Kokuwagata (CLOSED)

Have your noodles on the fly at this standing-only eatery in Hongo, where the thick, handmade udon are firm and chewy, the soy sauce is of the finest quality and the servings are ample to say the least. Have fun choosing from the Shikoku-themed menu, which features creations like Ehime-style jakoten wakame (fried fish paste with seaweed) udon and nori tamago shoyu (seaweed, egg and soy sauce) udon from Kochi's Shimanto, or go straight for the top prize (pictured above): Tokushima chicken breast tempura over udon served with soy sauce and sudachi (citrus fruit).