Overview

Ratings and Reviews

Menu

About

Visited

SANU

Name: SANU
Address: 1176-1 Sanbonmatsu, Higashikagawa, Kagawa 769-2601, Higashikagawa-shi, Kagawa, JP
Telephone: +817091250512
Price range: JPY 2,500
Rating: 3.1

3.10

（1 reviews）

JPY 2,500

Italian

Higashikagawa-shi, Kagawa, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 2,500

Hours

Address

Nearby stations

0.09km from Sannbonnmatsu station

Facilities

No parking

Payment methods

Credit cards accepted, Electronic money accepted, and QR code payment available

September 20 to October 17, 2026

S	M	T	W	T	F	S
20	21	22	23	24	25	26
27	28	29	30	10/1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17

：Real-time reservation

：Request

：No available seats

：Closed

Refined Italian Cuisine Utilizing Local Ingredients

Located in front of Sanbonmatsu Station in Kagawa, 'SANU' is an Italian restaurant where Chef Sasaki, who honed his skills in Tokyo, showcases his talent at an open counter. The menu features playful dishes such as squid ink pasta and monaka with engravings, skillfully incorporating the bounty of the Setouchi region, including seafood from Higashi-Kagawa and vegetables from Tokushima. With a lively cooking atmosphere and warm hospitality from the staff, each visit offers seasonal flavors and new discoveries.

Ratings

3.10（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

satoshi

@satoshi-656432

Japan

Aug 7, 2025

3.9

I had lunch with a friend in front of the station, and I was delighted by the staff's smiles the moment I opened the door. I could watch the chef's skillful movements over the counter, and the open atmosphere was incredibly comfortable. The first appetizer that came out was a crispy and light monaka, with the aroma of cheese and salmon combined with basil, which made me involuntarily smile. The following cold corn soup had a salty foam that served as an accent, offering a refreshing summer flavor. The dishes, such as the kitara pasta with a ragu sauce made from Awa chicken scented with yuzu and squid ink pasta, all highlighted the individuality of the ingredients, which was impressive. The dessert panna cotta used rare sugars and powdered soy sauce, creating an interesting balance of sweetness and richness, keeping the excitement going until the very end.

1