Mizusawa udon, ranked among Japan’s three great regional udon styles, is produced in the small area around Mizusawa Kannon temple near Ikaho, its silky, elastic hand-pulled noodles owing their exceptional texture to pure spring water sourced from the base of nearby Mount Haruna. Dozens of specialist restaurants cluster around the temple approach, most serving the noodles simply — cold, with a light dipping sauce — allowing the noodles' clean flavour and springy bite to take centre stage.
🗓️ At a Glance
| Location | Near Ikaho, Gunma |
| Hours | Lunch, typically 10:30–15:00 |
| Admission | Bowls typically ¥900–1,500 |
| Time needed | 30–45 min |
| Best time | Year-round; especially refreshing in summer |
What to Try
- Zaru-style cold udon with a light dipping sauce.
- Silky, elastic hand-pulled noodles.
- Restaurants clustered around Mizusawa Kannon temple.
- Pure spring water from Mount Haruna’s base, key to the texture.
Combine Your Visit
- Combine with Ikaho Onsen sightseeing.
- Pair with Lake Haruna sightseeing nearby.
- Read our Gunma overview .
Getting There
- By bus: bus from Shibukawa Station or Ikaho toward Mizusawa Kannon.
- By car: roughly 2 hours from central Tokyo; parking available near the temple.
Tips
Most restaurants close by mid-afternoon, as it’s traditionally a lunch-only dish — plan to arrive before 14:00 to avoid disappointment. The temple approach has many competing shops; look for ones with a queue of locals for a reliable choice.
