A Takamatsu institution with a name that translates roughly as "Udon Obsessive for Life." The house specialty is kama-tama udon — noodles pulled straight from the cooking pot and dropped into a raw egg, served with a splash of soy sauce and a knob of butter. The combination sounds unlikely but works brilliantly: the heat of the noodles half-cooks the egg into a silky sauce. Lines form at lunchtime but move quickly. Cheap, filling, and exactly what sanuki udon should be.
Udon Baka Ichidai
Takamatsu institution famous for silky kama-tama udon