3 Must-Try Hot Udon in Sakaide
More than just “Kake” and “Bukkake”! The Best-Value Comfort Udon

“Kizami Udon” is a piping-hot nabeyaki udon (hot pot udon) carefully simmered **one bowl at a time in a clay pot**. It features finely chopped abura-age (fried tofu) from Kubo-san no Tofu in neighboring Utazu, topped generously with local green onions from Udon Prefecture Sanuki Green Onion YASUI in Kamo.

Because it’s simmered after you order, it takes a little time—but the sweet-savory broth, the flavorful tofu, and the fragrant green onions come together in a comforting, soul-warming taste. You can also add toppings like meat or wakame seaweed to customize it into your perfect bowl.

Udon Komugiya originally served nabeyaki udon, but it was once removed from the menu due to the time and care required for each order—and the challenges of keeping up during busy hours. “We still want to bring nabeyaki udon back to our customers.” With that heartfelt wish, it returned in **2024 (Reiwa 6)** as “Kizami Udon.”

And there’s one more must-try: the **“Makana i Lunch”**, a set that was originally created as a staff meal. What began as an employee favorite has now become a go-to lunch choice for customers, too.

• Maka ①: Half kitsune (sweet fried tofu) and half wakame

• Maka ②: Half wakame and half beef

• Maka ③: Half beef and half kitsune

• Maka ④: Three-topping combo: wakame, kitsune, and beef

No matter which one you choose, it’s outstanding value—and every option tastes spot on.

Hot and steaming, the “Kizami Udon.”

No matter if it’s a weekday or weekend, the shop is always bustling with local regulars. If you arrive by around 2:00 p.m., you can still enjoy their delicious udon—but cold options like **bukkake** or **zaru** may already be sold out.

“We won’t serve cold udon unless it’s freshly boiled. It wouldn’t be fair to our regular customers,” says the second-generation owner. You can really feel their customer-first philosophy in those words.

When you’re in Sakaide, be sure to stop by and savor both the bowl—and the warm hospitality that comes with it.

A Kagawa specialty, Shippoku Udon, served only from November to February. Packed with nine hearty ingredients—such as shungiku (chrysanthemum greens), Kintoki carrots, fried tofu, and taro—this bowl truly warms both body and spirit.

Ingredients are chosen with a focus on local sourcing, using fresh vegetables purchased from the JA Hamakaidō Matsuyama farmers’ market. The shop’s signature “generously chunky” toppings—passed down since its founding—pair perfectly with a soy-sauce-based broth to create a must-try harmony of local flavors.

In the busy year-end season, it’s the kind of comforting bowl you’ll want to share with family—an ideal “New Year’s-time” udon to enjoy together.

Seasonal ingredients, served as tempura.
Their “only for now” menu—updated about every two months—has become a signature favorite, with some regulars coming specifically for it.

Paired with their carefully crafted broth, it creates a one-of-a-kind udon you can only taste here.

“Even with rising prices, we don’t want to compromise on value. We want people to feel satisfied after they eat—and want to come back. We want them to experience ‘satisfaction of the heart,’ too,” says the owner.

Hamaya’s 30-year journey began with udon training. The owner spent a full year searching for the kind of udon he wanted to make, then trained for three years at a shop he discovered along the way. After that, he and his wife opened Sanuki Mensho Hamaya, and today it’s cherished as a place where local families gather and share time together.

Please come and enjoy a bowl at Hamaya—one that fills both your stomach and your heart.

“We simply couldn’t let the previous owner’s udon disappear,” says the owner’s wife.

That devotion is embodied in their signature bowl, “Akira Udon.” Made with the noodle-making method and secret sauce passed down from the previous generation, its springy thin noodles are perfectly coated in a gently sweet bukkake-style broth.

Even long-time regulars who have been coming since the old days give it their stamp of approval—“It’s the same.” Truly a flagship menu item.

Enjoy it with a touch of wasabi, if you like.

Today, standing alongside “Akira Udon” as a co-signature dish is the Curry Udon—the owner’s proud creation, crafted using 30 years of Western-cuisine experience.

“Many of our younger customers go for the curry, while regulars and older guests often choose Akira Udon or soy-sauce udon,” says the owner. “We don’t have a large menu, but we want you to really enjoy the udon—its smoothness, texture, and the flavor of the wheat.”

Keeping the tradition of “freshly made, freshly boiled” passed down from the previous generation, they continue to start boiling the noodles only after your order is placed—so long as it’s before closing time.

Please note: cash only. Another charming Toraya touch is that the owner’s wife uses the pocket of her apron as a “cash register”—a simple style that feels wonderfully comforting.

With the warm hospitality of this friendly couple, enjoy a moment that warms both body and soul.