Crystal Milton
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Full disclosure, I am an udon newbie and did not realise there were different types of broths etc
You can tell this shop has been around forever, it has history and you feel like you are having a very authentic experience. The older 3 guys in the kitchen seem to take the job very seriously. And they were making the actual udon noodles while we were there, which I couldn't really see, but just knowing they were making them fresh was really cool.
They have an English menu. We sat on the ground level counter, I did not see upstairs but there is additional seating.
We had the pork katsudon set and the Tankuki set. The meals are massive so go hungry!
The katsudon set came with a cold dipping broth, very different and would be refreshing in summer.
The Tanuki set broth was thick which I was not expecting, it was tasty, the tofu was sweet. The fried accompaniments were delicious, especially dipped in the broth.
The udon noodle themselves were the perfect texture of chewy firmness.
It was a very quiet atmosphere, there was no kitchen chatter. But I feel it was all part of the unique experience.
The two sets and two big beers came to about ¥4,000.
We went about 6.30pm and there was no wait/line.