It has a moderate firmness and a smooth texture. The soup stock is made mainly from dried small sardines and kelp, and the soup stock and noodles are perfectly balanced.

It's not a flashy or distinctive restaurant that would attract tourists, but it's loved by local regulars.

You order only the noodles first, and then you take your self-service tempura and other dishes to your seat. You pay after the meal, and the bowls are taken to the register at the same time.

[Trivia]
Please note that this is a different restaurant from Nakamura Udon in Iiyama-cho, Marugame City, which started the udon boom. However, it seems that they are not completely unrelated, as they are run by the same brother. Nakamura Udon is the older brother's restaurant.