As a customer, you're only given the choice of bowl size and they fill it with noodles with an option to add a raw egg underneath. The condiments are presented at the communal tables and you can add negi, soy sauce, and spice. How was it? Perfect noodles with enough flavor that broth isn't necessary. The only thing we could do after finishing our first bowl was help ourselves to a second serving.
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Tanikawa Beikokuten (谷川米穀店), Kagawa (April 2017)
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Before leaving Kagawa, we drove 1 hour to the middle of nowhere in the countryside to try the holy grail of Sanuki-style udon (thick noodles) - Tanikawa Beikokuten (谷川米穀店). This place is the #1 ranked udon shop on Tabelog in Kagawa and has been family run since its inception in 1964. Despite its remote location, people from all over make the pilgrimage to eat the udon here. You can watch the entire process unfold as the grandfather starts with the noodle-making from scratch using fresh dough.
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Tanikawa Beikokuten (谷川米穀店), Kagawa (April 2017)
#cityfoodsters_kagawa
#cityfoodsters_tanikawabeikokuten