Tabelog ratingMiyatake Udon (宮武うどん) is the authorised successor to the legendary Miyatake of Kotohira, the shop that inspired the 2006 film UDON and is credited with the Sanuki custom of ordering by temperature. You choose hot or cold noodles and hot or cold broth: atsu-atsu, hiya-atsu, atsu-hiya or hiya-hiya. The dough is rolled and cut by hand in front of the queue, so the noodles come out slightly twisted and uneven in thickness. For many reviewers, that irregularity is the point. The shop has made Tabelog's udon Tabelog 100 list five times, most recently for Kagawa in 2024.
The clean iriko (dried-sardine) broth draws the most praise, and several guests drank the bowl dry. Hiya-atsu, cold noodles in hot broth, is the most-ordered bowl. Shoyu udon, dressed only with soy sauce, has a following among people who want to taste the noodle itself. Tempura is fried throughout service. Nasu-ten (aubergine), tori-ten (chicken) and a light kakiage are the recurring favourites.
A minority of reviewers find the bite too soft for Sanuki udon. Several report off days with limp, lukewarm or clumped noodles and a broth they found salty. One regular describes being passed over without apology during a noodle shortage. Reviewers advise skipping the soba.
The shop serves lunch only and has no dinner service. Reviewers in 2025–2026 paid around ¥350 for a small kake udon, ¥450 for a large and ¥550 for an extra-large. Shoyu udon cost about ¥250 small and ¥350 large. Tempura was around ¥120 for tori-ten or nasu-ten, ¥150 for ika-ten (squid) and ¥250 for ebi-ten (prawn). Typical lunch totals were ¥570–860. Value is exceptional: reviewers point out that this hand-made udon costs less than chain or station noodle stands.
- Getting there: easiest by car. Leave the Takamatsu Expressway at Takamatsu-nishi IC and continue straight for 500 m. There is parking for about 25 cars in front. Enza Station on the Kotoden Kotohira line is about 1.4 km away, roughly a 20-minute walk. You can also take the Kotoden bus (Yusa or Mimaya line, towards Takamatsu Station) from Enza Station to Shimoenza and walk 15 minutes (1.3 km).
- Booking: reservations are not accepted, so walk in and queue. Lunch and holiday queues are long but move in 10–15 minutes. Arrive before opening or after 14:00.
- Payment: credit cards are not accepted. WAON e-money and PayPay (QR) are accepted.
- Ordering: self-service. Order noodles at the counter, take tempura from the trays, pay, then sit. Signs explain the temperature options, but even locals find them confusing, so decide before you reach the counter. Noodles are boiled in batches, so you may wait briefly for a fresh one.
- Seating: 36 seats: 6 at the counter, three tables for six, three for four, and a tatami room. There are no private rooms. Children are welcome, and takeout is available.
- Smoking: non-smoking throughout.
- Ask for ginger and you will be handed a grater to grate it yourself.