Hinode Seimensho

Hinode Seimensho's history began in 1930 (Showa 5) in current-day Fujimi-cho, Sakaide City. Since founding, consistently as a "noodle-making business" main work — delivering freshly made udon to hospitals, facilities, schools, and company cafeterias. At the storefront, ball sales and souvenir/gift fresh udon sales had long been done — but pushed by voices saying "please let us eat on the spot" — udon offering started, limited to the brief lunch time.

Currently still, to protect the main work rhythm — udon production and delivery in the morning, preparation in the afternoon — dining service is only 11:30-12:30, the one hour. Despite cramped interior and simple menu — reputation spread through word of mouth — now becoming a popular shop visited by many customers from nationwide. "Continuing to offer good udon within the range that doesn't hinder the noodle factory's work" — this stance is what makes Hinode Seimensho-like.

Commitment as a noodle factory appears in the stance of facing flour. Strictly selecting flour suitable for udon — adjusting blend ratios, kneading time, and aging time to match its characteristics. To discern subtly changing quality batch by batch — blending flours from multiple makers — reproducing "the usual Hinode udon" flavor. By layering Sanuki udon's technique — firmly pressing dough and finishing with knife cutting into sharp-edged noodle lines — with craftsman experience — birthing noodles that are simple yet memorable.

At "HINODE SEIMENSYO ONLINE SHOP" — based on the flavor offered at the shop — developing many Sanuki udon products for home and gift use. Tasting comparison sets for first-timers, gifts with dashi and iriko soy sauce, and product configurations choose-able by storage method like ambient temperature, refrigerated, and frozen — proposing various ways to enjoy matched to lifestyle. To pass Sanuki udon culture and noodle factory work to the next generation — continuing to face noodle making today.

Founded in 1930 — a long-established noodle factory in Sakaide City, Kagawa Prefecture

Hinode Seimensho has continued noodle making since 1930 in the current Fujimi-cho, Sakaide City. While the main business is commercial wholesale to hospitals, facilities, school cafeterias, corporate cafeterias, and nearby supermarkets — at the storefront, udon for souvenirs and gifts is sold. A community-rooted noodle factory that has walked alongside Kagawa's Sanuki udon culture.

Main business is noodle making. Udon offered only one hour at noon

Storefront dining service is only the brief one hour between the morning manufacturing and delivery ending, and the afternoon preparation starting. Between 11:30 and 12:30 — offering simple menu items like kamatama, soy sauce udon, and bukkake. Not as an udon restaurant — a business style cherishing "the bowl only a noodle factory can offer."

"Hinode's udon" born from flour discernment and blends

Because udon is a simple food of just flour, salt, and water — flour quality greatly affects flavor. At Hinode Seimensho, blending flours from multiple makers originally — adjusting ratios and times to match each period's ingredients. By layering the traditional manufacturing methods of kneading, pressing, resting, stretching, and cutting with craftsman experience — protecting the flavor that can be called "this is Hinode Seimensho's udon."

Sanuki udon where the noodle is the star — delicious with just a sprinkle of soy sauce

What Hinode Seimensho cherishes most is the deliciousness of the noodle itself. Noodles drawing out wheat aroma and chewy texture — just a drop of soy sauce is enough to taste fully delicious. Combining 4 styles — hot, cold, lukewarm, and kamatama — with kakedashi, bukkake dashi, and soy sauce — enjoying in your own preferred way is also an appeal.