I visited for the first time on May 1st during Golden Week. I arrived before 7 AM to get a numbered ticket, but I was already 11th in line, and more people kept arriving. At 8:45 AM, while waiting in line for the opening, I was asked for my order. The menu only offered cold or hot options and sizes, so I ordered a small cold udon. At this point, there was a long line behind me. At exactly 9 AM, when the restaurant opened, I was handed a bowl of cold udon as I entered. I added condiments and a soft-boiled egg at the back, poured some broth over it, and then headed to the register to add tempura as a topping before paying. I was pleasantly surprised by the low prices. After that, I crossed the road to enjoy my meal in the building across. The udon was thick, with incredible elasticity and texture, making it exceptionally delicious. As expected from a renowned establishment, even with just over two hours of operating time, it’s worth the trip for many people coming from afar. Although it’s a place that can only be accessed by car, it was definitely worth the visit. After my meal, I looked back at the line and was astonished by the sheer number of people waiting.