Discover Kotohira

A theater built in 1835, handmade Sanuki Udon noodles, and a brewery dating back to the Edo period give Kotohira a distinctive cultural and culinary character. Experiences range from spring Kabuki performances and the history of sake-making to making noodles yourself. You can plan your trip around whether you would rather explore performing arts and tradition or delve deeper into the local food culture.

Kabuki, Brewery History, and Art

The former Konpira Grand Theatre, commonly known as Kanamaruza, was built in 1835 and is Japan's oldest surviving theater. Its significance lies not only in its history: Kabuki performances are still held at Kanamaruza in spring. They are popular with locals and visitors from across the country. Kotohira thus combines the theater's historic identity with a performance tradition that continues to this day. If you are interested in Japanese theater, this seasonal connection is a special aspect to consider when planning your trip.

Kinryo no Sato offers a different cultural perspective. The museum preserves a brewery dating back to the Edo period in the condition it was in when it was founded, and conveys the history and culture of sake-making to this day. You can taste sake at the shop run directly by the brewery. The museum and tasting offer different points of emphasis: both the brewery's heritage and the taste of its product are part of the experience.

Public art is also among the impressions described as characteristic of the town. At the entrance to Kotohira Park, Shinohara Katsuyuki's 4 m-high work “宙（そら）にかぶく” still stands. It consists of four iron posts, each about 3 m long, standing on a base made from Aji stone and other stones from around the world.

Sanuki Udon: Taste It and Make It Yourself

Kotohira is known as the “birthplace of udon shops.” Many restaurants serve handmade Sanuki Udon noodles in a light Iriko dashi broth made from dried sardines, often with chopped green onions. The broth and toppings are specific details of this noodle dish. If you want to discover local cuisine, you can pay attention to the differences between the light sardine broth, the noodles, and the green onions, rather than thinking of Sanuki Udon as just a general specialty.

At Nakano Udon School, the program involves more than just eating: it offers a hands-on experience making Sanuki Udon. With guidance from a professional artisan, you knead the flour, roll out the dough with a rolling pin, then cook and eat the noodles. The experience lasts 40 to 60 minutes. This lets you combine a taste of the local cuisine with its individual preparation steps; the stated duration also gives you a concrete time frame for planning your day.

Getting There and Choosing Accommodation

From Okayama Station, you can reach JR Kotohira Station in about 60 minutes via the JR Seto-Ohashi Line and the Dosan Line. This approximate journey time offers a useful guide for traveling by train.

More destinations: Marugame, Sanuki, Sakaide, Nishishirakata, Furue, Shozu District, Mime, Higashikagawa.

For the broader travel overview: Kagawa Prefecture.