It takes just over 10 minutes by car from JR Takase Station to visit the BRONZE AWARD-winning udon restaurant, Suzaki Shokuryohin Ten.I arrived 50 minutes before the 9 AM opening on a weekday, and there was no one waiting. A number ticket system was in place, and I was the third group in line. Starting at 8:50 AM, we lined up according to our ticket numbers. At this point, I had ticket number 19, with about 50 people ahead of me.When it was my turn, the owner asked if I wanted hot or cold udon, and whether I wanted a small or large portion. I ordered a large cold udon for JPY 500.As soon as the restaurant opened, I entered and shortly after, the udon was cooked. After receiving my bowl, I served myself with dipping sauce, green onions, ginger, and egg, and added some tempura from the selection available in the restaurant before heading to the register to pay.I also purchased a crab stick tempura for JPY 180.There is no eat-in option inside the shop, so I took my bowl across the road to a resting area that resembled a break room, where I enjoyed my udon at a table.The texture of the udon was incredibly firm, unlike any udon I had ever tasted, and it was surprisingly delicious. I was advised that not adding a raw egg would allow me to better appreciate the flavor of the udon, and I’m glad I followed that advice.I enjoyed every bite until the end and ended up buying some semi-raw noodles and dipping sauce to take home.
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