Oshima’s udon is straightforward and avoids unnecessary extravagance. The noodles are neither too firm nor too soft, with a standard thickness. The broth follows the standard specifications of Sanuki udon, made with Hokkaido kelp and Ibusuki Island dried bonito. That’s why it’s delicious!
It might be a good place to understand the basics of Sanuki udon. For example, if you’re planning to embark on your first udon tour in Kagawa, tasting Oshima’s udon first can serve as a benchmark, helping you recognize the distinctive features of udon in subsequent shops. Going for the classic path, it becomes a taste that sets the standard.
For locals, it seems to be the secret of popularity – an ideal, everyday “usual udon” that you can enjoy anytime, reflecting the tastes of the community.
