Peter: 
The service is brisk, the customers (myself included) are a little on the scruffy side, and there's nothing on the menu except for the udon, but the udon is dynamite. This is the perfect lunch on a cold winter day, or a nice late breakfast on a summer morning. Both the niku udon and tsuke udon are excellent. The noodles are rough cut, very chewy and flavorful. The broth is the perfect match--salty and vibrant. The karashi is also top-notch--a beautiful peppery black and deep red. The tanuki is often on the stale side, which makes a nice counterbalance to the chewy udon noodles.
Udon Chewiness: 10 , Firm, rough, tasty, throughly satisfying; the king of udon.
Overall: 10 , This is the standard by which I judge all udon. I'm thinking of moving in next door.
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Jason: 
Peter says Miura udon is the standard by which he
judges all udon; to that I retort, it is indeed standard!
Not that your average yoshida udon shop is a bad thing. I
find the noodles are a little too soft, the tanuki a
little too stale, the karashi a little too weak, and the
broth a little bland. I prefer the tsuke udon to the hot
udon, since the noodles are a bit firmer.
Of course, I might be biased, because I'm most likely to
run into my students at Miura (right in the heart of my
neighborhood). That tends to put a damper on my appetite.
Good, not great: 5
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Paul & Momi: 
Paul:
Noodles 7/10. Not spectacular, not bad. My main complaint
with this udon shop is the atmosphere. The people in the shop have
always seemed too bothered and busy to be polite, which in Japan is
unheard of. Also, with the factory near by it's always super
crowded. Even though it's close to my house, I never feel very
comfortable there and seldom go. -72 points for atmosphere.
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Andrew: 
The noodles were the best I've had. That's the kind of noodle you
think about long after you've left the shop. The broth was not as
exciting. The bowl of udon was the one with which to compare all udon
shops.
10
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Mom: 
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