No.01Signature
Kake Udon
¥980The purest reading of our broth — niboshi, bonito and Rishiri kombu in quiet harmony.
Chapter 00Scroll
Sanuki Hand-Pulled Udon / EST. 1974
The instant of the strike.
Half a lifetime, woven into a single strand.
Born of Sanuki soil and fifty years of handwork. A quiet bowl, paired with broth of the season.
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No. 01 — Flour
the dust of dreams
Chapter 01 — Philosophy
Flour. Salt. Water. And the press of the foot.
Sanuki-no-Yume wheat rooted in Kagawa earth, salt drawn from the Seto Inland Sea, and pristine groundwater. These three ingredients are bound together by the rhythmic press of the master's foot — kneading, resting, kneading again. Such patient labour gives birth to noodles of glistening sheen and resolute bite.
Sanuki-no-Yume WheatSetouchi Sea SaltShiramine Spring Water
Chapter 02.5 — Craft Process
The Path from Flour to Bowl
Five steps that transform raw ingredients into a single perfect bowl.
Step 01
Knead
Step 02
Roll
Step 03
Cut
Step 04
Boil
Step 05
Plate
Chapter 02 — The Master
Fifty years, one path.
Udon is a conversation with the wind of the day.
— Fuga Miyamoto, Master
Master Fuga Miyamoto entered this craft at sixteen and has devoted half a century to Sanuki udon. Temperature, humidity, the mood of the wheat that morning — he reads them all by fingertip, recalibrating salt and water at the start of each day. The same flavour is never made twice.
Chapter 03 — Selected Menu
Today's Selection
No.02Signature
Zaru Udon
¥1,180Noodles tightened in cold spring water, dipped into a deep, dark tsuyu.
No.03Signature
Kamaage Udon
¥1,080Lifted from the cauldron at its softest moment, served with ginger and scallion.
* Selection rotates with the seasons.
Chapter 03.5 — Popular Ranking
Most Popular Menu TOP 5
Our guests' five all-time favourites at FUGA.
No.1
No.1 — Popular Ranking
Kamatama Udon
Freshly boiled noodles tossed with a raw egg yolk and finished with soy sauce. The silky egg and springy noodles create an irresistible combination.
¥1,0802,847 votes
No.2
Niku Udon
Generously topped with sweet-savory braised domestic beef. The rich umami of meat and deep dashi broth meld into a winter classic.
¥1,4802,391 votes
No.3
Tempura Udon
Crowned with a freshly fried shrimp tempura. The crispy batter gradually dissolves into the broth, offering two distinct pleasures in one bowl.
¥1,3801,956 votes
No.4
Hiyashi Bukkake
Cold noodles drenched in concentrated tsuyu — the summer staple. Grated daikon and sudachi citrus bring a refreshing brightness.
¥1,1801,624 votes
No.5
Mentai Butter Udon
FUGA's signature creation: rich mentaiko and melting butter coat every strand. Nori adds a fragrant finishing note.
¥1,2801,203 votes
Chapter 04 — Visit Us
Find Us
- Address
- 2-8-15 Nakano-cho, Takamatsu, Kagawa, Japan
- Hours
- 11:00 — 14:30 / 17:30 — 21:00
- Closed
- Every Wednesday
- Reservation
- +81-87-XXX-XXXX