Founded in the 1950s, this long-established restaurant boasts over 60 years of history.

Miyagawa Seimenjo's signature noodles are its chewy udon noodles and broth made with dried sardines from the Seto Inland Sea. The udon noodles are hand-made daily in-house, resulting in just the right amount of firmness and elasticity. (They're not overly chewy.)
The broth is made by slowly simmering dried sardines from the Seto Inland Sea, resulting in a clear flavor and rich aroma. The restaurant's signature 'kake udon' (soup topped with broth) is a great way to experience its true value. This simple yet hearty bowl is perfect for breakfast or lunch between temple and shrine visits or sightseeing drives.

[Helpful Concerns]
The ordering system is quite unique, going beyond self-service.

- Choose a bowl with two or three bowls.
- Use chopsticks to add the desired noodles from the udon shelf to your bowl.
- For 'kake udon', warm the noodles in hot water. However, we recommend the 'bukkake' (soup topped with broth).
- If you order Kake, they'll add the dashi broth, and if you order Bukkake, they'll add the soy sauce.
- Add chopped green onions yourself.
- Ginger is also available, but you'll need to grate it yourself. (It's a bit of a hassle, so you might not need to.)
- Eat at an empty seat.
- Clear your bowl yourself, declare the number of bowls, and pay.

That's all.