"The life of an udon artisan is a second career for owner-chef Katsuyuki Yamamoto, a former professional volleyball player. He was drawn to this area, where his grandmother used to run an udon shop. Paying careful attention to his fresh-rolled, fresh-boiled noodles, he accentuates his dashi with katsuo. In his popular ‘Greater Burdock Tempura and Udon’, deep-fried burdock goes well with curry salt. To avoid the previous queuing issues, the restaurant has moved over to a reservation system." - Michelin Inspector