There was a line of about 100 people, but the turnover was quick, and I was able to get in after about 30 minutes.What surprised me the most was the texture of the udon. It has a unique firmness that is different from the strong, chewy texture of Yoshida udon from Yamanashi. It's hard to put into words, but if I had to compare it, it's like the difference between Rocky and Drago in "Rocky IV"—both are strong, but in different ways.I can see why this place was rated the best in Japan on Tabelog; the taste was truly exceptional. The chikuwa (fish cake) we ordered alongside it was also delicious, making it well worth the wait for that bowl.