The Charm of Kotohira

“Kotohira may be a rural town, but it’s deeply connected to the whole country. Because of Konpira Shrine, people come from all over Japan. It’s a town that has long shared its culture and food with others—that’s what makes it special.”

“Once-a-Year Regulars”

“At most udon shops, regulars come every week. But here, many of our regulars come once a year.”
“They visit during New Year’s shrine trips. We greet each other like, ‘How have you been?’ That’s what I enjoy most.”
Some guests return with their children, even grandchildren. A simple bowl of udon becomes a bridge across generations.

Craftsmanship Behind Every Bowl

“We don’t overcomplicate things. But we do adjust salt and water depending on the season.”
Rather than relying on numbers, Narimoto relies on experience and instinct.
“One important thing in Kagawa udon is the ‘edge’—that firm texture.”

Passing Down a Food Culture

“Udon is Kagawa’s soul food. It’s not just about being delicious now—it’s about preserving it as a culture for the future.”

Looking Ahead

“My role now is to pass everything on to the next generation—not just techniques, but ways of thinking.”

Final Thoughts

Konpira Udon is more than a restaurant.
It’s a place where people reconnect—year after year.
If you visit Kotohira, why not make this your “once-a-year” stop?