Founded in the 1950s, this long-established restaurant boasts over 60 years of history.

Miyagawa Seimenjo is known for its chewy udon noodles and broth made with dried sardines from the Seto Inland Sea. The udon noodles are hand-made in-house daily, resulting in a chewy, springy texture. The broth is made by slowly simmering dried sardines from the Seto Inland Sea, resulting in a clear flavor and rich aroma. Experience the true value of their udon with their signature Kake Udon. This simple yet hearty bowl is perfect for a morning udon or lunch break between temple and shrine visits or sightseeing drives.