"Made a reservation and arrived 30 minutes early, we were promptly seated. The plastic barriers that were placed in between each and every table has been removed. I have to admit when eating there, I felt uncomfortable as every table is within 3 feet awayfrom you and they tend to be fully packed even on a Thursday night at 9:30PM. The menu is extensive, I ordered two orders of thenabeyaki udon and the fried chicken appetizer. The fried chicken was soggy which was disappointing. There is a paste that isserved alongside, but I would rather see a sauce since it is difficult to apply a paste to fried chicken. The udon themselvesare a specific type and are not the usual everyone may be familiar with. It has sort of a more sumptuous texture in the sensethat if you squeezed an udon with your lips, it would feel like a snap instead of the usual mush im used to. Almost as if theudon is Al dente, this is a preference for some, but not mine. The service itself is courteous, but can be slow at times. Waterwas never refilled and food was never checked on after serving. Overall, it’s worth trying as it is recognized by Michelin,but not worth a repeat. The crowd appears to be mostly couples or close friends with small parties of 2-3 people average."
