Kagawa Sanuki Mengyo Tokyo Station

Tracing its roots to Kagawaya, founded in 1926, Kagawa Sanuki Mengyo has been making handmade udon for three generations. Ingredient proportions and kneading are adjusted to suit the day’s temperature and humidity. On Nippon Gourmet Road, it serves udon with the firm bite and springiness developed by kneading the dough by foot.

The signature dish is the Tokyo-exclusive Mandegan Bukkake Udon, served with a small amount of concentrated broth. This well-balanced bowl brings together Sanuki udon, tempura made with Olive-fed Chicken, seasoned wagyu beef, and a soft-cooked egg. The chicken is raised on feed containing olives from Shodoshima in Kagawa Prefecture. A special marinade gives the tempura a flavor that complements the udon. Another popular Tokyo exclusive is Setouchi Jiebi Kakiage Bukkake Udon. Local shrimp from the fast-flowing waters of the Seto Inland Sea are fried into kakiage tempura fritters for the topping. Enjoy the shrimp’s rich flavor together with the broth. Classics such as Tempura Udon and Kitsune Udon (udon topped with seasoned fried tofu) are also available.

The shop has a calm, predominantly white exterior. From lunch through dinner, drop in for handmade Sanuki udon with its distinctive firm bite and springy texture.