Udon Baka Ichidai is famous for its freshly made Sanuki udon, known for its firm, chewy texture and square-cut shape. This type of udon is made with high-quality wheat flour and specific preparation techniques, which give it a distinct bite. Sanuki udon has become popular for its simplicity and versatility, making it a favorite across Japan and beyond.

One of the standout dishes at the restaurant is the kama-butter udon, which combines freshly boiled noodles with butter, a raw egg, and a sprinkle of black pepper. The result is a dish that’s rich and creamy, often compared to Italian carbonara but with a Japanese twist.

When I visited, I tried the kama-butter udon and noticed how much the fresh, chewy noodles elevated the dish. The balance of flavors was spot on, making it one of the most memorable bowls of udon I’ve had. It’s clear why Sanuki udon is so celebrated—it’s all about the texture and freshness.