Sanuki Udon Tour and Kotohira-gu

Kagawa Prefecture is proudly nicknamed "Udon Prefecture" (Udon-ken), and with good reason: the thick, chewy, silky Sanuki udon served at hundreds of small local restaurants — many family-run, some self-serve, some barely distinguishable from someone's living room — is a deeply genuine food culture that visitors can immerse themselves in for a fraction of typical Japanese dining costs. Paired with the pilgrimage up 785 steps to Kotohira-gu, a Kagawa day leaves body and soul both deeply satisfied.

Highlights

The authentic Sanuki udon experience involves visiting multiple small shops in a morning, each serving one or two styles of noodle — kamatama (raw egg on hot noodles), kake (simple hot broth), zaru (cold dipped) — at prices typically between ¥200 and ¥500 per bowl. Self-serve shops where you watch the noodles being cooked and carry your own tray to a communal table are the most authentic. Kotohira-gu's 785-step approach through ancient cryptomeria, past sugar candy vendors and stone lanterns, leads to a main shrine hall with panoramic views of the Sanuki Plain and Seto Inland Sea that make the climb deeply rewarding.

Getting There & Tips

- Takamatsu is the base for an udon tour; JR Takamatsu Station is the hub. - Many popular udon shops open as early as 6–8 a.m. and sell out by 10–11 a.m.; go early. - Kotohira: JR Kotohira Station (Dosan Line from Takamatsu, 40 minutes); the approach is a 15-minute walk from the station. - Pick up an udon shop map at the Takamatsu Tourist Information Center. - Sanuki udon cooking classes are available for those who want to take the skill home.

Best Time to Visit

Year-round — udon is best in winter when a bowl of hot kake udon warms you from the inside. Kotohira-gu is most beautiful in spring cherry blossoms (late March–April) and autumn foliage (November). Summer is hot but the udon shops' air-conditioned interiors provide welcome relief.