Yamashita Udon Shop is known for kneading and rolling the dough every morning, boiling it all at once in a large, wood-fired cauldron, and then gently straining it in three stages before carefully selecting each individual udon. The smooth noodle texture and chewy texture are achieved through a blend of flour primarily from Kagawa Prefecture. We recommend starting with the soy sauce udon, which allows the noodles' flavor to shine through directly.

The broth is made exclusively from dried sardines and Rishiri kelp from Ibuki Island. Finished with local soy sauce, the powerful flavor really shines when served with udon noodles. The tempura is made in the Sanuki home-style, with sweetly cooked ingredients deep-fried, and the local shrimp kakiage is also popular. Savor the perfect trinity of noodles, broth, and condiments in a classic menu that never gets old.