【令和7年最新版】香川県ラーメンランキングTOP20！２０２５

The history of ramen in Kagawa Prefecture is a quiet revolution born out of a dialogue with udon culture. Utilizing Sanuki udon techniques, founder Toshiaki Mori arrived at "Sanuki Ramen" after traveling around Japan and eating 1,500 bowls of udon a year. The golden-colored soup, made with generous amounts of dried sardines from Ibuki Island, has a clear appearance but a deep, savory flavor. The medium-thick, flat noodles are carefully crafted to go down smoothly and have a texture that quietly accompanies Kagawa mornings. This is another soulful flavor born in the Udon Prefecture.