On a weekday morning, I visited to try Kagawa's most popular udon before going hiking. Arriving before 10 AM, it didn’t seem too crowded. I parked my car and joined the line. Normally, they come to take orders while you wait, but no one came, which caused a bit of confusion at the pickup area.The proper procedure is as follows:- Stand in line (before 9 AM, you apparently need to take a numbered ticket).- While waiting, they come to take your order, so you need to specify whether you want it cold or hot, and whether you want a small or large size.- When you reach the front, you receive your order, add green onions, ginger, and tenkasu (tempura bits), and if you want an egg (raw or soft-boiled), you crack it in yourself.- Before the register, you can pick your favorite tempura.- Finally, pay in cash at the register.Since no one came to take my order, it wasn’t my fault. I told them I wanted a cold large udon at the pickup area, then stepped aside to let about 7 or 8 people go ahead before receiving my order. I added green onions, ginger, and a soft-boiled egg, and grabbed a croquette.I usually don’t go to Marugame Seimen much, and my knowledge of udon is quite limited, with no particular preferences. However, I’ve always associated Sanuki udon with its strong chewiness. The udon I’ve had in Takamatsu didn’t seem that chewy, but this udon was definitely firm and had the texture I expected from Sanuki udon. I think that’s why this place is so popular. I feel like this type of noodle is better enjoyed cold.Honestly, it’s quite a trek to get here. I doubt I’ll find udon that’s tastier than this anytime soon, so I might stay away from udon for a while.On my way back, I saw a sign for Kompira-san, so I stopped by before heading to the mountain, and the 1,368 steps were quite a workout.