Tabelog ratingTeuchi Udon Hisaeda (手打ちうどん ひさ枝) is a self-service udon shop in a huge converted warehouse in Gotocho, a port-side factory district of Takamatsu. Two things set it apart. Every udon order comes with a free, freshly fried chikuwa-ten, a large tempura fish-cake tube. The ¥100 kaedama refill can also be a different style from your first bowl: hot kake in broth, say, followed by cold bukkake with a splash of concentrated sauce. The owner is a sociable figure known from television, and the shop was selected for the Tabelog Udon KAGAWA "Tabelog 100" in 2024.
Most reviewers praise the thick, chewy noodles and the iriko (dried sardine) broth, particularly as hiyakake, cold udon in chilled broth. Niku udon arrives buried under so much sweet-savoury beef that the noodles vanish. The tempura spread is wide, including toriten (chicken) and geso-ten (squid legs). Staff are repeatedly described as kind and helpful, which matters because the menu is confusing at first.
The most common complaint is a broth some find too salty. Several reviewers call the room untidy, mentioning flies coming in through the open front and dark marks on a wall. Some got cold tempura or noodles that were dry or hard, and two diners never received their free chikuwa-ten.
Reviewers in 2025–2026 paid around ¥400 for one portion of kake udon, ¥500 for two and ¥600 for three. Hiyakake with burdock tempura came to about ¥550, a small shippoku udon (vegetable stew) to ¥800, and a heaped plate of geso-ten to ¥300. Niku udon and niku bukkake have climbed to about ¥1,000. Typical spend for breakfast or lunch is under ¥1,000. The shop closes at 14:00, so there is no dinner service.
For most diners it is good value. With the free chikuwa-ten and ¥100 refills, reviewers leave very full for well under ¥1,500. A minority think the ¥1,000 beef bowl is steep for the amount of noodles underneath.
- Getting there: about 1.4 km from JR Kozai Station, roughly a 20-minute walk.
- Booking: reservations are not accepted, so just walk in. Lunch queues of 10 or more move quickly, and early morning is quieter.
- Payment: cash or PayPay only. Credit cards and electronic money are not accepted.
- How it works: order udon at the counter, pick your tempura, pay, then add condiments yourself. Staff will explain the menu.
- Seating: counter seating, with no private rooms or private hire. Children are welcome, and it suits solo diners.
- Comfort: no air conditioning, only fans.
- Smoking: non-smoking inside, with an ashtray to the left of the entrance.
- Parking: five spaces in front plus a second car park. Do not park on the street, as it annoys neighbouring businesses.
- Hours: daily 7:00–14:00, closed only on 1 January.
