Welcome to Self Udon Betsubara

“ I love udon and have been to many different restaurants, but Betsubara's taste is my favorite. There are always a lot of customers so I go as soon as they open (from 10:30am). I always order the meat bukkake. They also have a wide variety of tempura, and I recommend the lotus root and sweet potato. ”

“ A self-service udon restaurant with a wide variety of tempura, including squid tentacle tempura. ”

“ Udon is a snack, but it's also great to be able to enjoy noodles and broth that are just as good as the authentic ones in the northern part of the prefecture. The parking lot at the now-closed Zag Zag Innosho store can also be used as a second parking lot. ”

“ Visited in September 2025. This is a self-service udon restaurant near Innosho Interchange. I ordered a regular bowl of kake udon (350 yen), lotus root tempura, kakiage (fried vegetables), and onigiri (rice balls with kelp) and paid for it myself. I was happy that it came with a small plate of lightly pickled vegetables. It was a very simple yet satisfying restaurant that was kind to both my wallet and my stomach. It has a lively and nice atmosphere, so I think it's worth a return visit. ”

“ The interior of the shop is a typical self-service udon restaurant. The prices are neither high nor low for a self-service udon restaurant. The specialty of this shop is the delicious broth. It's so crowded with customers at lunchtime that the parking lot fills up. ”

“ This is a self-service udon restaurant. First you order the udon you want, then you get your toppings and go to the register, and your udon will arrive. The prices don't seem too expensive. This time I ordered a large udon noodle dish with shrimp tempura as a topping. The noodles are thick and chewy. The broth has a sweet taste and is very delicious. The spring onions are handed to you by the staff, so you can't help but add them as you please. This is a bit disappointing for me as I love spring onions. It seemed like there were a lot of older people there. There is a certain famous udon restaurant nearby, but I like how this restaurant has a local feel to it. ”

“ Like udon, I personally believe that the most important thing about noodle dishes is the broth. Even if the noodles are a little soggy, it's okay because of the broth. The broth at this restaurant is made from Rishiri kelp, dried sardines from the Seto Inland Sea, and bonito from Kochi, and it has a really rich flavor. The portion of each bowl of udon is just right. You won't find yourself at semi-self-service udon restaurants in Kagawa where you feel like you're getting more than just one bowl. So if you're a big eater, just go for the (large) portion. ”

“ Hi, it's me. I happened to find this place while passing by. Sanuki Udon Betsubara. I was excited when I went inside. The prices were reasonable. My rule when going to a new restaurant is to order Kake udon lol. It's hot, so cold udon is best. Do they have cold Kake udon? I asked, and they said yes. I also got some tentacle tempura. Shall I have it cut at the register? Oh, you can cut it for me? The broth, I was curious about, is made with kelp, dried sardines, and bonito, and has a nice flavor. The udon noodles are also cold, which is nice. I'll definitely be returning to this restaurant. ”