Suzaki Shokuryohin Ten (須崎食料品店) Mitoyo

Cold Small Udon + Warm EggThis is my first stop on my Kagawa Udon tour.I started at this extremely famous restaurant known for its delicious noodles.You can choose from four options: large or small, hot or cold.After getting my udon, I paid at the grocery store register.There’s a separate building outside where you can enjoy your meal, so I took my udon there.This place is all about enjoying the noodles.The surface is smooth, and the texture is incredible!You can feel the noodles pushing back as you bite into them.The firmness is just right.These noodles are quite impressive.Once finished, I returned the bowl to the register. Less

Udon (Cold, Large) - JPY 500Raw Egg - JPY 60Chikuwa Tempura - JPY 65Crab Stick Tempura - JPY 180*Prices have increased from those listed on Tabelog.I arrived at 8:30 AM before opening on a weekday. An elderly man wearing a Mario hat handed me a numbered ticket, and I was able to wait in the cool indoor area until my turn.The menu is very simple; you only choose between cold/warm and small/large, and the udon is served without broth, to be enjoyed with a dipping sauce made from dashi soy sauce.Toppings include free condiments, as well as raw eggs, onsen eggs, and 6-7 types of tempura.The udon had a strong chewiness, which I personally liked, but I found the dashi soy sauce to be a bit on the lighter side.There was Ajinomoto (umami seasoning) available with the condiments, so I recommend adding some if you prefer a stronger flavor.While I thought the udon was delicious, I was slightly puzzled as to why this place is so popular, considering its location isn't the most convenient. Less

I arrived around the opening time on Saturday and was greeted by a long line. This place is said to be one of the highest-rated udon shops in Japan, so I was eager to finally check it out. It feels more like a small local supermarket than a typical udon restaurant, with tempura and kara-age served alongside the udon, reminiscent of a deli section. As for the long-awaited udon, I can confidently say this is the real deal when it comes to Sanuki udon. It was delicious, and to truly enjoy the noodles, I was advised to add a dash of the soy sauce available on the table. It’s likely not your average soy sauce, so even if you pour a bit too much, it won’t be a problem. Due to its high ratings, those who expect the taste and sides to elevate the udon experience might be disappointed, but the noodles themselves are truly excellent. If they really focused on that aspect, there wouldn’t be any udon shops left that could compete with this one. It was a great meal! In the summer, I recommend bringing a parasol, as you might have to wait in the sun. The parking lot is managed by an elderly gentleman who guides you; it seems to accommodate around 50 cars. Less

On a Saturday in August at 8:15 AM, I visited with two friends. This was the first day of our Kagawa udon shop tour, and this was our 2nd out of 4 stops. It was my first time visiting this restaurant. We parked our car in the small parking lot in front of the shop, where a man in a Mario hat helped us park smoothly. The sign indicated that we could enter at 8:45, so we took number 24 and waited in a temporary dining area outside. At 8:41, we received instructions and lined up on the road. While in line, our orders were confirmed, and we ordered: - Cold Large: JPY 500 - Cold Small: JPY 350 - Hot Small: JPY 350 Once we received our udon while still in line, we headed inside. Inside, we first added toppings: - Ginger - Green onions - Egg (JPY 60) While waiting at the register, we passed through the souvenir udon section and the fried food area. I wanted to enjoy the noodles, so I ordered the large size, which I usually don’t do, and skipped the fried items and egg. Having visited many udon shops in Kagawa, I felt that the chewy texture and strong bite of these noodles might be the best I’ve ever had. The fact that I hadn’t visited this place over a decade ago when I first got into udon touring suggests it wasn’t as famous back then. Yet, the taste was exceptional. It must have been a hidden gem known only to a few. I left feeling completely satisfied. I finished eating around 9:20 AM. Although it would be difficult to recreate this at home, I bought some udon and broth to take home as a memento for my sauna-loving friend. [Reminder Notes] Next time, I will order the Cold Large: JPY 500. If I feel like it, I’d also like to try the Croquette: JPY 100. I actually had a bite of the croquette my companion ordered, and the sweetness of the potato was delightful. It was completely unexpected. One thing to note is not to overdo the broth. Just a light drizzle is enough; too much can make it too salty. Additionally, it seems best to use the broth available in the waiting area rather than adding it inside the restaurant. On this day, we continued our udon shop tour in Kagawa, heading to our third stop, Yamauchi Udon. Less

I visited on a Monday at 8:30 AM, even though the opening time is 9:00 AM. The parking lot was nearly full, so I took a number and waited in the air-conditioned dining area until it opened.Ten minutes before opening, I lined up according to my ticket number and ordered the type of udon—hot or cold—and the amount of noodles. When the time came, I received a bowl of "Udon Large" (JPY 500).Once inside, I added a "Raw Egg" (JPY 60) along with green onions and grated ginger, drizzled the dipping sauce over it, and topped it with "Chikuwa Tempura" (JPY 60) from the selection available. After settling the bill, I moved to the dining area.The noodles had a firm texture with a delightful chewiness, and I could taste the subtle sweetness and umami of the wheat. The soy sauce provided just the right amount of saltiness, complemented by the flavors of ginger and green onions. It was delicious, especially when enjoyed with the tempura.The pure deliciousness of the udon truly stood out, and it’s no surprise that there was a line to get in. Less

On the second day of my Shikoku trip, I left Dogo Onsen at 6 AM and arrived at Suzaki Shokuryohin Ten in Mitoyo City at 8:10 AM. I received ticket number 12. A friendly man in a Mario hat kindly explained various things to me. I bought some souvenirs before the opening.I started lining up at 8:45, and with the help of the Mario hat man, I placed my order, which was served at 9:00.I ordered:Cold Udon (Small) - JPY 350Hot Udon (Small) - JPY 350The system is to take tempura and other items inside and pay at the register.Croquette - JPY 100Onsen Tamago (Hot Spring Egg) - JPY 100Raw Egg - JPY 70, etc.The udon was perfectly chewy and served at its best. There’s no doubt it’s the best udon in Japan. I only added soy sauce. With just soy sauce, green onions, and ginger, there’s no room for deception. Personally, I prefer the hot version—it allows me to truly appreciate the greatness of this udon.This is definitely a place I want to visit again. Less

I heard this is Tabelog's No. 1, so I decided to visit.The ordering process is simple: you can choose between a large size (2 noodles) or a small size (1 noodle), and hot or cold.While waiting in line, they take your order.By the way, the cold option takes about 10 minutes longer, so they recommend that groups stick to either hot or cold.I chose the cold option and went with the small size, but I regretted not getting the large since I wasn't on a noodle tour.The noodles had a great chewy texture and a strong wheat flavor—truly deserving of being one of the top 100 restaurants!The fried items were also impressive, as they were still relatively warm and looked delicious.In the fried food section, they also sell udon and soy sauce for souvenirs, which I couldn't resist buying. Less

On the second day of my Kagawa udon trip, I visited this popular restaurant, and as expected, there was quite a line. The owner, wearing a Mario hat, guided us through the process. We were asked whether we wanted our udon cold or hot, and as we moved along the line, we received our udon and added our own toppings before paying. I chose the cold udon with a warm egg topping this time. It was the most perfectly textured udon I've ever had, with a great firmness! It felt denser than udon from other prefectures, which made me think it might be different. Less

Summer vacation ramen trip, special edition.Since I came to Kagawa, I decided to try the number one udon restaurant on Tabelog.I arrived at the parking lot at 9 AM on Sunday.I was directed to a temporary parking lot in front of the post office.I headed towards the end of the line.At 9:05, I joined an incredible queue.The large factory building provided some much-appreciated shade.There seemed to be a restroom behind the restaurant, but the line for that was also long, with over 100 people waiting.Along the way, a guide wearing a Mario hat seemed to be having a long dispute with a pair of customers, causing delays in the queue management—it looked tough.Just before the intersection, I was asked for my order.When our group ordered both hot and cold udon, we were informed that the hot would be ready quickly, but the cold would take about ten minutes longer. We were advised to choose either hot or cold to eat together.I decided to order a large cold udon.It took over an hour to reach the entrance of the udon shop.Once inside, they prioritized serving the hot udon groups behind us, and we formed two lines.I grabbed a wet towel provided at the entrance.The bowls of udon were distributed to each group.There was a station for adding green onions, ginger, raw eggs, onsen eggs, soy sauce, and chili pepper. Further along, we entered a shop area with fruits and groceries.There, I could choose tempura items as I liked.There were no plates, so I placed them on my bowl.The chicken tempura, crab stick tempura, and croquettes were out of stock, but they were replenished just as I reached the register, so I managed not to take too much (laughs).Payment was cash only, so no service points were earned.Don’t forget to grab disposable chopsticks.I moved to either the indoor area of the building or to the outdoor seating with tables and chairs.The indoor area was comfortable with air conditioning.Large udon: JPY 500Raw egg: JPY 60Chikuwa: JPY 65Kara-age: JPY 80Kakiage: JPY 70The udon is pricier than other places, but it’s exceptionally delicious!Nearby children were saying, "This udon is so good!" so it’s definitely reliable.The toppings are small, making them affordable.I wanted to try various items, so the portion sizes were just right.The chikuwa and kara-age had a fresh-out-of-the-fryer taste.The kakiage was cold, but the shrimp was delicious.Even after mixing in the raw egg, since the udon was cold, I might have needed to add a bit more soy sauce. I wish they had placed it where we eat, but maybe they don’t for fear of tampering.The noodles were long, with a wonderful texture and bite.It’s no wonder people wait over an hour.Although the cooking time and cold udon take a while to serve, the turnover rate is quick once you start eating.There’s no water provided, so you have to buy it from a vending machine.I disposed of the chopsticks and wet towel in the trash and returned the empty bowl to the designated area near the register.I prefer the dashi-style over the bukkake style, but this restaurant only offers bukkake, so I won’t be lining up again, but I’m glad I got to eat here.I might consider ordering it online.Their website has a lot of informative content, and the illustrations are quite nice! Less

## Title: The Ultimate Udon Experience at Suzaki Shokuryohin Ten### Highlights- The udon is outstanding.### Additional Information- First, grab a number ticket in front of the restaurant.### Parking- Available.### Rules- Line up next to the restaurant before opening time. Each group will be asked if they prefer hot or cold udon, and whether they want large or small sizes. You will need to specify the number of each. Payment is made in advance at the grocery store next door, where you can also purchase toppings.Located in a residential area of Mitoyo City, this udon shop is said to be one of the best in Japan. It has been five years since my last visit. Upon arrival, I took a number ticket and was number 19, indicating about 40 people ahead of me on a weekday, just 10 minutes before opening.When the time comes, customers are called in order of their tickets. The menu offers four options: hot or cold udon, and large or small sizes. While waiting, the staff will take your order. Once it’s your turn, you can pick up your udon.After receiving my order, I headed to the condiments area to add my preferred toppings, which include green onions, ginger, raw eggs, onsen tamago (hot spring eggs), and broth. Note that raw eggs and onsen tamago come at an additional cost. Next, I entered the grocery store next door, where tempura is available for topping. After that, I proceeded to the cashier. The payment system has changed from post-pay to pre-pay.After paying, there is an eat-in area across the street where you can enjoy your meal. This area has been nicely maintained, unlike before. Additionally, broth is available here, so you can adjust the flavor if needed.This time, I ordered:- **Hot Large Udon (JPY 500)** - Topping: Raw Egg (JPY 60)The udon has a chewy texture with an incredible firmness, even when served hot. The delightful bounce of the noodles is enjoyable. Mixing in the raw egg elevates the dish to another level. It truly is delicious udon.- **Cold Large Udon (JPY 500)** - Topping: Chicken Tempura (JPY 150)First, the udon. The noodles are shiny and have a distinct edge. The firmness is exceptionally strong when served cold. I’ve tried various udon, but this level of firmness is rare. The texture is smooth, and the noodles are genuinely delicious. The dipping sauce has a sweet umami flavor that is rich without being overly salty. The chicken tempura topping is juicy and substantial.After a long gap since my last visit, many things have changed. Prices have increased slightly, and there are now more affordable options at other famous Sanuki udon shops. However, the udon here remains top-notch. The noodles are simply delicious. Although it’s a bit out of the way and the hours are limited, this is definitely a place to include in a Sanuki udon tour. Less

(Note: I rate on a scale where 3.4 is average and 3.5 or above means I would like to return.)This is a udon restaurant located in Kagawa, recognized as one of the top 100 restaurants.I arrived at 9 AM when they opened, and there were already about 100 people waiting. However, the turnover was quick, and I was able to eat after about 40 minutes of waiting.You can choose between hot or cold udon, and the sizes are limited to large (2 servings) or small (1 serving).The noodles are thick and have an incredible chewiness.It was a great meal.Parking available.Table seating.Total spent = JPY 1000 for 2 people.Satisfaction level = ★☆☆☆☆Likelihood of repeat visit = ★☆☆☆☆Recommended occasions: Date, FamilyThank you for reading until the end. I hope you found this helpful. I would greatly appreciate it if you could "Follow," "Like," or "Save this restaurant." Thank you very much! Less

I have the impression that many udon shops are closed on Wednesdays, so I was delighted to find this one open. Perhaps because of that, it was quite busy with many customers.Even though it was a very hot day, the staff showed great consideration for waiting customers by sprinkling water and providing parasols.Despite the large crowd, the turnover was quick, and I was able to enter sooner than I expected.This time, I enjoyed the Kamatama Udon. The noodles were chewy and incredibly delicious. At first, I thought the portion might be a bit small, but by the time I finished, I was completely satisfied. It's no surprise that this place is so popular! Less

Suzaki Shokuryohin TenJust a 10-minute drive from Mitoyo Torisaka Interchange.I arrived at 8:20 AM.Received ticket number 8.I ordered the hot udon, large size, with egg and kakiage.This is said to be the best udon shop in Japan.Even Mario's hat-wearing dad was there, which made me doubly satisfied!Of course, the udon was exceptional!I can't quite describe the flavor quality, but the firmness and texture of the noodles were perfectly balanced.The kakiage was also flawless!I want to visit again, but since it's quite a journey, I'll cherish this memory. Less

【Access】Let's go by car.【Order】- Warm Small- Raw Egg- TempuraDuring my visit home, I took a day trip to Kagawa with my mother. This was our first stop on our udon journey. It's a restaurant ranked number one in the udon category on Tabelog, known for its outstanding reputation.In conclusion, it was simply delicious.We arrived before 11:00 AM and there were no sold-out items. From the reviews, it seems surprisingly calm on weekdays.We served ourselves with green onions, ginger, and raw eggs, then headed to the counter. There, we picked up some tempura and paid at the register. The system was quite interesting, and I realized this truly is a "grocery store."There is an eat-in area across from the register, so we enjoyed our meal there. I added a dash of soy sauce from the table and mixed it in. Some comments mentioned that the cold noodles were too firm, so I opted for warm, but I probably should have stuck with cold.The noodles had a strong texture, almost like gummy candy, but I think this is what Sanuki udon is all about. They went down smoothly, and the wheat flavor was rich and delicious. While there were no surprises with the tempura and other items, I felt that if you want to simply enjoy the noodles, this is the place to go.It was a great meal. Less

On a Saturday in August, I arrived just after 10 AM. To my surprise, there was no wait! I was lucky with my timing. I was asked whether I wanted my udon cold or hot, and I chose to wait in the cold line. My order came out quickly. I added some condiments and settled down to eat on a bench inside the restaurant.The texture was incredible! I've never had anything like it before. This is what Sanuki udon from Kagawa is all about! It was exactly what I was looking for! The noodles were firm yet perfectly cooked all the way through.Since I got in so quickly, I highly recommend this place if you're traveling to Kagawa. Less

There was a line of about 100 people, but the turnover was quick, and I was able to get in after about 30 minutes.What surprised me the most was the texture of the udon. It has a unique firmness that is different from the strong, chewy texture of Yoshida udon from Yamanashi. It's hard to put into words, but if I had to compare it, it's like the difference between Rocky and Drago in "Rocky IV"—both are strong, but in different ways.I can see why this place was rated the best in Japan on Tabelog; the taste was truly exceptional. The chikuwa (fish cake) we ordered alongside it was also delicious, making it well worth the wait for that bowl. Less

This is my second visit after watching the Biscuit Brothers' YouTube channel. Last time was in winter, and this time it's summer!Since it's summer, I added a cold dish and a hot spring egg, along with shrimp tempura.I absolutely love the shrimp tempura here!!!The noodles have a great chewiness, providing a satisfying experience.I arrived on Saturday at 11:00, feeling a bit anxious about whether they were still open, but it turned out to be fine!I was lucky to be seated right away without any wait. Thank you for the wonderful meal! Less

Arrived on a weekday at 8:15 and got ticket number 7. While waiting in the car, an attendant signaled us to line up at 8:45. I was 15th in line, so I comfortably entered during the first round.While waiting, I was asked for my order, and I chose the cold udon for JPY 500. Once inside, the udon was handed to us in order, and I topped it with green onions, ginger, and either a raw egg or a soft-boiled egg at the condiment station before heading to the register. By the way, there’s also dipping soy sauce available at the dining area, so be careful not to overdo it.On the way to the register, there were freshly fried tempura available, so if you want some, you can add that too. I highly recommend the crab stick tempura! Just a heads up, the register only accepts cash.After paying, I headed across the road to a prefabricated building (with air conditioning!) for eat-in.It was a bit amusing to see strangers who had lined up early in the morning all focused on eating their udon at the same table.The udon had a firm texture yet was easy to bite through, and the smoothness going down was fantastic! I recommend breaking the soft-boiled egg at the end and mixing it in! The line may be long, but the turnover is quick, so definitely give it a try! Less

Visit Time: Just after 11 AM on a weekdayQueue: Almost noneOrder: Chilled Udon Large with a Soft-Boiled EggThis was a long-awaited visit, and I felt it deserved a 5-star rating as it stands at the top of the udon genre. Even though I arrived just before noon on a weekday, there were only two people ahead of me waiting for their udon, so I was served almost immediately. The udon had a wonderful chewiness, and it paired perfectly with the broth, making it easy to finish in no time. I found myself wanting to order another bowl right away. Next time, I think I’ll go for a raw egg instead of a soft-boiled one. It was a great meal! Less

---Review from February 2022---2022 marks a season of price hikes. Flour, gasoline, dairy products... even the popular snack Umaibo is seeing price increases. Given the humanitarian crisis and energy embargo risks in Europe, Japan's price hikes may hurt household budgets, but at least they don't cost lives, so we should accept them with grace. I just hope peace comes soon. Dealing with the coronavirus is already frustrating enough...However, in such a dark social climate, it's important to shine a light on the good. Let me introduce you to the miracle of Sanuki Udon at Suzaki Shokuryohin Ten.My first visit was in 2009, and this is now my 10th visit in 2022. This old-fashioned store starts forming a line by 9 AM, with over 20 people waiting, all holding numbered tickets. If you look at the parking lot, you’ll notice that more than half of the cars on weekends are from outside Kagawa Prefecture.While the customers are bustling, the store itself is quite simple. You can choose between hot or cold udon, in either large or small sizes, and the only topping available is a raw egg.As usual, I ordered a small cold udon. After receiving my udon, I added a little bit of the dipping sauce and a generous amount of green onions and ginger to complete the dish. Can you believe this is only JPY 230? Such a price is unheard of these days. Even within Kagawa Prefecture, many udon shops have raised their prices due to the increase in flour costs. However, since 2019, this place has impressively kept its prices unchanged.I would love to eat two large servings, but since I’m on a pilgrimage to 11 udon shops, I have to settle for one small serving. It’s important to compare each shop under the same conditions. Although adding a raw egg is an option, I prefer to savor the udon on its own. The noodles here are simply outstanding.The thick noodles, chilled and neatly arranged like white silk, are a beautiful sight. I pick one up and chew it slowly. It takes some effort to command my jaw to chew. The texture is incredibly firm, truly the pinnacle of udon.Yet, the more I chew, the more the flavors unfold. So sweet. So delicious. My mouth is filled with the aroma of wheat, making me feel happy. Each visit leaves me in awe. I know it’s amazing, but I can’t help myself. Simple is best. Suzaki is indeed the ultimate destination for udon pilgrims. Let’s enjoy this miracle.Although the shop opens at 9 AM, it often sells out by 11 AM on weekends, which shows its popularity. With about two hours of operation, it’s a challenging endeavor.After finishing my udon, I return my bowl and proceed to pay. The after-the-fact payment system, based on trust, matches the nostalgic charm of this old building.As a devoted fan of Suzaki, I hope they continue to offer their firm noodles for a long time, and I appreciate their price stability, but that’s only possible if the shop remains in business. Looking back, my first visit in 2009 had the small cold udon priced at JPY 150. From 2009 to 2022 (+13 years), it’s gone from JPY 150 to JPY 230 (+JPY 80)—that’s quite an effort. It brings back memories...I hope they continue to be the miracle of Sanuki Udon, and I would like them to appropriately reflect the increase in material costs in their prices. Please don’t overdo it. I’ll be back again. It was a great meal.Ranking of the 11 shops in 2022: Suzaki Shokuryohin Ten > Ippuku > Utsumi Udon > Yamakoshi Udon > Okasen > Yanagiya Nishi Ohama > Yoshiya > Kamito > Moriya > Issho > Seto Hare---Udon (JPY 230) Less

This was my second udon tour in Kagawa this year. I arrived at 8:25 AM on Sunday, and there was already quite a line. As expected, it’s ranked number one in the udon category on Tabelog. Although the usual opening time is 9 AM, they opened at 8:30 AM for us. It was nice to have shade from the building while waiting in line for a long time. While waiting, I placed my order for a small cold udon for JPY 350. After about 60 minutes in line, I received my udon. I topped it with green onions, ginger, soy sauce, MSG, and a raw egg for JPY 60, then headed to the tempura section. I added a small kakiage for JPY 70 and completed my payment. After paying, I crossed the street to enjoy my meal in an air-conditioned space. I mixed the raw egg with soy sauce and savored the firm noodles along with the warm kakiage. It was absolutely delightful. I was also happy to see they offered a half-size kakiage. It was a great meal! Less

I arrived at the restaurant just after 6 AM and took number 3. There were already two cars parked in the lot. We left and returned around 7:45, but there was still plenty of space in the parking lot.I purchased semi-dried noodles and udon soy sauce from the grocery store. The restaurant opened at 8:30 today.I gathered information about the process of enjoying udon from other reviews, so I’ll share my impressions right away. I ordered a small cold udon with a warm egg topping. Just as rumored, this is the epitome of Sanuki udon! It had a great chewiness and a rich wheat flavor, and the smooth texture made it disappear in no time. Following the advice to use less soy sauce, I added just a little, and mixing it with the warm egg gave it a slight kama-tama style. I was able to savor the deliciousness of the udon thoroughly, which made me feel so happy. I won’t miss this place when I come back to Kagawa! Less

I visited on the second day of the three-day weekend, marking my first visit in seven years. I arrived around 6:15 AM to get a number ticket and was number 3. I wonder what time the first two arrived... I believe the usual opening time is 9 AM, but does it open earlier during busy periods? I hurried to Nishibashi Teuchi Udon and returned around 7:45 AM, relieved to be guided to a parking space in front of the restaurant.I ordered a small cold udon and a soft-boiled egg. The texture and flavor of the udon were excellent. It was very delicious. By the time I left, there was a long line forming. It was a great meal! Less

Even living in Kagawa, the Udon Prefecture, it's not easy to visit Suzaki Shokuryohin Ten. My friend R wanted to go during our upcoming trip home. I still remember the amazing noodles from when I visited on a weekday morning a few years ago—just thinking about them makes my mouth water! On the day of our visit, we aimed to leave home an hour before opening. Upon arrival, Mario, the friendly staff member, guided us to the parking area. We received a numbered ticket and waited in a cool, air-conditioned room until just before opening. It was a scorching day, over 30 degrees Celsius, so this was a blessing! (*´-`) As opening time approached, we lined up according to our ticket numbers. We were number 30. Instead of lining up directly in front of the store, we ended up on the roadside next to it. While waiting, the staff came to take our orders. Initially, I thought about ordering one warm udon and one cold udon, but since there would be a difference in preparation time, I decided to order two warm small udon bowls—one with a raw egg (Kamatama) and the other with a soft-boiled egg (Onsen Tamago). R also ordered two small bowls (since ordering one large would reduce the egg ratio), and my companion ordered one small bowl. As soon as the opening time arrived, the noodles were served as soon as they were cooked. Finally, those exquisite noodles were right in front of us! I was so excited. At the entrance, we split into two lines for cold and warm udon. While waiting in the warm udon line, the staff brought out five small bowls on a tray, saying, "Here are your warm small bowls." Hmm? The color of the noodles looks different... I noticed they lacked that translucent quality I remembered. Well, they were freshly cooked, so it should be fine. However, we still had a long wait to get to the egg and toppings station. I wanted to mix the egg in while the noodles were still hot! Even though it was Kamatama, this was a major oversight... (；ﾟДﾟ) In the end, it took about 4-5 minutes to reach the egg station, and then we waited a few more minutes in line to pay. After that, we crossed the street to the dining area, and finally, it was time to eat! I mixed in the egg and said, "Let’s dig in!" As expected, the egg didn’t solidify much, and it felt more like a TKG (Tamago Kake Gohan) udon experience (T_T). The noodles had a nice edge but were a bit firm and lacked smoothness (based on my personal comparison). They felt quite different from the noodles I had before (just my opinion). Previously, when I visited on a weekday, I was able to enjoy the udon straight from the pot and mix in the egg immediately. I also passed through the register quickly back then... Those noodles were so translucent... Still, the texture was impressive. They were delicious udon noodles. Perhaps we had set our expectations too high... (^◇^;) After finishing everything, we returned our dishes next to the register. At this point, there was still a long line in front of and beside the store, just like before. Most of the cars in the parking lot were from outside the prefecture. I’m grateful for that. Visiting such a popular restaurant during a holiday was a bittersweet experience. I hope to find a weekday off to seek out those exquisite noodles again! Less

The second stop on my udon tour was Suzaki Shokuryohin Ten. As expected for the first day of a three-day weekend, the parking lot was full, but I followed the parking attendant's instructions and parked in a line on the street.We waited about 30 minutes in the shade. I ordered two small cold udon bowls. Upon entering the restaurant, I picked up a bowl, added green onions and ginger, drizzled some soy sauce, and then grabbed some tempura before lining up at the register. Being a grocery store, it felt like a small supermarket.The eat-in area is across the street from the restaurant. As I took my first bite of the noodles, I was amazed by their incredible firmness and the rich flavor of the wheat. The croquettes were freshly fried and absolutely delicious. This place is truly at the top of the udon game. I think it’s incredible to enjoy such expertly crafted udon at this price.It's a shame they only offer soy sauce udon, but this place truly excels in udon. I definitely want to come back! Less

The best udon shop in Japan! I've wanted to visit this place for a long time.I left Matsuyama at 5:00 AM and arrived around 6:40 AM, thinking I might be the first in line, but surprisingly, I was fifth! There were some serious fans ahead of me. I took a numbered ticket and parked my car in the lot in front of the shop. Since it was hot, I waited in the car. At 8:45 AM, they started lining us up by number, so I got in line at 8:40 AM. The staff asked if I wanted cold or hot, and what size, so I ordered cold and large.As soon as the shop opened at 9:00 AM, I entered and was handed a bowl of udon with the order "Cold, large." I topped it with green onions, ginger, and dipping sauce, added some chicken tempura from the shop next door, and paid at the register. Then, I enjoyed my meal in a cool little hut across from the shop.As expected from the best udon in Japan, the noodles had great texture and were incredibly delicious. I found that using just the right amount of dipping sauce allowed me to fully enjoy the original flavor of the udon, which was fantastic. It was so good that I finished it in no time. I thought the large size, which comes with two servings, might be too much, but I devoured it all.Being the best in Japan and a Saturday, there was an enormous line in front of the shop.It was absolutely delicious.Thank you for the great meal! Less

"Suzaki Shokuryohin Ten""Small (Cold) Onsen Tamago & Chikuwa Isobe Age"There was an incredible line.And it’s a retail store.Surprisingly, the wait from lining up to being served was quite short.In the meantime, I enjoyed the freshly boiled udon.It was incredibly firm and the best udon I’ve ever had.The more you chew, the more flavor it releases.Have I ever eaten such a hard type of udon before?It was a moment of tasting the best in the world.Above all, the atmosphere was absolutely fantastic.It became a strong memory. Less

I visited on a Friday at 11 AM.There were about two groups ahead of me, so I was able to make my purchase quickly.However, most of the fried items were sold out.You can choose between hot or cold, and I ordered the cold option.The customer before me was told that ordering hot would take longer, so it might depend on the timing.For the onsen tamago (hot spring egg) and raw egg, you can help yourself.You also pour the soy sauce yourself, but be careful not to overdo it since the udon itself is quite salty.The thick noodles have a nice bounce to them, which makes them unique.I can understand why many people get hooked on them.I enjoyed my meal in the car in the parking lot, but it seems there is also a dining space across from the restaurant.It was delicious, thank you for the meal! Less

I finally visited Suzaki Shokuryohin Ten. I arrived before 9:00 AM, but there was already a long line. As expected from such a famous restaurant, I waited for nearly an hour. I ordered the large hot udon with a raw egg, along with tempura chikuwa and kakiage as toppings. Wow, the udon here is truly impressive! Even though it was served hot, it had a great chewiness and the flavor of the wheat really stood out. The fried items were also piping hot and crispy, making them delicious as well. I will definitely be coming back. It was a great meal! Less

I visited on Sunday at 8:45 AM.I was informed that the line would start at 8:45, but by the time I arrived, my number was 58. Many groups of around three people were ahead of me, so I estimated there were nearly 200 people in front of me.I was amazed by the popularity of this place.Due to the crowd, I was limited to ordering one bowl of udon per person that day.---**Order Details*** Large Udon (JPY 500, cold)* Onsen Tamago (JPY 100)* Chicken Tempura (JPY 150)* Crab Stick Tempura (JPY 180)* Chikuwa Isobe Age (JPY 65)* Meat Croquette (JPY 100)* Small Kakiage (JPY 70)* Chicken Kara-age (JPY 80)Since I had no other udon plans for the day, I ended up with a generous lineup of dishes (laughs).---**Udon**In a word,"I finally found the udon I was looking for in Kagawa."The noodles had a firm texture, were tightly bound, and had a smooth finish.The balance between chewiness and going down the throat was excellent, making it the ideal Sanuki udon.It’s not a large establishment, but I can understand in one bite why so many people gather here.---**Toppings**The quality of the toppings is also very high.Unlike other udon shops, where the tempura can often be cold, here they served many warm, freshly fried items, showing they put in extra effort.Each topping provided satisfaction beyond its price, and I found myself taking more than I intended.---**Atmosphere**Additionally, unlike other udon shops, the dining area is in a separate building from the store, which is a nice touch.There are plenty of seats, it’s clean, and the air conditioning is effective, allowing me to enjoy my meal relatively stress-free despite the crowd.It left a very good impression that they have made efforts to ensure comfort even in a popular restaurant.---**Heartwarming Service**Since the register was the same as the shop, I was trying to buy some udon as souvenirs when a female staff member kindly said,"Please enjoy your udon while it’s still delicious!"Thanks to her, I was able to enjoy the udon in its best condition without feeling rushed.I believe this warm service is one of the reasons why this shop is so loved.---**Conclusion**Taste, price, toppings, atmosphere, and service.I was completely satisfied with everything.I liked it so much that I bought 20 packs of udon as souvenirs on my way back (laughs).There are many attractive udon shops in Kagawa, but personally,"If I had to choose one in Kagawa, it might be this one."This place has become a favorite of mine to the extent that I want to visit it first when I come back to Kagawa. Less

I visited on a Sunday.I arrived at 8:00 AM and received ticket number 21.There was only one parking spot left near the restaurant, but there are several dedicated parking areas nearby that can accommodate a good number of cars.I waited in the air-conditioned waiting room. At 8:45, we were instructed to line up in order of our ticket numbers in front of the restaurant.By the time it opened at 9:00, there was a huge line—there must have been around 150 people. Some customers who arrived at that time decided to give up and leave.While waiting, they took our orders. The options were hot or cold, large or small. I chose a small hot udon.After a short wait inside the restaurant, they brought my udon. I topped it with green onions and ginger, and added a raw egg for an extra charge.I then carried my bowl to the register in the grocery store section of the restaurant to pay. Payment is cash only.I returned to the waiting area with my bowl, but no one was saving seats. Everyone seemed to eat quickly and leave, allowing for smooth turnover.From arrival to finishing my meal, there was a systematic flow, which helped manage the long line efficiently.The udon was incredibly delicious.It had a strong chewiness, but unlike Marugame Seimen, it didn’t have a bouncy texture; instead, it had a pleasant bite.I broke the yolk halfway through, but I wondered if I really needed the egg.As expected from a popular restaurant! Less

I started my day a bit late after climbing the Torii gate in the sky from early morning, but I managed to be the 20th in line by 8 AM on Saturday! After leaving KKG at 2 AM, I was ready for some morning udon after a good workout! ♡(人*´∀｀) I come here every month to my favorite Suzaki Shokuryohin Ten! Even though it’s not strictly an udon shop, the noodles have a wonderful chewiness! The way they prepare the noodles shows they really consider the turnover rate. (*´∀`)♪ The owner works hard wearing a Mario hat even in the heat at 8 AM! What I ordered was: ◇ Cold: Small [with an added Isobe-age for about JPY 180] for me. I also added a raw egg! Tax included, it was JPY 400 ♡ and the raw egg was JPY 60. ◇ Cold: Large [for my husband, not sure what else he ordered] I believe it was around JPY 500 (tax included). He also added a raw egg, which I think was JPY 60. I absolutely love the chewiness of the noodles here, and the way the raw egg blends in is just amazing! ♥ I really enjoy it! (*´∀`)♪ Plus, it’s affordable! The way they prepare the noodles is so refined! (／▽＼)♪ There are two dining areas; in winter, there’s a stove, and in summer, they have air conditioning! ♪ On the table, there’s a bottle of concentrated dashi soy sauce, but it’s quite strong, so please use just a little! (人*´∀｀) Thank you for the delicious meal!~ (^.^)(-.-)(__) Less

2026.7.9 (Tue) First Visit 【Day 1 of Summer Trip to Shikoku】 I drove from Nagoya to Shikoku! On this trip (to Kagawa Prefecture), I will enjoy visiting various udon shops.After an early start, the first place I headed to was "Suzaki Shokuryohin Ten" located in Takase Town, Mitoyo City, Kagawa Prefecture.This is a renowned udon shop said to serve the best udon in the world."Suzaki Shokuryohin Ten" in Mitoyo City, Kagawa Prefecture, is an extremely popular shop known to all udon lovers! Some even rate it as "the best udon shop in the world."Following the navigation, I arrived at 10 AM on a weekday, but there was already a line forming. There is a parking lot right in front of the shop.Although it’s an udon shop, it has the appearance and atmosphere of an old-fashioned Showa-era supermarket, just as its name suggests.This famous shop attracts not only tourists like us but also locals.I joined the end of the line and entered the shop in about 5 minutes. A female staff member explained that the line splits between hot and cold udon, and I joined the line for cold udon. My family went to the line for hot udon, splitting into two groups.⚫︎ Udon Small x2 ⚫︎ Chikuwa Tempura ⚫︎ Croquette ⚫︎ EggSuzaki Shokuryohin Ten operates on a self-service basis: 1. Order the number of bowls 2. Add tempura or egg as toppings as desiredIt’s fun to customize your own dish! After settling the bill, we took our bowls across the street to enjoy in the building on the other side.The noodles have a firm texture and a wonderfully chewy bite. With each bite, the flavor of the wheat expands.The noodles themselves have a good amount of saltiness, so just a little soy sauce is enough to satisfy.It’s a simple dish, yet the quality is outstanding. This is what Sanuki udon is all about! It was incredibly delicious.No wonder it’s on the list of top 100 restaurants. It was a great meal! Less

I visited before heading to Konpira Shrine from Takamatsu.This is one of the places I had always wanted to try based on reviews and recommendations.Despite it being a rainy weekday, there were people in front of the restaurant.I parked my car in the lot in front and made my way inside.When it was my turn in line, the staff asked, "Cold or hot?" The options are limited to cold, hot, regular, or large, which allows for quick service, and soon enough, I received my bowl of udon.After receiving my bowl, I added some dipping sauce and garnishes like ginger and green onions, then chose some tempura and croquettes at the register before paying. After that, I headed across the street to enjoy my udon.Although it was raining, the short distance of about 10 meters made it manageable to run over.The taste of the udon I had been looking forward to was indeed exceptional.I started with a regular cold udon and then shared a large hot udon with my husband.Both were delicious, but I preferred the hot one for its chewy, mochi-like texture.Overall, it was a fulfilling experience in many ways. Less

It takes just over 10 minutes by car from JR Takase Station to visit the BRONZE AWARD-winning udon restaurant, Suzaki Shokuryohin Ten.I arrived 50 minutes before the 9 AM opening on a weekday, and there was no one waiting. A number ticket system was in place, and I was the third group in line. Starting at 8:50 AM, we lined up according to our ticket numbers. At this point, I had ticket number 19, with about 50 people ahead of me.When it was my turn, the owner asked if I wanted hot or cold udon, and whether I wanted a small or large portion. I ordered a large cold udon for JPY 500.As soon as the restaurant opened, I entered and shortly after, the udon was cooked. After receiving my bowl, I served myself with dipping sauce, green onions, ginger, and egg, and added some tempura from the selection available in the restaurant before heading to the register to pay.I also purchased a crab stick tempura for JPY 180.There is no eat-in option inside the shop, so I took my bowl across the road to a resting area that resembled a break room, where I enjoyed my udon at a table.The texture of the udon was incredibly firm, unlike any udon I had ever tasted, and it was surprisingly delicious. I was advised that not adding a raw egg would allow me to better appreciate the flavor of the udon, and I’m glad I followed that advice.I enjoyed every bite until the end and ended up buying some semi-raw noodles and dipping sauce to take home. Less

This is a must-visit udon restaurant when I return to Kagawa. I arrived right when it opened (o^^o).There is parking available in front of the restaurant and a second parking lot nearby.At the entrance, there was a line of about 10 groups waiting.While waiting, I was asked for my order; I chose warm udon with cold toppings.You can customize your toppings as you like, but be careful with the amount of the dipping sauce—it might be store-bought?The udon had a great texture, shiny and glistening. It truly felt like authentic Sanuki udon and was delicious!I ate in a separate area, and while the bowls are returned next to the register, I wondered who would take them back! It turns out they were selling bowls as souvenirs inside the restaurant.The restaurant seems to be doing well, as the building outside of the dining area is new and clean (*´ω`*). Less

I thought I would never come here, but I saved the information about Suzaki Shokuryohin Ten, which is said to have the best udon in the world. Since it was close to my travel destination, I decided to give it a try. I arrived on a weekday at 11 AM, just 30 minutes before closing. Although there was a line, it seemed manageable, so I decided to wait. *I had researched beforehand that they ask whether you want hot or cold udon, which determines the line you join. They also ask if you want a small or large serving.* Once my udon was ready, I received it in a bowl and proceeded to add my own dipping sauce, green onions, ginger, and egg. Then, I topped it off with some fried items available in the shop and paid at the register. I enjoyed my udon at a nearby resting area across the street while holding my bowl. I was initially skeptical due to the unusually high ratings on Tabelog and the positive reviews online, but I was blown away. The texture was incredibly firm, and it had a quality I had never experienced with udon before. Honestly, I feel like I can't eat any other udon after this. I was contemplating a second bowl when they announced closing time. There were quite a few people even on a weekday, so I need to plan better for my next visit, but I was truly impressed. It was delicious! *Please note that there are no drinks available, so you’ll need to either bring your own or purchase them from the shop. There is a dedicated parking lot right in front and near the police box.* Less

A long-awaited trip to Kagawa for udon! The first stop was Suzaki Shokuryohin Ten, a place I had always wanted to visit. To enjoy as much as possible, I planned my visit on a weekday. I arrived around 8:10 AM on Monday and was the fourth in line. I spent some time at a nearby farmers' market while waiting for the opening. By the time the restaurant opened, there was a long line! However, the turnover was impressive, so the wait wasn’t too daunting. I debated between cold and hot udon, but I decided to go with the cold this time. I intended to savor the noodles, but I couldn’t resist the temptation of the egg. I also picked up a croquette! The thick, chewy noodles released more flavor with every bite, and they paired perfectly with the soft-boiled egg. The croquette was incredibly crispy and delicious! This restaurant was a perfect start to my udon journey. Less

At this point, it all comes down to personal preference! HahaSince I came to Udon Prefecture, I had to visit the top-ranked udon shop in Japan.First, the welcome was a crowd of people... HahaIt was the weekend, and there were so many customers that there was a huge line!!!But of course, it’s udon! The turnover rate is impressive!!!Every customer had a happy face and was making delightful sounds while enjoying their udon!The thickness of the noodles, the chewiness, and the texture... Personally, I wish there was a bit more of the wheat aroma wafting through.But honestly, seeing all the happy faces of the customers here leaves me speechless!I still have a lot to learn about udon, but I hope to find my favorite udon someday!!!It was a wonderful restaurant!!It was a great meal! Less

I finally visited Suzaki Shokuryohin Ten, a place I had been curious about during my Kagawa udon tour. This time, I ordered a small cold udon topped with a soft-boiled egg and a side of kakiage (tempura). To put it simply, the noodles here were exceptionally delicious. The cold noodles were firm and had a strong chewiness, with a delightful chewy texture and a hint of sweetness from the wheat, showcasing the true quality of the noodles. When mixed with the soft-boiled egg, the umami of the dipping sauce became creamier, creating a flavor that I really enjoyed. The simplicity of the udon made the deliciousness of the noodles even more apparent. I also had the kakiage, and even with both the udon and kakiage, the total was only in the 500 JPY range, which is quite affordable. Given the quality at this price, my satisfaction level was extremely high, even for Kagawa. True to its name, the restaurant retains a grocery store atmosphere, with a simple menu allowing you to choose between hot or cold, and large or small portions. According to Tabelog, the operating hours are from 9:00 to 11:30, and they close when the noodles run out, with regular holidays on Tuesday and Wednesday. It’s advisable to check for the latest information before visiting. This place focuses on the noodles themselves rather than flashy toppings or well-known specialty dishes. Personally, this bowl left a strong impression on me during my Kagawa udon tour. Likelihood of revisiting: S Less

The first memorable stop on my trip to Kagawa was at Suzaki Shokuryohin Ten.I arrived 15 minutes before opening, and thanks to a staff member outside holding a udon fan, I was able to find the parking lot smoothly without getting lost, even as a first-time visitor. I received a numbered entry card at the entrance and joined the line with rising anticipation.When ordering, you choose whether you want your noodles cold or hot, and the portion size—large or small. Since I had more places to visit afterward, I opted for a small cold serving with just an egg as a topping. While moving through the line, I discovered souvenir udon that I could enjoy at home, so I made sure to purchase some as well. After a seamless operation, I received my udon and completed the payment before moving to a separate building to finally enjoy my noodles.The noodles in front of me glistened beautifully, immediately catching my eye. As I took a bite, I was greeted with a pleasant chewiness and a strong texture that is characteristic of authentic udon. I was genuinely impressed by the incredible quality and the fact that it was only around JPY 400, even with the egg.Since I ordered it cold this time, I didn’t fully experience the rich flavor of the wheat in the udon, so I made a mental note to try the hot noodles next time. It was a fantastic start to my trip. It was a great meal! Less

I arrived around 9:30 on Saturday. Perhaps due to the light rain, there wasn't much of a line, and I received my bowl in about 30 minutes.I ordered the Hiyashi (cold udon), but there was a slight delay compared to my companion's Atsu (hot udon). The Hiyashi had an incredibly strong chewiness, and I was satisfied with the small size. I tried both with and without the egg, but personally, I found the soy sauce a bit sweet, so it was a little overwhelming without the egg. The tempura was freshly fried, crispy, and delicious. Less

On a weekday morning, I visited to try Kagawa's most popular udon before going hiking. Arriving before 10 AM, it didn’t seem too crowded. I parked my car and joined the line. Normally, they come to take orders while you wait, but no one came, which caused a bit of confusion at the pickup area.The proper procedure is as follows:- Stand in line (before 9 AM, you apparently need to take a numbered ticket).- While waiting, they come to take your order, so you need to specify whether you want it cold or hot, and whether you want a small or large size.- When you reach the front, you receive your order, add green onions, ginger, and tenkasu (tempura bits), and if you want an egg (raw or soft-boiled), you crack it in yourself.- Before the register, you can pick your favorite tempura.- Finally, pay in cash at the register.Since no one came to take my order, it wasn’t my fault. I told them I wanted a cold large udon at the pickup area, then stepped aside to let about 7 or 8 people go ahead before receiving my order. I added green onions, ginger, and a soft-boiled egg, and grabbed a croquette.I usually don’t go to Marugame Seimen much, and my knowledge of udon is quite limited, with no particular preferences. However, I’ve always associated Sanuki udon with its strong chewiness. The udon I’ve had in Takamatsu didn’t seem that chewy, but this udon was definitely firm and had the texture I expected from Sanuki udon. I think that’s why this place is so popular. I feel like this type of noodle is better enjoyed cold.Honestly, it’s quite a trek to get here. I doubt I’ll find udon that’s tastier than this anytime soon, so I might stay away from udon for a while.On my way back, I saw a sign for Kompira-san, so I stopped by before heading to the mountain, and the 1,368 steps were quite a workout. Less

I visited this place because it ranked first in the Tabelog udon restaurant category and caught my attention.I arrived at the restaurant around 10 AM. There was a line for hot udon since it takes longer to prepare, but I was informed that cold udon could be served immediately. Since it was a weekday, the wait time was about 15 minutes.I usually only eat cold udon, but I heard the hot udon was delicious, so I ordered one of each. The noodles had a nice chewiness and were just the right firmness for my taste. The cold udon was consistently delicious, but the hot udon paired well with the noodles and was also tasty, so I was glad I tried it! Less

This udon shop is aptly named a grocery store, as it resembles a small supermarket. They only offer two types of udon: cold and hot, so I ordered one of each. Noticing that everyone around me was adding an egg, I decided to go for the hot udon with a soft-boiled egg on top. It was incredibly delicious. I had already visited three udon shops the day before, but this place had the strongest, most resilient noodles that maintained their chewiness even in the hot udon, which I preferred over the previous three. For those who enjoy firm noodles, I especially recommend the cold udon. Less

This udon shop is probably the highest-rated among its peers, with an impressive score on Tabelog and a regular presence at the Tabelog Awards. I had been curious about this place for a long time and finally got to visit.Having read many reviews, my expectations were quite high, but the texture of the noodles did not disappoint—it was absolutely fantastic. The croquettes were delicious as well!I thought I would have to arrive early to avoid long lines, but even arriving around 10:30 AM, I was able to get to the udon without waiting for an hour. Less

I visited the renowned Suzaki Shokuryohin Ten located in Mitoyo City, Kagawa. It's a place that every udon lover dreams of visiting at least once. It had been a while since my last visit.On this day, the sun was blazing. Honestly, waiting in line under the scorching heat was quite tough, but even that discomfort became the perfect spice to enhance the exquisite bowl of udon that awaited me.I ordered a small size of cold udon, topped with the classic chikuwa tempura and a soft-boiled egg. Sitting on a bench outside with my bowl in hand, I took my first bite of the noodles and was left speechless by the sheer shock of flavor. The incredible elasticity and firmness of these noodles truly exemplified authentic Sanuki udon. The thick noodles, chilled to perfection in cold water, burst with the rich aroma and sweetness of wheat with every bite. I couldn't help but wonder what I had been eating all this time, as the vitality of the noodles showcased an overwhelming presence.The soft-boiled egg added an unbelievable touch. Breaking the rich, creamy yolk and mixing it with the sharp, thick noodles, then drizzling a bit of flavorful dipping sauce before slurping it all up was nothing short of a revelation. The strength of the udon was gently enveloped by the creaminess of the egg, creating a perfect harmony. The chikuwa tempura I ordered alongside was also exceptional, with its crispy batter and savory flavor making it the ideal companion for the cold udon.I find it curious why this place stands out as particularly delicious, even among many similar self-service restaurants. Although I came to Kagawa, I didn't have time for a full udon tour and could only make a quick stop here. Next time, I want to be better prepared and buy some souvenirs as well. Less

☁️ 7:30 ☁️ 3 people ☁️ Wait time: Started eating around 9:20 ☁️ Order: - Kake Udon (small, hot) Visited on Saturday, June 13th. I heard it gets crowded, and since I was in a large camper van, I arrived early at 7:30 and got ticket number 14. Around 8:45, just before opening, they started calling numbers for us to line up. Today, an older lady explained how to order. She mentioned she was a substitute, so maybe someone else usually does it? While she was explaining, I was asked about the amount of noodles and whether I wanted them hot or cold (on weekends, you can only choose hot or cold, not both). First, I received the udon, and then I added green onions and an egg. ↓ Next, I picked up some tempura. ↓ Then, I went to the register. Since I had a numbered ticket, I was able to eat about 15 minutes after lining up. ☺︎ By opening time, there was a long line! By a little after 8, the parking lot was starting to fill up, so if you're in a camper or a large vehicle, it's best to arrive early. The noodles had a strong chewiness and were truly delicious! This might be my number one udon so far. I took a lot of seasonings and tempura, but I definitely want to try the noodles with just soy sauce next time. However, the tempura was crispy, and this shrimp tempura for JPY 120 was quite special, so I’m glad I tried it! It's a bit hard to get to, which is a downside, but if the timing works out, I’d love to come back! Less

On my udon pilgrimage, I couldn't miss the long-awaited visit to "Suzaki Shokuryohin Ten." ✨ I arrived at 9 AM on a weekday, and there was already a long line in front of the restaurant! I hesitated for a moment, but the staff's excellent operation ensured a quick turnover, and I was able to enjoy my udon in less than 30 minutes. It was truly a taste that made me exclaim, "This is the standard!" I ordered the simple "Warm Soy Sauce Udon" with a raw egg topping. The thick noodles, as seen in the photo, have a smooth exterior but an incredibly strong chewiness that pushes back when you bite into them. The soy sauce and egg blend perfectly with these exquisite noodles, creating an ultimate bowl that allows the overwhelming quality of the noodles to resonate throughout my entire being. Less

As a woman who loves udon, I finally made it to Suzaki Shokuryohin Ten!Ranked number one in Japan for udon! = The best in the world!I was so excited to visit!Despite the heavy rain forecast and arriving around 11:00, I managed to get my smooth udon in just 10-15 minutes!Since it was a bit chilly, I opted for the warm small size, and it was exactly what I expected from delicious Sanuki udon!Warm yet with a firm texture, the aroma of the wheat was delightful!However, I added too many condiments, so next time I want to try just plain udon with a little green onion and one tempura! Less

On a Friday during my Kagawa udon tour, I visited the well-known Suzaki Shokuryohin Ten as my first stop. The restaurant is famous for its firm and chewy noodles, but they often sell out by lunchtime, so I arrived at 10 AM. There were about 15 groups ahead of me, but the staff quickly served the noodles into bowls, and I added toppings (onsen tamago and chikuwa tempura) before paying at the register. I noticed that the cold bukkake udon was a popular choice, and of course, I ordered it as well. I thoroughly enjoyed the strong, chewy noodles—delicious as always! It was a great meal! Less

- Ordered Menu:Cold Small Udon: JPY 350 Kakiage (Tempura): JPY 70 *The large size is JPY 500, and you can choose between cold or hot for both sizes. The small size seems to have 1 noodle ball, while the large has 2.Delicious! The noodles are among the best in terms of smoothness compared to other places, and they have a strong chewiness. You can feel the texture not just inside the noodles but also on the surface, which is a distinctive feature. Soy sauce, green onions, and ginger are self-service, while raw eggs and tempura are available for an additional charge, also self-service.- Wait Time:I visited around 9:25 AM on a Friday and found about 15 people in line. However, the turnover was quick, and I was able to purchase my udon and take a seat in about 10 minutes. Perhaps the rain kept the line shorter.- Atmosphere:Located in a residential area, the shop seems to be a combination of a house and a store. Several friendly older ladies were working as staff, and everyone was very welcoming. There was a diverse clientele, from locals to tourists. However, the parking capacity is somewhat limited, so I wonder how it is on weekends. Less

Suzaki Shokuryohin Ten.On June 3, 2026 (a weekday), I arrived just after 8 AM and received ticket number 4.Upon arrival, I spoke with a staff member wearing a Mario hat, who shared some interesting stories. It used to be a mini supermarket 20 years ago, but now it has become the best udon shop in the world. The elderly gentleman had a remarkably healthy complexion.For cold udon, it needs to be chilled, so if you want to enjoy both hot and cold udon at the same time, it seems that you should aim for a ticket number within 20 to have both served without delay.Both the hot and cold udon were exquisite bowls. They were truly delicious!The noodles themselves were fantastic...It was a great meal! Less

I came here because it has a rating of over 4 stars on Tabelog, and I had to wait in line!While waiting, I was asked for my order, but I was still in line...Even after adding condiments and an egg, I was still in line...I chose some tempura from the grocery store next door and paid for it.There were seats across from the restaurant, and I enjoyed my meal there!To be honest, I didn't feel as impressed as the rating suggested, and the noodles seemed slightly undercooked. It was also disappointing that the first bite wasn't hot.The udon was good, but it didn't quite deserve the over 4-star rating!Thank you for the meal! ☺️ Less

I visited Suzaki Shokuryohin Ten, the only restaurant in Japan to receive a bronze award on Tabelog and proudly ranked number one in the national udon rankings!I ordered the cold udon (small) for JPY 350 and the shrimp tempura for JPY 220.The udon noodles were the best—smooth and chewy! I arrived 50 minutes before opening on a Sunday and received number 27. I was seated about 10 minutes after opening, picked up my udon, and added toppings like green onions myself. It was truly delicious, and I definitely want to come back! Less

Two years ago, when I visited Kagawa, I was turned away from this restaurant because I didn't know it was closed on Wednesdays.Finally, I returned for a second chance after two years...I believe that preferences for udon vary greatly depending on one's family background and region. Recently, well-known chains like Hanamaru Udon and Marugame Seimen have become popular nationwide, but not long ago, it felt more common to eat at local udon shops. What I want to convey is that my roots are in the udon served with a dark broth typical of the Kanto region. Therefore, I was shocked by the white broth and udon served with dipping sauce.Udon preferences can be quite specific! What kind of udon is considered delicious in each category? I strongly felt that it’s best to do some research beforehand about the types of udon I like before hopping around udon shops in Kagawa, especially after trying Suzaki Shokuryohin Ten. (For those who love meat udon, tempura udon, udon with dipping sauce, iriko broth, or kamaage udon... etc.)Here are my observations and impressions:I visited on a weekday. The restaurant opens at 9 AM, and I arrived at 8:35 AM, being the 9th in line. First, I secured a number ticket in front of the shop. We lined up 10 minutes before opening. A gentleman managing the line shared various stories with us. Soon, a staff member came to take our orders. According to the gentleman, the parking lot can hold about 120 cars, and it gets full quickly. He mentioned that the longest wait he had seen was when someone arrived at 11 AM and didn’t finish eating until 2 PM during a busy holiday period. Although the turnover is quick, I could feel cars continuously arriving from 9 AM.The ordering process is simple: you choose between hot or cold, and large or small. They serve the udon in a bowl, and you can season it to your liking with condiments available on the counter—green onions, MSG, ginger, dipping sauce, soft-boiled eggs, and regular eggs. Then, you can grab tempura or other toppings at the register before paying. I opted for a simple cold small udon with a soft-boiled egg on top.As for the taste, I added plenty of green onions, just the right amount of ginger, a couple of shakes of MSG, and about 1.5 servings of soy sauce (you can add more later at the table). This udon with dipping sauce is among the best I've had. Personally, I would have preferred a bit more chewiness (I tend to lean towards firmer textures), but waiting 30 minutes for the food and finishing it in 5 minutes speaks volumes about its deliciousness.The most impressive part was the price.In this day and age, with such a crowd, it was only JPY 450... the cost performance is outstanding.I was moved by the effort of this establishment to offer such quality at this price.I truly felt that this place is one of the best for experiencing the deliciousness of udon directly. Less

After enjoying "Sakaeda" in Takamatsu, I moved on with a rental car.I decided to revisit last year's No. 1, "Suzaki."Upon arriving just after 10 AM, there were 16 people waiting outside.After waiting for the noodles to cook, I received my "Warm Small" after 8 minutes.The alluring aroma of wheat filled the air.I added a soft-boiled egg, green onions, and ginger, sprinkled some MSG, and drizzled soy sauce on top.I also ordered a "Chikuwa Tempura" for an additional charge, totaling JPY 515."Ah, it’s delicious as always!" While it wasn’t as surprising as last year, it was still exceptionally tasty.Once I finished eating, I had another goal in mind. I searched the store but couldn’t find it.When I asked the staff, they pulled out "Yamamori Meidai Tsuyu 3x Concentrated 1 Liter" from under the register for JPY 600.Now I can enjoy Suzaki-style udon at home too.After that, I joined the line again and waited for the noodles to cook.This time, I received the "Cold Small," and after adding green onions, ginger, and soy sauce, I paid JPY 350 in 10 minutes.I thought the cold noodles would be firm and chewy, but the taste exceeded my expectations."What is this?"The cold, firm noodles were supposed to be the farthest from my preference.However, the combination of the noodles, dipping sauce, and ginger created an unbelievable flavor.The texture and chewiness were perfect. It was incredibly delicious.Once again, Suzaki has shattered my preconceived notions.It truly is the best udon shop in the world. Less

I stopped by this famous restaurant during a trip from Kagawa to Kochi for a company outing.I visited right after opening at 9 AM, and there was already a line. As expected from a well-known place, the parking lot fills up quickly, but an elderly man wearing a Mario hat efficiently manages the cars. You can confidently drive right up to the restaurant.The turnover is quick, so even if there’s a line, you won’t have to wait long.The prices have slightly increased:Large (cold/hot) JPY 500Small (cold/hot) JPY 350Raw egg JPY 60Onsen egg JPY 100I ordered a small (cold) with a raw egg for JPY 410. The noodles were delicious, and the iriko dashi soy sauce was fantastic. It’s just udon, but it’s exceptional! It was worth the trip to Kagawa.I highly recommend that everyone visit at least once! Less

During my udon tour in Kagawa, I finally visited the much-anticipated "Suzaki Shokuryohin Ten." This famous restaurant boasts numerous accolades, including being listed among Tabelog's top 100 restaurants, and even on weekdays, there was a solid line of customers. I had high expectations going in.I ordered the udon with a raw egg and the kakiage udon. The first bite of the noodles revealed an incredible firmness. Instead of being just chewy, they had a delightful bounce that truly embodies Sanuki udon. The simplicity of enjoying them with just soy sauce, ginger, and green onions really highlights the noodles' presence.The creaminess when mixed with the raw egg was particularly enjoyable, and the kakiage was freshly fried and crispy. Despite its simplicity, it was quite satisfying.However, to be honest, while I can confidently say it was "incredibly delicious," I couldn't fully grasp why it received such high praise. I imagine that those who regularly enjoy various udon dishes might be moved by the texture of the noodles and the balance with the broth.That said, the local atmosphere and self-service style typical of Kagawa make this place well worth a visit on your udon journey. It’s a famous spot for Sanuki udon that can be enjoyed even from a tourist's perspective. Less

Suzaki Shokuryohin Ten, established in 1941, is a long-standing shop that, as its name suggests, originally operated as a small supermarket. However, it has gained immense popularity for its udon, which is served from the noodle factory next door and is often hailed as the best Sanuki udon in the world.The menu is simple, featuring only "Shoyu Udon." You can choose between warm or cold noodles and select a size (small or large).**Menu** [Udon] *Topped with a soft-boiled egg and crab stick tempura*~A few thoughts~ The noodles have a fluffy, soft exterior with a strong elasticity towards the center, creating a delightful "mochi-mochi" texture. With each bite, the rich aroma and sweetness of the wheat fill your mouth.When mixed with a raw egg to create a "Kamatama" style, the creamy egg clings perfectly to the thick noodles, resulting in a rich flavor reminiscent of carbonara, which was absolutely delicious. Less

I visited Suzaki Shokuryohin Ten, rumored to be the world's number one udon shop!It was a weekday morning at 9 AM, and I arrived right when they opened. There was a bit of a line, but I got my bowl in about 10 minutes!They only offer two types of udon: cold or hot.I went for the cold small udon with chikuwa tempura and a raw egg topping!I drizzled some soy sauce over it and enjoyed it outside!The texture is incredible! The elasticity is amazing! So delicious!The cold udon really highlights the firmness.The chikuwa tempura is also tasty. Mixing in the raw egg makes it even better! So good!! The total was JPY 475. What a great price!It was a great meal! Less

Tabelog Udon Category: 4.23, Ranked 1stI ordered:Small Cold Udon - JPY 350 (1 serving)This place is a legend in the Tabelog Udon community. I had always wanted to visit, and I finally made it this time.The menu is simple, offering only large (2 servings) and small (1 serving) options, with the choice of hot or cold.There were about 20 people in line, but the turnover was quick, and I was able to enjoy my meal in about 20 minutes.The udon was incredibly delicious, and I now understand why it’s considered the best.It was a great meal! Less

I arrived at 7:50 on the weekend and was given number 20, but on May 9th, I arrived at 7:45 and got number 7. However, around 8:45, there were about a hundred people in line. It was quite surprising.This time, I tried the cold udon for the first time, but I think the hot version is tastier, as someone else mentioned. Maybe my memory is just idealized.I also decided to try a topping for the first time, and the bamboo tempura for JPY 65 was delicious and very affordable.I bought some udon to take home as well. I had purchased it last time too, and it tastes great at home!They take your order in advance, and they deliver it without any mistakes. It's impressive. Less

There were so many people! The line was incredibly long! I couldn't help but wonder how delicious this place must be as I waited in line for 40 minutes.I've never seen a restaurant with such a long queue for udon before, so I was really looking forward to it. The prices are great too! The large bowl is JPY 500 and the small bowl is JPY 350. The large bowl comes with 1.5 servings of noodles, while the small has 1 serving.You can add green onions, ginger, and soy sauce for free as self-service toppings, and onsen tamago (hot spring egg) is JPY 100, while a raw egg is JPY 60.Fried items are available for purchase before you check out, and they are always freshly made! I guess that's why there are so many people.Once I tried the udon, I was blown away by the incredible chewiness of the noodles. I've never had udon with such strong texture before. It was just too delicious. It’s affordable, tasty, and absolutely the best!However, I think next time I should arrive before the opening to avoid the long line. I really don’t want to wait in that queue again! Less

I visited for the first time on May 1st during Golden Week. I arrived before 7 AM to get a numbered ticket, but I was already 11th in line, and more people kept arriving. At 8:45 AM, while waiting in line for the opening, I was asked for my order. The menu only offered cold or hot options and sizes, so I ordered a small cold udon. At this point, there was a long line behind me. At exactly 9 AM, when the restaurant opened, I was handed a bowl of cold udon as I entered. I added condiments and a soft-boiled egg at the back, poured some broth over it, and then headed to the register to add tempura as a topping before paying. I was pleasantly surprised by the low prices. After that, I crossed the road to enjoy my meal in the building across. The udon was thick, with incredible elasticity and texture, making it exceptionally delicious. As expected from a renowned establishment, even with just over two hours of operating time, it’s worth the trip for many people coming from afar. Although it’s a place that can only be accessed by car, it was definitely worth the visit. After my meal, I looked back at the line and was astonished by the sheer number of people waiting. Less