The second generation owner, who inherited the taste of his predecessor from uwajima, serves traditional handmade udon noodles made only with flour and water. the soup stock, made with plenty of kelp and several types of dried fish, has a mellow and deep flavor that you will never tire of. the signature dish is the "shikoku udon" with plenty of wakame seaweed. other recommended dishes include the "tenzaru udon" with a generous serving of freshly fried crispy tempura, and the "hosozaru udon" with a smooth texture.