No matter how popular they've become, for me this is still the origin of Sanuki Udon.
It doesn't even have decent seating—an empty space with only desks and chairs that look like they came from a nearby elementary school, and children eating mayonnaise straight from the bottle! I wonder if that was more than 20 years ago? I now think this is the birthplace of Sanuki Udon that has now become somewhat of a by-word with ‘Kama-Dama’.
Even now when you ask for a small Kama-Dama, it comes topped with ‘Chikuwa' (fish cakes).
Fill a bowl a quarter full with noodles and the pour over some hot dashi soup. An egg hardens softens in dried sardine dashi soup stock to become a style of egg noodles. Noodle texture also changes and is twice as much fun if the bowl is full. In fact, the taste of the dashi soup is something really noteworthy.

http://www.yamagoeudon.com/