Tabelog ratingThis small self-service udon shop stands next to the tiny Minoura Station on the JR Yosan Line. The Seto Inland Sea lies across the road, and trains pass behind the counter. Its signature is gōmen: very thick, irregular, hand-cut noodles with a firm bite, served in an intense broth made from local Ibuki iriko (dried sardines). Free iriko tsukudani sits on every table. The shop has been selected for Tabelog's Udon 100 list several times, most recently Kagawa 2024.
The broth comes up in almost every positive review, and hiyakake (cold noodles in chilled broth) is the favourite order. Guests praise the dense, uneven noodles, the free tsukudani, the crisp iriko and the very large geso-ten (squid-leg tempura). Eating outside with the sea in view is part of the appeal. One visitor ranked it first of seven shops on a udon tour of the region.
The criticism is pointed. Since the change of owner, several former regulars report pre-boiled noodles that go soft or snap, a weaker broth that comes lukewarm from the dispenser, and sticky tables. They also mention old frying oil, cold tempura and curt service. Some guests find the iriko flavour too strong, bitter or fishy.
Reviewers in 2026 paid around ¥420 for a small kake and ¥420–450 for a small hiyakake. A medium kake was about ¥510, a medium bukkake ¥600 and a small niku udon (beef udon) ¥800. Tempura ran about ¥250 for geso-ten, ¥230 for kakiage and ¥130 for a half-boiled egg. One meal of medium kake plus three tempura came to ¥1,130. A typical lunch is under ¥1,000. There is no dinner service.
Most reviewers consider it good value for a filling bowl at near coin prices. One notes it costs a little more than typical Kagawa udon. The value also drops on days when the noodles are off.
- Access: 1 minute on foot (78 m) from Minoura Station, JR Yosan Line. Trains are infrequent, so plan your return in advance. Most visitors drive.
- Parking: car park beside the shop.
- Payment: cash only. Credit cards, electronic money and QR payments are not accepted.
- Booking: reservations are not taken. Walk in and queue. At weekends and on holidays, expect about 15 minutes for 15 people. Early morning is quieter.
- Hours: the listing gives daily 6:00–14:00. Some reviewers mention Monday closures and later closing times, so check X (Twitter) before travelling.
- Seats: 17 seats (11 at the counter, 6 at tables), plus outdoor benches with a sea view. No private rooms. No air conditioning in summer.
- Self-service: for hot udon, you reheat the noodles in a basket for about 10 seconds and pour broth from a tap. Cold udon is handed over ready.
- Smoking: non-smoking inside. There is an ashtray in front of the shop.
- Children: welcome. Take-out available.