Peter: 
Pretty good--I had the Niku Tsuke Udon. The meat was the tastiest I've had in udon. They must marinate it. I liked the fact that pickled vegetables were available. This was one of the larger udon places we've been to, and also the only one that I remember serving alcohol (at 11:45 in the morning). The noodles were too cold (almost frozen) for a bitter February morning--next time I'll have to try them hot.
Udon Noodles: 6
Overall: 7
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Jason: 
Tucked back off the road, Misaki has a very
homey atmosphere. The niku tsuke udon is excellent, since
the meat is tasty and as always the noodles are firmer
cold. Still, my recommendation is the Niku-kin udon. This
is the combo of the niku and kinpira udon. Kinpira is
chopped burdock boiled up with sesame seeds. The mix of
the slightly chewy noodles, tender boiled beef, and firm
kinpira makes for a nice contrast in textures and flavors.
The soup is mild, and the karashi is fairly spicy.
Several varieties of Japanese pickes and tea are free for
the taking, and the cute little oba-san will bring a cute
little cup of coffee after the meal. On slow winter days,
she'll bring over some mikans and conversation as well!
bonus point for oba-san: 8.5
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