Japan’s secret udon mecca www.bbc.com

And while the family also serves a handful of other udon, soba and ramen dishes at lunchtime, it is the freshly rolled, cut and boiled morning udon noodles that draws the crowds.
Youichi’s older brother, Kazumasa, took over the family udon operation, and later merged with a larger Okayama udon company.
Otherwise, there has been no change in their style of noodle-making since 1988 when Youichi’s father started the family udon business.
I finally understood the restorative power of morning udon.
Replete from my first bowl of morning udon, I felt ready to face the day head on.