I went before 4 PM on Sunday and got in without waiting! The parking lot is quite large and easy to park in. Just before leaving around 5 PM, it was almost fully booked, so the timing might have been good. [Ordering System] - Get a ticket from the reception machine at the entrance and take a seat - Seats included counter, table, and tatami seating - Choose whether it's for a child or adult for each udon, then select the udon - Order via tablet (you can choose the noodle amount in detail from 200g to 1kg) - Called in about 10 minutes to pick up the group's orders all at once [Impressions] Udon is super chewy and extremely delicious! The buffet was also well-stocked, including tendon sauce and split broth (though the outlet for the split broth pot was unplugged today and it was lukewarm). Refills can be ordered via tablet as "noodles only," "kake," or "bukkake." A shop with maximum cospa where you can get full! I'll come again!

+1

I had been curious and gathering information, but since it was super crowded from the opening, I waited and saw for a while, but it seemed to have calmed down a bit so I decided to go. About a 30-minute drive from home. I had prepared beforehand by knowing to get a numbered ticket at the entrance! Fearing the crowd, I arrived 1 hour and 30 minutes before opening! Peeking inside, they were preparing for opening. I tried to get a numbered ticket from the ticket dispenser at the entrance, but the touch panel didn't respond. Since the entrance was open, I called out and a staff member helped me, successfully getting ticket number 1! Since there was plenty of time, I killed time by looking at Workman and the DAISO beyond that, and when I returned to the parking lot 30 minutes before opening, several groups of waiting customers were sitting at the entrance. Since there is a QR code on the numbered ticket so you can be called via LINE as well, if you scan it and leave it, you will be called in numbered ticket order when the time comes to go to the entrance, so other than the store being completely full, I don't think there is any need to wait outside. The time came and I was called as number 1. Guided by the staff to a seat~ I received explanations on how to order, etc. I order via the touch panel and a number is attached to the binder left at the seat, and I am called by that number to go to the delivery counter where my payment slip is clipped to the binder. On the way back, I hand it to the register to pay. A countdown is displayed on the touch panel at the same time as ordering, and you must leave in 60 minutes. Pork dipping broth udon: my companion ordered 200g and I ordered 700g. While it's being made, I go get the all-you-can-eat tempura. I got a general assortment of tempura, got the limited katsuobushi onigiri, and got condiments too. Then my number was called so I went to pick up the udon. Let's dig in. The udon is chewy, true to Musashino udon. It's hard udon. The soup has enough meat even without increasing the meat amount. The taste isn't bad either. The tempura, especially the kashiwa tempura, was delicious, but it was a shame that it was cold, though it can't be helped since they have to make them in advance to keep up. The tempura items are all-you-can-eat anyway. After finishing the udon and tempura, I go get the curry rice. The curry rice is mild and can be eaten by children. This curry is quite watery and I thought it could be put on a separate plate to use as dipping broth for curry udon. This time I ate it poured over rice, but it was surprisingly delicious curry. I thought I could just eat this much. For dessert, I had grape jelly and that was the end of the meal. I got quite full. The udon prices seem to be different between weekdays and holidays, so weekdays are quite a bargain, so it might be good to go on a weekday.

+3

Learning that there was an all-you-can-eat udon restaurant, I visited on a weekday lunch. The restaurant opens at 11 AM, but numbered tickets are apparently distributed from 10 AM. We arrived right at 11 AM. Fortunately, we got into the restaurant without waiting. (There is a touch panel at the entrance that issues seat numbers. The seat number becomes the number called when you order udon.) There are table seats and counter seats. There is a tablet at the seat, and you order udon here first. Udon refills (which are free) are also ordered from the tablet. Once you finish ordering udon, you can go get tempura, etc. The tempura turnover is fast and they were served piping hot. There were chikuwa, okra, beni shoga, lotus root, eggplant, kashiwa (chicken tempura), onion, pumpkin, wiener, squid, etc. I especially recommend the eggplant! The udon was glossy and chewy, and very delicious. After that, there was white rice and curry. For dessert, there was apple jelly and grape jelly. There was also something like an udon donut. It was low in sweetness, chewy, and delicious. Water and payment are at the self-service register. Eaten plates must be cleared yourself to the returning slot. The all-you-can-eat is limited to 60 minutes, and the remaining time is displayed on the tablet. It's a quite popular restaurant, and when I left, there was a long waiting queue. When waiting, multiple benches are set up in front of the restaurant entrance. Saturdays and Sundays will probably be extremely crowded. However, I thought it was a restaurant worth going to even if you have to wait a long time.

+3

July 2026 I don't really like udon, but visited because there was no line. Isn't it better than that famous Kagawa-style chain udon shop? The dipping soup is piping hot and the noodles are very firm. Curry and torimeshi are all-you-can-eat. A bit of a pity that the tempura isn't crispy. I don't think the noodles or rice are delicious, but it's an acceptable level. I wouldn't wait in line for it, but I think they are trying hard.

+2

A Musashino udon restaurant. Tempura, curry, kayaku rice, and jelly are all-you-can-eat. Since the udon is not made from local flour, they have kake udon and bukkake. It also feels a bit like Sanuki udon. Everything is extremely delicious. The tempura is freshly fried. Also, the udon broth is delicious. The unfortunate part is that it's too systematized and confusing at first. Also, the staff are probably students, but there are few greetings and a lot of private chatter. There probably isn't a permanent employee around. There are customers with children, but the children are a bit in the way and scary. Caution is needed like in a food court.

+3