I’ve been starting since 1927. A few more years, 100 years. The old-fashioned taste is
Very tasty! If you eat it, you’ll be hooked. It’s still good.
Delicious as it is… There is a history of about 100 years in this one cup!
A close look at a long-established udon shop that has been loved for many years! Kanonji City, Kagawa Prefecture
15 min. walk northwest from JR Kannonji Station Established in 1927
Yanagawa Seimensho Yanagawa Udon Main Store A noodle factory and a store are located in the same building.
The store serves freshly made udon noodles. Preparation begins at 5:00 a.m. Used for making udon noodles, etc.
Preparation of fried bean curd Put in a pot and simmer for a while Fried tofu is coming to a boil. Stack the fried tofu
Transfer to Tupperware The owner’s younger brother
preparing dashi stock. With Rishiri kelp, bonito, and dried sardines
soup stock is made from (Staff) This is
Where does it come from? (Brother) from Ibuki Local. Ibuki iriko and Hiroshima iriko
I use a blend of Ibuki Iriko and Hiroshima Iriko. make a return Add soy sauce, pomelo, etc. Returns stocked the day before Putting the returns into the broth strain the broth Transfer the strained broth to a pot. Completion of soup stock At the noodle mill attached to the building
Udon noodle making begins Flour in two mixers. Fill with salt water Check the dough.
Add salt water Remove dough from mixer cover (a book, etc.) Take the dough out of the mixer.
Tread lightly Cut dough into quarters Covering Unchanged since the first generation.
Dough does the footsteps While folding the dough
stepping on the dough in a flutter Repeat this process Kitsune Sushi
(Inari Sushi) Preparation Carrots, shiitake mushrooms
Add kanpyo (dried gourd) fried tofu Mix sushi rice and ingredients Put sushi rice in fried bean curd Pack plenty of sushi rice The finished kitsune sushi is
delivered to the Murakuro branch of the company. (Proprietress) This is for the branch.
(landlady) This is for you to take to the branch. 2nd generation
Yanagawa, the owner Foot-stamped dough
make dough into a dumpling shape. Smooth and elastic fabric Pressing dough Roll out the dough even thinner Thinly stretched dough is
Wrapped around a stick and set in a noodle-making machine Thinner than typical udon noodles
3mm wide noodles Finished cutting and boiling udon noodles Udon noodles are boiled for 6 minutes (Staff) How many meals a day
How many meals do you make per day? (Owner) 1,000 meals (Staff) Flour.
How many kg of flour do you use? (Shopkeeper) 100 kg The udon noodles made will be served at the restaurant and
and wholesale to local supermarkets. (Owner) I’ve been doing this since 1927. A few more years, 100 years. We have old-fashioned udon Udon from the past （Noodles are so good! Everyone wants hard, hard, hard.
（They say they want noodles. My soup stock is very hot. Repeat this process Udon noodles are boiled. Pulling up boiled noodles Rotate in machine and wash in water Remove the noodles from the bowl.
Rinse them in cold water one more time Transfer from colander to tray Fresh and glossy udon Udon noodles in small portions. Dividing udon noodles into small portions in a crispy manner. Udon noodles that have been divided into small portions
to the work area to be packaged. Packing udon noodles into bags Packaged udon noodles
Put into trays Packing udon noodles Freshly cut udon noodles.
Put into food packs For serving at the main restaurant
Make Kitsune Sushi Put on a small plate and put in a case Making rice balls Arrange the Sawan (herring roe) on a platter Replenish tabletop condiments Table-top seasonings
ground sesame seeds, soy sauce, ajinomoto, shichimi, pepper tenkasu (crunchy bits of deep-fried dough mixed with tempura) put on udon noodles
Cut the chikuwa Boil bamboo shoots It’s menma to put in ramen! The store will open soon. 8:00 opening Two parking lots Parking diagonally across from the store
Parking for 4 cars Parking lot 20m away from the store
Parking for 4 cars Counter seats 4
Table seats 8 12 seats in tatami room
Total 24 seats Inside the store, which still retains the atmosphere of the Showa period Udon noodles with egg (small) 400 yen
Tempura udon (small) 450 yen Kake udon (small) 360 yen
Soy sauce udon (small) 240 yen Onigiri, Kitsune Sushi
180 yen per plate (two pieces) Udon quantity
Large (two balls) Medium (one and a half balls) Small (one ball) Nabeyaki udon order comes in. coarse glutinous rice flour (often used in candy production) Put kamaboko and chikuwa in a pot Put soup stock in a pot and heat Take a bowl of freshly made udon Udon noodles in a pot Serving in an iron pot Completion of Nabeyaki Udon Put tenkasu on top Plenty of pepper Regular customers The udon here is
Thin, soft, and delicious! Customer arrives at the store An order for small udon noodles is placed. Making udon noodles in a bowl ginger Kake udon (small) 360 yen ground toasted sesame seeds seven flavors (sweet, salty, spicy, spicy, spicy, spicy, spicy) tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) Soft noodles with broth sinking in
Heartwarming and nostalgic taste In the blink of an eye
Finished up nicely! Kama-age udon
Order for kama-age udon comes in Carrying freshly boiled udon noodles to the kitchen Hot udon noodles
Put an egg on top of hot udon leek (edible plant, Allium porrum) ginger kamatama udon noodles are ready Continue with kamaage udon
+ Tempura is ready Regular customers (Ordered…)
Small kama-age tempura I come once or twice a week. (Going to the store)
About 15 years, I guess. It’s delicious. Order for soy sauce udon comes in. leek (edible plant, Allium porrum) ginger served with shoyu on the table Freshly made noodles
Sip vigorously It’s delicious! Even after the store opens
Noodle-making work continues Noodle making starts at 5:00 in the morning
until 1:30 p.m. (Staff) How old are you now? (Owner) 84 years old （I started in high school.
That’s about 70 years ago. (Staff) So you’ve been
So you’ve always been an udon noodle guy? Yes.
No deliveries, just manufacturing. Bonito, wakame seaweed, cod roe, inari,
Yukari, and egg. (Staff) What is the most popular rice dish? (landlady) All of them.
We’re going to run out with the lunch guests now. Kitsune Sushi (1Ke) 90 yen Sushi rice stuffed with
Gentle taste of old-fashioned Regular customers (Staff) Do you come to the store often?
Do you come to the store often? Yes, I’m home.
It’s close to my house. (Staff) Do you have a menu that you always ask for?
Do you have a menu that you always ask for? If you do it in the morning
udon noodles with soy sauce If it wasn’t morning
Tempura udon Shoyu Udon (medium)
Order a raw egg as a topping Shoyu udon (medium) 260 yen
+ raw egg 40 yen Drizzle soy sauce on the table. Puts raw egg in… Thin noodles are slippery and smooth.
The noodles are smooth and smooth, and the egg is mild and tasty… Two customers came to the store Shoyu ramen order comes in. For ramen soup
Add pepper Menma, ham, bean sprouts
Kamaboko (fish paste) and green onion on top Soy sauce ramen (small) 460 yen A visitor on a lunch break at work. （I ordered)
Soy Sauce Ramen This is delicious. Delicious! Customers arrive one after another Udon noodles with egg
An order for udon noodles with egg is placed Add beaten egg to soup stock. Udon noodles with egg + tempura
Kake Udon (medium) Miso ramen (large) order comes in. Miso ramen (large) 560 yen Customer arrives at the store Order kamaage udon (medium) Freshly Boiled Udon Noodles
serve udon in a bowl. Freshly boiled, fluffy noodles Add condiments for dipping sauce dipping sauce for kamaage udon Kama-age udon (medium) 400 yen Miso Stewed Udon Noodle (Small)
Order Tempura Udon (small) Take the rice ball out of the case. Making Tempura Udon Voluminous
Complete with tempura on top Making Miso Stewed Udon Noodles Completion of Nabeyaki Udon Replenish soup stock Customer arrives at the store Welcome.
What can I get you? Order soy sauce ramen Take the rice balls out of the case.
Take it out. Deliciously crunchy Making soy sauce ramen Customer arrives at the store Large order of udon noodles with soy sauce
Order Kake Udon (small) Pour in plenty of udon broth
Pour plenty of seven flavors (sweet, salty, spicy, sour, spicy, sweet, sour, spicy) ground toasted sesame seeds Put plenty of tenkasu on top I combine with this
(Dip the tenkasu in) Tenkasu is delicious in dashi broth! Two guests
came to the tatami room. Write your order on a piece of paper and go to the kitchen. Udon noodles with egg
An order for udon noodles with egg is placed Receiving udon from the kitchen Fluffy egg and
Enjoying hot udon noodles The soup stock with iriko (dried sardines) and kombu (kelp) is so good you can drink it in gulps.
The soup stock with iriko and kombu is so tasty that you can drink it in gulps. Finish the meal neatly and
take the dishes down to the kitchen. Making Nabeyaki Udon Noodles for Delivery Completion of Nabeyaki Udon Lid of Nabeyaki Udon Fixed with rubber bands Making udon noodles with egg for delivery Making udon noodles for delivery cover with plastic wrap Put the broth for udon noodles in a kettle
Put plastic wrap on the kettle with udon broth Putting the goods in the Okamochi Large Kake Udon
Make Jumbo Tempura Udon Boil large and jumbo udon noodles Kake Udon (large) 440 yen
Tempura udon (jumbo) 600 yen Regular customers This is the jumbo. 3 balls if you do jumbo The old-fashioned taste is
Very tasty! If you eat it, you’ll be hooked. Long-time regular customer (Staff) Does it taste the same all the time? It’s still tasty, right?
Delicious. 12:38
The restaurant is full. Order Tempura Udon Tempura udon (small) 450 yen The soup stock with kelp and dried sardines has a sweet and comforting taste.
The dashi broth is sweet and has a relaxing taste. The voluminous tempura is
The tempura absorbs the soup stock and is fluffy and delicious! The slippery thin noodles and the sweet broth are a perfect match!
The sweet broth is a perfect match! Preserving the taste from the first generation.
Come and try a cup full of history! Dogo, Matsuyama City, Ehime Prefecture
Established in 1977, “Daikokuya Before dawn
Factory manager arrives for work Udon noodle making That averages out to about 40 kilos. If we do New Year’s Eve and New Year’s Day If I say just powder…
I’d say 90-100 kg. This year’s max.
was 100 kilos. In accordance with the changes of the four seasons
The amount of salt and water is adjusted according to the changes of the seasons. After kneading the dough, let it rise for 30 minutes
Repeat the foot-stamping process three times Dogo-Kitamachi, Matsuyama-shi, Ehime
Daikokuya Dogo Udon and Kamameshi restaurant
Two stores, one in Dogo and one in Honmachi Over 600 visitors per day kitchen savory egg custard sea bream (Sparidae) fried oysters Egg stock Daikoku’s Special Barazushi Kamameshi
At the most, we sell about 150 pieces a day. Udon Delivery Rub by hand to make dumplings like Kagamimochi (mirror-shaped dumplings)
Wrapped in a plastic bag and left to rest for a while Beating dough to a uniform thickness Slightly change the thickness of noodles depending on the season. In the season when cold “udon” is delicious
thin for better thirst-quenching. In the season of warm “udon”.
Somewhat thicker to be satisfying Pressure Kettle The surface of the noodle turns shiny and transparent as it is boiled
Check with your eyes and touch with bare hands Boiled noodles are placed in water and rinsed.
Remove any sliminess from the surface. Soaking the noodles in cold water gives them firmness. Customers line up before the store opens. Parking lots
North, South, Rear 8 min. walk from Dogo Onsen Station Closed Wed.
Open 11:00 – 21:00 (20:30 L.O.) Most items are also available for take-out and are popular for take-away Tabletop seasonings (shichimi, sesame) Opened at 11:00 a.m. Spacious restaurant with 120 seats.
Filled with customers in no time Special Daikoku Udon Daikoku udon topped with tempura is a great value!
The special broth and tempura go well together! special shaved bean curd udon noodles with deep-fried tofu Meat udon bara-jushi set meal Pork cutlet and curry udon Homemade Udon Noodles pork cutlet Finished the curry broth nicely! Regulars. (Staff) Nabeyaki udon noodles
How do you like the taste? Okay, that’s fine.
I’ll take it from time to time. Kamameshi cooked to order
Daikokuya’s commitment to making the most of the flavors of the ingredients regulars (Staff) Do you have any favorites?
Is there anything on the menu? I love kamameshi.
I love octopus kamameshi. The first high heat is 3 minutes.
That’s how long it takes for the water to boil. Reduce heat a little and cook over medium heat for 4 minutes. When that water content is
When it gets low, put in the ingredients. Close the lid, lower the heat to low, 5 minutes. Steam the last 5 minutes and it’s done. Tai kamaemeshi (rice cooked in a kettle with sea bream) Ebisu Udon Tempura udon Handmade Udon Noodles Ebi-ten (shrimp tempura) soaked in soup stock (Staff) Do you come to the store often? Right. You’re here from time to time. It’s delicious… and hearty. The shrimp tempura.
There’s a big one in there. Fried bean curd (4 pieces) Pickled sea bream on rice (single dish) Japanese Food in Dogo: Udon and Kamameshi at Daikokuya
There is fortune in good food! In business for 42 years
Udonbou, Takamatsu Main Store Meat bukkake
Seasonal vegetable tempura Time Lunch
(kausu-don, chikuwa-ten, hijiki gohan) With thin, supple noodles.
Delicious. Tasty as ever! Rice balls and crispy tempura KAMATAMA udon noodles It’s insanely delicious! Yummy! Delicious! Kamei-cho, Takamatsu City, Kagawa Prefecture
5 min. walk from Kotoden Kawaramachi Stn. Established in 1982
Udonbou Takamatsu Honten 5:00
Owner arrives at work Trained under the son of the previous owner.
He has been the owner of the restaurant since its renewal in 2021. Preparation begins. Dashi (soup stock) with kombu (kelp) Used for kitsune udon and inari sushi
Preparation of fried bean curd pour soup stock Put it on the fire for a while
Cook slowly Transferring fries to a tray For Inari Sushi
Cut and open fried bean curd Transfer the fried bean curd for kitsune udon
Transfer to a tray Put a weight on top.
Take off excess cooking liquid Sharpen rice Rice tastes great even when cold
Made with Milky Queen from Kagawa Put the rice sharpening water
into a pot with daikon radish Cooking rice Preparation of cooked rice Soy sauce, cooking sake oil Add seasonings to taste Add soy sauce, cooking sake, oil, soup stock, etc. Add chicken and burdock root Taking out the kelp. Add katsuobushi (dried bonito flakes) In addition, we mix our own
and add our own secret bonito flakes. Remove lye Add plenty more
Add bonito flakes Boil for a while strain soup stock Squeeze the strainer cloth
Strain the broth thoroughly Completion of the first soup stock Mixing to beat (Owner) You have seasonings. (Seasoning) is sometimes stuck at the bottom.
(seasoning) is sometimes hardened at the bottom. I’m hitting it directly. Check the taste of the broth In two containers
Put the first soup stock To the first broth
Add the secret recipe to the broth. Strain the first broth.
Transfer the remaining bonito flakes to a pot As niban-dashi soup stock, used for oden soup stock and
Used for cooking ingredients Bonito flakes are removed.
Niban Dashi (second broth) Making oden soup stock Transfer the second broth to a small pot Onions, Chinese cabbage, etc.
Dashi soup stock made from vegetables Transfer vegetable broth to a small saucepan. Removed from the first soup stock
Transfer kombu to a small pot Put on fire for a while Taking out kelp Mix kombu, bonito, and vegetable broth
Season with seasonings to taste Pour the finished broth into
Pour into oden pot Daikon radish pre-boiled in rice brine Add second broth Put on fire for a while Prepared the day before
Oden ingredients (Owner) Is it with curry? than the one you just put in. The ones that have been cooked for a long time are tastier.
the longer it takes for the flavor to sink in and it tastes better. Cooked rice is ready to eat White rice is also cooked Measure white rice
divide into small portions Add kombu and ume plum Sprinkle salt on it.
Make onigiri (rice ball). Kelp and plum rice balls are ready Cooked rice
Make onigiri (rice ball) Plum, kelp, and furikake are placed on top. Wrap a rice ball in plastic wrap (Owner) I put a bar of rice balls on the table.
They are self-serve. Rice balls are ready Making Inari Sushi Carrying udon dough Dough that has been laid out powder Pressing down with a rolling pin
while pressing down with a rolling pin Wrap around rolling pin
Roll it back and forth while stretching noodle stand Udon noodles are ready Prepare tea to be placed on the table Put the broth for zaru udon
into a bowl Serving Wasabi on a small plate Cut lemon Cutting off the wata Cut onions take the core Making the broth for the meat bouquet Boil pork lightly get rid of lye Add pork to the broth Kakiage of Jibi Shrimp and
Vegetable kakiage Four kinds of vegetables. Pumpkin, sweet potato
three leaves, and onions. Combine ingredients and flour Kakiage is completed My dad’s croquettes sweet potato monk’s robes (as opposed to his wife’s robes or the robes of a priest) eggplant (Solanum melongena) used for chanpon
Preparation of ingredients Carrots and kikurage mushrooms and other ingredients.
Prepare one serving at a time. (Staff) Do you do it this way ahead of time.
Do you prepare them one at a time? I knew if I didn’t do it.
It takes me a long time. I’m getting a lot of orders coming in.
Chanpon Stir-fry ingredients for chanpon Put soup stock in a pot The daikon radish in oden
Taste has been soaked up. Adding ingredients to oden Tempura of nanohana and local shrimp Self-serve tempura and
Onigiri (rice ball) corner is completed. The store will open soon. Opening at 11:00 Parking space available
Parking for 4-5 cars Table seats 8 Seats with partitions
12 seats 12 seats in tatami room 12 private rooms
Total 44 seats Monday, Tuesday, Thursday 11:00-14:30
Fri, Sat, Sun, Holidays 11:00-14:30
17:00-19:30 Time Lunch 800yen
(Kausudon, chikuwa tempura, hijiki gohan) Original hiyaten 950 yen
Champon 950yen Toppings
Onsen egg ¥150 Monthly limited menu.
Monthly updates on SNS Oden, rice dishes and tempura are
Self-service Chikuwa-ten 150 yen
Toriten (chicken tempura) 200 yen Oden Menu Eggs, long tempura 150 yen
Daikon radish, Japanese beef tendon 200 yen Table-top seasonings
Salt, shichimi, ground sesame The chairman of the company’s predecessor has his own factory
Souvenirs manufactured As soon as the store opened
Customers arrived one after another Time Lunch and
order chanpon To serve freshly made
Udon noodles are boiled to order. Check boiling condition Boiled udon noodles
rinse in cold water making chanpon sesame oil pepper add soup stock Thicken with potato starch Pour over the tender bean paste.
Champon noodles are ready. Udon bar specialty!
Champon 950yen Slurp up the noodles with the thick bean paste.
Sip the chunky noodles The vegetable-rich bean paste is
The flavor is concentrated and it’s excellent! Time Lunch
Make Kasu Udon Time Lunch 800yen
(Kasu udon, chikuwa tempura, hijiki gohan) Making the original hiyaten Shrimp, nori, pumpkin, and shiso leaves
Tempura on top Original hiya-ten 950 yen An order for meat boukkake is placed. Putting the meat on top of the broth Grated radish and lemon
serve with grated daikon and lemon Oba Tempura Meat bukkake 950 yen Making soy sauce yudon Nama Shoyu 500 yen Chikuwa-ten and ebi-ten orders come in. Chikuwa-ten 150 yen
Shrimp tempura 300 yen Time Lunch
Make Kasu Udon Make oroshi bukkake Oroshi bukkake (medium) 730 yen put condiments on top of it Squeeze lemon Enjoy the fresh broth and
Enjoy the firm and smooth noodles Keep eating. Nicely done! Make Meat Udon Noodles leek (edible plant, Allium porrum) Meat udon 900yen Sanuki mazemen order comes in. Place an egg in the center Kagawa Brand Pork
Put “Olive Pork” on it. Put chives, onions, tenkasu, and nori on top. Limited Menu
Sanuki mazemen 1150yen make chanpon udon noodles Order the original hiyaten Original hiyaten 950 yen Elegant shrimp tempura with a crunchy texture.
Delicious as it is or soaked in soup stock! The noodles are firm and slippery.
The noodles are so firm and slippery that they can be tasted in the throat! Lunch is near and
Orders keep coming in. An order of hot chiku bukkake (large) is placed Onchiku bukkake (large) 1000yen make chanpon The chanpon rush continues! time lunch chikuwa-ten Serve hijiki rice Make Kake Udon (medium) Kake udon (medium) 600 yen Make a meat bukkake Udon noodles with meat broth 12:20 p.m.
The restaurant is full. Make kitsune udon Kitsune udon 600 yen Order for kamaage (large) is placed Regular customers I love udon.
I’ve been to about 200 restaurants in all. (Staff) One of those stores? Yes. Yes. (Staff) How do you like the taste? Delicious as ever! Thin, supple noodles.
Delicious. Meat bukkake is sold out An order for zaru udon is placed. Zaru 550 yen Customer with children came to the store Onchiku Hiyaten (large)
Order Sanuki Mazemen Making hot chiku hiyaten (large) Hot chiku hiya-ten (large) 1,400 yen The owner’s brother and his family (Staff) Your brother makes udon noodles.
How do you like it? (Brother) The udon noodles he makes…
have a firmness to them, don’t they? Delicious! Delicious! Guests from out-of-prefecture. （I ordered the original hiyaten
with tempura on top. Cold and warm.
I had them do it. It is firm and delicious! Customer coming to get oden. Long Tempura, Tofu and Eggs
Three times a week this pattern. Original hiyaten (large) order comes in. (Staff) Do you often
Do you come to the store often? Yes.
Two to three times a week. Today (I ordered)
Hiyaten. The noodles are slippery and
because it goes down your throat so well Tempura is delicious too.
Freshly fried. Make kamatama udon Kama-tama 700 yen Guests in Kagawa on vacation. (Staff) Sanuki udon from Kagawa.
How do you like the taste? It’s insanely delicious! Order Chanpon Champon 950yen Full of vegetable flavor
The hot bean paste warms you up… The thick bean paste is
smooth noodles and delicious… Closed at 14:30 Takamatsu City, Kagawa Prefecture
17 min. walk southwest from Oninashi Stn. In business for 120 years
Yokokura Udon Table seating, 48 seats in tatami room 100 best restaurants on the food log in 2024.
Oldest Udon restaurant in existence. 5:00
Owner goes to work (5th generation) The soup stock is Kelp and Iriko Take more broth out of the bag with mackerel shavings in it. The meat of the dried sardines is loosened and
They break it up and make it into kakiage (deep fried) Australian Flour and I’m mixing in some Fukuoka flour. Udon really changes over time, so… And this kneaded dough.
It tastes best if you eat it around noon. Open at the same time I’m sure there are people waiting for me…
Sometimes there are people who are waiting for me. I just wanted to let you all know that Lunch is better than 1 in the morning. w I hope you see it in a good light.
I’m hoping you’re right. Stretching dough Sometimes it was just a press with no footsteps. There’s a lot going on, and in the end, the fusion… So far it seems to be the best fit.
I’m not sure if it’s the best fit. (Owner’s mother).
There used to be a store right around where the parking lot is now. Pull it out and put it in here.
and put it in here. The one that fit in. This is it. The building was built in the Meiji era, so it’s over 120 years old. (Staff) Is this
exactly as it was when you brought it? Yes, it is.
The other one was built a long time ago, and it’s still standing. oil lower legs and feet tempura. Anguilla (fish) Crispy when fried twice See? Crunchy, right? Dashi broth seasoned lotus root lotus root dried bean curd tube-shaped fish paste (e.g. daikon, turnip, etc.) (Staff) What is the most popular tempura that comes out often? The most numerous are chikuwa and chicken tempura chicken tempura (specialty of Oita Prefecture) Wakame seaweed sprinkled with sprinkling of shiso (Perilla frutescens var. frutescens) rice ball boil noodles Soy sauce udon noodle, 1 small ball, 400 yen
Nameko mushroom with grated radish and bukkake – small 580 yen A small bowl of niku-don is 730 yen. A small bowl of yamakake shoyuyu is 530 yen. Chicken Char Negi-Seared Oil Udon Noodle – 1 small ball – 650 yen
Chilled shish-kebab small 650 yen A small udon noodle is 320 yen. A small hot egg noodle is 550 yen. Table-top condiments
soy sauce, sauce, shichimi Full parking lot Owner brings out the goodwill. Please stay in line.
Sorry for the wait. Opening at 8:00 a.m. Customers trickle in as soon as the store opens. Chicken Char Siew Udon with Leek Seared Oil Chicken thigh char siu pork seared to a savory perfection.
A dish served with green onion oil and dashi soy sauce. small in the kake, please. udon noodles in broth (no trimmings) Hot udon noodles are boiled by yourself.
Dashi (soup stock) is also self-service Self-service condiments Shaved Vegetables Preparing additional tempura even during business hours. When fried until you hear a kong-kong sound. Until noon Crunchiness is kept Egg tempura About 17 kinds of tempura and other dishes are always available. Meat udon Cold udon noodles (small) Family stopping by for sightseeing Delicious! Thank you very much!
Thank you again! yam fatty tuna meat (esp. belly, an expensive cut of meat) Welsh onion (edible plant, Allium fistulosum) shredded dried laver Yamakake Soy Sauce Two visitors on an udon tour came to the restaurant welcome! In a large, chilled leek (edible plant, esp. leeks) tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) That’s the best, isn’t it? It’s amazingly good! I love sticky noodles. And when that gets mixed with the broth and all that.
I feel so happy. The soup stock It’s like the flavor of the fish comes right to you. That was totally different from the others. Shippo cooked the day before (Staff) What about in the winter? On the warm side.
Put pumpkin on this. Winter is taro. Thank you for every time! chilled soba (Chinese-style low-chiller) Nameko mushrooms with grated radish A couple visiting for the first time I really like the atmosphere. Delicious! Refreshing! Delicious! The dashi is working properly, isn’t it? I was all-machine. Self-taught from there. They switched to hand-hitting.
That’s when I was… This is nice.
It’s so beautiful. Isn’t that world number 1! Noodles first thing in the morning and Much wetter, shinier and smoother. Shoyu udon noodles (grated radish, wakame seaweed, yuzu juice) Eat it with dashi soy sauce! hot-spring eggs cod roe (roe of any fish from family Gadidae, esp. salted walleye pollack roe) hot egg noodle soup Cold brew large and small, yes. Couple stopping by on vacation Delicious. It has a firmness to it. The noodles are so square. Chewy. Very textured udon noodles. Families with 3 generations attending You’ve been eating them for decades now. There are lots and lots of different tempura selections. Noodles and soup stock.
I think it’s very well-balanced. Moist and thick chashu pork green onion oil Sear well until charred wakame (species of edible brown seaweed, Undaria pinnatifida) Some people take it with dashi soy sauce, while others take it with Some people eat it with kake dashi Chicken Chashu pork leek seared oil udon noodles (small) 650 yen I eat it with dashi soy sauce Pepper is a good accent! Just by lifting it with chopsticks
so soft and loose that it crumbles. Wakame seaweed is a good accent Udon surface is moist and smooth You can taste the wheat to the fullest with its chunky texture. Closed at 14:00 Established in 1986
Udon no Sato Yamabiko Udon Honten With a wide variety of menu items and a relaxed atmosphere
Udon shop loved for many years 8:00
President arrives at work Three years ago, I left the workforce and took over the company from my father.
I took over the company from my father and became the second generation. Preparation of udon soup stock Removing kelp from the broth Contains bonito, mackerel, horse mackerel, etc.
Put mixed knots Dashi is ready Worked there since inception.
Veteran manager Udon noodle soup stock is added to curry
to bring out the flavor even more. Make kayaku rice Burdock root, carrot, shiitake mushroom,
konnyaku, and deep-fried tofu are added Preparation of ingredients for Chirashi Sushi soup stock sugar Put on fire for a while Used for inari sushi
Preparation of fried bean curd Used for chirashi sushi and inari sushi
Preparation of sushi vinegar Put on fire for a while Carrying white rice for chirashi sushi Transferring rice to a sushi tub Add sushi vinegar Add ingredients and stir to combine. Fried bean curd stuffed with rice
Make inari sushi Put a gari on it. Completion of Inari Sushi Making Chirashi Sushi egg-broth mixture of egg yolk and egg yolk shrimp Gari, shiitake mushrooms on top Chirashi-zushi completed Oden preparation (Staff) Oden is roughly
How many kinds of oden do you have? (President) 7 types Meat and eggs are popular (President) This is meat. Used for meat udon and curry udon with dashi
Stir-fry beef ribs until flavorful. Transfer soup stock to a small pot Making a small bowl of condiments Wasabi (Japanese horseradish) Remove the quail eggshells and
serve A small bowl of condiments is ready President’s wife (Wife) Wiping desks and such. For pot holders and such.
Bleach the towels. Folded every morning, wiped down the desk. Using local towels from Imabari (Wife) Yes. Wipe the desk carefully In the noodle-making room next to the store
Making udon noodles for the main store and Tamagawa store Cutting the dough that has been laid out Pressing machine Fold the dough
Further pressing To the dough you just made
Apply pressure 3 more times Allow the finished dough to rise overnight Kneaded the day before
Dough kneaded the day before and left to rise Noodle Dough for 1 day Setting the dough in the machine From dough stretching to cutting
Use of machines that are capable of Noodles are ready (Staff) And this machine?
been in use for a long time? It’s been about 30 years. Only about 2 cars in 30 years.
I haven’t left. At times of high demand, the two stores together
800 servings of udon per day Udon noodles are ready Freshly Made Noodles
from the noodle mill to the store. (Staff) What would a service menu look like?
What would the service menu look like? There are some menus that are cheaper every day of the week.
Free large portions of food (Staff) Today, because it’s Tuesday? (President) (Udon) large portion 120yen
is now free of charge! For the day of large serving of Udon noodles service
Boil a lot of noodles (Staff) I think the noodles are relatively thin.
(Staff) I think the noodles are relatively thin, but how long do you boil them? (Manager) Nine minutes, I think. Cold water is used to tighten the noodles after they are boiled
Divide into individual servings Udon noodles finished Fresh and shiny noodles Fried shrimp tempura To make crispy flower-fried shrimp tempura
Make the batter ahead of time clothe a person with a garment Crispy batter flower-fried shrimp tempura is ready. Opening at 11:00 a.m. Parking is available in front of the store and
and on the left and right side of the street facing the store. The restaurant is spacious and
60 seats in total 8 seats at the counter 7 tables in a tatami room Table 4 table Table-top seasonings
White sesame seeds, seasoning, soy sauce Menu Kake Udon (udon noodle) 430 yen
Curry udon with soup stock (with meat and egg): 830 yen Matsu set (tendon, udon, pickles): 1,230 yen
Korean-style chige nabe udon noodles 920 yen Chirashi-sushi 300 yen
Onigiri (1) 160 yen Weekdays only!
Weekday Service Menu 120 yen per oden
Please let us know the number of oden at the cash register. Welcome! Customers arrive as soon as the store opens. Three orders of zaru udon Make zaru udon Udon noodles in ice water Serve on a colander.
In no time at all, udon noodles are ready to be chilled. Oden is brought to you within a minute of you going to get it.
Oden is delivered within a minute after you go to get it. Two men and two women came to the store Kitsune Udon
Order Tempura Zaru Udon Make Tempura Zaru Udon Serve tempura Serve with grated daikon Top with chopped nori seaweed
Tempura Zaru Udon is completed. Make kitsune udon Warm udon noodles
Drain the water and put it in a bowl. Pour soup stock and fried bean curd Topped with green onions, wakame seaweed, and fish paste
Kitsune udon noodles are ready. It will be Kitsune Udon Two guests arrived at the store Tempura Zaru Udon
Order special tempura udon Boil udon noodles
cold water Make Tempura Zaru Udon Tempura zaru udon, medium portion First, put the quail egg in the broth.
into the soup Udon noodles dipped in sauce Fresh and firm
Enjoy udon noodles Special udon noodles with tempura
ready to eat! This is special tempura udon
is Is that all you can order?
Please take your time. Breathe in
First, gulp down the broth… Sigh.
It’s so good it leaks out! Two regulars, a man and a woman, came to the store Regulars choosing oden before taking their seats. Udon set meal
Korean style chige hot pot udon noodle is ordered Making Korean style chige nabe udon Add pork and udon noodles and simmer. bean sprouts kimchi Finished with green onions Korean-style chige pot udon Regular customers (Staff) I was asked to do something today.
What will it be? Today (I ordered)
Korean style chige nabe udon It’s soooooo good!
It’s delicious! This! Summer or winter.
I’ll definitely eat this. I wouldn’t ask for anything else! This is really delicious! Tasty is
It’s the best and Everyone on the staff is
Because they’re so congenial and friendly. It’s just something natural.
I’m just naturally drawn to it. It’s lunchtime.
Customers arrived one after another. Seats are filling up in the restaurant 11:40 a.m.
The restaurant is full. Tsukimi Udon (large portion) is ordered Add soup stock and eggs Tsukimi Udon (large portion) Orders for other people’s bowls are placed. Onions and cooked meat.
in a pot with parent and child Pour melted eggs into the bowl. Tanindon (single bowl) is ready to serve Then the rice bowl set
Make mini tamago donburi Put the toro tamago tsuji on top.
Mini tamago donburi complete Make kake udon Pouring soup stock Green onion, wakame seaweed Top with kamaboko
Udon noodles are ready to be served on top. Kake Udon
Be careful, it’s hot! Udon noodles are made one after another Curry Udon Noodle with Dashi Meat udon noodles with meat and egg With hot udon
and go home with an energized body and soul. Order Katsu-don (pork cutlet served on top of a bowl of rice) Cutlet fried Crunchy and nice sound. Beat in an egg And because it’s eggs on top of eggs.
I’m happy with the crispy cutlet. Put mitsuba leaves and green onions on top Pork cutlet served on top of a bowl of rice is ready to eat Katsu-don (pork cutlet served on top of a bowl of rice) 900 yen Set of soup with pickles The fluffy egg with a hint of dashi broth and the crunchy cutlet are the best!
The crunchy texture of the pork cutlet is the best! With plenty of volume.
A very satisfying dish! Udon soup stock replenishment Make Curry Udon Noodles with Dashi Udon noodle soup stock
Curry powder and curry Add beef and green onions Add an egg and you’re done. Drain off the hot water and serve the udon noodles Pour curry with hot soup stock Curry udon noodles with broth Make a set mini katsudon Mini katsudon with fluffy egg on top is completed
Mini katsudon completed Freshly Boiled Udon Noodles
immediately with cold water Make daily udon set meal Today’s daily special is fried chicken Daily Udon Set Meal
(weekdays only, limited number available) Customers keep coming in. One order after another Make Tempura Zaru Udon Serve tempura Tempura Zaru Udon is ready! Chilled Stamina Bukkake Udon
Make Meat Udon Meat, yamakake, tempura
Tenkasu, green onion, and egg yolk on top to complete the dish Chilled Stamina Bukkake Udon Meat udon (large) Cold Stamina Bukkake Udon
Meat udon noodles completed at the same time Curry udon with dashi
Mini-tendon set order comes in. Mini tendon is ready Curry udon noodles with dashiiri is ready. Curry udon with dashi
Tendon (bowl of rice topped with a bowl of tempura) That’s quite a lot. Mini is something like
about this much image. Yup! Three men came to the store Pine set, bamboo set, plum set
orders come in. Make a bowl of rice topped with other people’s rice in ume set Beef with two eggs Ume set (bowl of rice topped with udon and pickles) Make a bamboo set of katsudon (pork cutlet and rice bowl) Bamboo set (katsudon, udon noodles, pickles) Make a pine set Matsu set (tendon, udon, pickles) Excuse me, I’m Pine Set.
Thank you for your patience. (Staff) I was asked to do something today.
What will it be? Pine (set)! Bamboo (set)! Plum (set). Of course it’s delicious. Getting ready for work this afternoon.
Eat with gusto Old regulars. Since the child is already a child.
（I’ve been coming to the store.) (Staff) Families can come and Yes, yes, yes. It’s delicious. Making Korean style chige nabe udon Korean-style chige nabe udon noodles (large) Making katsudon (pork cutlet served on top of a bowl of rice) for the bamboo set Bamboo set An order for udon noodles is placed. udon noodles in broth (no trimmings) Udon noodles
Customers who ordered This customer is a regular at this restaurant.
He is a regular customer who eats 200 bowls of udon a year. This is all I eat. udon noodles in broth (no trimmings) Making meat udon Meat udon noodles (topped with wakame seaweed) Making a set of mini katsudon Completion of mini katsudon set For makanai
Korean style chige nabe udon For makanai
Special egg topping (Staff) Eggs are for customers too.
Can you do it if I ask? If you order Korean stone pot chige udon
you can have it with egg. For makanai
Korean style chige nabe udon noodle is ready. Order chilled stamina bukkake udon egg Beef mountain ridge (e.g. on a mountain pass) tenkasu (crunchy bits of deep-fried dough produced by cooking tempura) green onion (edible plant, Allium cepa L.) shrimp tempura Finished with chopped nori and wasabi on top! Cold Stamina Bukkake Udon 860yen A sense of presence
Crispy shrimp tempura Served with bukkake dashi broth Cracking the center egg A little thin and slurpy noodles with plenty of ingredients and dashi broth are delicious!
The soup stock and plenty of ingredients are deliciously mixed with the noodles! Chirashi-sushi (1 plate) 300 yen Plenty of broiled egg and
plump prawns are delicious! (President) 1986 (Established) A full 38 years. (Manager) 38 full years have passed
39th year (President) 39 years (Staff) How long have you been
you been working? From the beginning! (Manager) I think it’s only recently that I’ve been able to talk to customers.
I’ve been able to talk to them. When we were working the halls.
I didn’t have that much time to talk to you. It’s fun to work. (Staff) What do you want to do with the store?
or do you have any? (President) I hope I can keep up the same good work. A relaxing place like your parents’ home
Please try “Yamabiko Udon” in Ehime-Imabari!
0:00 香川）さか枝うどん 本店
地図 https://maps.app.goo.gl/oszoDtPks3gmwL7V7?g_st=ic
住所 香川県高松市番町５丁目２−２３
URL https://youtu.be/uxi_DdXJyXQ
46:27 香川）柳川製麺所 やな川うどん 本店
地図 https://maps.app.goo.gl/WvnK18GuKexmKNar6?g_st=ic
住所 香川県観音寺市観音寺町 甲２８１４
URL https://youtu.be/te_sZir3cEA
1:13:55 愛媛）大黒屋 道後店
地図 https://maps.app.goo.gl/15BEYYEjnttei9GR9
住所 愛媛県松山市道後喜多町８−２１
URL https://youtu.be/FG8Sokpam38
1:44:20 香川）うどん棒 高松本店
地図 https://maps.app.goo.gl/xwuogGYiVMtFgiVP6?g_st=ic
住所 香川県高松市亀井町８−１９
URL https://youtu.be/Ey5usTKBO0s
2:17:29 香川）ヨコクラうどん
地図 https://maps.app.goo.gl/JGnH45nx2icn8k9Q8
住所 香川県高松市鬼無町鬼無１３６−１
URL https://youtu.be/jGCpOmTO0Yg
2:38:41 愛媛）やまびこうどん 本店
地図 https://maps.app.goo.gl/8tSQnZbFV8LSP8TQ6?g_st=com.google.maps.preview.copy
住所 愛媛県今治市宮ヶ崎甲707−１
URL https://youtu.be/IZZzqZeA_Io
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