Summer vacation ramen trip, special edition.Since I came to Kagawa, I decided to try the number one udon restaurant on Tabelog.I arrived at the parking lot at 9 AM on Sunday.I was directed to a temporary parking lot in front of the post office.I headed towards the end of the line.At 9:05, I joined an incredible queue.The large factory building provided some much-appreciated shade.There seemed to be a restroom behind the restaurant, but the line for that was also long, with over 100 people waiting.Along the way, a guide wearing a Mario hat seemed to be having a long dispute with a pair of customers, causing delays in the queue management—it looked tough.Just before the intersection, I was asked for my order.When our group ordered both hot and cold udon, we were informed that the hot would be ready quickly, but the cold would take about ten minutes longer. We were advised to choose either hot or cold to eat together.I decided to order a large cold udon.It took over an hour to reach the entrance of the udon shop.Once inside, they prioritized serving the hot udon groups behind us, and we formed two lines.I grabbed a wet towel provided at the entrance.The bowls of udon were distributed to each group.There was a station for adding green onions, ginger, raw eggs, onsen eggs, soy sauce, and chili pepper. Further along, we entered a shop area with fruits and groceries.There, I could choose tempura items as I liked.There were no plates, so I placed them on my bowl.The chicken tempura, crab stick tempura, and croquettes were out of stock, but they were replenished just as I reached the register, so I managed not to take too much (laughs).Payment was cash only, so no service points were earned.Don’t forget to grab disposable chopsticks.I moved to either the indoor area of the building or to the outdoor seating with tables and chairs.The indoor area was comfortable with air conditioning.Large udon: JPY 500Raw egg: JPY 60Chikuwa: JPY 65Kara-age: JPY 80Kakiage: JPY 70The udon is pricier than other places, but it’s exceptionally delicious!Nearby children were saying, "This udon is so good!" so it’s definitely reliable.The toppings are small, making them affordable.I wanted to try various items, so the portion sizes were just right.The chikuwa and kara-age had a fresh-out-of-the-fryer taste.The kakiage was cold, but the shrimp was delicious.Even after mixing in the raw egg, since the udon was cold, I might have needed to add a bit more soy sauce. I wish they had placed it where we eat, but maybe they don’t for fear of tampering.The noodles were long, with a wonderful texture and bite.It’s no wonder people wait over an hour.Although the cooking time and cold udon take a while to serve, the turnover rate is quick once you start eating.There’s no water provided, so you have to buy it from a vending machine.I disposed of the chopsticks and wet towel in the trash and returned the empty bowl to the designated area near the register.I prefer the dashi-style over the bukkake style, but this restaurant only offers bukkake, so I won’t be lining up again, but I’m glad I got to eat here.I might consider ordering it online.Their website has a lot of informative content, and the illustrations are quite nice!
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