🥢 Haven’t you been to Takamatsu’s udon mecca, “Bakaichidai” yet?

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🍜 Takamatsu Udon Bakaidai (手打十段うどんバカ一代) Complete Guide!

🗺️ 📍Location/Accessibility
• Address: 1-6-7, Takamatsu-shi, Tagacho
• About 5 minutes on foot from Kotoden Hanazono Station (花園駅), about 7 minutes from Tamacho Station
• Parking lot for about 30 cars in front of the store and nearby, relatively quiet in the morning or weekday afternoons 😊

⏰ Operating Hours & Holidays
• 06:00–18:00 every day (until 16:00 on 12/31, from 10:00 on 1/2, closed on January 1)
• Opens early and closes late, so you can visit without any burden from morning to evening!

💴 Main menu & price range
• Kabatta-udon (small): approx. ¥490~530
• Hiyakake (cold soup udon): approx. ¥210
• Geso (squid leg) tempura: approx. ¥130
• Other popular menus: Ontama Nikubukake, Kake, Bukkake, etc., approx. 20 kinds

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🍲 Signature menu & taste points
1. Kabatta-udon
• Pour a little broth on top of freshly pulled noodles with butter + black pepper + egg and mix…
• A creamy and savory explosion that is worthy of being called “Japanese carbonara”!
• The harmonious blend of butter, egg, and black pepper creates a soft yet chewy noodle! 2. Hiyakake udon, kamaage udon, etc.
• Enjoy Hiyakake ¥210 for a clean start, and soft kamaage ¥330 without feeling burdened
3. Geso fried food, etc. side menu
• Crispy, large Geso fried food, popular side dishes that can be enjoyed in small portions

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🍽️ Usage tips & system guide
• Self-service system: Find a tray, order main udon → Add sides to the tray, pay → Wait for about 2-3 minutes to receive → Feel free to add condiments such as negi, tenkasu, etc.
• Early visit recommended: The lines are relatively short and quiet between 6 and 9 in the morning! • Celebrity autographs + local popularity: The walls are covered with autographs, and the popularity is evident as locals and tourists line up during meal times

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“As soon as I entered the store at 6 a.m., there were already several smiling local men and tourists inside.
I ordered ‘釜バターうどん’ and also picked up some fried oden.
A perfect combination in a bowl like a clay pot—butter, warm eggs, and rich black pepper seeped into the chewy noodles… “*Carbonara on a whole other level!*” came out naturally.
I only added a little bit of broth to the broth line, but the savory flavor really came alive.
The fried food was crispy, but the inside was moist and chewy, and it went well with the warm noodles.
Thanks to the autographs on the wall, I thought, ‘This is a really famous place,’ and after eating, I enjoyed the leisurely feeling of living like a local 😊
Morning at Udon Bakaichidai “Experiencing one cut was an ending point that should never be missed during a trip to Shikoku.”