From the outside, it doesn't look like anything extraordinary. You might walk by and say, "oh look at that, another mom and pop neighbourhood udon joint", except that this udon joint has insane lines in front of it that can occur at any time of day or night (it's open from 7 AM to 3 AM).
Of course, you cannot make a reservation to go there, so you'll have to queue it to get a taste of the much-talked-about noodles. A good strategy is to go at odd hours to avoid the mealtime peaks.
Important note! You have to get a ticket from the machines in front of the resto before you queue. Otherwise, when it's in your time to get in the 10-seat den, you'll have to queue again from the start if you don't have your ticket. At any rate, that's what the storefront sign says.
Everything on the menu is between ¥300 and ¥580 and you can order extra toppings from ¥50. You can order cold or hot dishes.
Homemade Udon Noodles Cooked On The Spot
First thing, the noodles are just perfectly chewy and fresh. They are constantly being made instore as the customers keep flowing through. The broth is really not that strong compared say to commercial ramen. It is light and packed with natural savoury umami.
Relentlessly Cooking The Tempura
To make things even better, the small restaurant is always deep-frying its famous tempura toppings so that they are crispy on the outside and nice and juicy on the inside. They make the perfect accompaniment to udon.
In my book, this is pretty much karaage, but this shop calls it chicken tempura, and its the most popular topping there is. If it's your first time, try the udon topped with the four pieces of fried chicken. It's called the Tori Ten Bukkake.
This is a classic at this restaurant: the Chikuwa Ten, which is a tube-shaped fish paste tempura. You can order various kinds of toppings with your udon.