Hand Crafted Udon

Setting a New Standard for Noodles

A DESTINATION

Sanuki Udon offers hand made udon noodles, rice bowls, and tempura in an assembly line format, allowing guests to efficiently move from ordering to checkout. Every bowl is made to order to ensure freshness and quality taste.

Taste The Difference

There is Udon, and then there is Sanuki Udon. With ingredients imported straight from Japan and a cutting edge water filtration system, we are confident you will see why our noodles are above the rest.

WHEAT FLOUR IMPORTED FROM JAPAN

The Sanuki-style udon noodle made by us is springy, chewy and sticky. The secret of the delicacy lies in the wheat flour produced in Kagawa, Japan, with a price that is 6 times that of common wheat flour and a protein content of about 8 to 9%. Our shop adopts the traditional method of making Sanuki-style udon noodles including repeated and hard dough rubbing, dough maturation, and cutting in order to make the authentic, springy noodles.

SOUP STOCK - STEWED WITH KELP & BONITO

An essential partner of udon noodles, the thick kelp bonito soup stock is stewed for 4 hours and fills the soup with a sweet and fresh taste. The fresh noodles are chewy and smooth, and the refreshing soup releases the subtle sweet smell of the noodles. Anyone who has tasted the noodles will be deeply attracted by its simple flavor.

SOFT WATER FOR NOODLE MAKING & COOKING

Our shop uses soft water to make and cook the noodles to ensure they are springy to avoid easily broken or overly swollen noodles. Our filtration system produces water with less than 5 ppm.

SOY SAUCE IMPORTED FROM JAPAN

The thick soy sauce imported from Kansai, Japan is adopted by our shop because of its thick viscosity and low salt concentration. After adding it with mirin and granulated sugar and then naturally fermented for 7 - 14 days, the special soy sauce is ready to use.

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