Peter: 
Miso-based broth, redder karashi than most, chewy but good, not great noodles, small menu, scenic; all in all, the udon was better than average, the karashi was quite spicy, and I really had no complaints. It was far from the top-tier udons I've had, but far better than some.
Udon Chewiness: 7
Overall: 6 , I will probably return at some point, since this may be the closest shop to my home
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Keiko: 
The udon at Takachan has one of the best noodles and broth, in my mind. The broth was 100% miso-based, which is rare among Yoshida Udon. The noodles were silky, shiny and smooth. The noodle texture is chewy and firm. The noodles were rather thick and irregular shaped, which implies that they slice them by hand. The karashi was spicy and flavorful. Optional toppings: the tempura is superb. At Takachan, the workers are both ladies. They were friendly and welcoming to all customers. It's an interesting experience to have the store shake when the train comes by. It is hard to get there--the location is very hard to find.
Overall:
I would really recommend that you try this place at least one time.
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Andrew: 
Not bad but nothing very memorable.
8
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