Konpira Udon, Kojo Heisetsu

Go down the mountain from the Oku-sha at the top of Kotohira Mountain, and go back to Toraya at the entrance of Omotesando. The first floor of Toraya is an udon restaurant, and there is another courtyard where Toraya Ryokan is located. The whole wooden building has a history of 300 years and is also their protected ancient building.
Toraya Ryokan used to provide accommodation and food for believers who visited Hiragu Shrine. Many historical figures used udon noodles here, and it is said that the old taste is still preserved.
The store environment is not Showa style, but more traditional pre-Showa farmhouse style.
We ordered traditional pickled mackerel udon and tanuki udon noodles. Take a sip of the soup first. The full mackerel pickled seafood soup and the soup base made of several flavors are indeed fragrant and fresh, which is great. Slowly chewing and savoring the old soup is also a taste of history. Tanuki udon is a kelp soup base with light soy sauce, and the taste is light and simple.
Udon noodles have not been improved with new technology. They are soft udon, and the taste is suitable for elderly people who visit.
After all, Kagawa is the hometown of udon noodles. It is said that the birthplace of udon noodles is in Kotohira Shrine.
After tasting udon noodles, walk 20 meters forward to the Japanese sake museum renovated from the old sake house called Jinling No Sato. You can visit it to learn about the classification and brewing process of various Japanese sakes, and you can also buy some to take away.

Konpira Udon, Kojo Heisetsu

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