One thing I truly loved about Kagawa’s food culture is how deeply rooted the traditions are, especially with udon. Locals really savor these noodles throughout the day, which shows just how special Sanuki udon is here. Having the chance to step on the dough myself was a fun and memorable hands-on experience that gave me a new appreciation for the craftsmanship behind each bowl. The olive wagyu stood out as a rare and exquisite experience. Learning that the cattle are fed leftover olive pulp to develop a distinct umami and subtle nutty flavor made the meal feel even more special. I found it was incredibly tender and melted in my mouth, especially when paired with sukiyaki and raw egg dipping – definitely a must-try for meat enthusiasts. Honetsukidori chicken was my favorite, especially the young bone-in variety with incredibly crispy skin and succulent meat. Eating it alongside rice and cabbage soaked in the savory chicken oils amplified the flavors wonderfully. The kashiwa butter rice bowl also impressed me with its spicy, garlicky notes and textural pops from the fish roe. Plus, the added curry sauce station lets you customize your meal to suit your taste. For anyone planning to visit Kagawa or explore Japanese regional cuisine, I highly recommend these spots: Teuchi Udon Hisaeda, Sanuki Shokudo, Honetsukidori Ikkaku Takamatsu, and Takeuchi Shokudo. Each offers a unique taste of the region’s rich culinary heritage and makes for an unforgettable eating adventure. Have you ever tried udon kneaded by foot or olive wagyu beef? Share your favorite regional food experiences below!