Hearty Fresh Made Udon inspired by Kagawa Prefecture.
Katherine and Sean, a husband and wife duo, run an "udon-ya" in San Francisco. The key to their delicious udon is the technique they learned in Kagawa, Japan. Kagawa-Ya makes all of their sanuki-style udon in-house, aging it for two days before it's rolled and sliced into long, luxurious strands.
Their scratch-made broths retain the perfect texture of the udon. With Chef Sean's unique creations and Katherine running the front of the house, they offer a delightful dining experience for Bay Area foodies seeking comfort food and efficient service.