Yamashita Udon: Wood-Fired Sanuki Udon Since 1959

Yamashita Udon (山下うどん) has been running since 1959 in an old wooden house by a river in Sakaide, and it still boils its noodles in a huge iron pot over a wood-fired kamado, a traditional hearth. One reviewer counts only two such kitchens left in Kagawa. Payment works on the honour system: you eat first, then tell the cashier what you took, and an older woman sometimes tallies it on a giant abacus. The broth, made from Ibuki iriko (dried sardines) and Rishiri kelp, is distinctly pungent and divides opinion.

That broth draws the most praise, especially in hiyakake, cold noodles in cold broth. Most reviewers find the noodles springy and smooth. The large, cheap tempura is a recurring highlight: nasu-ten (aubergine), geso-ten (squid legs), toriten (chicken) and a sweet, juicy aburaage (fried tofu). Kamatama (hot noodles with raw egg) and the meat-topped niku bukkake also earn raves, and most visitors are charmed by the building itself.

Criticism centres on upkeep: several reviewers mention dirty tables, dusty fittings, a grubby broth station and no trays or cloths. Two describe staff speaking sharply, including shouting at a confused first-timer. Some find the broth too fishy or salty, or the noodles softer than expected. Locals grumble about recent price rises and point to nearby Gamou. The famous shiba-ebi kakiage (shrimp fritter) is usually sold out.

It serves breakfast and lunch only, typically under ¥1,000 per person; there is no dinner service. Reviewers in 2025–2026 paid around ¥300 for a small kake (hot or cold broth), ¥500 for a large and ¥700 for an extra-large. A small cold bukkake was about ¥400 and a small niku bukkake ¥680. Aburaage cost around ¥130, nasu-ten and ika-ten (squid) ¥150, geso-ten ¥250 and a raw egg ¥50.

Value is the strongest argument for coming: one couple paid ¥1,400 for two bowls and six pieces of tempura. Only regulars comparing it with older prices disagree.

• Getting there: about 15 minutes on foot (roughly 1 km) from Sanuki-Fuchu Station on the JR Yosan Line, or about 15 minutes by car via National Route 11 from the Takamatsu Danshi IC.
• Parking: 25 spaces.
• Booking: no reservations; just walk in. Queues of 10–20 minutes are common, and one visitor waited an hour.
• Payment: cash or QR payment (PayPay, au PAY). Credit cards and electronic money are not accepted.
• How to order: order noodles verbally at the counter, take tempura yourself, add broth, and pay when returning your bowl. Remember or photograph what you took. The menu is on a blackboard in Japanese.
• Timing: noodles can sell out before closing. Kamaage (noodles in their hot cooking water) takes about 15 minutes.
• Seats: 46 in total: 4 at the counter, 22 at tables, 20 at outdoor tables. No private rooms.
• Families and pets: children welcome; pets allowed only on the outdoor seating.
• Smoking: non-smoking; ashtrays outside.
• Other: take-out available. The toilet is outside and dated. Not related to the Yamashita Udon in Zentsuji, so check the Sakaide address.