The menu at this legendary udon specialty restaurant, which began as a food cart, features thin udon noodles served in a thick broth. The broth is made without using kombu (kelp), but instead uses a mixture of seven kinds of bonito to bring out the full flavor of the broth, and it shows its true value in curry udon as well as the signature product, benkei udon. The spiciness of the curry is softened by the flavor of the broth, making you want to drink every last drop. All udon noodles can be changed to soba (buckwheat noodles) or Chinese noodles. There is often a long line of customers, so be sure to allow plenty of time for your visit. 4:00 to 6:00 p.m. is a good time to stop by.