Introducing Bars and Sanuki Udon Noodles Restaurants Operating at Night Enjoy the night life in Takamatsu, Kagawa.

Bars and Night Cafes

Bar Tabi

Walk the cobblestone alley and open a door that is reminiscent of the small entrance to a tea ceremony room. A counter built with 2,000-year-old wood and an amazing back bar (liquor shelf) are right in front of you. 

The cocktails, made from carefully selected ingredients from Setouchi and Shikoku and remixed with homemade syrup and liquor, offer exceptional flavors that simply cannot be experienced anywhere else.

The gorgeous Japanese flavored cocktail is also popular among overseas visitors.

Forget the passage of time and relax in the modern space studded with product designs from Japan and all over the world.

Bar Tabishiki

Inspired by the underground level of Takamatsu Castle from a hundred years ago, the imposing space is colored by gems associated with Kagawa, such as aji stone, George Nakashima’s chair and Isamu Noguchi’s AKARI. 

They studied the global cocktail boom and “twisted” ingredients from Setouchi and Shikoku. The flavors give customers new discoveries and impress them far beyond the level of just being tasty.

The unique private room, reminiscent of 100 years ago, is another attraction.

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Bar Chiba

This is a tranquil, classic bar. It has no menu and Mr. Chiba, the bartender, makes cocktails tailored to each customer “right at the moment” by asking them about their tastes and feelings.

Even if you are not familiar with the names of alcoholic drinks, you may use abstract expressions such as “fresh,” “use fruit” and “like the Seto Inland Sea.”

As represented by his quote, “Smiles gather around a smile,” the bar filled with Mr. Chiba’s thoughtfulness fascinates regular customers and inbound tourists alike.

SALON NAKAZORA

The concept of Salon Nakazora is “blank and dialogue.” Relax alone or converse with someone. Everyone can enjoy themselves in this café.

The books on literature and philosophy and the jazz music open a visitor’s door to a new object of interest.

Take sips of full-bodied coffee with the homemade, ram raisin-filled parfait. 

Fully enjoying the coffee time at night.

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Bar＆Pâtisserie Un petit pas

The bar serves cakes and alcoholic drinks innovated by manager Mr. Takeda who is also a pastry chef and bartender. 

Combining spices and seasonings, such as pear with star anise and melon with chamomile, the cakes are so ingeniously flavored that those with a sweet tooth inevitable choose to visit this bar. 

The jewel-like Rouge is made by adding balsamic vinegar to griotte (cherry) mousse.

They will find you a glass of alcohol to go with your cake.

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Night Udon

Udon-ya Goemon

A popular post-drinking destination, Goemon has enjoyed a lot of patronage in Takamatsu for many years and is the pioneer of night udon.

Dark curry udon is of a European style using demi-glace sauce as the base, blended with a plenty of onions, cheese, fruit, spices and broth.

The broth prepared by Mr. Kimura, a chef formerly specializing in Japanese, is extracted from seven ingredients including bonito, kelp, mackerel and round herring and is characterized by its refreshing deliciousness. Try it with udon noodle soup or oden. 

Ume bukkake (Nanko plum), another popular item, feels smooth going down.

Teuchi Udon Tsurumaru

The sound of cutting noodles on the wooden chopping board rhythmically echoes around the restaurant. Tsurumaru is popular for its practice of making noodles at night and serving freshly boiled udon.

Right after being cut, noodles are put into the pot and boiled before being served to the customer.

Made with the addition of just the right amount of water and salt, the noodles are smooth but chewy.

Drinking curry udon soup, with a spicy smell in the broth, warms the stomach and heart. 

Slightly sweet Kagawa oden.

Add salty-sweet mustard miso.

Enya, Sanuki Udon Noodles restaurant

A popular restaurant where there is always a line of people waiting out the door. Behind the popularity is their sincere attitude toward udon making: they will spare no effort just to hear the word “Delicious.”

They thoroughly stick with the routine to ensure that the onnamen noodles are served in the best condition in terms of chewiness, viscosity and smoothness. For example, they only serve noodles within 20 minutes of boiling. For kama-age udon, they serve freshly boiled udon noodles only. 

Kashiwaten bukkake uses juicy chicken thigh.

Drawings by Mr. Fukuhara, the manager, are pleasing to the eye. 

Sangawa, Sanuki dipping noodles

The manager gained experience at a Japanese-style pub in Tokyo. Fascinated by the dipping noodles served at the pub, he returned to Kagawa and opened a restaurant.

The idea of using Kyoto duck, green onions, Thai curry, Wagyu offal and other ingredients in the broth has its origin in his experience of developing menu items when he worked at a Japanese pub.

The popular dipping noodle with Kyoto duck and green onions has a superb combination of the umami-rich broth and the sweetness of the duck fat.

Trodden by foot and aged three or four times, the noodles are glossy and chewy and mix nicely with the broth.

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