Sanuki Udon Shikokuya

Founded on the timeless traditions of Sanuki udon, Sanuki Udon Shikokuya offers a genuine taste of craftsmanship honed over generations. Using three varieties of wheat flour blended in precise balance, the noodles are prepared with the authentic Sanuki method of repeated fumi (foot-kneading) and resting — one and a half days in summer and two full days in winter. This slow and careful process gives the noodles their signature elasticity and smooth texture. The restaurant’s signature dashi, made from high-quality kelp, bonito flakes, and three types of dried fish, is blended differently depending on the dish to bring out the best of each ingredient. Guests can enjoy this rich flavour in the popular dashi shabu-shabu, where premium Japanese pork and A5 female Kuroge Wagyu are lightly cooked in aromatic broth. Since its founding in 1977, Shikokuya has been run by a second-generation owner-chef who continues to protect his father’s recipes while embracing innovation. Following a full renovation in 2017, the restaurant introduced its much-loved hot pot dishes, which quickly became local favourites. The interior combines warmth and refinement, offering ample space between tables for comfort. Whether dining casually or celebrating a special occasion, guests can savour a tranquil experience filled with authentic Japanese flavour.