Hinode Seimenjo

This udon shop in Sakaide began as just a noodle factory in the 1930s, but after constant requests from locals they decided to sell their product on-site too. Now their udon makers start work at 4:00 am to produce the noodles for the day, most of which are sent to top restaurants around the country, with some kept for their own. The shop is only open from 11:30 in the morning to 12:30 in the afternoon, so as you can imagine, the demand is extremely high. Remember though, this is a factory first and a restaurant second — people come here for the top quality udon, not for luxury surroundings. Once you get through the doors, choose your noodle size and temperature, then the temperature and soy sauce levels in your dashi, which you will pour over the noodles by yourself. The noodles here have won several prizes over the past 90 years, so why not go find out why for yourself?