Teuchi Udon Hariya: Hand-Cut Sanuki Udon

Teuchi Udon Hariya (手打うどん はりや) is a legend in Kagawa, the home of Sanuki udon. Its reputation rests on two pillars: exceptionally long, thick, hand-cut noodles with a distinctive glossy and chewy texture, and enormous portions of freshly fried tempura. The dipping sauce is noticeably sweet, with a strong mirin flavour that sets it apart.

Guests consistently single out two dishes: kashiwa-zaru (cold udon with chicken tempura) and ika-ten zaru (with squid tempura). The noodles are praised for their satisfying, slippery mouthfeel, while the tempura is lauded for being crisp, well-seasoned, and mountain-sized. Portions are famously generous, with many reviewers stating a standard serving feels like two. While most find the staff warm and helpful, a few have noted brusque service from one younger staff member. The main drawbacks are practical: expect to queue for an hour or more, popular items often sell out, and photography inside is prohibited.

Reviewers consistently report a spend of around ¥1,000–¥1,999 for both lunch and dinner. A bowl of kashiwa-zaru was recently quoted between ¥1,000 and ¥1,400, while ika-ten zaru was around ¥1,200–¥1,400. Despite being pricier than a basic udon shop, visitors agree that the combination of outstanding craft and sheer volume offers excellent value for a memorable meal.

• Getting There: The restaurant is a 16-minute walk from JR Kozai Station. Alternatively, take a bus from JR Takamatsu Station towards AEON Mall Takamatsu and get off at the Baba Hospital stop, which is a 3-minute walk away.
• Booking: Walk-in only; reservations are not accepted. Long queues are standard, often an hour or more, both outside and inside the restaurant. Arrive early.
• Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
• Seating: There are only 14 counter seats. The restaurant is not well-suited for large groups.
• Children: Children are welcome.
• Practicalities: Portions are very large. Popular tempura, especially chicken (kashiwa) and squid (ika), can sell out. Photography of staff or other customers is forbidden.