Since they opened in 1992 they are trying to make the best Sanuki Udon, typical from Kagawa. Many Udon lovers pilgrim to this famous place in the Utazucho area. Flour, water and salt are the only ingredients. The key is in the kneading done up to 5 times every 4 hours. The humidity and temperature and strength of the kneading is also important. Most popular is the Hiya-ten Udon with two big tempura Shrimp. Very reasonable price, it is a good place for Sanuki Udon if you never tried before.
Opening time:Lunch & Dinner (Followed hours)
Last order: 22:00pm
Closed: Monday, Tuesday
Average queue time : From 30 minutes (weekends)