🥚 Limited to three hours every day! The chewy udon noodles cater to different tastes, and you can add unlimited raw eggs to your heart's content!

Since discovering this place for the first time, I’ve become a regular! The udon noodles made in-house every day are said to use salt water made from the same ingredients as the Seto Inland Sea, giving them a bouncy and chewy texture that remains resilient even when served hot.

The broth is carefully crafted using selected ingredients from various regions in Japan, simmered daily with over 15 types of ingredients to create a clear broth based on fish stock, which tastes very smooth.

The dining method involves purchasing a meal voucher in cash before being seated. One of the features here is that there are daily limited flavors, such as spicy miso and curry. You can also adjust the amount of noodles for free, with 300g being more than enough for women.

On this day, I enjoyed the classic "Wanzhen Tian," which included three plump shrimp, and the chicken meatballs were made with real, juicy meat, making it a very satisfying meal!

Every table has a large bowl of raw eggs available for unlimited use. For those who love raw eggs, you can break them into your noodles, allowing the rich and fragrant egg mixture to coat the noodles — the smooth texture is truly impressive! (If you order the hot broth, it's recommended to finish the soup before adding in the egg).

This place has also been recognized as one of the top udon shops, operating only during lunchtime hours. If you love udon noodles, you definitely have to give this a try!